Gluten Free Cherry Almond Cake
Ingredients
Wet Ingredients
-
1
cup
plain Greek yogurt
-
1
cup
buttermilk
-
½
cup
unpasteurized honey
-
¼
cup
melted ghee (or coconut oil)
-
2
large
eggs
-
1
tsp
pure vanilla extract
-
½
tsp
pure almond extract
Dry Ingredients
-
1½
cups
almond flour
-
¾
cup
tapioca starch
-
½
cup
coconut flour
-
1
tbsp
gluten free baking powder
-
½
tsp
baking soda
-
½
tsp
salt
Toppings
-
1½
cups
pitted fresh cherries
-
½
cup
sliced raw almonds
Instructions
- Grease a 9" springform pan and line the bottom with parchment paper; preheat the oven to 350°F.
- In a mixing bowl, combine Greek yogurt, buttermilk, honey, eggs, vanilla, and almond extract.
- Pour in melted ghee (or coconut oil) and whisk promptly to avoid clumping.
- Set the wet ingredients aside after fully combining.
- In a separate bowl, mix the dry ingredients until airy and fully combined.
- Pour the wet ingredients over the dry ingredients and stir until incorporated.
- Transfer the batter to the prepared pan and spread evenly.
- Top with fresh cherries, pressing them into the batter, and sprinkle with sliced almonds.
- Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before removing from the pan; slice and serve.
Nutrition Facts (estimated)
Servings
8-10
Calories
427
Total fat
24g
Total carbohydrates
44g
Total protein
12g
Sodium
299mg
Cholesterol
64mg
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