Somewhere in between the chaos of Hurricane Sandy and halloween, I made cake. More specifically, I made a cake that I can whole heartedly say you should make for breakfast. Yes, that’s right: for breakfast.
I’m about to eat a second slice right now – totally guilt free! Is there anything better than guilt free breakfast cake eating? I doubt it.
I could have easily devoured this entire cake myself. The light almond flour base is not only heavenly moist, but the shining flavors of lemon, coconut, and ginger delighted by mouth with every bite.
After way too many “samples” straight from the pan, I cut a few proper slices, sat them on pretty plates and invited a few of my freakishly healthy friends over to “taste test”. They licked their plates clean… literally.
That’s what I call a win.
Side note: Thank you SO much to everyone for your kinds comments regarding my safety here during the storm. It really meant so much to me! I was lucky to not be too affected personally by the storm, but it was heartbreaking to see the effects on the city and outer areas. My heart goes out to everyone affected.
(Gluten Free) Lemon, Coconut & Ginger Breakfast Cake
2 cups almond meal
1 teaspoon baking soda
1/2 teaspoon ginger powder
pinch of cinnamon
1/4 teaspoon salt
1/2 cup unsweetened coconut flakes
1 large lemon, juice and zest
6 large eggs, at room temperature
3/4 cups honey
1/4 cup coconut oil
1/4 cup olive oil
1 teaspoon 100% pure vanilla extract
Preheat oven to 350 degrees (F). In a large bowl combine all dry ingredients, mix well. In a separate bowl whisk eggs, lemon zest, and vanilla. Add the egg mixture into the dry ingredients. Add oils, honey, and lemon juice and stir well to combine. Pour mixture into a greased 8 inch spring form pan and bake for about one hour (mine was perfect at 52 minutes), or until it has firmed up and is golden brown around the edges. Once removed from the oven, allow the cake to cool for at least 20 minutes before digging in.