Vanilla Almond Flour Cake with Berries and Whipped Cream
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 1½ cups blanched almond flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 4 tablespoons non-dairy milk
- 1/2 cup non-dairy yogurt I like Kite Hill almond yogurt
- 1/2 cup honey or pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons melted coconut oil
- berries and coconut whipped cream for topping
Preheat the oven to 350°F then lightly grease an 8-inch cake pan.
In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.
n a separate small bowl or measuring cup, combine the eggs, milk, yogurt, honey, and vanilla extract. Whisk until smooth.
Pour the mixture into the large bowl then fold a few times with a spatula. Add the melted oil then continue to stir until all flour is evenly incorporated and no large lumps remain.
Bake in the preheated oven for 25-30 minutes, or until set in the center with light golden brown edges. Allow to cool for at least an hour before topping with whipped cream and berries. Refrigerate for up to 1 hour until ready to serve.
Calories: 321kcal | Carbohydrates: 34g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 143mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1.8% | Vitamin C: 3.1% | Calcium: 11.1% | Iron: 9.7%