Description
A healthy holiday twist on the classic almond cake! Cinnamon Spiced almond cake with melted white chocolate and a cinnamon cream cheese topping.
Ingredients
Scale
- 2 cups almond meal
- 1/2 cup coconut flour
- 1/2 c coconut sugar
- 3 eggs at room temperature
- 1/4 cup egg white
- 1/2 cup pumpkin puree
- 1/2 cup almond or coconut milk
- 4 oz (1/2 stick) butter (softened)
- 1/3 cup melted white chocolate
- 1/2 cup crushed almonds (just grind a little in processor)
- 1 tsp madagascar vanilla (or pure vanilla)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- FROSTING
- 4 oz organic cream cheese
- 1/2 cup melted white chocolate
- 1/2 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp vanilla
- 2 tsp honey or agave nectar
- Chopped toasted nuts (optional)
- Powdered sugar
Instructions
- Preheat your oven to 350F.
- First combine all your dry ingredients for the cake in a bowl. Sift coconut flour if it’s too thick. You want it fine and smooth.
- Next blend your pumpkin, eggs, and milk in blender. Set aside.
- If you haven’t already melted your white chocolate, do that as well. Make sure it comes out to 1/3 cup after melted.
- Fold in your pumpkin egg batter with the almond meal (dry ingredients bowls).
- Then add in your separate 1/2 c melted white chocolate and melted or softened butter.
- Mix together
- Add in your nuts and extracts, baking soda, plus cinnamon, salt.
- Mix or beat with electric blender until smooth.
- Pour into a 9 in round baking dish and bake for 45 minutes or until center is done.
- Remove from oven and let cool for 15 minutes.
- While cake is cooling, make icing.
- Softened the cream cheese and white chocolate.
- Mix together in a small bowl and then add in your extracts, cinnamon, coconut oil, honey.
- Spread evenly over cake.
- Top with optional nuts and sprinkle powdered sugar on top.
Notes
I used better body foods coconut flour, coconut oil, and vanilla.
To make dairy free, feel free to use chocolate instead with enjoy life dairy free chocolate. Then use vegan cream cheese.
- Prep Time: 15 min
- Cook Time: 45 min