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!
Video
Special Notes
Nutrition
Nutrition Facts
Healthy Almond Sponge Cake
Amount Per Serving
Calories 172
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 182mg8%
Potassium 151mg4%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 138IU3%
Vitamin C 3mg4%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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