Submitted by: Vera
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Servings: 12
Super easy and tasty almond cake made in a snap!
2 c. almonds
3/4 c. coconut sugar
1/2 c. applesauce
3 egg white
1 tbsp. butter
1 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic
3 tsp. coconut sugar
1 tsp. vanilla extract
Grind the almonds in a food processor until fine (1-2 minutes). Place in bowl. Add coconut sugar. Mix with spatula. Combine applesauce and egg whites; mix. Add the wet to the dry and mix with spatula. Grease the forms of your choice - muffin forms, mini loaf pans, heart shaped spring forms, what ever you have in your house, and bake for 40-50 minutes at 320ºF. The cake is finished the moment a wooden stick comes out clean.
If you can get non-homogenized heavy whipping cream, it whips more than twice as fast as the homogenized heavy whipping cream. Use a hand mixer. Combine heavy whipping cream with coconut sugar and vanilla in a bowl. Whip for a minute or three until ready. Let cake cool before icing it.
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