Let’s have a slice of cake, shall we?
I’ve never been a big cake fan, probably because I hate frosting. I think the frosting that comes on store bought cakes is probably of the worst food invention ever. It makes me cringe just thinking about it. So sweet, it’s disgusting I just hate it. With every molecule in my body.
Okay, so yeah, you get it. Frosting totally skeeves me out.
But cakes with no frosting? And are light, cakey and moist? Now I can get down with that. Which is exactly what this almond flour cake is.
I’m a total novice when it comes to baking with almond flour, but this almond flour cake is sensational. It’s inspired by a recipe from Food52 (don’t they just have the best recipes!?), with a few tweaks that make it more me (as in, I added some quinoa flour).
The recipe called for lemon, but a few days ago, I found some amazing blood oranges at the market that I couldn’t walk by without grabbing. It was a no brainer to use them in a cake, and this recipe for lemon almond flour cake sounded perfect.
The result is seriously amazing. The cake is light, super moist, with a gentle orange flavor, and it’s healthy. I think I see many more almond flour cakes in our future, my friends.
Light, airy, and moist, this almond flour cake is the perfect springtime dessert and will surely satisfy your dessert cravings in a healthy way!
- 4 large eggs
- 1/4 cup honey
- Zest of 1 blood orange
- 1/4 cup blood orange juice (about 1 1/2 oranges)
- 1 teaspoon pure vanilla extract
- 1/2 cup olive oil
- 1 cup almond flour
- 1/4 cup millet flour
- 1/4 cup quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350 degrees F and line an 8" springform pan with parchment paper. My trick is to release the bottom of the pan, cover it with parchment paper, then snap the pan back together and trim the excess. Spray the sides and bottom of the pan with cooking spray and set aside.
- In the bowl of a standup mixer, fit with the whisk attachment, whisk together the eggs and honey until they're fluffy and have turned a pale yellow. Add the remaining wet ingredients and beat well.
- In a separate mixing bowl, whisk together the dry ingredients. Add to the mixer bowl and mix until just combined.
- Transfer the batter to the greased pan and bake for 45 minutes, until a cake tester inserted in the center comes out clean.
- Cool the cake before removing the springform pan.
- Slice and serve with whipped cream, ice cream, fresh berries, drizzle of honey, etc.