Yield: 8 servings
INGREDIENTS:
Cake
2 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup coconut oil
½ cup honey
3 large eggs
Topping
¼ cup coconut oil, melted
¼ cup coconut sugar
2 tablespoons ground cinnamon
½ cup sliced almonds
DIRECTIONS:
1. Grease a 9-inch round metal baking dish with coconut oil and dust with almond flour
2. Combine almond flour, salt, and baking soda
3. Pulse in coconut oil, honey, and eggs
4. Spread the batter into prepared baking dish
5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
6. Sprinkle topping over cake batter
7. Bake at 350° for 25 to 35 minutes
8. Cool and serve