Description
I think the trend of snack cakes—single-layer cakes with a fun drizzle or frosting—is fantastic. It means that you always have a dessert on hand or something to serve guests. And this snack cake bakes so easily, it’s the perfect thing to make on a weeknight—or whenever a sugar craving strikes.
Ingredients
Units
Scale
for the cake:
- Olive oil spray
- 2 large pasture-raised eggs
- 1/2 cup unsweetened goat milk yogurt
- 1/2 cup allulose
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 cup blanched almond flour
- 1/2 cup natural unsweetened cocoa powder
- 1/4 teaspoon iodized sea salt
- 1/2 teaspoon baking soda
for the drizzle:
- 1/4 cup pistachio butter
- 1/4 cup unsweetened goat milk yogurt
- 1/8 cup allulose
- 1/4 teaspoon ground cinnamon
- Zest of 1 orange or tangerine
Instructions
- Preheat your oven to 325 F. Grease an eight-inch cake pan with olive oil spray and set aside.
- In a large bowl, whisk together the eggs, yogurt, allulose, vanilla extract, and almond extract.
- In another bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Fold the dry ingredients into the wet ingredients and stir until well combined. Pour the batter into the prepared cake pan. Bake at 325 F until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool.
- While the cake is cooling, make the drizzle: Whisk together the drizzle ingredients and keep stirring until the allulose has melted into the mixture and is no longer granular. Drizzle over the room temperature cake and serve.
- Store the leftovers (if there are any!) in the fridge for up to 5 days.