{"id":8989,"date":"2017-04-05T09:50:23","date_gmt":"2017-04-05T16:50:23","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=8989"},"modified":"2017-04-05T09:56:45","modified_gmt":"2017-04-05T16:56:45","slug":"almond-cakes","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/almond-cakes\/","title":{"rendered":"Easy Single-Serving Almond Cakes with Maple Glaze"},"content":{"rendered":"

Almond flour isn’t something I use too often, but it’s a great ingredient. Since it’s just pulverized almonds, it isn’t a real flour that will absorb water and rise in backed goods, but combined with wheat flour, it adds a great flavor and rich but fluffy texture. Today, we’ll be using it to make a fluffy French Almond Cake, just like Julia Child’s. Except nothing like Julia Child’s. This vegan version is super easy to make, and strikes that perfect balance between being a healthy dessert (with plenty of flax and whole wheat flour) and tasty (with the rich almond flavors and maple glaze). <\/p>\n

In the end, I divided the cake into single-serving ramekins which made them seem fancier, and paired them with a 30-second almond glaze from nothing more than almond butter and maple syrup. They’re an incredibly tasty dessert that can be made in less time than it takes to watch one episode of The French Chef… might I recommend serving these cakes at your next Champagne and coffee party in honor of the Queen of Sheba?<\/p>\n

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Makes 4 mini cakes<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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