Paleo Vanilla Sponge Cake
Ingredients
- 2 cups or 200 g of ground almonds
- 4 eggs
- 0.67 cup or 120 g coconut sugar
- 0.33 cup or 80 g of melted coconut oil
- 1 tbsp of vanilla extract
- 1 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
- Chopped mixed nuts to decorate
Directions
- Step 1:
Preheat oven to 350 F / 175 C (fan oven).
- Step 2:
Whisk the eggs with an electric mixer for 3 minutes.
- Step 3:
Add the coconut sugar and whisk until the mixture turns a paler color.
- Step 4:
Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.
- Step 5:
Finally, add in the melted (and cooled down) coconut oil, and mix.
- Step 6:
Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.
- Step 7:
You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!
- Step 8:
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.
Storage Tips
Store in the fridge for up to 5 days.
You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
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