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Gluten-free almond cake

January 4, 2017 By msmart 4 Comments

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I like to drum up excuses to make this almond cake for Sunday night dessert so I can slice away at it for the rest of the week. Morning coffee and a slice of almond cake to go? Yes! Lunchbox treat? Yes! Afternoon hangries? You get the picture… I like it best with two cups of ripe blackberries folded into the batter, but my kiddos prefer their berries on the side. Sure, it has a “healthy” serving of butter and brown sugar, and gluten-free does not mean free of fat and calories. But trust me, it’s worth it, and the texture of the almond meal and tang of the buttermilk and blackberries is perfection. Top it with a spoon full of Greek yogurt and call it a breakfast of champions.

Print Recipe
5 from 2 votes

Gluten-free almond blackberry cake

This almond cake will last for a week, covered, for a quick breakfast on the go. Serve with a dollop of maple-sweetened mascarpone or Greek yogurt.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Author: Marcia W. Smart

Ingredients

  • 2 ¼ cups gluten-free flour I like to use Cup4Cup brand
  • ¾ cup almond meal or freshly ground almonds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 2 cups packed brown sugar
  • 3 large eggs at room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup almond paste
  • 1 cup low-fat buttermilk
  • 2 cups blackberries
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 350 degrees. Butter and flour a bundt pan.
  • Whisk flour, almond meal, baking powder, baking soda and salt. Set aside.
  • Working with a stand mixer with paddle attachment, beat the butter and brown sugar on high speed until light and fluffy.
  • Add eggs one at a time beating just to incorporate. Add the vanilla, almond paste and almond extract and beat to combine. Reduce mixer speed to low and add flour mixture and buttermilk alternately, beginning and ending with the dry ingredients. Stop mixing as soon as the flour is incorporated. Gently fold in blackberries. Spoon the batter into the prepared pan and lightly smooth the top with a rubber spatula.
  • Bake for 60 to 65 minutes until a cake tester inserted in thickest part of cake comes out clean. If the top starts to turn dark brown during baking, cover the cake with foil and return to the oven to finish baking.
  • Transfer to a cooling rack for 10 minutes and then unmold. Serve dusted with powdered sugar.

Filed Under: All Recipes, Breakfast and Brunch, Dessert, Gluten-free/Gluten-free adaptable, Uncategorised Tagged With: almond cake, gluten-free

Previous Post: « Weekly Meal Plan: January 2-6, 2017
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Comments

  1. Pilar Colvin

    January 16, 2017 at 12:53 am

    5 stars
    This recipe is delicious. I don’t have a mixer with a paddle so I used a hand blender. My brother is gluten free and I wanted to serve this for his birthday dinner. It’s amazing, moist and even my picky girls loved it!! (Also- I didn’t have almond paste so I substituted almond butter). I highly recommend you try this delicious dessert!!!

    Reply
    • msmart

      January 17, 2017 at 5:05 pm

      I’m so glad you like it Pilar!

      Reply
  2. Danielle

    April 13, 2017 at 5:18 pm

    5 stars
    Marcia’s almond cake is the bomb! It didn’t take long for this to get gobbled up. My boys loved it toasted with a pat of butter. Yum!

    Reply
    • msmart

      April 14, 2017 at 7:27 pm

      Danielle! So glad you liked it (and tried it). Thank you SO much for posting a comment and letting me know.

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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