I love this cake but it didn’t come without its learning curves. This is a very moist cake. The first time my sister and i tried to bake it, we didn’t use a Bundt tin and it really didn’t turn out, the outside was on the darker side and the inside was still uncooked. It cooks best in a bunt tin. If not, cooking time will change depending on thickness of dish. all that aside this is a perfect cake in time for the Christmas holiday season. I hope who ever gets to make this enjoys it as much as we do.
· 4 cups blanched almond flour
· 1/2 tsp salt
· 1 tsp baking soda
· 3 TBSP ground cinnamon
· 3 eggs
· 3/4 cup full-fat unsweetened coconut milk
· 1 cup pure maple syrup
· 1 tsp pure vanilla extract
1· Preheat oven to 175 degrees Celsius/350 Fahrenheit and grease entire bundt tin including centre with coconut oil.
2· In a large bowl, combine the dry ingredients stir well till ingredients are all mixed through and mixture turns brown.
3· In a separate bowl, whisk together the eggs and add coconut milk, syrup, and vanilla stir till combined.
4· Poor half the wet ingredients into the dray and begin to fold into dry ingredients and add the rest of the wet ingredients and mix till fulling combined then pour into greased pan.
5· Bake in oven for 30-40 minutes, until top has browned and generally cracks. Check its fully cooked through with a toothpick.
6· Let the cake cool before removing it from tin. Flip the tin onto serving platter once cooled. If it is a bit hard to remove use a rubber spatula down the edges of the tin to help release the cake.