Almond Flour Cardamon Cake 

Ingredients:

Dry Ingredients - can be prepared in advance

• 1 cup of Almond Flour (recommend Bob's Red Mill fine grind)

• 1 cup brown rice flour (Bob's Red Mill)

• 2 teaspoon cardamon (Gary shells whole seeds and grinds with mortar and pestle)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Wet Ingredients 

• 2 eggs

• 3 tablespoons almond milk

• 1/2 cup non-diary yogurt (they recommend almond yogurt.  Do not substitute with dairy yogurt)

• 1/2 cup pure maple syrup

• 2 teaspoons vanilla extract

• 3 tablespoons oil (they recommend Spectrum sunflower seed oil)

Topping

• 1/2 cup 50% less salt dry roasted almonds (Trader Joe's) chopped

• 2 tablespoons butter

• 2 tablespoons pure maple syrup

Directions:

• Preheat oven to 350 degrees F. Lightly grease a loaf pan (4" x 8" x 2 1/2") with butter.

• In a large bowl, combine dry ingredients.  Mix well and set aside.  

• Combine topper ingredients in a double boiler and gently warm to melt the butter.  Mix well and set aside. 

• In a blender, combine (or whisk by hand) eggs, almond milk, yogurt, maple syrup, vanilla extract, and oil.  Blend on high (or whisk like crazy by hand) for 30 seconds until frothy.  Pour this mixture into the dry ingredients.

• Using a spatula, fold wet and dry ingredients until just combined, being careful not to over-stir.  

• Transfer batter to loaf pan.

• Add topping and gently press down to help the topping adhere to the cake.

• Bake in preheated oven for 30 minutes.  Start checking with knife blade every 5 minutes until batter is not too runny.  Depending on how moist or dry you prefer, cooking time may take up to 45 minutes.  

• Allow to cool for 15 minutes before serving.