I find baking incredibly therapeutic. I love everything about it-researching recipes, experimenting, and of course taste testing the end products. Being a health coach though, I also like to make sure that all of my baked goods are healthy, refined sugar free, and provide some nutritional benefits. Yes, even desserts can be healthy.
My newest dessert is just in time for Rosh Hashanah. This honey cake is sweetened with just honey, a little bit of orange juice, and nothing else. I also used almond flour so it’s completely gluten free, with the added nutrients of almonds, such as protein, prebiotic fibers, and vitamin E to name a few.
It also happens to be super easy to make and requires only a few ingredients.
I hope you enjoy it as much as my family and I did.
Almond Flour Honey Cake
Cooking spray-I prefer Coconut
2 tbsp orange juice
1 tsp orange zest
1 tsp vanilla extract
1/2 cup organic honey (raw if available)
2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
Preheat your oven to 350 F. Grease a 9-inch spring form pan with coconut oil.
In one bowl combine the eggs, almond extract, orange juice, orange zest, and honey. In a separate bowl combine the almond flour, baking soda, and salt.
Add the dry ingredients to the wet and combine. Do not over mix as the cake may not rise.
Pour the batter into the prepared baking pan.
Bake in the oven for 22 minutes, or until a toothpick comes out dry.
Allow to cool for 15 minutes, remove from the springform pan, and cool completely on a cooling rack.