ALMOND SPICE CAKE WITH COCONUT CREAM

ALMOND SPICE CAKE WITH COCONUT CREAM

By thechalkboardmag.com

For the cake:

300g/2 ½ cups almond flour

½ tsp sea salt

½ tsp baking soda

2 Tbsp cinnamon

120ml/½ cup olive oil

85g/¼ cup honey

3 eggs

1 tsp almond extract

1 tsp pure vanilla extract

100g/½ cup raisins

75g/½ cup walnuts, roughly chopped

For the coconut whipped cream:

1 can full-fat coconut milk

1 tbsp honey

1 tsp vanilla extract

Garnish with: honey, raisins, nuts, cinnamon sticks, coconut whipped cream

For the cake:

Preheat oven to 175C.  Line a 9-inch round pan with parchment paper and lightly grease.  In a large bowl, stir almond flour, salt, baking soda and cinnamon together. In a separate bowl, whisk oil, agave, eggs, and extracts. Pour into flour mixture. Blend well and then add raisins and nuts, if desired. Pour into the pan outfitted with parchment paper.   Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and flip onto a cake platter.  Decorate with coconut whipped cream and whatever ingredients you like.

For the coconut whipped cream:

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.  Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes.  If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.