Gluten-Free Berry Almond Flour Cake
This Gluten-Free Berry Almond Flour Cake comes together in minutes in the food processor, and it is moist, fluffy and deliciously decadent without any added fats. Everything comes together in the food processor or in a single bowl, so there's minimal cleanup. A vegan, soy-free, gluten-free recipe.
Servings: 16 servings
- 1 tbsp berry preserves
- 1 tbsp brandy or cognac
Preheat the oven to 350 degrees F. Line the bottom of a cake pan or a springform pan with parchment paper and coat the bottom and sides of the pan with cooking spray. I used an 10-inch springform, which is the only size I have. If you want a higher cake, use a smaller size pan.
Add the preserves, maple syrup, nondairy milk, and vanilla to the bowl of a food processor and run it for a minute to mix. The mixture will lighten a little. You can also do this in a bowl using a whisk.
Add the almond flour, cornstarch, baking powder and salt to the food processor or bowl and mix well until thoroughly incorporated. The batter will be slightly thicker than a typical cake batter but should be pourable.
Pour the batter into the prepared pan, smooth the top with a spatula, and bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool five minutes on a rack, then release the sides of the springform pan and let the cake continue to cool. If you're using the glaze, you can prepare it at this point while the cake is still warm. Microwave the tablespoon of preserves in a small bowl for five or 10 seconds until they are runny, remove, mix in the cognac, and brush the glaze on the top of the cake.
Once the cake has cooled thoroughly, decorate with the fresh berries and dust with powdered sugar. Serve.
Calories: 119kcal | Carbohydrates: 16.9g | Protein: 1.6g | Fat: 5.3g | Potassium: 120mg | Fiber: 1.4g | Calcium: 30mg | Iron: 0.5mg