Kefir is a fermented milk beverage that contains three times more beneficial bacteria and yeast than regular yogurt. The yeast in the kefir slowly works overnight to leaven this gluten-free batter giving this cake a wonderfully light crumb!
Benefits of Kefir
Kefir is a rich source of protein, calcium, and B vitamins. It is more powerful than yogurt. Yogurt contains beneficial bacteria, but kefir can actually colonize the gut. Remember, all disease starts in the gut, so we want to have beneficial bacteria growing there. Kefir’s strong antibacterial properties also protect the gut from various harmful bacteria.
Although traditional dairy products can cause inflammation in the body, fermented dairy products can potentially protect against cancer. Many people who are lactose intolerant can often digest kefir because it contains a lower amount of lactose and as well as enzymes to digest it.
Kefir can also be made from coconut water which works great in this recipe if you have a dairy allergy. It’s easy to make at home too.
Baking with Kefir, does kill some of the healthful bacteria, but most of the beneficial nutrients still remain.
| Cook Time | 40 minutes |
| Servings |
servings
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- 1 cup (112 g) almond flour
- 1 1/4 cup (170 g) sorghum flour
- 1/4 cup (32 g) arrowroot starch
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup kefir
- 1/2 cup applesauce
- 1/4 cup raw honey
- 2 tablespoons ghee or coconut oil, melted
- 1/2 teaspoon vanilla
- 1 cup (112 g) almond flour
- 1/4 teaspoon sea salt
- 3 tablespoons cold ghee or coconut oil
- 2 tablespoons raw honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon raw cacao
Ingredients
Dry Ingredients
Wet Ingredients
Topping
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|
- Sift together dry ingredients in a medium bowl.
- Whisk wet ingredients in a separate bowl and then add to dry ingredients and stir to combine.
- Cover the bowl tightly and let stand at room temperature up to 8 hours or in the refridgerator overnight.
- When ready to bake, grease a 9 X 13-inch baking pan. Preheat oven to 350 degrees.
- Spread the cake batter in the prepared dish and set aside.
- Sift together the almond flour and the salt. Cut in the honey and the cold ghee with a fork or pastry cutter until you have small chunks.
- Sprinkle half of the mixture over the cake. In a small bowl, combine the cinnamon and cacao and sprinkle evenly over topping. Sprinkle remaining topping on.
- Bake for 40 minutes. Let cake cool completely.
This cake freezes really well and also can easily be converted into muffins too!
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