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A dainty, richly-almond flavored cake softened with applesauce.
Preheat oven to 350ºF. Butter a 10″ springform cake pan, and add a circular piece of parchment to the bottom. Don’t skip this step! Butter the top of the parchment and the sides of the pan (only halfway).
Combine dry ingredients, then add wet. Your honey will need slight warming if it is very thick.
Spoon into pan, smooth top, and add almonds in any desired design. Bake until slightly brown on edges and somewhat springy, about 30 minutes.
Let cool in pan 10 minutes, then gently remove from sides and bottom, leaving on parchment. Cool on rack at least 1/2 hour.
Serve with caramelized apples, whipped cream, vanilla bean Greek yogurt or creme fraiche, or simply a sprinkling of powdered sugar.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!