Almond Flour Cake

This almond flour cake is a sweet and decadent treat. Great for when you want a classic sheet or loaf cake, but without sugar and wheat.

This almond flour cake is one of my latest in a series of treats I’ve found to satisfy my craving for something special and sweet that doesn’t set me back on my healing diet. I have come to learn about myself that I need treats in my life every single day. I’ve recently stopped resisting this, and started learning ways to treat myself that keep me on track. I hope you find the same.

Since transitioning to a low- or no-grain diet almost a year ago I have been on the hunt for the perfect cake base that I can make with nut flour. But I haven’t had great luck finding a nut flour recipe that feels more like “real” cake, until now.

I went back to basics in my quest and took out my mom’s Mrs. Fields cookbook. From swapping out classic ingredients for easier to digest alternatives, and adjusting proportions I have found my go-to base recipe for anything resembling the sheet bakes of my childhood, but without the processed sugar and grains.

ALMOND FLOUR CAKE TIPS:

• Add spices or mix-ins to your batter to make your own flavor of this cake. I would suggest nutmeg and walnuts (as seen in the pictures) or pecans and chocolate chips if your digestion so allows.
• This flavor/texture would make a great loaf (think banana or zucchini bread vibes).
• Weigh out the honey with a kitchen scale if you have one to avoid a sticky mess in your measuring cups.
• The batter may taste too sweet but the finished product is not overpowering.

TOOLS YOU MAY NEED:

8×8 inch baking dish

Bowls of various sizes

measuring cups and spoons

wooden spoon or silicone spatula

INGREDIENTS:

• 2 cups almond flour
• ½ tsp baking soda
• ¼ cup salted butter, softened
• ⅔ cup (7.5 oz) honey
• 3 large eggs

HOW TO MAKE ALMOND FLOUR CAKE:

Preheat the oven to 325° F and prepare an 8×8 inch baking pan by greasing it or lining with parchment paper.

Stir together almond flour and baking soda.

In a large bowl, mix honey and butter together. Once combined, stir in eggs and beat until smooth.

Combine dry ingredients and wet ingredients; stir until just combined.

Pour batter into the prepared 8×8 inch pan and smooth the top with a spatula or spoon.

Bake for 40-45 minutes or until a knife inserted in the center comes out clean.

Serve warm, if desired, or allow to cool completely before adding any icing.

HOW TO STORE:

Store covered for up to three or four days. You can also store in the refrigerator for five to six days, or freeze for up to two months.

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