Almond Spice Cake with Greek Yogurt Whip Meringue
Looking for something deliciously gluten-free? This almond spice cake provides better nutrient balance with a great balance of sweet and spice. It also provides you plant and dairy calcium for better bone health if you also get in enough vitamin D, K, and magnesium. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
For the Almond Spice Cake:
- 1 ½ cups AP gluten free flour
- 1 cup quinoa flour
- ½ tsp kosher salt
- ½ tsp baking soda
- ½ tsp ground dried cloves
- 2 tsp cinnamon
- ½ cup olive oil
- ¼ cup maple syrup
- 3 eggs
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- ½ cup almonds roughly chopped
- Zest of ½ lemon
- juice of ½ lemon
- ½ cup blueberries
For the Greek Yogurt Meringue:
- 1 cup of Strauss Organic Greek Yogurt
- 1 tsp honey
- 1 tsp vanilla extract
Garnish with:
- Honey
- Nuts
- Fruits of your choice I used fig, starfruit, and pomegranate seeds
- Greek yogurt whipped topping
Instructions
Directions
For the Cake:
- Preheat oven to 350F.
- Spray a 9-inch round pan with coconut oil cooking spray.
- In a large bowl, stir flour, salt, baking soda and cinnamon together.
- In a separate bowl, whisk oil, maple syrup, egg yolks, lemon juice, zest and extracts.
- In a separate bowl, whisk egg whites until firm peaks.
- At the end, fold in blueberries, nuts and whipped egg whites. Combine well. Pour into the pan outfitted with parchment paper or non stick spray.
- 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 whipped topping and whatever ingredients you like.
For the whipped topping:
- In a bowl, use a hand or stand mixer to whip greek yogurt into stiff peaks, additionally add 1 tsp of cinnamon and 1 tsp of honey for extra flavor.
Notes
Courtesy of Elissa Goodman at https://elissagoodman.com/
