Magically Moist Almond Cake

This gluten-free recipe is one of our top recipes for gluten-free and gluten-full snackers alike!

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Votes: 11
Rating: 3.45
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Servings 8 - 12servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 3.45
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line a 8-inch round cake pan with parchment paper or oil and flour pan well; set aside.
  2. Cream butter and sugar until light and fluffy, 7 – 10 minutes. Add in eggs, one at a time, and beat until fully blended. Add milk and extracts and mix until combined.
  3. In a separate bowl, combine Bob’s Red Mill Almond Meal/Flour, Organic Coconut Flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.
  4. Divide batter evenly between the prepared cake pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.
  5. Stack the cakes on top of each other with a generous layer of frosting between. Cover the top and edges with remaining frosting.
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