Friday, December 12, 2014

Almond Flour French Honey Cake















There's nothing better than a rich, moist slice of cake, topped with a creamy frosting, don't you agree? Light, fluffy, and full of flavor, it's no wonder we ask for cake at almost every Holiday or celebration that you can imagine.

For those struggling with gluten intolerance, though, cake may feel like a thing of the past. Yes, there are a few gluten-free cake recipes out there, some we've even featured here on the blog, but finding that perfect recipe that combines both the taste and texture you find in traditional cake can be a bit difficult.

Not anymore! We've found a delicious cake recipe that's not only gluten-free, but looks, feels, and tastes just like any cake you'd pick out of the local grocers bakery! And with a rich honey taste and smooth cinnamon cream cheese frosting, there really is no reason to pass this dish up! Alright, enough talk, let's get baking! Prepare your palate for our Almond Flour French Honey Cake!

Ingredients:
3 cups Honeyville Blanched Almond Flour
3 tsp Baking Powder
1 tsp Salt
6 Tbsp Raw Honey
1/2 cup Butter, room temperature
1 cup Sugar
8 Eggs, separated
1 tsp Vanilla
1/2 tsp Almond Extract

Frosting:
8 oz Cream Cheese
1/4 cup Butter, softened
1 tsp Vanilla
2 cups Powdered Sugar
1 1/2 tsp Cinnamon

Directions:
Preheat oven to 350 degrees.

Dry-Ingredients











In a large bowl, combine almond flour, baking powder, and salt, and whisk together.

Batter











In a separate bowl, combine butter, honey, and sugar, and beat together until smooth. Add egg yolks, vanilla, and almond extract and beat until combined. Slowly add dry ingredients and mix until blended.

Batter-with-Egg-Whites











In a large bowl, beat the egg whites until very foamy and white. Add egg whites to batter and fold in until cake batter is smooth.

Batter-in-Pan











Divide batter evenly between two 9-inch round cake pans.

Baked-Cakes











Bake at 350 degrees for 30 minutes. Remove and allow to cool in the pan on wire rack for 30 minutes, then remove from pans.

Frosting











While cakes are cooling, make your frosting by combining cream cheese, butter, vanilla, powdered sugar, and cinnamon, and beating together until a soft, smooth frosting forms.

Frosting-on-Top











Take 1 cake round, place on a plate, and frost the top.

Second-Tier











Place the second round on top of the frosted cake.

Frosted-Cake











Using remaining frosting, frost the top and sides of the cake. Slice and serve.












This is the gluten-free, almond flour cake you've been waiting for! Rich in flavor and with the perfect amount of moist texture and taste, this cake is sure to be a hit with your family. The honey gives the perfect sweetness to this already amazing dish, and the frosting packs this cake full of a rich, bold flavor. And best of all, it's gluten-free! How can you beat that?












It's time to have your cake and eat it too, and this is the perfect dish to do just that.

3 comments:

Charlotte Moore said...

It looks very brown. Could it be cooked on a lower temp to have a lighter color. The bottom layer looks dark inside too. I have made several things with the Honeyville flour, but read not to use nonstick pans. It makes them too brown and burns easy.

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