Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Honey Almond Cake
This tasty dessert gets its sweetness from honey rather than cane sugar. The almond flour not only is gluten-free but has a natural, nutty flavor that won’t make you miss wheat-based flours one whit! Garnish with thinly sliced apples if desired.
Ingredients:
- • 1 ¾ cups almond flour
- • 1/2 tsp honey for the cake and 3 Tbsp for the topping
- • 1 ½ tsp pure vanilla extract
- • 1/2 tsp baking soda
- • 1/2 tsp salt
- • 4 eggs (separated at room temperature)
- • 1/2 cup toasted sliced almonds
- • Parchment paper
Directions:
- Preheat oven to 350 degrees F.
- Beat egg yolks with honey, vanilla, salt and baking soda with a whisk.
- Mix in the almond flour.
- In a separate, small bowl, beat the egg whites with a hand mixer for a minute (peaks are not needed), then fold in the egg whites into the cake batter.
- Pour batter into a 9” pan lined with parchment paper.
- Bake for 25-30 minutes until golden brown.
- Remove from pan and then let cool.
- Drizzle with the remaining honey and sprinkle almonds on top.
