I share this on IG and so many clients made int and loved here I wanted to be sure to post it here too. I also included some swaps they tried that worked. Let mew if you make it too.
It's gluten-free, dairy-free olive oil apricot yogurt cakes. My family thought it was so healthy we should have it for breakfast too. hmm #cakeforbreakfast
What You Need
2 1/2 cups lightly packed almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup Culina plain and simple yogurt or Harmless harvest plain yogurt
1/2 cup sugar or 1/2 cup Lakanto monk fruit sweetener
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 medium lemon
1/4 cup of olive oil and a bit extra to grease the pan
Culina Bourbon vanilla yogurt
Apricots for the topping
How To Make
1. Preheat oven to 350 degrees F
2. In a large bowl whisk together almond flour , baking powder and kosher salt
3. In a separate bowl whisk together yogurt, sugar, eggs, vanilla extract, almond extract and lemon zest.
4. add the wet ingredients to the dry ingredients and stir to combine. Slowly fold in 1/4 cup of olive oil.
5. Line an 8-inch cake pan with parchment paper and coat slightly with olive oil
6. Transfer the batter to the pan, using a spatula to spread it evenly.
7. Place on a rack in the middle of your preheated oven and bake for 35 minutes ( or until the cake is lightly browned and the toothpick comes out clean.
8. Let cool before eating.
9. Add Bourbon vanilla yogurt with apricots on top. I sautéed the apricots slightly to soften.
Give it a try and let us know how you liked it.