Blood Orange & Almond Flour Cake
Light, airy, and moist, this almond flour cake is the perfect springtime dessert and will surely satisfy your dessert cravings in a healthy way!
Servings 12 Servings
Preheat the oven to 350 degrees F and line an 8" springform pan with parchment paper. My trick is to release the bottom of the pan, cover it with parchment paper, then snap the pan back together and trim the excess. Spray the sides and bottom of the pan with cooking spray and set aside.
In the bowl of a standup mixer, fit with the whisk attachment, whisk together the eggs and honey until they're fluffy and have turned a pale yellow. Add the remaining wet ingredients and beat well.
In a separate mixing bowl, whisk together the dry ingredients. Add to the mixer bowl and mix until just combined.
Transfer the batter to the greased pan and bake for 45 minutes, until a cake tester inserted in the center comes out clean.
Cool the cake before removing the springform pan.
Slice and serve with whipped cream, ice cream, fresh berries, drizzle of honey, etc.
Calories: 197kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 116mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 0.9mg