Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

This week, all week, I have eaten cake at least once a day. And how sweet it is! Made with almond flour, this cake is dense: like a pound cake, but almost fudgy. Topped with fresh peaches, a scoop of ice cream, or Oliver’s favorite, smeared with peanut butter, it’s divine. Whip cream (light and airy) with fresh sliced strawberries would be a perfect match to it. 

Eating cake every day is not my typical M.O., not that I have a problem with cake… it’s cake after all, and who wouldn’t want a little bit each day?! But since this is different from my usual, it feels special. Opening up the fridge for one of those “Hmm, what should I eat" moments is electrified by finding a slice of marble pound cake staring back at you. (See? Making cake can lower your energy bills! You’ll spend less time looking in the fridge!)

Almond Flour Chocolate Vanilla Marble Cake
Almond Flour Chocolate Vanilla Marble Cake

This week it’s my birthday 🎉 so making something special was in order! Whether you have something special to celebrate or you just want to make a regular day feel special, the swirled batter of this cake is sure to impress, so get out your mixing bowls, and preheat the oven. 

Feel like experimenting? You can swamp the vanilla extract out for almond to accentuate the almond flour. You can stir the zest of one lemon (or orange!) into the vanilla batter for a fresh zing. Baking it science right? So create your own science experiment. 🔬

Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

Published September 12, 2017 by
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Serves: 12   |    Total Time: 70 minutes



Ingredients:

  • 2 cups almond flour 
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt 
  • 1 teaspoon baking powder (or 1/2 teaspoon baking soda)
  • 4 large eggs
  • 2/3 cup honey
  • 1/2 cup butter (softened)
  • 1/2 cup whole milk, plus 3 T 
  • 1 tablespoons vanilla 
  • 1/4 cup cocoa powder

Directions:

  1. Preheat oven to 350°F and line a bread pan with parchment paper.
  2. In a medium mixing bowl, beat together honey and butter until creamy. Add eggs, one at a time, beating in. Add milk, and cream until incorporated.
  3. In a seperate bowl, whisk together almond flour, coconut flour, salt, and baking powder. Add dry mixture to the butter mixture 1/2 at a time, beating into a batter.
  4. Once the batter is mixed and no clumps remain, split the batter evenly between two bowls. Add vanilla to one bowl and cocoa to the other. Beat the vanilla into the vanilla batter and then the cocoa into the chocolate batter.
  5. Scoop 1/4 cup of the vanilla batter into the pan. Then, scoop in chocolate batter. Alternate between the two batters, until all of the batter is used. Then, run a chop stick or the handle of a spoon through the batter to add some swirls.
  6. Bake for 45-55 minutes, until a toothpick comes out clean when inserted into the middle. Allow to cook 10 minutes before serving.
  7. Serve plain, with whipped cream and berries, or smeared with peanut butter for a snack.

2 Comments

Blueberry Almond Muffins (Paleo)

Blueberry Almond Muffins - Paleo

The light came in through a window behind my back, over the sink and past the counter where my grandpa would make breakfast sausage in the mornings. Next to that was the fridge, decorated humbly with only a few cards. On the wall hung an off-white phone, it's cord long and tangled from use. The counters and the oven door were a faded tawny orange color, the wooden cabinets a deep mahogany, with golden stain--or at least that's how it is my memory. They're given no help from the rusty colored vinyl floors, which reflect an extra orange glow onto everything in the room. 

I sit in a kitchen chair with metal legs and a faux leather cushion. My grandma has pulled my hair back into a pony tail but it's like you would expect from any toddler: the stray wisps are everywhere, escaping the elastic ponytail holder and doing their own thing. That's where time is frozen: I'm pouring fresh blueberries into a bowl of batter, while my grandpa snaps a picture. The mixing bowl, bigger than my head, is also orange. Daringly, I'm wearing no apron, just a floral dress with puffy, short sleeves (it is the '90s). 

Blueberry Almond Muffins - Paleo

If it weren't for that picture, I wouldn't remember this day. Actually, I'm not sure if I do remember this day--my memories from being in this house are fleeting, single moments that fade and disappear before they really emerge. But because of this photo, I feel like I remember making those muffins. Not just those muffins, but many muffins. I feel like I remember preparing that same recipe every time I visited, setting my fate as a baker early. 

Blueberry Almond Muffins - Paleo

Many years later (and many times in-between), I would go back to visit. Everything was as it had been: orange vinyl, white phone, that dated oven door. Most of the cards on the fridge were the same, only a few were added to the mix. This picture sat in a frame in the living room, amongst 20 or 30 others. My grandma told me that when my younger cousins found the photo, they asked her if they could also learn to make muffins. Instead she taught each of them a different recipe, leaving her legacy behind in the whisks and folds of homey pastries.

Blueberry Almond Muffins (Paleo)

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Sweet blueberries are accented by toasted almonds in this tender muffin.

