Almond Flour Cake with Honey Whipped Cream

I made this cake a few weeks back for the little Mother's Day luncheon I hosted at my house. Since my mother and I have given up white flour and processed sugars, I knew I had to find a recipe that was both delicious and healthy--and with it being spring, I also wanted something light and fresh. 

This almond flour cake was the perfect option. I decided to forgo icing (I've never been much of a fan) and made honey whipped cream instead, something light, fluffy and mildly sweet to complement the cake. While dense, the cake was actually light to taste and very moist from the coconut oil I used, which I think suited it well, given the grainy texture. It tastes like a version of yellow cake, but not as airy and sweet--my mom and I agreed that we like it better. (To be honest, I think this is my new favorite cake!) Find the recipes below, or click the links.

Almond Flour Cake (from Comfy Belly)

2 large eggs
1/3 cup of organic honey (or other natural/low-glycemic sweetener)
1 tsp of lemon juice
1/3 cup of coconut oil
1 tbsp of pure vanilla extract
1 tsp of baking soda
1/4 tsp of salt
1 1/2 cups of organic blanched almond flour

Preheat your oven to 325°F.
Prepare an 8-inch (I used a 9-inch, that's all I had) round cake pan by rubbing oil on the inside, and then trace and cut out a circular piece of parchment paper the size of the baking pan to lay on the inside.
Combine all the wet ingredients in a bowl and blend with a whisk.
Add the dry ingredients and whisk.
Pour the batter into the baking pan evenly.
Bake for about 20 minutes, or until the center is not wiggly and a toothpick inserted in the center comes out clean. Mine needed to bake for 24 minutes (then I turned the oven off and let it sit for another 1-2 mins in the cooling oven before removing).
Cool the cake and gently run a knife along the outer edge of the cake to make it easy to remove.

Honey Whipped Cream (from Pop Sugar Food)

1 pint of organic heavy whipping cream (or 1 can full fat coconut milk, unshaken and refrigerated overnight--see this recipe for directions with the substitute)
2 tbsp of organic honey
1 tsp of pure vanilla extract

Pour heavy cream into a cold metal bowl (stick in freezer briefly beforehand), and beat with an electric mixer slowly for 5 minutes. Gradually increase to medium speed, beating for another 5-7 minutes, or you see soft peaks. Add honey and vanilla, and beat until firm peaks form. If texture gets too thick and clumpy, simply add a little more heavy cream and beat softly again.

Top your cake with a layer of the whipped cream and garnish with fresh sliced strawberries and almonds to serve. Enjoy!