Gluten Free Almond Coconut Cake with Candied Almonds

Earlier this week, I had an intense desire to bake. Slight problem though, I used all of my flour on some homemade playdough for the kids. The kids were having a more than stupendous day and dinner was already taken care of so I decided to fill the desire and start baking.

One of my girlfriends bakes everything with almond flour/meal. I did some research to see just how this would work. The answer I found was a lot of eggs! I didn't want to use all almond flour because I love coconut flour too. This was the biggest gamble of the recipe. I have had some recipes really turn bad using coconut flour, but it was worth a shot, right?

Let me tell you, all three kids were napping and the little time I spent on this cake seemed like a lifetime. It was so relaxing and therapeutic to be in the kitchen, uninterrupted and experimenting with a cake (which I usually never do!).

The results were great. It was firm, but not too dense. With the candied almonds and chocolate, it almost reminded me of a coffee cake ... but better! The kids and Paul all loved it. I had my two bites and that was good enough for me. Is it strange that I wish I had more of a sweet tooth?!

If you aren't in the mood for some chocolaty deliciousness, top the cake with some fresh fruit and powdered sugar .... YUM!

Gluten Free Almond Coconut Cake with Candied Almonds

Makes 1 Cake

6 eggs
1 t almond extract
2/3 c sugar
1 1/2 c almond meal
1/2 c coconut flour

4 oz chocolate (I like dark but you can use what you like)

Candied Almonds

1 c almonds, slivered and chopped
1 T coconut oil
1 T brown sugar
1/4 c maple syrup
1 t cinnamon
dash of salt

Preheat the oven for 350º.

In two bowls, divide your eggs. One should have 3 egg yolks and the other 6 egg whites (the other 3 egg yolks are not needed so start thinking about what hollandaise sauce to make!). Whisk each bowl separately. The egg whites should be light and fluffy with lots of bubbles. Divide the sugar, mixing in 1/3 c to each egg bowl and beat. Put the eggs together and mix in your almond extract.

Next, gently add in your almond meal and coconut flour.

Spray and flour a 10 inch cake pan. To keep it gluten free, use gluten free AP flour.

Pour your cake mixture in the pan. Shimmy it around until it is even.

Bake for 30 minutes or until it has browned and you can put a toothpick in the middle and nothing comes with it.

While your cake is baking, you can get together your candied nuts. In a pan, heat up the coconut oil. Add in the almonds and mix around until they start to give off a nice toasted fragrance ... usually about 3-4 minutes. Keep mixing them around so you don't burn them. Once toasted, turn off the heat and add the brown sugar, maple syrup, cinnamon and salt. The pan should still be hot enough to heat everything together without burning the syrup. Once everything is well incorporated, let them cool on a piece of wax paper.

Let your cake cool for a few minutes before topping. Melt your chocolate in a double boiler. I use a piping bag or plastic bag to decorate the cake with.

Once you have topped the cake with chocolate, add the candied nuts. You should have some leftover nuts and that's fine. They are great for snacking on!!

Cut and enjoy.