This delicious and light cake is one of those desserts that tastes too good to be true! You'll be asking yourself if this could actually be as healthy as we say it is. Though hard to believe, it's true!
Made with finely milled almond flour instead of traditional gluten flours, this cake gets its' rise from stiffly whipped egg whites. It contains less sugar than most conventional baked goods and more healthy fats, protein, and fiber from the nut flour. The eggs in the recipe provide additional protein balance.
Serve with a light dusting of powdered sugar and berries, a dollop of freshly whipped cream, or lightly sweetened vanilla yogurt. If you don't eat dairy, make a coconut whip cream for a dairy-free version. Add poppyseeds and a light lemon glaze to top off this tasty treat!
A microplane or fine zest grater, 9” round baking dish or springform pan, stand mixer/hand mixer (or whisk if you want a real workout), rubber spatula or wooden spoon.