VANILLA ALMOND FLOUR CAKE WITH BERRIES AND WHIPPED CREAM

VANILLA ALMOND FLOUR CAKE WITH BERRIES AND WHIPPED CREAMby fiza khan

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

2 and 1/2 cups blanched almond flour

1/2 teaspoon real salt

1/2 teaspoon baking soda

2 eggs, separated

1/4 cup melted coconut oil

1/2 cup agave nectar*

1 tablespoon vanilla extract

1 tablespoon apple cider vinegar

For Trifle

16 ounces (1 pint) strawberries

12 ounces blueberries

4 cups whipped cream**

Instructions

1. Preheat oven to 350°F and then grease a 9 inch cake pan.
2. Combine almond flour, salt, and baking soda in a medium size bowl and sift together. Try to sift out any large lumps in the flour.
3. In a separate medium size bowl, beat the egg yolks on high for 1 minute. Then add the coconut oil, agave nectar, and vinegar and beat for another 30 seconds.
4. In a third medium size bowl, beat the egg whites for several minutes, until stiff peaks form. Fold the egg whites into the bowl with the yolks.
5. Finally, add the flour to the bowl with the eggs and gently fold ingredients together. Pour the mix into the prepared cake pan and then bake in the preheated oven for 20 to 30 minutes, depending on your oven. It should appear light golden brown when it’s finished cooking.
6. Remove cake from oven and allow to cool for 30 minutes before cutting. Slice the cake into small squares then layer with berries and whipped cream.

Notes

*I tried it with a thick raw honey and it did not work out well so if you want to substitute I recommend sticking with a thinner consistency honey or maple syrup. **use coconut whipped cream for a dairy-free option]