Amazing Almond Cake
This luscious cake is certain to make an impression. It's made without grains or gluten—just wholesome nut flours.
Ingredients:
Cake-
-¾ cup Butter, soft.
-1 cup Granulated Sugar.
-4 Eggs.
-½ cup Milk.
-1 tsp Vanilla Extract.
-¼ tsp Almond Extract.
-1 ½ cups Bob’s Red Mill Almond Meal/Flour.
-½ cup Organic Coconut Flour.
-2 tsp Baking Powder.
-¼ tsp Sea Salt.
Frosting:
-4 ½ cups Powdered Sugar.
-1 ½ cup Butter, soft.
-1 tsp Vanilla Extract.
-2–3 Tbsp Whole Milk or Cream.
Directions:
Cake-
Preheat oven to 350°F. Grease and flour two 8-inch round cake pan, or line with parchment paper. Set aside. Cream butter and granulated sugar until light and fluffy. Add in eggs, one at a time, and beat after each addition until fully incorporated. Add milk and extracts and mix until combined. In a separate bowl, combine almond meal, coconut flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy. Divide batter evenly between the cake pans and smooth tops with a spatula. Bake until set and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
Frosting:
Combine powdered sugar and butter and mix on low with a hand mixer or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more.
Assembly:
Stack the cakes on top of each other with a generous layer of frosting between. Cover the top and sides with remaining frosting. Serves 8-12.
Amazing Almond Cake recipe copyright Bob’s Red Mill 2015.
