Gluten Free Almond Honey Cake

Serves: 8

INGREDIENTS

1 tsp butter, softened

4x size 7 Eggs

½ cup runny honey

1 tbsp vanilla essence

1 ½ cup FreshLife Almond Flour

1 tsp cinnamon

½ teaspoon baking soda

¼ tsp salt

METHOD

  • Preheat the oven to 180°C. Grease a 20cm nonstick cake tin generously with soft butter.

  • Whisk the eggs lightly in a large bowl, then gradually whisk in the honey and vanilla mixing until well combined.

  • In a separate bowl, whisk together the almond flour, cinnamon, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t over-mix the batter or the cake can collapse as it cools.

  • Pour the batter into the prepared cake tin and bake for 20-25 minutes. Use a toothpick to check if the centre of the cake is baked after 20 minutes.

  • Cool the cake in the tin on a rack for 10 minutes, then turn out onto the cake rack to finish cooling. Serve with Greek yoghurt and berries.

 
Baking, Snacks, Gluten Free, LunchboxSarah BlazeyAlmond Flour