Gluten-free almond cake topped with a honey whipped cream, honey almond granola, lemon zest and fresh berries!
Every once in a while I partner with my friends over at Purely Elizabeth and they challenge me to make a dessert using healthier ingredients inspired by one of their products. This month’s challenge was incorporating honey almond granola into a cake.
I am by no means a healthy baker and I do not have much experience with using alternative flours, sweeteners or dairy products. This recipe may have taken a few tries before it even looked edible, lol.
How to make gluten free almond cake with almond flour
Making an almond cake was more difficult than I expected. I couldn’t just swap the flour from my classic vanilla cake for almond flour. Almond flour is much more coarse and made up mostly of fat so it contains totally different properties.
I ended up using half gluten-free flour, half almond flour and a tablespoon of cornstarch. Cornstarch is used in cakes when you want to make it lighter, similar to using cake flour. I also added some almond extract to enhance the almond flavor in the cake.
I tried a few different ratios of wet to dry ingredients and ultimately landed on replacing my dairy with extra eggs. Like I said, I’m not a professional at using alternative ingredients because I’m not 100% sure how they affect baked goods in general but this would be my educated guess.
When there is gluten in cakes, it acts as a binding agent, preventing the cake from being too crumbly. The stretchy gluten strands also trap air inside, allowing the cake to rise properly and producing a fluffier cake. Since there is no gluten in this cake, I used extra eggs because they also act as a binding agent and when they’re beaten, they also incorporate air into the batter.
Ok, science class is over. I may be wrong but it worked so who cares, lol.
How to sweeten almond cake
In the spirit of using healthier alternatives I attempted a cake sweetened with honey and/or coconut sugar. I do not recommend changing the recipe to be sweetened with honey because it will affect the consistency of the batter and it will not rise properly.
I’ve sweetened this recipe with coconut sugar but unfortunately since I’m not accustomed to the flavor of coconut sugar, I was disappointed in the flavor. I resorted to using granulated sugar to reach my desired flavor and look for the cake. If you like coconut sugar, you can replace the granulated sugar with 1 ¼ cup of coconut sugar. The color of the cake darkens significantly and you may only need to bake it for 20 minutes instead of 30 minutes.
How to make honey whipped cream
Whipped cream is so easy to make, so easy to mess up and so easy to fix, lol. To make honey whipped cream, just beat the cold heavy whipping cream with the honey until it firms up. If you over-beat it (starts looking kind grainy) just add a touch more of heavy whipping cream, beat it just until it’s fully combined and smooth again.
What toppings to use for almond cake
The almond cake has a bit of a lemon flavor so I used some lemon zest as a topping. I also used Purely Elizabeth Honey Almond Granola for some extra crunch, fresh blackberries and a generous drizzle of honey. There are no wrong answers though; sliced almond, fresh raspberries or powdered sugar would be great toppings as well.
How to store almond cake with honey whipped cream
This almond cake recipe can be made a day in advance but I recommend making the whipped cream fresh. Leftovers can be refrigerated in an airtight container, just keep in mind the whipped cream may go a little limp. I do not recommend freezing the cake with the whipped cream.
Thanks so much for stopping by today and reading about my experience with healthier baking alternatives. I really enjoyed developing this almond cake recipe so I hope you guys love it.
If you have any suggestions for this cake or future recipes, comment down below! Make sure to tag me @baranbakery on instagram so I can see your recipes too. As always, have a blessed day and happy baking!
- 1 cup (100g) almond flour, spooned and leveled
- 1 cup (120g) gluten-free flour, spooned and leveled
- 1 Tbsp (8g) cornstarch
- 2 tsp (10g) baking powder
- 1/4 tsp salt
- 1/4 cup (56g) unsalted organic grass-fed butter, room temperature
- 1 cup (200g) granulated sugar
- Zest of 1 small lemon
- 1 tsp almond extract
- 1 tsp vanilla extract
- 4 large free-range organic eggs, room temperature
- 1/2 cup (118mL) organic heavy whipping cream
- 2 Tbsp (30mL) organic local honey
- Lemon zest
- Handful of berries
- 1/4 cup Purely Elizabeth Honey Almond Granola
- Preheat the oven to 350 (177C) conventional (no fan). and grease and line a 9-inch cake pan with baking spray and/or parchment paper.
- In a medium bowl whisk together the almond flour, gluten-free flour, cornstarch, baking powder and salt. Set aside.
- In a large bowl, use a hand or a stand mixer to cream together the butter and sugar. Add the lemon zest, almond extract and vanilla extract and beat until it's smooth.
- Add the eggs, one at a time, beating until each one is fully combined. Add the dry ingredients and beat the batter just until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 30 minutes, until it springs back when you press on it.
- Once the cake has cooled completely, place the heavy whipping cream and honey in a deep bowl and use an electric mixer, on high speed to beat the cream. Once it reaches stiff peaks, place the cream on top of the cake and top with lemon zest, berries and Purely Elizabeth Honey Almond Granola.
- Top with whipped cream just before serving
- Store refrigerated in an airtight container
Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 100mgSodium: 194mgCarbohydrates: 53gFiber: 3gSugar: 35gProtein: 8g
Nutrition information isn’t always accurate