Ingredients:

  • 2 cups (200g) almond flour
  • 1/2 cup (60g) tapioca starch
  • 3/4 cup (150g) coconut sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) sea salt
  • 1/3 cup (80ml) coconut oil
  • 2 tbsp dried chamomile
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60ml) almond milk
  • 1/2 cup (120ml) maple syrup
  • 1 tbsp (15g) lemon juice
  • 1 tsp (5ml) vanilla extract
  • Edible cornflowers for garnish

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease an 8 inch round cake pan and line the bottom with parchment paper. Note: Parchment is key for almond flour cakes as they stick easily.
  2. Place the 80ml coconut oil and 2 tbsp dried chamomile in a small saucepan. Warm it over low heat for 5 minutes. Watch it carefully so it doesn't boil.
  3. Pour the oil through a fine mesh sieve into a bowl to remove the flower bits. Let it cool slightly.
  4. Sift the 200g almond flour, 60g tapioca starch, 150g coconut sugar, 5g baking powder, and 3g sea salt into a large bowl. Whisk it well to break up any almond flour clumps.
  5. In a separate bowl, beat the 3 eggs until they are frothy and light.
  6. Whisk the warm chamomile oil, 5ml vanilla, and 60ml almond milk into the eggs.
  7. Fold the wet mix into the dry ingredients using a spatula. Stop the moment you don't see any more dry flour. Do not over mix or the cake will become gummy.
  8. Pour the batter into your prepared pan. Bake for 35 minutes until the edges pull away from the pan and the top is golden.
  9. Let the cake cool in the pan for 10 minutes, then move it to a wire rack.
  10. Mix the 120ml maple syrup, 15g lemon juice, and 5ml vanilla. Pour it over the cooled cake.
  11. Sprinkle the cornflowers on top and chill the cake in the fridge for 1 hour to let the glaze set.