4 star :: One of my best cakes so far!
Cake: One cup almond flour 1/4 cup flaxseed flour 1 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon sea salt 3 eggs 2 Tablespoons olive oil 2 tablespoons raw honey 1 teaspoon vanilla bean powder 1 teaspoon almond extract 7 frozen (or fresh apricots) halved with juice 3 drops liquid stevia
Crumb: 1/2 cup unsweetened shredded coconut 1/4 cup protein powder 2 tablespoons coconut oil Pinch Sea salt
use an 8 x 8 pan or 6 x 9 pan. 350° Make cake batter first then add the crumb topping, then bake 25-30 minutes speed convection. Serve with whipped vanilla coconut Creme
Amazing! Loved it served cold especially the next day. Perfect texture of cake and crumb crunch. You don’t taste the apricot really. Very subtle. Totally a fan. Ryan didn’t like the coconut in crumb topping so 4 from him.
Based on recipe by Heather Connell but better
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