My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be high in conventional cherries and apricots and more concentrated in dried fruits. I often purchase my organic dried fruit at the local health food store, Vitamin Cottage; for more “hard to find” ingredients such as organic dried cherries (sans added sugar) one of my favorite sources is an online company called The Raw Choice.
Magically Moist Cherry Apricot Cake
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup agave nectar or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup dried cherries
- ⅓ cup dried apricots, sliced into quarters
Instructions
- In a large bowl, combine almond flour, salt and baking soda
- In a small bowl, combine agave, eggs and vanilla
- Stir wet ingredients into dry
- Gently mix in cherries and apricots
- Pour batter into an 8 x 8 inch baking dish
- Bake at 325°F for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean
- Cool and serve
It’s cold here and I’ve been getting a lot of exercise shoveling snow and chipping ice off the sidewalk in front of our house. The boys and I had a great time yesterday walking around the neighborhood for an hour in the snow. Today is bright and sunny –might be time to go out for a quick walk!
Carolyn says
Hi Elana, I am new to your website and am so glad I found you. I’ve been trying keto and paleo options and have not found any great- tasting recipes until now. The apricot cherry cake is incredibly moist and delicious! I honestly don’t miss the wheat at all. Thank you! I’m looking forward to trying many more recipes.
Elana says
Carolyn, thanks for your fabulous comment and so glad you are enjoying my site!
Bonnie says
My kids (now grown) have been requesting this as their birthday cake for years. I add a lemon glaze and sliced almonds on top. Thanks for a winner, Elana!
Elana says
Bonnie, you’re welcome!
Anne Fox says
WOW this was the most delicious cake I have had for a long time. I recently was diagnosed with gluten, cow’s milk and sugar intolerances among others, and when I saw this recipe decided it could be the one for me. Tried it last night and couldn’t stop eating it. Also brought some to work today for a gluten free friend and she loved it too. Cannot believe how moist it is. I will also experiment with other fruits. I did wonder what the best way to store it is ? (not that it will last too long in my house any way :) Cooked it for the 35 minutes and it was perfect.
Am going to try the cookies tonight
Elana says
Anne, thanks for your comment! For storing the cake I allow the it to cool overnight and then wrap it and keep it in the fridge for up to one week. I’m so happy to hear this cake was a WOW!
Sue says
Hi Elana I ttied your receipe and substituted 50/50almond to coconut flour. Added 100ml of almond milk and 20z zytol. I put in equivalent quantiyies of canded peel and sultanas the result was delucious it was polished off in 2 days. Will be making this and more of your recipies in future.
Kindest regards Suzie
Elana says
Thanks Sue!