Healthy Almond Flour Cake with Carob Molasses

Healthy Almond Flour Cake with Carob Molasses (No Sugar)

Gluten-free | Naturally sweetened | Refined sugar-free

Ingredients (for one 8-inch round cake)

Dry ingredients:

• 2 cups almond flour (superfine if possible)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp ground cinnamon (optional, but adds warmth and balance)

Wet ingredients:

• 3 large eggs, room temperature

• ¼ cup carob molasses (or up to ⅓ cup for more sweetness and darker color)

• 2–3 tbsp honey, maple syrup, or date syrup (optional, to enhance sweetness)

• ¼ cup (60 g) unsalted butter, melted and slightly cooled

• 1 tsp vanilla extract

• 2 tbsp unsweetened almond milk (or any milk)

Instructions

1. Preheat the oven to 170°C (340°F).
   Grease and line an 8-inch round cake pan with parchment paper.

2. Mix dry ingredients
   In a medium bowl, whisk together:

• Almond flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

  3. Mix wet ingredients:
  In a large bowl, whisk together:

• Eggs

• Carob molasses

• Honey or other liquid sweetener (if using)

• Melted butter

• Vanilla extract

• Almond milk

  Whisk until smooth and well combined.

  4. Combine the mixtures.
  Add the dry ingredients into the wet mixture and stir gently until just combined.
  The batter should be thick but pourable — don’t overmix.

  5. Pour into pan.
  Transfer the batter to the prepared pan and smooth the top with a spatula.

  6. Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out clean.

  7. Cool completely.
  Let the cake rest in the pan for 10 minutes, then remove it and cool fully on a wire rack before slicing.

Optional toppings (before or after baking)

• Drizzle carob molasses on top and sprinkle walnuts, almonds, or sesame seeds after baking.

By Safa Salem