Gluten-Free Toasted Almond Cake

A simple yet lovely gluten-free recipe that’s perfect for sharing this Galentine/Valentine’s Day! It’s delicate, moist and delicious on its own or with a light dusting of powdered sugar. This recipe is also a wonderful base for a shortcake.

INGREDIENTS

3/4 cup pasture-raised butter, softened

1 cup Coconut Palm Sugar

4 Pasture raised, organic Eggs

1/2 cup Almond or Hemp Milk

1 tsp Pure, Organic Vanilla Extract

1/4 tsp Pure Almond Extract

1-1/2 cups Almond Flour

1/2 cup Organic Coconut Flour

2 tsp Aluminum-Free Baking Powder

1/4 tsp Himalayan Sea Salt

METHOD

Heat oven to 350°F. 

Whisk softened butter & coconut sugar together until smooth, then add in eggs & whisk until smooth. 

Add almond or hemp milk and vanilla & mix until thoroughly combined. 

In a separate bowl, combine all dry ingredients 

Add dry ingredients into wet – stir until fully combined. 

Coat an 8” square cake pan or 8” round cake pan with coconut oil

Pour batter into pan & bake for 25-30 mins (until toothpick comes out clean)

Cool & enjoy! 

photo credit: Monika Grabkowska