-
Prep time
30 minutes
-
Cook time
35 minutes
-
Serves
1 Cake
Author Notes
This delicious and buttery cake is one of my go-to holiday recipes! It's easy to make and SunnyGem Almond Oil creates a perfectly moist and fluffy cake that everyone will love. Enjoy this recipe for dessert of breakfast! —Kim Greene
Continue After Advertisement
Ingredients
-
1 1/2 cups
all-purpose flour
-
1 cup
granulated sugar
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1/3 cup
SunnyGem Almond Oil
-
1/3 cup
almond butter
-
1 cup
water
-
1 teaspoon
vanilla
-
1 tablespoon
apple cider vinegar
-
1/2 cup
chocolate chips
-
1/4 cup
sliced almonds (optional)
Directions
-
Preheat oven to 350°F/175°C.
-
Spray the bottom and sides of a round cake pan with vegetable spray. Use parchment paper on bottom of pan.
-
In a mixing bowl, combine flour, sugar, baking soda, and salt. Stir to combine.
-
Set aside in a microwave-safe bowl, combine the SunnyGem Almond Oil and almond butter. Heat in the microwave in 30 second increments until the almond butter is smooth enough to stir. Stir to combine.
-
Add water, vanilla, and apple cider vinegar to the almond butter mixture. Stir to combine.
-
Pour the almond butter mixture in with the flour. Add the chocolate chips and stir to combine. Pour this batter into the prepared cake pan, add sliced almonds on top if you like. Bake for 30-35 minutes until a tester comes out clean.
-
Remove cake from oven and allow to cool completely.
See what other Food52ers are saying.