almond spice cake

i wish i could package all the scents i smelled while baking this spice cake and send you a smell-o-gram through this site.

(note to self: invent scratch and sniff for webpages. why hasn’t anyone invented this? wait, has someone invented this? why don’t i have it?)

anyways, back to the recipe. really guys, this recipe encompassed all my favorite scents in one. i couldn’t take it because it was that good. like bold italicized good. the wet ingredients had almond extract, vanilla, maple syrup and coconut. does it get any better? oh my gawwwd. gluten free, refined sugar free, dairy free, walnuts, cranberries, cinnamon. it was a dream.

this spice cake got two thumbs up from me. it had a similar taste to an oatmeal cookie which i love. the prep was not difficult at all. when baking gluten free with almond flour, i suggest lining your cake pan with parchment paper and then lightly grease the parchment paper with melted coconut oil. this is a gluten free staple. learn from my trial and errors. not only does it keep the cake intact, it’s totally an easy cleanup.

at first, the coconut whipped cream caught me off-guard because i’m so used to the full fat, heavy whipping cream, whipped cream. but by second bite, i was in love. the coconut whipped cream was just so light and airy. it had such a refreshing taste. if you’re looking for a lighter, healthier version of whipped cream, this is it. drizzle some raw honey and mmm mmm, perfection.

almond spice cake

one 9″ cake

2 ½ cups almond flour or hazelnut flour

½ teaspoon Himalayan pink salt

½ teaspoon baking soda

2 tablespoons cinnamon

½ cup coconut oil, melted

¼ cup maple syrup

3 eggs

1 teaspoon almond extract

1 teaspoon pure vanilla extract

½ cup cranberries

½ cup walnuts, roughly chopped

raw honey (optional)

chopped walnuts (optional)

cinnamon sticks (optional)

For Coconut Whipped Cream

1 can coconut milk

1 tablespoon raw honey

1 teaspoon vanilla extract

preheat oven to 350f

Line a 9 inch round pan with parchment paper and lightly grease with melted coconut oil.

In a large bowl, stir almond flour, cinnamon, salt and baking soda together.  In a separate bowl whisk oil, maple syrup, eggs and extracts.  Pour into flour mixture.  Blend well and then add cranberries and nuts if desired.  Pour into the pan outfitted with parchment paper.  Bake for 20 to 25 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely and flip onto a cake platter. Decorate with coconut whipped cream and whatever ingredients you like.

for coconut whipped cream:

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.  Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

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