Flourless Almond Cake

Ready for a brown sugary, moist, lightly sweet, delicious cake?  And, one that is gluten free/grain free, lactose free, and not especially high in sugar?  Here you go.  This one is light and lovely.  Perfect with a side of whipped cream and fresh fruit, or, just as delicious on its own.


3/4 cup of butter, softened

3/4 cup of coconut sugar

4 eggs

1/2 cup of non-dairy milk

1.5 tablespoon of vanilla

1.5 cup almond flour

1/2 cup of coconut flour

2 teaspoons of baking powder

  1. Preheat the oven to 350 degrees F.  Lightly grease a round cake pan.
  2. In a large bowl, beat with a fork the butter and coconut sugar until smooth.
  3. Add in the eggs, one at a time.  Beat until blended before adding the next.
  4. Add milk and vanilla.  Mix until combined.
  5. In a separate smaller bowl, combine the flours and baking powder.
  6. Stir the dry ingredients into the wet ones until a creamy consistency.
  7. Pour batter into the pan and bake for about 30 minutes, until a knife inserted into the center comes out clean.
  8. Serve with whipped cream and fresh fruit.  Or, if you like, a dusting of powdered sugar.

The cake will stay good for 3-4 days stored in an airtight container at room temperature.

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