I am FRILLED to report that this week I made my first-ever grain-free cake (besides cheesecake and vegan “cheese”cake). I used Coco’s recipe for Almond Cherry Upside Down Cake, but I used pears instead of cherries because pears are in season. And I can’t stop raving about how delicious this cake is. I LOVE almond, and it’s made from almond flour only; no wheat flour or any other grain, no gluten, and because I used coconut oil in place of ghee - no dairy ingredients. Can you believe how gorgeous?
High-protein, low-sugar, and full of healthy fats….healthy and delicious! And perfect with a cup of warm chai with coconut milk…