Gluten-free almond cake
Gluten-free almond cake is a great idea for people who avoid gluten and sugar. The basis of this cake is eggs, xylitol and almond flour. To make the cake as dietary as possible, I replaced traditional sour cream with plant based cream, which has a consistency similar to sour cream. Coarsely chopped walnuts and sour cherries add aroma and fantastic taste to the cake. This quick-to-make gluten-free cake works great served as a dessert. I encourage you to check out the following recipe for gluten-free almond cake, and please enjoy.
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Ingredients for gluten-free almond cake.
- 350 g almond flour
- 4 medium eggs
- 1/2 teaspoon of baking powder
- 3/4 teaspoon of soda bicarbonate
- 150 g xylitol
- 80 g oil
- 100 g plant based cream sour cream type
- 80 g chopped walnuts
- 150 g frozen sour cherries
- 1 teaspoon of vanilla extract
How to make gluten-free almond cake.
Put the eggs in the bowl of a kitchen mixer, add the xylitol and beat for 5 minutes. Next, pour the vanilla extract and oil and beat them for a several of seconds before adding the vegan cream. After that, add the sifted baking soda, baking powder and almond flour. Mix everything thoroughly, then add the coarsely chopped walnuts and mix. Pour the almond batter onto a baking sheet lined with baking paper, spread evenly, and when ready, place the thawed cherries, drained of excess juice, on top. Place the baking sheet with the batter in the oven preheated to 180 degrees Celsius and bake for 35 minutes. Remove the baked cake from the oven, let it cool and when cold, optionally sprinkle with ground xylitol.
Good to know when making gluten-free almond cake.
I bake the cake in a metal baking tray measuring 28 by 22 centimetres.
In this recipe, you can use both fresh and frozen cherries. Frozen cherries should be thawed first, and any excess juice should be drained before adding the fruit to the batter. Of course, the cherries must be pitted.
I use sunflower oil, but you can also use rapeseed oil.
The eggs used to prepare the batter should be at room temperature.
The baking time of the cake largely depends on your oven. I baked this cake on the middle shelf of an electric oven, top-bottom heat option.
Do you like walnut cakes? If so, try our recipe for Banana bread with walnuts.
