This was the perfect birthday cake, not too sweet, moist, golden and delicious. What was even better was there was only 1/2 a cup of honey in the whole cake to sweeten it of which I used just a little less. It also had a really nice orange tone to it and would have been really eastern with a bit of rose water added to it as well or adorned with rose petals. As I had neither I stuck to raspberries. I like this cake because it's gluten free, I would love to say it's totally vegan but the eggs really lift this cake more than I think flax meal would. I served this with some home made strawberry lemonade, it was just such a fun combo!
You will need:
- 3 cups almond flour
- 3 large eggs
- 1/2 cup honey
- 1/2 cup coconut oil at melted
- 1/2 an orange zested
- 2 tsp baking powder
Mix together in a bowl: eggs, honey, coconut oil and orange zest in a bowl and mix well. Now add the dry ingredient mix to this bowl. Mix well and make smooth batter.
Bake for 30-45 minutes at about 350 degrees / 180c until top is golden brown.