Healthy Almond Sponge Cake
This amazing almond sponge cake is made without butter and dairy. Who said "healthy" could not go with delicious?
Ingredients
- 2 bananas (Riped and Mashed)
- 4 eggs
- 2 Tbsp (40 g) blue agave
- 3 Tbsp (50 g) Almond milk
- 2 tsp (8 g) Almond Extract
- 1/3 cup (40 g) Almond flour
- 1/3 cup (40 g) Coconut flour
- 3/4 cup (95 g) flour (Sifted)
- 1 Tbsp (5 g) flour (Sifted)
- 2 1/2 tsp (12 g) baking powder
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk together all the wet ingredients (Mashed Bananas, Eggs, Blue Agave, Almond Milk and Almond Extract)
- In another mixing bowl, whisk together all the dry ingredients (All the Flours and Baking Powder)
- Then, combine the wet mixture to the dry mixture. Whisk until smooth.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour your preparation into the Flexipan® with a spatula.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min).
- Once your Healthy Almond Sponge Cake is out of the oven, wait about 10 minutes before unmolding directly onto your serving plate. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 172kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 182mg | Potassium: 151mg | Fiber: 3g | Sugar: 8g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com