Gluten-Free Almond Cake
Ingredients
The cake
-
2
cups
almond meal or almond flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground cinnamon
-
4
large
eggs
-
⅔
cup
maple syrup or honey
-
¼
cup
extra-virgin olive oil
-
1 ½
teaspoons
grated lemon zest
The glaze and topping
-
2
tablespoons
lemon juice
-
1
tablespoon
maple syrup or honey
-
1
cup
plain Greek yogurt or whipped cream
-
½
pound
ripe strawberries
-
1
cup
fresh blueberries
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- In a bowl, mix almond meal, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs and mix in maple syrup, olive oil, and lemon zest.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes until golden.
- Prepare the glaze by mixing lemon juice and maple syrup.
- Brush the glaze over the warm cake after baking and let it cool for at least 30 minutes.
- Remove the cake from the pan, top with yogurt, strawberries, and blueberries, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
180mg
You might also like