This Maple Almond Spice Cake is perfect for any fall or winter celebration or gathering. It's gluten-free as well as dairy-free with warm spices like cinnamon, nutmeg, and ginger. Sweetened with maple syrup, there's so much to love about this dessert recipe.
1/2cupNow Foods Avocado Oil in Glass Bottle plus additional for greasing
1cupNow Foods Organic Almond Flour
1 1/4cups oat flour see notes
1/2teaspoonbaking powder
1/2teaspoon baking soda
1 teaspoon ground cinnamon
1teaspoonground ginger
1teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
4large eggs beaten
1/2 cup your favorite nut milk or apple juice
1/2cupNow Foods Organic Grade A Amber Color Maple Syrupplus more to garnish
1/2 teaspoons vanilla extract
slivered almondsfor garnish
Instructions
Preheat the oven to 350ºF. Grease a 9-inch cake pan with olive oil and line with parchment paper.
In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Make a well in the dry ingredients and add the eggs, 1/2 cup avocado oil, nut milk or apple juice, maple syrup, and vanilla extract.
Whisk together the wet ingredients in the well of the dry ingredients.
Gently fold together the wet and dry ingredients using a rubber spatula until the batter is well combined.
Pour the batter into the prepared cake pan and bake in the center of the oven for 25-35 minutes until golden brown and an inserted toothpick comes out clean.
Allow the cake to cool for 20 minutes in the cake pan, then flip onto a baking rack. Brush with the remaining 1 tablespoon of maple syrup and sprinkle with slivered almonds. Allow the cake to cool completely.
Notes
You can make your own oat flour with Now Foods Organic Rolled Oats by adding them to a food processor or blender and pulsing them until they are the consistency of flour.