Gluten-Free Cherry Almond Cake
How to make the best easy gluten-free cherry almond cake recipe - This simple recipe uses a homemade cake from scratch and a can of cherry pie filling to create an amazing dessert!
Equipment
Ingredients
- 1 cups butter unsalted, softened, two sticks
- 1 cups sugar
- 4 eggs
- ½ cups milk we use 1%
- 1 teaspoon vanilla bean paste
- 1½ tablespoons almond extract
- 1½ cups almond flour
- ½ cups coconut flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 large can cherry pie filling gluten-free
- vanilla ice cream
Instructions
- Preheat oven to 350º.
- Whisk the softened butter together with the sugar until the mixture is smooth. Add in the eggs one at a time, until they are fully incorporated. Add milk, vanilla, and almond extract and whisk together.
- In a separate bowl, mix the flours, salt, and baking powder. Add the dry ingredients to the wet a little at a time and beat until creamy.
- Spread batter in a greased 9x13 pan and bake at 350º for 30 minutes.
- Allow the cake to cool for 60 minutes and then spread a can of cherry pie filling over the top.
- Serve cake warm or cooled with a dollop of whipped cream and/or a scoop of vanilla ice cream.
Nutrition
Calories: 390kcal | Carbohydrates: 37g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 299mg | Potassium: 90mg | Fiber: 4g | Sugar: 18g | Vitamin A: 670IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
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