My husband love almond. Not so much almond in their whole form, mainly just almond cookies, almond cupcakes, almond pastries and now… almond cake.
Let me just say, this cake did NOT dissapoint. I found the recipe on Bob’s Red Mill and decided to make a few alterations. I added almond extract and a little vegetable oil. Those few additions made the cake very potent in almond flavor and super-duper moist.
I sized down the recipe so it makes one 8″ cake. Feel free to double it and make a layer cake or a couple dozen cupcakes!
Add some fresh berries and sprinkle with powdered sugar and you’ve got the perfect, simple GLUTEN-FREE (YAY!) dessert!
Gluten Free SUPER Moist Almond Cake
6 TBSP butter, unsalted and softened
1/4 cup vegetable oil
1/2 cup sugar
3/4 cup Bob’s Red Mill Almond Meal/Flour
1/4 cup Bob’s Red Mill Organic Coconut Flour
1 tsp. baking powder
1/8 tsp. sea salt
1/4 cup almond milk (or other milk)
1 tsp. vanilla extract
1 tsp. almond extract
1. Preheat oven to 350. Spray one 8″ cake pan with non-stick cooking spray and line with parchment (optional). Cream together butter, oil and sugar until smooth. Add in eggs, one at a time and beat until fully blended. Add milk, vanilla, and almond extract and mix until combined.
2. In another bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. The batter should be cornbread consistency. Spread into prepared 8″ pan and bake at 350 for 25-30 minutes. Once cake is cooled, sprinkle with powdered sugar and top with fresh fruit.