Almond Cake.

It's that time of the year where everything has a pumpkin spice and pecans in it. Here is a fabulous , delicious, easy to make Almond Cake. It is gluten free and only has 7 ingredients in it! Great cake to make and bake and freeze for the holiday season.
You do not need to ice the cake if you do not want to. You can have it au naturel.
Makes 1 cake
Cake
* 4 large eggs
* ⅓ cup pure maple syrup
* ¼ cup avocado oil /EVOO
* 1 teaspoon vanilla extract
* 3 cups fine almond flour (avoid almond meal)
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
Glaze and Toppings
* ½ cup canned coconut cream
* 2 tablespoons coconut sugar
* ⅛ teaspoon sea salt
* 1 tablespoon + ½ teaspoon coconut flour
* ¼ cup toasted shredded coconut
* ¼ cup raw pecans
Preheat the oven to 350°F/180c and grease the pan well with some avocado oil/EVOO.
In a mixing bowl, add the eggs, maple, vanilla, and avocado oil. Whisk well until fluffy.
In a separate bowl, stir together almond flour, baking powder, and cinnamon until well combined.
Pour the wet ingredients into the dry ingredients and stir until no lumps remain.
Use a spatula to pour the mixture into the bundt cake pan and smooth the top for an even layer.
Transfer the cake pan to the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is in the oven, make the glaze and toppings. In a small saucepan add the coconut cream along with the coconut sugar and sea salt. Heat on low- medium and stir until the sugar has dissolved, make sure that the coconut cream is not boiling, about 2 minutes.
Remove from heat and slowly add the coconut flour; stir until well combined and no lumps remain. The coconut cream should be liquidy but not runny. Set aside to cool. Toast the coconut by placing it onto a baking tray and baking it in the oven for 3-5 minutes until toasted. Chop pecans.
When the cake is ready, allow it to cool in the pan for 10 minutes before flipping onto a plate, gently tapping the pan to help it release.
Drizzle the glaze over the cake and top with the coconut and chopped pecans. Slice and enjoy!
Recipe Dr Mark Hyman
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