We’re loving this gluten-free cake by Sweet Laurel Bakery and Claire Thomas of The Kitchy Kitchen – especially since 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. These two ladies are masters at that plant-based dessert game (proof here and here), and this spice cake recipe just ups their street cred even more…
Food should be nourishing and delicious. It sounds simple, right? It can be so hard to find sweet treats that are as good to eat as they are for good you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth will love them.
I love the drama that the pile of raisins dripping with honey gives to this cake. This cake can be studded with your favorite dried fruits and nuts and would be just as delicious baked as a loaf and drizzled with a little glaze instead. The flavors are simple and hearty and the olive oil gives it a dense, rich texture. I love it served here with the coconut whipped cream – so pretty!
Sweet Laurel Bakery’s Almond SPICE CAKE with coconut cream
Makes one 9-inch cake
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 agave nectar
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 (I used Native Forest )
1 Tbsp agave nectar
1 tsp vanilla extract
Garnish with:
honey
raisins
nuts
cinnamon sticks
coconut whipped cream
Directions:
For the cake:
Preheat oven to 350F.
Line a 9-inch round pan with parchment paper and lightly grease.
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.
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.
Decorate with coconut whipped cream and whatever ingredients you like.
For the coconut whipped cream:
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.
Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave and vanilla extract on high until peaks form, about 2-3 minutes.
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.
