[Recipe] Gluten-free, Oil-free, Butter-Free: Almond Honey Cake in Airfryer

March 09, 2017 The Hedgehog Knows 0 Comments A⁺ a^-

A few readers have asked if I have any gluten-free cakes, so here's one for you :)

It is a really moist and fluffy cake, but the best part I love about it is that it doesn't require any oil or butter. Yes, seriously! It uses the oil from the almond flour and is one of the healthiest cake I have ever baked.

For this latest post, I am also using my new Tovolo Flex-Core™ Wood Handled Silicone Spatula. It is really way better than the normal one I've been using. Do look out for my next post for review... and something really exciting coming up at our Instagram page @TheHedgehogKnows, so do follow us!

Almond Honey Cake Recipe

Adapted from Eating Well

Yield: 6-inch cake

Ingredients

(A)
115g honey
3 egg yolks, room temperature
1 tsp cinnamon powder
2/3 tsp vanilla extract
1/3 tsp baking soda
1/3 tsp salt
120g almond flour/ ground almond

(B)
3 egg whites, room temperature

C) Toppings
1-2 tsp honey
Almond flakes, toasted

Directions

1. Preheat airfryer at 150 degrees for 5 minutes.

2. Combine all items in (A), except almond flour. If using electric mixer, go on low speed for 1 minute.

3. Add the almond flour into the mixture. Combine well. This is (A).

4. In a separate bowl, use electric mixer on medium speed and beat until foamy, white and doubled in volume - but not stiff enough to form peaks. This should take 1 to 2 minutes.

Before

After

5. Gently fold the the egg white into (A) with a spatula.

6. When combined, scrape the batter into a 6-inch square pan lined with parchment paper.

Tips: I would recommend using baking pans with removeable base. If using such pans, wrap the base with aluminium foil to prevent batter from seeping out.

7. Cover with aluminium paper and poke holes on the top.

8. Bake in airfryer at 150 degrees for 30 minutes. Remove the aluminium foil and continue baking at 140 degrees for 3 to 5 minutes. This allows the cake to turn golden-brown.