Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for 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 loves them.
How pretty is this? I love the drama that the pile of raisins dripping with honey gives to this cake. The flavors are simple and hearty, and this cake would be just as delicious baked as a loaf and drizzled with a little glaze instead. The olive oil gives it a dense, rich texture, and it can be studded with your favorite dried fruits and nuts. I love it served here with the coconut whipped cream, so pretty!
For one 9 inch Cake
2 ½ cups almond flour
½ teaspoon kosher salt
½ teaspoon baking soda
2 tablespoons cinnamon
½ cup olive oil
¼ cup agave nectar
1 teaspoon almond extract
1 teaspoon pure vanilla extract
½ cup raisins
½ cup walnuts, roughly chopped
coconut whipped cream
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 tooth pick 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.
INGREDIENTS (COCONUT WHIPPED CREAM)
1 can coconut milk (full fat is necessary, I used Native Forest)
1 tablespoon agave nectar
1 teaspoon vanilla extract
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.