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Posts Tagged ‘gluten free cake’

Yes, it’s been ages since I posted any recipes here, but you know, sometimes life gets a little sticky and finding time to post gets tricky. That said, I haven’t stopped cooking (as you know if you follow me on Instagram!), and I now have dozens of recipes I hope to share with you here!

This Apricot Almond Cake fits where I am in my life so perfectly that it provides the perfect re-entry into blogging for me. It is crazy simple to make–both in terms of time and effort, and it’s really delicious, especially if you’re an apricot lover like me. When I say “simple,” I mean you can prepare it in less than 15 minutes (excluding cooking time, of course). It is moist, flavorful and perfect for any occasion.

Like most of my recipes, this cake is also low-sugar, dairy-free and gluten-free. I first made it with canned peaches, because fresh apricots weren’t available at the time, but this cake wants to be made with apricots–trust me!

Ingredients

1 cup gluten-free all-purpose flour*

1/2 cup almond flour

1/3 cup evaporated cane juice

1 1/2 tsp baking powder

1/2 tsp sea salt

2 pasture, free-range eggs

1/2 cup extra virgin olive oil

1/2 cup unsweetened almond milk

1 tsp pure vanilla extract

1/2 tsp almond extract

4-5 small, ripe apricots, cut in half and pitted

1 Tbsp apricot jam

Preparation

Preheat oven to 350F. Grease a 9-inch cake pan with olive oil and line the bottom with a disk of parchment paper. Set aside.

Whisk the dry ingredients together in a small bowl until well-blended.

In a medium bowl, whisk the eggs until pale yellow in color. Whisk in the oil, milk and extracts. Stir the dry ingredients into the wet until thoroughly blended. Pour into the prepared cake pan. Arrange the apricot halves, cut side up, in the pan. Place in the center of the oven and cook for 30 minutes.

While the cake is cooking, mix about 1 teaspoon hot water with the apricot jam in a small bowl. After the cake has baked in the oven for 30 minutes, remove it and spread the jam carefully over the top. Return cake to the oven and bake another 15-20 minutes or until a toothpick inserted comes out clean.

Allow cake to cool completely before serving, about 30 minutes.

Enjoy!

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