Last week, I made Monique from @AmbitiousKitchen's Lemon Blueberry Zucchini Cake recipe and it was soooo good - like I freaked out when I ate it. Almond flour is one of the key ingredients but I found a way around that since I can't eat nuts. I was actually super skeptical about using an almond flour alternative since it distinctly says in her recipe a few times that she doesn't recommend a sub. I ended up used Pamela's Products GF/V Flour instead of the almond flour! Upon completing the batter, I realized it was super dry, almost like cookie dough instead of cake batter - so I added in a few splashes of oat milk and prayed that would do the trick. It did!
What I'm sharing below is a recipe totally adapted from Monique - I don't claim it as my own. I just changed a few things around and adjusted it to accommodate my nut allergy. Sooo many of you were excited about it that I decided to share for my fellow nut allergy fam.
So basically, this is the best healthy-ish cake I've ever eaten. There's 1/2 cup honey instead of sugar, no dairy and no gluten. Say whhaaaatttt. The frosting is optional but I think the sweetness from it is what makes it taste more like a cake than a sweet bread.
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