This cake is perfection. Slightly sweetened and incredibly moist, this cake is absolutely delicious. At first bite, many are reminded of oatmeal raisin cookies from a flavor perspective, although there is no oatmeal in this care at all! It is filled with the powerful and anti-inflammatory spice, cinnamon. Cinnamon plays a huge roll in balancing one’s blood sugar levels, so it is a great addition sweet treats. I hope you will soon enjoy a slice of my favorite cake!
For one 9 inch Cake
2 ½ cups almond flour or hazelnut flour
½ teaspoon Himalayan pink salt
½ teaspoon baking soda
2 tablespoons cinnamon
½ cup coconut oil
¼ cup maple syrup
1 teaspoon almond extract
1 teaspoon pure vanilla extract
½ cup raisins
½ cup walnuts, roughly chopped
Coconut Whipped Cream
Preheat oven to 350F
Line a 9 inch round pan with parchment paper and lightly grease.
In a large bowl, stir almond flour, cinnamon, salt and baking soda together. In a separate bowl whisk oil, maple syrup, eggs and extracts. Pour into flour mixture. Blend well and then add raisins and nuts if desired. Pour into the pan outfitted with parchment paper. Bake for 20 to 25 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely and flip onto a cake platter. Decorate with coconut whipped cream and whatever ingredients you like.
For Coconut Whipped Cream
1 can coconut milk (full fat is necessary, I used Nature Value- no BPA!)
1 tablespoon raw honey
1 teaspoon vanilla extract
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.