Imagine a cake so decadent, so moist, and so incredibly delicious that you won't believe it's gluten-free! This Apricot Almond Cake is not just a dessert; it's a culinary masterpiece that transforms simple, wholesome ingredients into a show-stopping treat that will have everyone asking for seconds. Whether you're living a gluten-free lifestyle or simply craving a healthier alternative to traditional cakes, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried apricots, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients and to break up any lumps.
- In a separate large bowl, mix the honey, melted coconut oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined, creating a uniform liquid base.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in the chopped dried apricots, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Place the cake pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Measure Flour Accurately: Use the spoon-and-level method for almond and coconut flour to prevent a dry cake.
- Don't Overmix: Gently fold ingredients to maintain a light, tender crumb. Overmixing can lead to a dense, tough cake.
- Check for Moisture: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Key: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Customize Your Cake: Experiment with different dried fruits or add a sprinkle of sliced almonds on top for extra crunch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 10g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
