To me, baking is hella intimidating. Especially cakes. Probably because I hate being accurate with my measurements, I’m baking at high altitude, and because I’m just kind of lazy when it comes to desserts. I just don’t care that much. I want something slightly sweet, something pretty simple, and something that won’t waste a ton of ingredients. And that’s exactly what this cake is. This cake has endless possibilities – it could be frosted, decorated, or even layered. I decided to top mine with delicious berries tossed in syrup. The syrup sinks into the cake, making it even more moist than it already was. And yes, I said moist. The only time it’s ok to say moist is when you’re talking about baked goods. Just a societal fact.
As you’re reading this blog post, I can’t say where I am exactly. I scheduled this blog post ahead of time because I’m currently on my way to Bali and really have no understanding of all the different time zones I’ll be going through to get there. Our first stop was Seattle, only 2 hours to get there. Next stop, South Korea…12 hours to get there. Then over to Indonesia…another 7 hours. Brutal. We also arrive at midnight in Bali so we won’t really be seeing any sights when we get there, just going straight to bed instead. When we left for our first flight, we left the house at 4am, meaning I woke up at 3:30am. And when I say I woke up, I just stared at the clock as it hit 3:30am. I get pretty anxious before long flights, especially when leaving my pup behind, so I tried to sleep on the couch with him and no sleep transpired. Just anxiety. And the problem is – I don’t really sleep on planes. People who can sleep sitting up – my husband – make me so damn jealous. I can’t sleep at all while flying, unless I’ve been drugged. All this to say…I might be up for over 30 hours.
This trip to Bali was pretty spur-of-the-moment decision. My friend decided she wanted to travel out there for 6 weeks and I asked if we could visit her. She said yes so we booked the flights without thinking twice about it. And I was pleasantly surprised by the price. I’ve gone to Boston for only a couple hundred dollars cheaper. Boston. 4 hours. And Bali is about 30. Stupid. And everything in Bali is super cheap, as well! We are staying in giant villas with private pools, on the beach, for only $150 or so a night. You can’t even get a crappy hotel room in Denver for that price. So freaking cool! It was just a trip we couldn’t turn down. Now I’m just hoping I don’t get what people call “Bali Belly.” I have the stomach of a 2-month old infant being burped, so we will see how things go. I’m planning to do a full recap of the trip on the blog once we get back!! Can’t wait to share the entire experience and hopefully inspire you to hop on that 30 hour flight soon!!
- 2 cups almond flour
- 1/2 cups tapioca flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 eggs at room temperature, whisked
- 3 tablespoons ghee, melted
- 3 tablespoons maple syrup
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
For the toppings
- 1/4 cup blueberries
- 1/3 cup blackberries
- 1/3 cup raspberries
- 3 tablespoon maple syrup
- zest of 1 lemon
- juice of 1/2 lemon
- Preheat oven to 350 degrees F. Grease a 9 inch round cake pan then cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom and grease the parchment paper as well.
- In a large bowl, add almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt. Whisk until combine. In a medium bowl, whisk together eggs, ghee, almond milk, maple syrup, and vanilla extract. Whisk until well combined. Add liquid mixture to the dry mixture and mix until combine.* Pour batter into greased cake pan.
- Place in oven to bake for 35-4- minutes, or until a toothpick comes out clean.
- Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out. Remove the parchment paper.
- In a bowl, mix together the berries, maple syrup, lemon juice and zest.
- Top the cake with the berries and extra maple syrup from the bowl, then cut into slices before serving!
*Since different tapioca flours and coconut flours sometimes react differently, you may need to add a little more almond milk. If the batter seems to thick and does not pour, add a bit more almond milk.
var simpleListUrl = ‘/saved-shopping-lists/’;
amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “paleomg08-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “What I Used to Make This Recipe”;
amzn_assoc_linkid = “beec2c1b7b1e63f1c023efbff38ff1ba”;
amzn_assoc_asins = “B075X4HCH4,B078TR6L1D,B0083QJU72,B0000ULZX6”;
Let Them Eat (More) Cake!
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!