Sunny Gem almond flour is a finely ground, blanched almond flour that brings a delicate, nutty sweetness to gluten-free baking. Its light texture and high fat content make it ideal for creating tender crumb cakes, crisp cookies, and even savory coatings. This recipe uses sunny gem almond flour to craft a versatile, all-purpose baking mix that works beautifully in pancakes, muffins, and as a breading for chicken or fish.
Ingredients
- 2 cups (224 g) sunny gem almond flour
- 1/4 cup (30 g) tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) unsweetened applesauce
- 1/4 cup (60 ml) honey or maple syrup
- 1/4 cup (60 ml) melted coconut oil or unsalted butter, cooled
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk of choice (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, whisk together the sunny gem almond flour, tapioca starch, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs. Add the applesauce, honey (or maple syrup), melted coconut oil, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Slowly add the milk, stirring until the batter is smooth and pourable. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
Tips
- Substitution: If you don’t have tapioca starch, you can use cornstarch or potato starch in equal amounts. This helps lighten the crumb.
- Storage: Store the baked cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months.
- Common Mistake: Overmixing the batter can make the cake dense and gummy. Mix only until the dry ingredients are moistened.
- Flavor Boost: Add a teaspoon of lemon zest or a pinch of cinnamon to enhance the nutty flavor of the almond flour.
Serving Suggestions
This sunny gem almond flour cake is delicious on its own, but you can elevate it with a dusting of powdered sugar, a dollop of whipped cream, or a spoonful of fresh berries. For a savory twist, use the almond flour mixture as a coating for chicken tenders or fish fillets before baking or pan-frying.
Variations
- Chocolate Chip: Fold in 1/2 cup (90 g) of dark chocolate chips into the batter before baking.
- Citrus Glaze: Whisk 1/2 cup (60 g) powdered sugar with 2 tablespoons of fresh lemon juice and drizzle over the cooled cake.
- Nut-Free Option: Replace the almond flour with sunflower seed flour and add 1/2 teaspoon of apple cider vinegar to maintain the rise.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice on a microwave-safe plate and heat for 10–15 seconds, or warm in a toaster oven at 300°F (150°C) for 3–5 minutes. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use this almond flour mix for cookies? Yes, this mix works well for cookies. Simply reduce the milk to 2 tablespoons and chill the dough for 30 minutes before baking at 350°F (175°C) for 10–12 minutes.
Can I substitute the eggs? For a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture will be slightly denser.
Why is my cake too crumbly? Almond flour lacks gluten, so the cake can be delicate. Ensure you measure the flour correctly (spoon into the cup and level) and do not overbake. Adding an extra tablespoon of applesauce can help bind.
Can I use this mix for pancakes? Absolutely. Add 1/4 cup (60 ml) more milk to the batter and cook on a griddle over medium heat for 2–3 minutes per side.
Is sunny gem almond flour the same as regular almond flour? Sunny gem is a brand of blanched almond flour, which is finer than almond meal. If using a coarser almond meal, sift it first and expect a slightly denser result.
How do I know the cake is done? Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The top should spring back when lightly pressed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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