Ingredients:
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 tablespoon lemon juice or apple cider vinegar
Instructions:
1. Preheat your oven:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round or square cake pan and line the bottom with parchment paper for easy removal.
2. Mix the dry ingredients:
- In a large bowl, whisk together the almond flour, baking powder, and salt.
3. Mix the wet ingredients:
- In another bowl, whisk the eggs until they are slightly frothy.
- Add the honey (or maple syrup), melted coconut oil (or butter), vanilla extract, almond extract (if using), and lemon juice (or apple cider vinegar).
- Mix until well combined.
4. Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined, being careful not to overmix.
5. Bake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve:
- This cake is delicious on its own, or you can top it with fresh berries, a dollop of yogurt, or a dusting of cinnamon for extra flavor.
This cake is moist, tender, and naturally sweet, making it a great option for those looking to avoid sugar and flour. Perfect for a light dessert or even as a snack!