The Most Deliciously Moist Cake {ever.}

Happy Monday, My Lovelies!  I hope all my American friends had a Blessed Thanksgiving!

I serendipitously found the most amazing gluten-free recipe for cake.  It was such a hit during Thanksgiving week that I wanted to share it with you.  Everyone loved it, and it only lasted two days. It's easy and pairs well with fresh berries and pineapple.  I also added whipped cream and a little powdered sugar.

I actually found this recipe on a bag of Bob's Redmill Almond Flour.  It sounded good, so I decided to bake it.

Moist Almond Cake

Ingredients:

3/4 cup Butter (soft, at room temperature)

1 cup Sugar

4  Eggs

1/2 cup Milk

1 tsp Vanilla Extract

1/4 tsp Almond Extract (I substituted 1 tsp. butter extract)

1-1/2 cups Almond Flour

1/2 cup Organic Coconut Flour

2 tsp Baking Powder

1/4 tsp Sea Salt

Instructions:  

Preheat oven to 350°F. Spray Baker's Joy in a 9 X 13 baker.

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.

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.

Pour into baker and smooth top.   Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.

Add your favorite berry or pineapple plus whipped cream and powdered sugar if desired.

After the cake cools, refrigerate it.  I think it tastes best the next day for breakfast!

Please let me know if you try this delicious cake.  You can also bake two eight inch rounds and ice them.

Until next time...

Blessings!

Ricki Jill