My sons and their friends wolf down this gluten-free treat for an after-school snack. We also like it in the mornings as a healthy breakfast option.
Makes eight servings
Prep time: 20 minutes
Cook time: 35 minutes plus cooling time
- 2½ cups blanched-almond flour (not almond meal), plus more for dusting the pan
- ¼ tsp. sea salt
- ½ tsp. baking soda
- ¼ cup coconut oil
- ½ cup honey
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- 2 tbs. ground cinnamon
- ½ cup sliced almonds
- Grease a 9-inch, round metal baking dish with coconut oil and dust with almond flour.
In a food processor, combine almond flour, salt, and baking soda. Add coconut oil, honey, and eggs; pulse. Spread the batter into the prepared baking dish.
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle topping over the cake batter.
Bake at 350 degrees F for 25 to 35 minutes. Allow to cool, then serve.
Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry, The Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website ElanasPantry.com.