Almond Spice Cake

1.) This cake may appear complicated from the amount of ingredients, but it’s one of the simplest cakes you can make.
2.) In a large bowl, start by beating your wet ingredients with an electric mixer. Once pale and bubbly, add in your dry ingredients and beat until well combined. If you do not have an electric mixer, just whisk vigorously. Pour your batter into a greased and lined 9×9 inch pan or standard round cake pan. Bake for 20-25 minutes at 350.
3.) While the cake is baking, start by preparing your glaze and toppings.
4.) Add your softened butter, cream cheese, vanilla and orange juice to a bowl. Beat with an electric mixer until well combined.
5.) Add in your powdered sugar and beat well. In the meantime, finely chop your pistachios.
6.) After the cake has cooled, pour on your cream cheese glaze. Spread it evenly over the cake and allow it to drip over the sides. Next, sprinkle the edges with your pistachios and pomegranate seeds. Add a drizzle of honey, and enjoy!

Almond Spice Cake (Prep Time: 35 minutes, Total Time: 60 minutes, Serves: 6-8)

This fluffy cake is light in texture and heavy in flavor. The cake base gets its flavor from cinnamon, cloves, vanilla and almonds. Topping the cake is a tart orange cream cheese glaze with fresh pomegranate seeds, salty pistachios and a drizzle of honey for extra sweetness. I’m usually not a huge fan of non-chocolatey desserts, but this cake is up there on my list of favorites. I made this cake naturally gluten and dairy free in order to cater to my family’s allergies, but it could certainly be adapted if you don’t have gluten-free flour mix or vegan cream cheese on hand. If you do choose to go a non gluten-free route, be sure not to over-mix your batter. Glutenous flours can get gummy and tough when mixed to long, so just beat until combined.

Cake Ingredients

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup avocado oil or other neutral vegetable oil

3 eggs

1 tsp vanilla extract

1 cup almond flour

1/2 cup gluten free flour blend

1 tsp baking powder

1/4 tsp ground cloves

1/2 tsp cinnamon

1/4 tsp salt

Glaze Ingredients

1/3 cup softened vegan cream cheese or regular cream cheese

2 tbsp softened vegan butter or regular butter

1/2 tsp vanilla extract

2 tbsp orange juice (fresh squeezed if possible)

1/2 to 3/4 cup powdered sugar depending on how sweet you prefer

Toppings

1 large handful of pomegranate seeds

1 large handful of chopped shelled pistachios

Honey for drizzling

Directions

1: Start by heating your oven to 350 degrees. Next, add all of your wet ingredients to a bowl. With an electric mixture, beat until well combined. The mixture should be pale and bubbly.

2: Add in your dry ingredients and beat until well combined. Add your batter to a lined and greased 9×9 inch pan or a standard round cake pan. Bake for 20-25 minutes at 350 degrees until a toothpick comes out clean and the top begins to turn golden.

3: While your cake is baking, add your cream cheese, butter, vanilla and orange juice to a bowl and beat together. Add in your powdered sugar and beat until well combined. Next, chop up your pistachios into small pieces.

4: Once your cake has cooled, pour the cream cheese glaze on top. Spread the glaze evenly around the cake and allow it to drip down the edges. Sprinkle pomegranate seeds and pistachios along the edge of the cake. Finish with a drizzle of honey.

5: Enjoy!

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