Flourless Honey Almond Cake

My two youngest boys are allergic to gluten and casein, which is a protein found in all milk. It has been a difficult adjustment and trying to find good dessert recipes has been a challenge. Here is a great cake recipe that they LOVE! I splurged on the icing since it was for his birthday and pair the cake with peanut butter frosting. This is a major hit in our home.

Flourless Honey Almond Cake

Cake:

1 1/2 cups whole almonds, toasted
4 large eggs at room temperature and seperated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Coat a 9 inch springform pan with cooking spray. Process the almonds in a food processor or blender until finely ground. You will have approximately 1 3/4 cups ground. Beat egg yolks, honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almonds and mix on low until well combined. Using clean beaters, beat egg whites in a separate bowl with an electric mixer on medium speed until very foamy, white, and doubled in volume but not stiff enough to hold peaks, usually between 1 - 2 minutes. Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Pour the batter into the prepared pan. Bake the cake until golden brown and a toothpick inserted into the middle comes out clean, around 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring.  



Peanut Butter Frosting:
 1/2 cup dairy-free butter, softened
1 cup of creamy peanut butter
3 tablespoons almond milk, or as needed
2 cups of confectioners sugar

Place butter and peanut butter into a large mixing bowl and beat with an electric mixer. Gradually add in the sugar. As it starts to thicken, add a tablespoon of almond milk at a time until all the sugar is mixed and the frosting is thick and spreadable. Beat for at least 3 minutes to get it good and fluffy.