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Monday, August 20, 2012

Spice Cake

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All the credit must go to Elana Amsterdam. She is a genius for coming up with this recipe. We absolutely love this recipe. It is one of my favorite non-chocolate recipes. Well, besides key lime pie, this is one of my favorites. Which is surprising since I generally don't like spice cake.

But this cake is moist and tastes like Christmas.

Have you ever had something that tastes like Christmas? It is a very strange sensation, but all the same, something can taste like Christmas. And this dessert proves it.

Yes, I know. It's nowhere near Christmas, but why not pretend a little? Make this spice cake and say it tastes like Easter. Of course that would be a lie. You need an excuse to go and make this awesome spice cake!

Oh, you don't need an excuse? I've already convinced you? Then by all means, go and make this!

*adapted from The Gluten Free Almond Flour Cookbook by Elana Amsterdam*

2 1/2 c. almond flour
1/4 t. salt
1/2 t. baking soda
1 T. ground cinnamon
1 t. ground allspice
1 t. ground nutmeg
1/4 t. cloves
1/4 c. grape seed oil
1 c. honey
3 eggs
1 T. vanilla extract
1 c. raisins, prunes, or dates, chopped into 1/4" inch pieces
1/2 c. walnuts, coarsely chopped (optional)

1. Preheat the oven to 350 degrees F. Grease an 8" square baking dish with grape seed oil or oil of your choice and dust with almond flour.
2. In a medium bowl, combine the almond flour, salt, baking soda, cinnamon, allspice, nutmeg, and cloves. In a smaller bowl, whisk together the grape seed oil, honey, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until completely combined. Fold in the raisins and walnuts. Scoop the batter into the prepared baking dish.
3. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the baking dish for 1 hour, then serve spread with cream cheese or vanilla frosting.

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