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.
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.
Servings: 24 slices
Calories: 224kcal
Equipment
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Bundt pan
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
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Preheat oven to 350 degrees. Butter and flour a bundt pan.
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Whisk flour, almond meal, baking powder, baking soda and salt. Set aside.
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Working with a stand mixer with paddle attachment, beat the butter and brown sugar on high speed until light and fluffy.
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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.
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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.
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Transfer to a cooling rack for 10 minutes and then unmold. Serve dusted with powdered sugar.
Nutrition
Calories: 224kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 77mg | Fiber: 2g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
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!!!
I’m so glad you like it Pilar!
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!
Danielle! So glad you liked it (and tried it). Thank you SO much for posting a comment and letting me know.