Gluten and Dairy Free Cake
Super easy dairy and gluten free cake to make for any occasion!
Servings: 10 slices
Calories: 298kcal
Cost: $10
Equipment
- 3-6 inch silicone baking pans
- Hand mixer
- mixing bowls
Ingredients
- 8 whole eggs
- 1 cup honey
- 1 tbsp vanilla extract
- 3 cups almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- Avocado cooking spray oil
Optional:
- dairy free frosting if desired
Instructions
- Preheat the oven to 350 degrees F. Spray your (3) 6 inch cake molds with cooking spray oil.
- Crack the eggs into a large bowl and whisk together. Then, slowly add in the dry ingredients to the bowl and mix throughout. Scrape down the sides making sure everything is mixed in. Do not over mix or the cake with collapse. Bake for 20-25 minutes or until you can stick a fork in the cake and it comes out clean.
- Allow the cake to cool for 20 minutes prior to removing from the cake pans. If you decide to frost it, allow the cake to get to room temperature before frosting.
Notes
Storage: This recipe can last in the fridge for up to 5 days in an air tight container.
Nutrition: The nutrition for this recipe is an approximate and cannot be guaranteed.
Servings: This recipe yields approximately 10 servings.
Nutrition
Serving: 1slice | Calories: 298kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 21mg | Fiber: 4g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg