Almond Cake with Caramel Sauce
This cake is extremely rich and moist. It comes out firm on the top with a caramel sauce on the bottom. It is completely gluten and grain free, as well as, dairy free, but it feels very decadent!
Almond Cake with Caramel Sauce
(For printable version see the bottom of the page)
Makes 9 servings
Pre-heat the oven to 325F (300F if using a dark baking pan, as I did.) Spray an 8" square cake pan with olive oil cooking spray. Set this aside.
Pour 2 cups water and 1/2 cup slivered, blanched almonds into a blender container. Blend until they are completely combined, about 1 minute.
Separate 4 eggs, reserving the yolks in a small bowl. Pour the whites into the bowl of an electric mixer and beat them until stiff peaks form, about 2 to 3 minutes. Scoop the egg whites into another bowl, and set this aside.
Add the reserved egg yolks and 3/4 cup coconut sugar plus 2 packets of Truvia-type sweetener, and mix until they are combined.
Add 1/2 cup coconut oil and 1 teaspoon vanilla extract (I make my own, recipe here.) Beat the mixture until it is becoming light and fluffy, about a minute.
Add 3/4 cup almond flour and mix until it is fully incorporated.
Slowly add the reserved "almond milk" (almonds and water mixture that is reserved in the blender) to the batter, taking care not to splash it about.
Add the beaten egg whites, a bit at a time, folding them into the batter.
Pour the batter into the prepared cake pan and bake approximately 40 minutes, until the top is golden brown. The inside will remain soft and jiggly.
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Once the cake has cooled completely, sprinkle the top with 2 packets of Truvia-type sweetener. Use a spoon to scoop some of the caramel sauce up with the cake.
Enjoy!
Printable version:
Almond Cake with Caramel Sauce
Makes 9 servings
Pre-heat the oven to 325F (300F if using a dark baking pan, as I did.) Spray an 8" square cake pan with olive oil cooking spray. Set this aside.
Separate 4 eggs, reserving the yolks in a small bowl. Pour the whites into the bowl of an electric mixer and beat them until stiff peaks form, about 2 to 3 minutes. Scoop the egg whites into another bowl, and set this aside.
Add the reserved egg yolks and 3/4 cup coconut sugar plus 2 packets of Truvia-type sweetener, and mix until they are combined.
Add 1/2 cup coconut oil and 1 teaspoon vanilla extract (I make my own, recipe here.) Beat the mixture until it is becoming light and fluffy, about a minute.
Add 3/4 cup almond flour and mix until it is fully incorporated.
Slowly add the reserved "almond milk" (almonds and water mixture that is reserved in the blender) to the batter, taking care not to splash it about.
Add the beaten egg whites, a bit at a time, folding them into the batter.
Pour the batter into the prepared cake pan and bake approximately 40 minutes, until the top is golden brown. The inside will remain soft and jiggly.
Once the cake has cooled completely, sprinkle the top with 2 packets of Truvia-type sweetener. Use a spoon to scoop some of the caramel sauce up with the cake.
Enjoy!
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