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Special Dessert for Special Event: Honey Cake

on February 24, 2013

i have tried lots of gluten free, low carb desserts, and most of them are tolerable for the diehards among us, but few are truly really wonderful. I found one at Elana’s Pantry that I modified a bit to stick to lower carb/paleo, and my spouse raved about it–and I loved it, too. If you like spice cake, you will enjoy this cake.

I also made this basic cake leaving out the raisins, to keep carbs down, upped the spices a bit, adding some powdered ginger, and used yacon syrup instead of honey or agave (which I don’t ever use) and had a good version of gingerbread.

Note: Start with a lower baking time and start checking for done-ness at 25 minutes, then add time if needed.

Elana’s Honey Cake-modified

  • ½ cup boiling water
  • 2 tablespoons organic decaf ground coffee (not instant)    [I already had brewed decaf coffee so used that, and soaked the raisins in it to plump them]
  • 2 ½ cups blanched almond flour
  • ½ teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • ½ cup agave nectar[I used raw honey, made the cake really moist.]
  • ¼ cup grapeseed oil[I used safflower oil, coconut oil would probably be great too.]
  • 2 eggs
  • ½ cup raisins
  1. Pour ½ cup boiling water through a filter containing 2 tablespoons organic decaf coffee; discard grounds cool liquid
  2. In a large bowl combine almond flour, salt, baking soda, cinnamon and cloves
  3. In a separate bowl, combine agave, oil, eggs and coffee
  4. Mix wet ingredients into dry, then stir in raisins
  5. Grease and flour a 9 inch cake pan
  6. Bake at 350° for 30-35 minutes [Next time I will cook for 25 minutes then test if the cake needs more time.]
  7. Serve

Serves 6-8


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