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A light and fluffy almond flour cake that proves once and for all that nut based baked goods need not be heavy or dry. Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
A wonderfully light and fluffy almond flour cake is sweetened with honey and flavored with vanilla. It’s great with or without frosting! Nut flour cakes are often dense and heavy, but this one is light and fluffy.
Instructions Preheat oven to 170C/350F. Grease a 10in round baking tin with butter and line the base with parchment paper. In your stand mixer, place the butter and cream cheese. Turn off the mixer and add the Natvia, cinnamon, nutmeg, cloves, salt and baking powder. Add the coconut flour, almond flour and eggs.
In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. 2. Use a spatula to transfer the batter into a greased 8-inch nonstick cake pan. 3. Bake the cake in an oven preheated to 350°F until a toothpick inserted in its center comes out clean, 22-25 minutes.
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