GLUTEN FREE CHERRY ALMOND CAKE

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This simple recipe uses a homemade cake from scratch and a can of cherry pie filling to create an amazing dessert!

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This almond cake recipe doesn't make a thick, fluffy cake. The cake is slightly dense (as all gluten-free cakes tend to be, in my experience), but it is very moist and not at all gritty or weird in texture.

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INGREDIENTS

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Whisk the softened butter together with the sugar until the mixture is smooth.

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Add in the eggs one at a time, until they are fully incorporated. Add milk, vanilla, and almond extract and whisk together.

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In a separate bowl, mix the flours, salt, and baking powder.

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Add the dry ingredients to the wet a little at a time and beat until creamy.

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Spread batter in a greased 9x13 pan and bake at 350º for 30 minutes.

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Allow the cake to cool for 60 minutes.

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Spread a can of cherry pie filling over the top of the cooled cake.

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Swipe up to get the full recipe!

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