This Gluten Free Almond Cake is easy to make and can take on many flavors. Depending upon what gluten-free flour you choose, the cake can be quite different each time you make it.

You can add fruit, nuts or chocolate chips for greater variety. Glaze recipes are at the end.

You will need:

• 2 eggs
• ½ cup milk
• ½ cup honey
• 2 ounces melted butter  (1/2 stick)
• 2 teaspoons vanilla extract

2-1/2 cups almond meal* (see note below)

1-1/2 Tablespoons baking powder

1/2 Tablespoon kosher salt

Preheat the oven to 350°F

Spray a 7″ tubular or bundt cake pan with pan spray set aside until ready to use.

Combine the almond meal with the salt and baking powder, mix well, set aside.

Combine the vanilla, eggs, honey, melted butter and milk in a large bowl. Mix well to combine.

Fold the dry ingredients into the wet ingredients. Stir to combine. The consistency is cake batter. If what you have is too thin, add more almond meal.

Pour into prepared cake pan; bake for 30 minutes or longer. Insert a toothpick, if it comes out clean, the cake is done.

Allow to cool 10-15 minutes before removing the cake from the pan.

Glaze with honey or fondant glaze

Honey Glaze:

Melt 2 ounces of honey with 2 ounces of butter, drizzle over cooled cake

Fondant Glaze:

• ½ cup confectioners’ sugar
• 1 tablespoon milk
• Pinch salt
• 1-2 drops vanilla

 Chocolate Fondant Glaze:

Add 1 teaspoon dark cocoa powder to the fondant glaze recipe above. Mix the cocoa powder with the confectioners sugar for an even blend.

Special Note:

By changing the gluten-free flour used from almond to pistachio, or chestnut, you can produce some really nice and different cakes.

You can also use Splenda in exchange for the honey. Additionally, you can use agave syrup as well.

Enjoy!

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