Paleo Russian Honey Almond Cake – A Delectable Mouthwatering Dessert

Allergens

Nuts (Almonds)

Ingredients

• 2 cups almond flour
• 1/4 cup raw honey
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup chopped almonds

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, cinnamon, baking soda, and salt.
3. In another bowl, combine honey, melted coconut oil, and eggs. Mix well.
4. Add the wet ingredients to the dry ingredients, stirring until combined. Fold in chopped almonds.
5. Pour the batter into the prepared springform pan and smooth the top with a spatula.
6. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Slice and serve your Paleo Russian Honey Almond Cake with a dusting of powdered honey or coconut sugar.

Chef’s Insight

To enhance the aroma and flavor, consider adding a dash of vanilla extract or a pinch of cardamom to the batter.

Notes

For a more indulgent dessert, serve with a dollop of coconut whipped cream.