Gluten-Free Almond Cake
When it comes to baking, my biggest challenge is creating recipes that are both gluten free and relatively healthy. I stumbled upon this recipe from allrecipes.com of all places. It is pretty simple to make, has only 4 ingredients, but such a rich and wonderful texture and taste. And it’s super high in protein since it’s made of almonds. With a few minor adjustments to the original recipe, this is another guiltless but tasty dessert!Almonds are great – they are full of goodness! They contain high quality and highly absorbable protein, as well as magnesium, phosphorus, iron, vitamin E and vitamin B complex. Almonds are rich in calcium as well, making them an excellent substitute for dairy products.
For this recipe, you will need ground almonds. These can be purchased from most grocery stores and health food stores, I buy mine from Trader Joes, or you can grind them up yourself to a fine powder.
- 4 eggs (farm fresh are preferable)
- 3/4 cup good sugar (such as agave nectar, succanat, or cane sugar if the other 2 are not available)
- 2 cups finely ground almonds
- 2 teaspoons vanilla extract
1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare an 8 inch round baking pan by lining bottom with either parchment paper, or lightly greasing it using a good fat such as coconut oil.
2. In a bowl, beat the eggs until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in extract and then almonds. Pour batter into prepared pan.
3. Bake for 30 minutes or until golden on top and slightly browned on edges. Cool in pan for 10 minutes then turn out.
- Can add slivered almonds and/or powdered sugar on top