Magically Moist Almond CakeContributed by: Chelsea Lincoln, Recipe SpecialistGluten Free, Low Carb, Soy Free.
DirectionsStep 1Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined.Step 2In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9x13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh fruit and whipped cream.Makes 18 slices of cake. |
 Servings: 18 Rating
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Ratings & Comments (12)
12 Reviews 
Scott March 26, 2012
Awesome cake! Even my 5 year old loves it and she HATES everything!
Eileen June 3, 2012
This is an Epicurean's delight! I have made this 3 different times and the men in my family don't let it last much past the next day. The gluten sensitive ladies at church have asked for seconds AND the recipe! Delicious recipe!
Sam July 31, 2012
Even works for Passover with the modification of omiting the baking powder and separating the eggs (mixing the yolks in with the creamed butter and sugar) while whipping the egg whites and folding them in at the end.
Anita September 28, 2012
This is probably the best cake I've ever made and its easy! I love the moistness and substitute xylitol instead to make it sugar free. Delicious!
Rebecca October 17, 2012
It\\\'s the bomb! You can\\\'t go wrong with this awesome cake!
Lisa November 27, 2012
This really is a moist and delicious cake! I used half the sugar and substituted stevia for the other half since I'm trying to reduce sugar intake and also added a teaspoon of almond extract. Loved this cake.
Rachel December 6, 2012
Used this recipe for 2 cakes for Advent season. Plan to make more! 1 Tbsp each poppy seed + 1 Tbsp. of almond ext (w/ erythritol + stevia for sweetener). In another I used zest of 2 lemons. I used almond milk in both. Both turned about fabulous with several guests saying it was superb!
jennifer Burden January 14, 2013
I hated having to go gluten-free, but this cake makes it all worth while. I used chia seeds instead of eggs, and ate it with nonfat greek yogurt/cherries. Tastes way better than any cheesecake I have ever eaten
Heidi Taylor January 20, 2013
This is the most amazing cake. Even if you are not Gluten free you have to try it. It also makes a great gift for your Gluten Free friends.
It does not last long (but keeps really well in the freezer if you want to hide some for later). I want to try this as a layer cake next.
oldbiddy March 16, 2013
OMG! This cake is so good! I recently went gluten-free and have been on the lookout for good recipes.
I added a tsp of almond extract to give it extra almond flavor, but other than that I followed it exactly. It came out really moist, tasty, and almondy.
Angelia April 27, 2013
I made this cake and substituted the milk for coconut milk and the white sugar for raw sugar delicious.
Holly Baird April 28, 2013
Fantastic! So moist and delicious! I did half stevia and half sugar, also added in 1 tsp of almond extract. We put some homemade jam on top, but if I made this for someone as a birthday cake or something I would definitely do fresh whipped cream and berries.
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Nutritional Information
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