Sylvie LOVED this cake. Rob and I did too. The cinnamon topping is soo very full of flavor and the cake is dense, moist and satisfying. Really! Again from my almond flour cookbook that I’m having so much sweet success with. About a month ago I was convinced that Greg had a gluten sensitivity or Celiac so I quickly ran out and got a few gluten free cookbooks – this being one of them. I like this cookbook because the ingredients are familiar and healthy. Greg’s been tested and now I’m 95 percent sure that he doesn’t have it – but he does need to gain weight – and best in a somewhat healthy way. So I figured that baked goods made with almond flour would be somewhat caloric – but healthy and full of protein. And really, a good snack for all of us. Unfortunately, Greg (and Andy) didn’t love it – but i think it was just the slivered almonds on the top.
Try it – I don’t think you will be disappointed. Oh, I added the chocolate chips to the recipe (had to!) although the recipe called for nuts and currents. I’ll include both options in the recipe. Enjoy!
You will need agave nectar and grapeseed oil which you should be able to now find in the supermarket. Or buy agave nectar online for better price.
cinnamon almond snack cake (slightly adapted from The Gluten-Free Almond flour cookbook by Elana Amsterdam which was inspired by lucyskitchenshop.com):
cake–
2 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup walnuts (or not — here I added chocolate chips!)
1/2 cup dried currents or raisins (I didn’t – just used the chocolate chips)
1/4 cup grapeseed oil
1/4 cup agave nectar
2 large eggs
topping–
2 tablespoons ground cinnamon
2 tablespoons grapeseed oil
1/4 cup agave nectar
1/2 cup sliced almonds
Preheat oven to 350 degrees. Grease an 8 inch baking pan with grape seed oil and dust with almond flour.
Combine the almond flour, sea salt, baking soda, chocolate chips (or walnuts and currents!) in a large bowl. Whisk and stir to combine.
In a medium bowl, stir together the grape seed oil, agave nectar and eggs.
Stir the wet ingredients into the dry and mix until thoroughly combined – and then spread into the prepared pan.
Make the topping by combining the cinnamon, grape seed oil, agave nectar and almonds together…and then sprinkle the topping all over the batter.
Bake for 25-35 minutes — a tooth pick should come out just clean. Keep checking. Cool and serve.