Yields: 6    |    Total Time:



Ingredients:

  • 1 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/16 teaspoon of salt
  • 2 tablespoon raw honey
  • ½ cup canned coconut milk, full fat
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 2 tablespoon coconut oil, melted
  • 1 egg
  • ¼ cup fresh blueberries (fresh or frozen)
  • 2 scant tablespoons cassava flour
  • 1/4 cup slivered almonds

Directions:

  1. Preheat the oven to 350°F and fit a muffin pan with 6 muffin liners.
  2. Next, in a small bowl, whisk together the dry ingredients: almond flour, cassava flour, salt, baking soda.
  3. In a separate medium-sized bowl, whisk together the wet ingredients: honey, coconut milk, vinegar, vanilla, melted coconut oil, and eggs.
  4. When the wet ingredients are fully combined, add the dry ingredients to the wet 1/2 at a time, stirring in-between. A batter will form. Once no clumps remain, fold in the blueberries gently.
  5. Using two spoons, scoop the batter into muffin liners until they are about 5/6 of the way full. Top each muffin with a sprinkle of slivered almond and then bake for 25-35 minutes, until a toothpick comes out clean when inserted into the middle. Set on cooling wrack to cool 10 minutes.

2 Comments

Grain-Free Cinnamon Rolls

^^^ That is what sugar and spice and everything nice smells like. Seriously. 

I've been on a quest to find a fluffy grain-free  cinnamon roll for a few years now. It's been a rough journey. Almond flour usually results in a dense, semi-crunchy dough that is certainly never fluffy. Coconut flour requires a lot of liquid to combat it's dryness, but when you add a lot of liquid it's pretty much impossible to roll out the dough and roll it up with cinnamon. And the cinnamon filling is the best part of the cinnamon roll, so that's a big problemo. 

That's why, even though I rarely bake with large amounts of tapioca flour, I went for this time. It sticks together, makes a moldable dough, and results in a fluffy finished product. If you ask me, tapioca flour is a bit of a real-food loop hole. If we're talking about foods that nourish your body, tapioca flour falls flat on it's face. However sometimes you just need a cinnamon roll, and sometimes, your soul needs a little bit of nourishment too. 

For those days, this recipe is a winner -- allergy-friendly, but also fluffy, soft, and sweet. The cinnamon filling is made with whole fruits, so no extra sweetener is needed! Dates are the main sweetener here, but I added shredded apple for good measure because, well, cinnamon + apples = more please!! 

Did you see that big pan of cinnamon rolls in picture #2?? Not even kidding you, there were only 3 and a half left an hour after they came out of the oven. Note to self: Next time, gorge on cinnamon rolls after yoga, not before. 

Grain-Free Cinnamon Rolls

Paleo, Primal, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

For those days when you just need a cinnamon roll.

Yields: 15 two to three inch rolls   |    Total Time:



Ingredients:

  • 3/4 cup dates, pit removed
  • 1 cup water
  • 1/2 cup coconut oil, plus 1 tablespoon for filling
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla
  • 3 eggs (room temperature)
  • 3 tablespoons coconut milk (canned, full fat)
  • 3/4 cup tapioca starch
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large apple
  • 1-1/2 tablespoon cinnamon

Directions:

  1. Bring the 1 cup of water to boil. Remove from heat, and pour into a small bowl. Place the dates in the water to soften them.
  2. Preheat the oven to 350°F. Prep the dough: In a stand mixer, or with a hand mixer, cream together 1/2 cup of coconut oil and honey. Once incorporated, add the vanilla, room temperature eggs, and coconut milk. Beat until fully combined. (If your eggs are cold when you mix them in, they may not cream into the coconut oil as well).
  3. In a separate bowl, whisk together the dry ingredients: tapioca flour, coconut flour, baking soda, salt. Once the dry ingredients are well distributed, add half to the wet ingredients. Beat until fully incorporated, then add the other half. Set dough aside.
  4. Finish prepping the filling: Drain the dates, and add them to a high powered blender. Blend on high until a thick paste forms. Scoop the paste into a small bowl. Grate the apple with a cheese grater. Fold the apples, 1 tablespoon coconut oil and cinnamon into the date paste.
  5. Make the rolls: Pat the dough into a disc shape. Place the disc shape between 2 pieces of parchment. Use a rolling pin to roll the dough into a rectangle, about 1/2 inch thick. Remove the top layer of parchment. Feel free to trim any uneven edges now — this is not necessary but will result in more even end rolls. Spread the date paste mixture out in a thin, even layer on the dough. Now, starting at one edge of the rectangle, roll the dough: Use the bottom layer of parchment paper to help you — this dough is softer than a wheat dough, and needs the help. Tip: Each time I go to roll the dough over, I loosen it from the parchment with a spatula. Some bits may stick to the parchment— that is ok.
  6. Grease a 9-inch pie pan. Once you have rolled the dough into a log, you may cut your cinnamon rolls: Use a separated knife, and cut the roll into 1-inch rounds. Wipe your knife clean each time. Place the cinnamon rolls 1/2 to 1 inch apart in the pie pan. Once all rolls are cut, cover pan with a sheet of aluminum foil.
  7. Bake rolls for 40-45 minutes with the aluminum foil on. Then remove the foil and bake for an addition 10-15 minutes. Rolls should be soft, but quite golden when done. Remove from oven, and allow to cool for 10-15 minutes.

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