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!
Beverly says
Have you ever tried baking with chestnut flour?
I hear it’s really good, but don’t have any recipes that use it.
Sara says
Elana,
Thanks for posting a site to get dried fruit. That’s been a huge struggle for me – I am extremely frustrated that grocery stores, even the so-called health food grocery stores, only really sell sugar-sweetened dried fruit. They don’t even sell unsweetened dried fruit a lot of the time. This recipe sounds amazing – I will be trying this one for sure. I know this is a forum question, but have you ever dried your own fruit for recipes? Just wondering about the cost-effectiveness of doing that over buying online.
katie h says
These sound great, Elana! I will try making them soon! (Going for the nut butter balls – (Valentine’s treat), gluten free 2.0 bread, and blueberry muffins this weekend, so they’ll have to wait until next time.) :) Thank you so much for all of your great recipes!!
robin says
the link i posted above is just where I found more info about the dandelion. i’m not affiliated with that site.
robin says
Elana, I love your “My dandelion is a flower” movement.http://mydandelionisaflower.org/
I have been fretting over all the pesticides used in my neighborhood to achieve “perfect lawns” when really it is the dumbest thing I’ve ever heard of. Who cares if there are flowers in the lawn? Anyway, I just heard a lecture on Aryuevedics and he mentioned another common french name for dandelions: “pissenlit” which means to piss in the bed apparently. Dandelions detoxify the liver and increase the kidney’s productivity…more urine. I thought you could add some of the dandelions health benefits to your site as well. I buy dandelion tea and fresh leaves at whole foods, but I’ve been wanting to just harvest them from my lawn! I will start this spring!
http://www.herbsarespecial.com.au/free-herb-information/dandelion.html
Heartsong says
Susan Weed has a great section on dandelions in one of her books. I can’t remember the title at the moment.
Ellen Allard says
This sounds great. I’m going to give it a try subbing flaxmeal eggs (1 tbsp flaxmeal + 3 tbsp hot water whirred in a food processer) for each of the two eggs. Thanks for a great sounding recipe!
Sara says
Ellen, would you please post if your substitutions were successful? I haven’t had much luck with the flaxmeal substitution yet and I really want to get away from the eggs for baking.
Christa says
Yum. Marla, you are going to be even happier when you make this! We are addicted to the Apricot Orange Scones – even the gluten eaters in the house! Yay, Elana… and thank you….
Hannah's Harvest says
This looks like a fabulous tea time snack. Thank you for the link to the online source.
Joan says
Thanks for all your great recipes. I’m trying to go sugar free and wondered if you thought I could substitute oil and stevia for the agave syrup. Do you think it would make it too heavy?
Marla says
I love all your recipes…got your cookbook…Just got the almond flour, grapeseed oil, waiting on the agave. Can’t wait…so glad I found your site!