ALMOND SPICE CAKE WITH COCONUT CREAM

It’s topped with a layer of coconut whipped cream. Because really, the only thing better than a grain-free, refined sugar-free, spice-filled cake is one that’s got whipped cream frosting on top.

INGREDIENTS

For the cake:

• 2 ½ cups almond flour
• ½ tsp kosher salt
• ½ tsp baking soda
• 2 Tbsp cinnamon
• ½ cup olive oil
• ¼ cup maple syrup
• 3 eggs
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• ½ cup raisins
• ½ cup walnuts, roughly chopped

For the coconut whipped cream:

• 1 can full-fat coconut milk
• 1 tbsp RAW honey
• 1 tsp vanilla extract

Garnish with:

• honey
• raisins
• nuts
• cinnamon sticks
• coconut whipped cream

DIRECTIONS

For the cake:

1. Preheat oven to 350F.
2. Line a 9-inch round pan with parchment paper and lightly grease.
3. In a large bowl, stir almond flour, salt, baking soda and cinnamon together. In a separate bowl, whisk oil, agave, eggs, and extracts. Pour into flour mixture. Blend well and then add raisins and nuts, if desired. Pour into the pan outfitted with parchment paper. 
4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and flip onto a cake platter.
5. Decorate with coconut whipped cream and whatever ingredients you like.

For the coconut whipped cream:

1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.
2. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, honey and vanilla extract on high until peaks form, about 2-3 minutes.
3. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.