A gluten-free and dairy-free dessert best made the day before.
1 1/3 cups whole almonds
3/4 cup coconut sugar
1/2 tsp sea salt
2 tbsp brown rice flour
2 tbsp cornstarch
1 tsp baking powder
2 tsp almond extract
1/2 cup coconut oil, melted
1 Red Delicious apple, peeled, cored and thinly sliced
1/2 cup sliced almonds
2 tbsp white sugar
Step 1: Preheat oven to 350°F. Grease an 8" springform pan with coconut oil and line bottom with a circle of parchment paper.
Step 2: In a food processor, combine almonds, coconut sugar, and salt. Blitz until almonds are very finely ground, about 30 seconds. Add brown rice flour, cornstarch and baking powder; pulse until they are mixed through.
Step 3: Add eggs and almond extract; process until a thick batter forms. Pour in coconut oil and process until batter is well combined, about 20 seconds.
Step 4: Scrape batter into prepared pan. Arrange apple slices over top. Sprinkle evenly with sliced almonds, then with white sugar.
Step 5: Bake until a toothpick inserted in center of cake comes out clean, 45 - 50 minutes. Let cool in pan for about 20 minutes before serving. Run a knife around edge of cake before removing sides.
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From Coconut Every Day: Cooking with Nature's Miracle Superfood by Sasha Seymour. Copyright © Sasha Seymour, 2014. Reprinted by permission of Penguin Canada Books Inc. Photography credit: Kathleen Finlay.