These delicious sweet almond cakes are my go to recipe when I need to fix a sweat treat in no time.
They can literally be whipped up in 5 minutes (if using a food processor), and I haven’t yet met a person who doesn’t love them.
I say they’re made with 3 ingredients only, although to be honest you need a few more. But the main elements are just eggs, almond flour and honey (+ a tiny bit of baking soda, vanilla extract and a few drops of lemon juice).
Apart from people suffering from a nut allergy, these easy cakes are a perfect treat for anyone because they’re:
Can be made vegan if using maple syrup
They’re also easily transportable and will keep good in your child’s backpack, making them a perfect snack for school.
They’ve made it to many of my kids’ birthday parties topped with some whipped (coconut) cream and berries or just plain and mess-free for smaller hands. Always a big hit!
1/4 cup (70g) honey
2 tsp. vanilla extract
2 cups (200g) almond flour
1/4 tsp. baking soda
A splash of lemon juice (for the baking soda to work)
Heat the oven to 170°C or 340° F.
Mix the eggs in a food processor until they become light and foamy (about 1 minute). Gently add honey and vanilla extract while blending.
Add almond flour, baking soda, and a splash of lemon juice and blend again until well mixed.
Pour the mixture into muffin cups and bake for 12-15 minutes until golden brown.
Allow to cool and enjoy!