By: Kara Yorkhall L.Ac., MAOM, FABORM

cinnamon sticks and lights on a table with a cup of tea

This is a favorite in our home.  We’ve made this for birthday celebrations, brunch, desert or just a cozy afternoon snack.  It can satisfy the desire for something sweet without the negative effects of refined sugar.  And the moistening qualities of the almond flour, honey and eggs are a perfect combination of ingredients to support our bodies as we adjust to the dryness of autumn. 

Ingredients

Cake:

2 ½ cups blanched almond flour

¼ tsp sea salt

½ tsp baking soda

¼ cup coconut oil

½ cup honey

3 large eggs

 

Topping:

¼ cup coconut oil, melted

¼ cup coconut sugar

2 Tablespoons ground cinnamon

½ cup sliced almonds

½ cup coconut flakes

 

Note on ingredients: 

Feel free to experiment with the topping and make it your own.  Sometimes I go without the coconut flakes or use other types of nuts. 

Instructions:

Preheat oven to 350 degrees F

Grease 9” pan with coconut oil and dust with almond flour

Combine almond flour, salt, and baking soda

Mix in coconut oil and honey

Spread the batter into the baking dish

To make the topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a small bowl

Sprinkle topping over cake batter

Bake at 350 F for 20-25 minutes

Cool and serve

Recipe adapted from Elena’s Pantry.

1 Comment

  1. Fitoru Keto on February 13, 2020 at 9:15 am

    I’m sure my wife’s going to love this cake recipe because she so love desserts with coffee flavor. Thank you so much for sharing!

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