I've been making this super easy gluten free almond cake on repeat.
I've made it with sliced plums on top, sliced apples with a crumble topping- YUM, and simply with blueberries mixed in with then a dusting of powdered sugar on top after it cooled.
It can also be made without fruit. Would be delicious simply plain with added almond extract and sliced almonds on top.
Anyway, it has yet to disappoint. My husband loves it for breakfast.
2 Cups almond flour
11/2 tsp baking powder
1/2 tsp salt
1/4 cup olive oil (I usually do half olive oil half soft butter- your choice!)
1/4 cup maple syrup (use 1/3 if you like sweet)
1 tsp vanilla (can also add almond extract!)
Fruit to mix in or add on top before baking.
CRUMBLE TOPPING (if using):
1 cup almond flour
1/2 cup tapioca, arrowroot, or potato starch
1/2 cup coconut sugar- or regular sugar
1 tsp cinnamon
1/4 tsp salt
1/4 cup butter or coconut oil for dairy free
2 tsp vanilla extract
Mix flour, starch, sugar, cinnamon, salt
cut in butter and vanilla extract
Mix with fork until crumbles form
*I only use half of the crumb topping, then save the rest for next time.
1. Preheat oven to 350°
Grease a cake pan or line with parchment paper (I line a spring form pan)
2. In a large bowl mix together:
2 Cups almond flour
1½ tsp baking powder
½ tsp salt
3. In a small bowl mix together:
¼ cup olive oil (I usually do half olive oil half soft butter- your choice!)
¼ cup maple syrup (use ⅓ if you like sweet)
1 tsp vanilla extract (and almond if using)
4. Either fold in 1 cup desired fruit, then pour into prepared pan.
OR pour plain batter into pan, then layer sliced fruit on top.
At this point you can either bake, or you can add a crumb topping then bake.
There's a lot of options here, you really can't go wrong!
As I'm typing this I got an idea.. mix in chocolate chips instead of fruit?!
5. Bake for 30 minutes or until toothpick inserted into the middle comes out clean.
Allow to cool on a wire rack.
(If using sliced apples, it's delicious to sprinkle some cinnamon and a little lemon juice on before adding crumb topping)
(Cake recipe adapted from This Delicious House | Crumb topping by Lila Ruth Grain Free)
*Almond flour baked goods without gluten really need to cool before cutting, so it doesn't turn into a crumbly mess.