Almond Flour Cake

 
 

Serves 8 to 10 | Total Time 1 hour

The heart wants what it wants

And for me that's sweets. In lieu of having my pancreas cease to function properly, I've made a little-less-guilt-inducing cake. This almond flour cake uses yogurt & honey for some good fats, a little protein, and not-as-bad sugars. To top it off I put loads of mixed berries to almost let this cake pass as healthy. Also, for those non-honey lovers, I've included the agave::sugar::honey::maple syrup ratios to match your kitchen. 

 

Ingredients

Dry Ingredients

2 1/2 cups almond flour
2 tsp baking powder, 1 1/2 tsp if using sugar
1/2 tsp Kosher salt

Wet Ingredients

1 cup full fat Greek yogurt*
1/4 cup honey
2 eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp lemon zest

Fat

1/2 cup butter, melted

Toppings

1 cup heavy cream, chilled
1/2 cup full fat Greek yogurt
1/2 tsp ground cinnamon
honey, enough to drizzle
strawberries, halved
whole blueberries
whole blackberries

Directions

Almond Yogurt Cake

preheat the oven to 350℉
grease & flour one 8 inch springform pan, set aside
mix the almond flour, baking powder, & kosher salt in a small bowl, set aside
whisk the yogurt, honey, eggs, vanilla extract, almond extract, & lemon zest in a medium bowl, set aside
combine the dry ingredients into the wet ingredients
gently fold in the fat with a spatula
transfer the batter to the prepared pan
bake for 30 to 35 minutes, a knife will come out clean when baked properly
rest cake in the pan for 5 minutes
transfer cake to a cooling rack, & let stand
place cake on a serving plate

Whipped Yogurt Topping

whip the cream, yogurt, & cinnamon with a hand or stand mixer
continue to mix until it hold soft peaks

Assemble

place cake on a serving plate
dollop a heaping spoonful of the yogurt whipped cream in the middle of the cake
sprinkle the fresh fruit of the top of the cake
drizzle with honey
enjoy!

A Few Substitutions

Honey to Sugar is a 1:2 ratio

For every 1/2 to 2/3 cup of honey = 1 cup of sugar. Also, raise the temperature by 25°F, because honey cooks faster than sugar.

Honey to Maple Syrup ratio is 4:3 ratio

For every 1 cup honey = 3/4 cup maple syrup. Leave the temperature at 350°F, because maple syrup and honey cook at similar rates, the varying temperature is negligible.

Honey to Agave Syrup ratio is 1:1

For every 1 cup honey = 1 cup agave sryup. Leave the temperature at 350°F, because maple syrup and honey cook at similar rates, the varying temperature is negligible.