Gluten-Free Dreams: Almond Spice Cake With Coconut Cream

We're loving this vegan, gluten-free cake by Sweet Laurel Bakery and Claire Thomas of The Kitchy Kitchen - especially since it's topped with a layer of coconut whipped cream. Because really, the only thing better than a grain-free, refined-sugar-free, spice-filled cake is one that's got whipped cream frosting on top. These two ladies are masters at that plant-based dessert game (proof here and here), and this spice cake recipe just ups their street cred even more... Food should be nourishing and delicious. It sounds simple, right? It can be so hard to find sweet treats that are as good to eat as they are for good you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they're always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth will love them. I love the drama that the pile of raisins dripping with honey gives to this cake. This cake can be studded with your favorite dried fruits and nuts and would be just as delicious baked as a loaf and drizzled with a little glaze instead. The flavors are simple and hearty and the olive oil gives it a dense, rich texture. I love it served here with the coconut whipped cream - so pretty!

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