Butter Almond Cake


1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking soda

½ teaspoon salt

⅓ cup SunnyGem Almond Oil

⅓ cup almond butter

1 cup water

1 teaspoon vanilla

1 tablespoon apple cider vinegar

½ cup chocolate chips


Preheat oven to 350°F/175°C.

Spray the bottom and sides of a round cake pan with vegetable spray. Use parchment
paper on bottom of pan.

In a mixing bowl, combine flour, sugar, baking soda, and salt. Stir to

Set aside in a microwave-safe bowl, combine the SunnyGem Almond Oil and
almond butter. Heat in the microwave in 30-second increments until the almond
butter is smooth enough to stir. Stir to combine.

Add water, vanilla, and apple cider vinegar to the almond butter mixture.
Stir to combine.

Pour the almond butter mixture in with the flour. Add the chocolate chips ad
stir to combine. Pour this batter into the prepared cake pan.Bake for 30-35
minutes until a tester comes out clean. 

Remove cake from oven and allow to cool completely.