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  • Rebecca Washuta

Honey Almond Cornmeal Cake (gluten free & dairy free)



Sweetened only with honey, so it's refined sugar & dairy free – this cake will be your new summer go-to. Just add your favorite berries for the perfect summer dessert!


This cake is a little crumbly and little sweet. I like it best with coconut whip cream and berries, but it's also great as a side dish for summer barbecues.




Growing up, we had blackberry bushes in our backyard, and I remember every year I would anxiously wait for August so the berries to be ripe enough to pick. It was a dangerous endeavor because of all the thorns, but always worth it. Blackberries are still my favorite summer fruit, and their combination of tart and sweet make them the ideal match for this cornmeal cake.




Ingredients:

  • 1/2 cup coconut oil + more to grease pan (melted)

  • 3 eggs

  • 1/3 cup honey + more for drizzling

  • 1/3 cup unsweetened applesauce

  • 1 cup almond flour

  • 3/4 cup ground yellow cornmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt


Directions:

  • Preheat oven to 350 degrees

  • Whisk the coconut oil, eggs, honey, and applesauce in large bowl until well blended

  • Add the almond flour, cornmeal, baking powder, and salt to wet ingredients. Whisk until well combined

  • Use coconut oil to grease 9 inch round cake pan, and pour in the batter

  • Bake for 25-30 minutes. Cake should pull away from sides and a toothpick inserted in the center should come out clean

  • Let cool for 20 minutes

  • Drizzle with honey before serving, and top with berries, coconut whip cream, almond slices, or all three!

  • Enjoy!