Recipes
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Almond Flour Lemon Tea Cake
Light • Flour-Minimal • Naturally Sweetened
Yield: 1 small loaf or 8 slices
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Ingredients
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2 cups almond flour
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3 large eggs, room temperature
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⅓ cup raw honey (or maple syrup)
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¼ cup unsalted butter, melted (or avocado oil)
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon pure vanilla extract
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1 teaspoon baking powder
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¼ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease a loaf pan.
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In a bowl, whisk eggs until smooth. Add honey, melted butter, lemon juice, zest, and vanilla.
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In a separate bowl, mix almond flour, baking powder, and salt.
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Gently fold dry ingredients into wet ingredients until fully combined.
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Pour batter into prepared pan and smooth the top.
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Bake for 30–35 minutes, or until the center is set and a toothpick comes out clean.
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Let cool for 10 minutes before slicing.
Notes
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Naturally gluten-free
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No refined sugar
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Moist, light, and fragrant
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Can be lightly dusted with almond flour or served plain
☕ Best Paired With
Ma Wish High Chai™ Classic Chai or Lemon Herbal Tea
The warmth of chai balances the citrus beautifully.
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Blueberry Lavender Almond Cake
Soft • Floral • Flour-Light • Naturally Sweetened
Yield: 1 small round cake (8 slices) or 1 loaf
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Ingredients
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2 cups almond flour
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3 large eggs, room temperature
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⅓ cup raw honey (or maple syrup)
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¼ cup unsalted butter, melted (or avocado oil)
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¼ cup milk (or almond milk)
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1 teaspoon pure vanilla extract
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1½ teaspoons baking powder
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¼ teaspoon fine sea salt
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1 cup fresh blueberries (or frozen, not thawed)
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1 teaspoon culinary dried lavender, finely crushed
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1 tablespoon lemon zest (optional, for brightness)
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease an 8-inch round pan or loaf pan.
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In a bowl, whisk eggs until smooth. Add honey, melted butter, milk, and vanilla; whisk until fully combined.
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In a separate bowl, mix almond flour, baking powder, salt, and crushed lavender.
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Gently fold dry ingredients into wet ingredients until just combined.
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Fold in blueberries and lemon zest carefully to avoid breaking the berries.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, until the center is set and a toothpick comes out clean.
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Allow to cool for 10–15 minutes before slicing.
Notes
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Naturally gluten-free
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No refined sugar
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Light, moist crumb with gentle floral notes
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Balanced sweetness without heaviness
Best Paired With
🍵 Ma Wish High Chai™ Lavender Tea or Classic Green Tea
Honey Yogurt Vanilla Cake
Moist • Gentle • Flour-Light • Naturally Balanced
Yield: 1 small round cake (8 slices) or 1 loaf
Prep Time: 10–15 minutes
Bake Time: 35–40 minutes
Ingredients
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1¾ cups almond flour
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½ cup plain organic yogurt (whole milk or Greek-style)
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3 large eggs, room temperature
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⅓ cup raw honey
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¼ cup unsalted butter, melted (or light olive oil)
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1 teaspoon pure vanilla extract
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1½ teaspoons baking powder
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¼ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease an 8-inch round pan or loaf pan.
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In a bowl, whisk eggs until smooth. Add yogurt, honey, melted butter, and vanilla; whisk until creamy and well combined.
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In a separate bowl, mix almond flour, baking powder, and salt.
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Gently fold dry ingredients into wet ingredients until just incorporated.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, until the center is set and a toothpick comes out clean.
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Let cool for 10–15 minutes before slicing.
