The Holidays are over, hooray! Thanksgiving, Christmas, Hanukkah, and New Years are definitely fun. It’s a wonderful time of year filled with giving and receiving, dreaming, hoping and planning. We spend lot’s of time with friends and family and life is a celebration. It’s not always easy to keep up your normal daily routine when traveling and visiting so many different people. Every year, we talk about how we can’t wait to get back to our “normal” eating habits. We still love our treats though, and this Almond Cake recipe is the perfect sweet treat. It’s gluten-free, grain free, sugar-free and very moist and delicious.
Princess Adeline needed a sweet treat after a long day of playing dress up. Thanks to my sister for buying her this super cute outfit, and providing her x-bachelorette party boa (since she is happily married now).
Baby Adeline was telling me, “Cake Mama, Cake!!! Where is it?” Or at least I though she was telling me this. Maybe I just need a little cake myself.
As you can see in the pictures, I topped my almond cake with a delicious chocolate cooked frosting. Today, I will provide a simple slivered almond topping. This cake is really delicious without any topping or frosting. But, the slivered almonds, lemon, and sugar are light, delicious and more importantly very quick and easy. The slivered almonds makes the cake look fancy and fit to bring to any party. I couldn’t resist making chocolate frosting, you can check out the recipe from a few days ago.
1 3/4 cup almond meal or almond flour
1/8 cup coconut flour
1 1/4 cup ZenSweet
2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup of organic butter (melted)
1/2 cup coconut oil (melted)
1/4 cup Greek yogurt
1/2 cup Almond/Coconut Milk
Topping Ingredients (optional)
1/2 cup slivered almonds
1/3 cup ZenSweet
1/4 cup melted organic butter
1 TBSP lemon zest
Preheat oven to 350 degrees Fahrenheit
So… I will try to tell you real quick why to make sure it is important to use Almond milk that contains no Carrageenan. What is Carrageenan? It is one of the food ingredients we see on labels and assume it is safe. For the most part, Carrageenan is considered safe. It is extracted from a red seaweed, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk and other processed foods. When we see a food ingredient that comes from seaweed, we think safe, right??? Well, unfortunately that’s not totally the case. Carrageenan has been found to cause inflammation in the body. A Doctor from the University of Illinois College of Medicine, Dr. Tobacman, has published 18 peer-reviewed studies that address the biological effects of Carrageenan and is convinced that it is harmful to human health. To make a long story short, Dr. Tobacman has found Carrageenan to cause inflammation. And we know that chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer’s disease, Parkinson’s disease and cancer.
Here’s some links if you’d like to read more on Carrageenan
Place all the dry ingredients in a large mixing bowl including the almond meal or almond flour, coconut flour, ZenSweet, baking powder, and sea salt.
For this cake recipe, I used Bob’s Red Mill blanched almond flour. Blanched almond flour instead of meal simply makes the cake whiter looking, but you could use finely ground almond meal as well.
In a small stock pot, melt your coconut oil and organic butter. Don’t get it too hot because your going to pour it right into your dry ingredients to speed up this recipe.
In your mixing bowl add the Greek yogurt, almond milk, vanilla, and eggs.
Mix well to combine.
Grease and lightly sprinkle almond flour over a 9″ round cake pan.
Pour batter into your prepared cake pan. If you’d like to make a topping, mix all topping ingredients in a small bowl and sprinkle over prepared cake batter. Bake at 350 degrees Fahrenheit for 35-40 minutes.