Gluten-Free Almond Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened almond milk 1 cup warm unsweetened almond milk
• 2 large eggs 2 large eggs
• 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil) 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil)
• 0.5 cup granulated sugar 0.5 cup granulated sugar
• 1 tsp almond extract 1 tsp almond extract

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease and flour an 8-inch cake pan with gluten-free flour or line it with parchment paper. In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm unsweetened almond milk, granulated sugar, large eggs, melted butter or oil, and almond extract until well combined and the sugar is mostly dissolved. This mixture will form the liquid base for your cake batter.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or a spatula until just combined and a smooth batter forms, being careful not to overmix. The gluten-free batter will likely be thicker and slightly stickier than conventional batters, which is perfectly normal.

4. 4

   Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles. Allow the batter to rest in the pan for about 5 minutes before placing it in the preheated oven.

5. 5

   Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and the top is golden brown and springs back lightly when touched. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.