Basic Nut Flour Cake Recipe
Shared by: Plan to Eat Blog
Source: Monica Corrado
Yield: Makes one 8-inch round or 1 bread loaf or about 12 muffins
Serving: 1
Ingredients
- 2.5 cups almond or other nut or seed flour
- 1⁄4-1⁄2 cup whey plain, organic, whole milk yogurt or kefir or a combination
- 4 pastured eggs
- 1⁄4 cup yogurt melted pastured butter, coconut oil, or a combination
Directions
Mix the nut flour and whey, yogurt, or kefir in a medium bowl. The consistency should be like cookie dough. (It should not be runny.)
Cover with a plate and leave on the counter at room temperature (68-72°F) for 24-48 hours.
When you are ready to make your cake, preheat the oven to 350°F.
Whisk eggs in a small bowl and then add to the flour mixture. Stir well to combine.
Add yogurt or fat and stir well to combine.
The batter should now be a porridge consistency. Add more eggs if needed.
Pour batter into a pan you have lined with parchment paper (or a cupcake tin which is lined with cups). Place in the middle of the oven and bake about 45 minutes for a cake or loaf pan; 15-20 minutes for muffins. Bake time will depend on many factors; test for doneness early by putting a toothpick in the center.