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!
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Theresa says
I love all your recipes, but my daughter and I have decided that this one is our favorite. The vanilla comes across prominently and is delicous with the tart fruit.
Shipping Scales says
I am so bummed! I live out in the country and can’t find agave nectar anywhere.. but I hear it is better than sliced bread. I am going to look online to order some, does anyone have an online store for agave nectar they recommend?
-Sylvia
briita says
thank you!!! this was absolutely wonderful. it was so simple, and turned out perfectly. no weird ingredients, no 5 flour combination. i hate when gluten free cooking is more like a science experiment than baking…again thank you!
Heather Stepniewski says
This cake is delicious. Thanks Elana!
cartes r4i gold says
Hi! I made this exact same one two weeks ago, hands down the BEST cake I’ve ever had. Very yummy!
I would like to say thanks here for sharing such delicious recipe.
Nela says
I read your wonderful blog, your photos are fantastic, the recipes are great I will be trying your Cherry Apricot Cake , I did notice that some of the recipes could benefit from a new product I have found called Chia Seed Flour. This wonderful product is made from Chia Seeds the healthiest grain. You can find it at http://www.nuchiafoods.com.
Nuchia Foods Corporation makes the world’s only Chia Seed Flour. It bakes and tastes very much like wheat. Because it is made from the Chia grain it is the most nutritionally dense flour product available anywhere. Its health benefits have been proven to work even when it is included as an ingredient to wheat flour.
Christianne says
HI Elana!
I hope you, the boys and the husband are all very well!
We are doing good here, but so busy this time of year. I have been working on a book (not a cookbook unfortunately) which will hopefully come to a close soon, so you know how busy that is yourself…
What a lovely recipe this is, again! It reminds me of a similar thing I recently made with abricots and cranberries. I added 2 tablespoons of coconut flour as well. Went very fast here!
Have a great weekend with lots of fun in the snow!
xox Christianne
Alchemille says
Beverly,
I love chestnut flour. It’s quite versatile and naturally sweet (so you can even skip sweeteners in recipes depending of course on how much chestnut flour you use and/or if it’s blended with other flours).
By browsing the web you can find many recipes using chestnut flour, gluten free or not.