Carrie’s Almond-Orange Cake with Fresh Lemon Icing

Who wants cake for breakfast? This recipe is gluten-free, dairy free and low in sugar, high in protein – simple and delicious! Kids love this healthy cake for breakfast or after school snack time.
*NOTE: This recipe contains nuts and may not be appropriate for school lunches.

Dry Ingredients:
3 cups almond flour
(I ground my own in my food processor)
2 tbsps chia seed
3/4 tsp non-alum baking soda
1 tsp non-alum baking powder
1/2 tsp sea salt

Wet Ingredients:
4 large organic eggs
2 tsp vanilla extract or 1 tsp powdered vanilla
1 green apple, seeded
1 medium orange, peeled
1 tbsp orange zest
1/4 cup raw honey
1/4 cup coconut oil (melted, not heated)

Preheat oven to 325 degrees F. Oil a 9-inch round cake pan with coconut oil.
In a large bowl, whisk together dry ingredients.
Place the wet ingredients into a high powdered blender and blend until smooth and creamy. Pour in wet ingredients into the dry and whisk together.
Pour batter into cake pan (or muffin tins) and bake for approximately 40 minutes.
Cool and serve with icing.

Fresh Lemon Icing:
3/4 cup cashews (soaked and drained)
1/2 cup almond milk
fresh lemon juice from 1/2 lemon
1 tsp grated zest
approximately 15 drops of stevia or to taste (1/4 tsp powdered stevia)

Puree all ingredients together in a blender.
Chill and store in the refrigerator until ready to ice cake or cupcakes.





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