Notes
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Naturally gluten-free
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No refined sugar
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Soft, tender crumb with subtle sweetness
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Elegant, comforting, and light
Best Paired With
🍵 Ma Wish High Chai™ Classic Chai or Vanilla Herbal Tea
Pistachio Cardamom Cake
Fragrant • Flour-Light • Naturally Rich
Yield: 1 small round cake (8 slices) or 1 loaf
Prep Time: 10–15 minutes
Bake Time: 30–35 minutes
Ingredients
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1½ cups almond flour
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½ cup finely ground pistachios (unsalted, shelled)
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3 large eggs, room temperature
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⅓ cup raw honey (or maple syrup)
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¼ cup unsalted butter, melted (or avocado oil)
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¼ cup milk (or almond milk)
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1 teaspoon ground cardamom
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1 teaspoon pure vanilla extract
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1 teaspoon baking powder
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¼ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or grease a loaf pan or 8-inch round pan.
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In a bowl, whisk eggs until smooth. Add honey, melted butter, milk, and vanilla.
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In a separate bowl, mix almond flour, ground pistachios, cardamom, baking powder, and salt.
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Gently fold dry ingredients into wet ingredients until just combined.
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Pour batter into prepared pan and smooth the top.
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Bake for 30–35 minutes, until the center is set and a toothpick comes out clean.
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Cool for 10–15 minutes before slicing.
Notes
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Naturally gluten-free
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No refined sugar
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Soft, moist crumb with warm spice
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Optional garnish: crushed pistachios or a light honey drizzle
☕ Best Paired With
Ma Wish High Chai™ Classic Cardamom Chai
or Premium Black Tea
The cardamom in the cake and tea echo each other beautifully.
Orange Olive Oil Almond Cake
Bright • Moist • Flour-Light • Mediterranean-Inspired
Yield: 1 small round cake (8 slices) or 1 loaf
Prep Time: 10–15 minutes
Bake Time: 35–40 minutes
Ingredients
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2 cups almond flour
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3 large eggs, room temperature
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⅓ cup raw honey (or maple syrup)
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¼ cup extra-virgin olive oil (light, fruity variety)
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¼ cup fresh orange juice
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1 tablespoon orange zest
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1 teaspoon pure vanilla extract
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1½ teaspoons baking powder
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¼ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease an 8-inch round pan or loaf pan.
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In a mixing bowl, whisk eggs until smooth. Add honey, olive oil, orange juice, zest, and vanilla; whisk until well combined.
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In a separate bowl, mix almond flour, baking powder, and salt.
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Gently fold dry ingredients into wet ingredients until fully incorporated.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, until the center is set and a toothpick comes out clean.
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Allow to cool for 10–15 minutes before slicing.
Notes
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Naturally gluten-free
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No refined sugar
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Moist crumb with a fresh citrus finish
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Light yet deeply satisfying
Best Paired With
🍵 Ma Wish High Chai™ Citrus Herbal Tea or Classic Green Tea
Date-Sweetened Chocolate Almond Snack Cake
Rich • Nourishing • Flour-Light • Naturally Sweetened
Yield: 1 small loaf or 8 squares
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Ingredients
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1½ cups almond flour
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½ cup pitted Medjool dates, finely chopped or blended into a paste
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3 large eggs, room temperature
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¼ cup unsalted butter, melted (or coconut oil)
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¼ cup milk (or almond milk)
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¼ cup unsweetened cacao powder
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1 teaspoon pure vanilla extract
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1½ teaspoons baking powder
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¼ teaspoon fine sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or lightly grease a loaf pan or small square pan.
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If using whole dates, blend them with the milk until smooth to form a thick paste.
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In a bowl, whisk eggs until smooth. Add melted butter, date paste, and vanilla; whisk until fully combined.
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In a separate bowl, mix almond flour, cacao powder, baking powder, and salt.
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Fold dry ingredients into wet ingredients until just incorporated.
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Pour batter into the prepared pan and smooth the top evenly.
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Bake for 30–35 minutes, until the center is set and a toothpick comes out mostly clean.
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Allow to cool for 15 minutes before slicing into squares or slices.
Notes
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Naturally gluten-free
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No refined sugar
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Deep chocolate flavor without heaviness
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Perfect as a nourishing tea-time or afternoon snack
Best Paired With
🍵 Ma Wish High Chai™ Spiced Chai or Organic Black Tea
