Imagine a cake so moist, so deliciously decadent, that you won't believe it's gluten-free. This Cherry Almond Cake is a game-changing dessert that proves dietary restrictions never mean compromising on flavor. With a perfect balance of sweet cherries and nutty almond undertones, this cake is about to become your new obsession - a treat that will have everyone asking for seconds, regardless of their gluten tolerance!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 cup sugar
- 1/2 cup almond flour
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon almond extract
- 1 cup cherries, pitted and chopped
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the almond extract, ensuring it is fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped cherries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional fresh cherries before serving.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- When measuring gluten-free flour, use the spoon-and-level method to avoid dense, heavy cake texture.
- Don't overmix the batter - this can lead to a tough cake. Mix just until ingredients are combined.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- If cherries sink to the bottom, lightly dust them with a bit of gluten-free flour before folding into the batter.
- Check the cake a few minutes before the recommended baking time, as gluten-free cakes can sometimes bake faster.
- Let the cake cool completely before slicing to maintain its delicate structure.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
