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This gluten-free cake is a cinch! With only five ingredients and no technique necessary, this cake will quickly become your dinner party go-to. Should there be any left over, this recipe is satisfying as a dessert, and also nutritionally dense enough as a breakfast food. Impossible you say? With 6 grams of protein, here’s the recipe to prove that it’s very possible! The almond flavors pair nicely with pears, apples, apricots, peach, cherries, blackberries, raspberries, and blueberries. So if you feel like getting creative chop up some fruit and fold it into your batter before baking. You can also amp up the benefits by adding a scoop or two of Further Food Collagen. Collagen can help reduce wrinkles, improve gut and joint health, without changing the taste or texture of your baked goods.
Further Food Commentary:
Most store-bought treats contain obvious and hidden sources of gluten which makes baking at home a great solution and often, a downright necessity. There’s no excuse not to with this super-easy, super-delicious recipe! The maple syrup adds natural sweetness and the almond meal provides a nutty counterbalance to the sweet. The combination of almond and eggs gives this cake tremendous protein power. Choosing eggs that have high-omega-3 content will further increase the nutritional value of this dessert. Yes, you can have your cake and eat it too, guilt-free!
