- Maria Mind Body Health

Prep Time 10

Cook Time 50

Course Dessert, Vegetarian

Cuisine Mexican

Servings

Calories 329

▢ 5 large eggs separated
▢ 1 cup powdered natural sweetener or equivalent amount of liquid or powdered sweetener, divided
▢ 1/3 cup unsweetened macadamia nut milk or low fat coconut milk
▢ 1 teaspoon vanilla extract
▢ 1 cup blanched almond flour
▢ 1 1/2 teaspoons baking powder

▢ 1 cup unsweetened macadamia nut milk or low fat coconut milk
▢ 2 cups heavy cream divided
▢ 1/4 cup powdered natural sweetener or equivalent amount of liquid or powdered sweetener

Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9-inch springform pan with avocado oil spray. Beat the egg yolks with 3/4 cup natural sweetener until light in color and doubled in volume. Stir in macadamia nut milk, vanilla, almond flour, and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup natural sweetener. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until a cake tester inserted into the middle comes out clean. Allow cooling 10 minutes. Loosen edge of the cake with a knife before removing the side of the pan. Cool cake completely; place on a deep serving plate. Use a two-prong meat fork or cake tester to pierce the surface of the cake.
Mix together macadamia nut milk, natural sweetener, and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream. OPTION: Crumble the cake and serve as a “pudding cake.”