Vanilla Almond Flour Cake

 

Yum! These were supposed to be cupcakes, but I didn't have any baking cups, so I baked it in a cake pan. Today at my son's school, a parent brought in some store bought cupcakes for St. Patrick's Day. Of course, these are not considered "harmonic foods" due to the fact that they are highly over-processed, full of additives, preservatives, bleached white flour, and refined white sugar (which is probably GMO sourced). So, I made this delicious treat for my son to make up for the fact that he didn't get to eat the cupcakes at school. I found the recipe on this blog www.nopainnograin.blogspot.com She got the recipe from Elana Amsterdam's, The Almond Flour Cookbook. I substituted honey for the agave and organic safflower oil for the grapeseed oil. I also didn't make the icing, it's fantastic plain. I couldn't take a picture of the whole cake because we had dug into eating it before I even got to the camera!
Here's the recipe:

Very Vanilla Cupcakes
(adapted from The Almond Flour Cookbook by Elana Amsterdam)

2 large organic free range eggs, separated
1/4 c oil (I used organic safflower oil)
1/2 c agave (I used honey, which makes them SCD Legal)
1 tbsp vanilla extract
1 tbsp fresh squeezed lemon juice
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350 degrees F and line 10 muffin cups. You must use paper cup liners, or the cupcakes will stick to the pan.
Whisk egg yolks in a large bowl until pale yellow. Whisk in the oil, agave, vanilla and lemon juice.
In a separate bowl, beat egg whites to stiff peaks with an electric mixer.
Gently fold the whites into the yolk mixture.
Combine the dry ingredients. Gently fold into the wet ingredients.
Scoop batter into muffin cups.
Bake 20-30 minutes, until golden brown, and a toothpick inserted comes out clean (mine took about 25 minutes).
Let cool in the pan for half an hour, then frost if desired, and/or serve.
Makes 10 cupcakes or one layer cake.

Enjoy!!!