Honey, Olive Oil, & Almond Cake


(Note: this recipe was used specifically for the Nordicware Snowflake Baking Pan. If another pan is tried, I would love to know what else works! UPDATE: I used 5 x 6″ inch cake pans, 3/4 cup batter per pan, and I cooked them at 325F for about 18 minutes.)

This recipe is refined sugar, dairy-free & egg-free. For a vegan option, sub out the honey for maple syrup.

Honey, Olive Oil, & Almond Cake(Inspired by the recipe that came w/ the pan)

3 tbsp Ground Flax
9 tbsp Warm Water

1/2 cup + 1 tbsp Extra Virgin Olive Oil

1/4 cup + 2 tbsp Creamed, Raw Honey (or Maple Syrup for a vegan option)

1 tsp Almond Extract

1 tsp Vanilla Extract

1 3/4 cups Sprouted Spelt Flour

1 1/2 tsp Baking Powder

1/2 tsp Fine Sea Salt

1/3 cup Ground Almonds

3/4 cup Almond Milk * I use homemade, unfiltered (pulpy) almond milk
Serve w/ toasted, chopped almonds & runny honey (or a maple syrup glaze)
Preheat oven to 350F. Grease and flour pan; set aside (if you’re using the Snowflake Baking Pan be generous when greasing. I use vegetable shortening). Mix together water and flax in a small bowl & set aside. In a large bowl cream together oil & honey (I used an electric beater but you could do this by hand). Beat in flax mixture, then add extracts. In a small bowl, sift together flour, baking powder, salt, & ground almonds. Beat in flour mixture alternating w/ almond milk — mix until just incorporated. Pour battle into the prepared pan. Bake 25 minutes, then check to see if it’s baked through by using a toothpick inserted into the centre of the cake (if it comes out clean, it’s done. If not return pan to oven and bake another 5-10 minutes, then check again. Do not over bake.) Cool 10 minutes in the pan, then invert cake onto a wire rack. Cool completely. Serve w/ chopped, toasted almonds & runny honey (or a maple syrup glaze).

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