I am going to come clean right away with respect to this cake. I taught it in about 16 classes and have made it at my house for friends and family many times and made it twice at my mom’s house this summer and it’s always the biggest hit. The day I made it for my website, the power went out in my neighborhood while the cake was in the oven. I didn’t have enough ingredients to make another one. And we were on a tight schedule with 15 other recipes to make and shoot that day. I had no idea what to do.
I decided to leave it in the oven with the oven door closed and hope for the best. The power was out for one hour and when it returned, I turned the heat back on and the left the cake in there until it was cooked through.
So what happened? The cake actually turned out pretty good on the inside, but burned a little on the bottom and the sides. Since the batter is mostly nut flour, that didn’t surprise me since nuts burn pretty easily. But it still tasted it great and looked good enough. So we photographed it and then we ate it!
I want you to know that your cake will not burn on the sides or the bottom. It will turn out perfectly if you follow the recipe. It is a very simple grain-free cake with a delicious streusel-y crumb topping. I have not made this with other flours and I really don’t recommend swapping grain flours for nut or coconut flours. The only swap that usually works is tapioca or cassava for arrowroot. One time I added a pint of blueberries and it didn’t turn out well. The blueberries made the cake too moist.
Even though I am not gluten-free or grain-free, I do prefer grain-free desserts. I really feel less of a glycemic impact and I love how the texture and moisture stay perfect for days and days after refrigeration. I make this cake all year long and it has become a new staple for our Yom Kippur breakfast, which is Monday evening! Even if you don’t celebrate Jewish holidays, this cake is divine for any occasion. Please let me know if you make it by tagging me @pamelasalzman #pamelasalzman. I just love love love seeing all your creations!!
You can shop the tools I used for this recipe by clicking on the images below:
- Crumb Topping
- 1 cup blanched almond flour
- 2 Tablespoons coconut flour
- ¼ cup maple sugar or unbleached cane sugar
- ¼ teaspoon sea salt
- 6 Tablespoons unsalted butter or vegan butter, cold, cut into large pieces
- 2 cups blanched almond flour (not almond meal)
- ½ cup arrowroot, cassava or tapioca flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup melted unrefined coconut oil or avocado oil + more for greasing the pan
- 3 large eggs
- 1 cup unsweetened, plain whole milk yogurt or non-dairy yogurt (I have made this successfully with cashew yogurt)
- ½ cup pure maple syrup or honey
- 2 Tablespoons apple cider vinegar
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Lightly grease an 8-inch or 9-inch cake pan, preferably a springform pan, with oil. It's a bit of a tall cake, so if your pan is shallow, the batter may spill over. Line the bottom with a piece of unbleached parchment paper, if desired.
- Make the crumb topping: In a bowl of a food processor fitted with the metal blade, pulse together the crumb topping ingredients until moist clumps are formed. Transfer to a bowl and put in the freezer. Wipe out the food processor.
- In the bowl of a food processor fitted with the metal blade, add all cake ingredients. Process until well combined, scraping down the sides of the bowl once to make sure all ingredients are well incorporated.
- Pour the batter into the prepared pan. Bake in the middle of the oven for 20 minutes.
- Crumble the crumb topping on top of the cake and place back in the oven for another 35-40 minutes or until the cake is lightly browned and a toothpick comes out clean. Baking time will depend on your oven as well as the size pan you use. Cool for 10 minutes, then run a knife around the edge of the pan and transfer onto a cooling rack.