Gluten-Free & Egg-Free Almond Cake

Kitty FloridoJune 20, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I passed the 3-month mark of following a gluten and egg-free diet! It’s been relatively easy… The only thing that gets tricky is when ordering takeout or dining out… But at home, it has made perfect sense. One of the things I’ve been missing is sweet goodies – and really good ones. For example, the good afternoon simple cake.

I started looking for a cake that wouldn’t use eggs in its recipe, but after many hits and misses with gluten-free pancakes, I realized that to get a great texture I would need not only all-purpose gluten-free flour but also add a bit of almond meal. A good balance between the all-purpose gluten-free flour and almond meal is key in gluten and egg-free cake.

This type of cake is more crumbly than your classic coffee cake, but it’s as delicious. If you’re out of the almond meal, just use your food processor to grind almonds (skin on) and measure 1 cup of almond meal for the recipe.

As with regular cake recipes, this cake tends to pull from the sides when it’s done. The cake will not rise like a regular gluten cake, but it will rise unevenly. It can sink a bit in the middle (you can see what I mean in the pictures), but the cake will even out after baking. Make sure to check on the cake at the 25-minute mark, and using a cake tester or toothpick see if it comes clean after inserting it in the center. Also, make sure to wait for the cake to cool completely in the pan before unmolding to avoid the cake breaking up.

Kitty

Gluten & Egg Free Almond Cake

Recipe adapted from Vege Home Cooking
One 9-inch cake, about 8-9 servings

Ingredients:
1 ¼ cups all-purpose gluten-free flour
1 cup ground almond meal (ground almonds)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
½ cup sugar
½ cup buttermilk
⅓ cup tangerine or orange juice
1 tablespoons vanilla extract

Instructions:

Preheat the oven to 350° F.
Grease a round cake pan (9-inch), and set aside.
In a medium bowl whisk together the all-purpose flour, ground almond, baking powder, baking soda, and salt.
In a separate bowl mix the rest of the ingredients: oil, sugar, buttermilk, juice and vanilla.
Add the wet ingredients to the dry, and mix until combined, careful not to over-mix.
Pour batter into the prepared pan, and bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. The edges of the cake will pull away from the cake pan.
Remove from the oven and place the pan on a cooling rack and let cool completely.
Slice and serve the cake as it is or with tea or coffee.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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