1 teaspoon lemon juice or apple cider vinegar (to activate the baking soda)
A pinch of salt
50 g sliced almonds (for decoration)
Recipe
Preheat the oven to 180°C (350°F). Grease a 20 cm (8-inch) cake pan with a little coconut oil or line it with parchment paper.
In a large bowl, mix the almond flour, baking soda, and a pinch of salt.
In another bowl, beat the eggs. Add the melted coconut oil, maple syrup, vanilla extract, and lemon juice (or apple cider vinegar) to the beaten eggs. Mix well until smooth.
Gradually incorporate the wet mixture into the dry ingredients, stirring gently until you get a smooth batter.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Sprinkle the sliced almonds on top of the batter.
Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely on a wire rack.
Additional Tips:
Serve the cake as is or with a berry coulis or light whipped cream.
For a chocolate version, add raw cacao powder.
Store in an airtight container at room temperature for 2-3 days or refrigerate for longer freshness.
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