Gluten-Free Lemon Almond Cake

 

Living a gluten-free lifestyle has been embraced by many due to its associated health benefits and it addresses health issues some are faced with the need to avoid a protein called gluten in their diets. Some points to help lessen the mystique of gluten-free.

• A gluten-free diet does not include the grains wheat, barley, rye, or hybrids of these grains. This includes all varieties and forms of these grains, such as spelt (a type of wheat) and malt (made from barley). A gluten-free diet is called a gluten-free because the grains that must be avoided all contain a protein called gluten.
• Most people who follow a gluten-free diet have celiac disease, a serious genetically-based autoimmune disease. When gluten is eaten by a person with celiac disease it triggers an immune system reaction that damages the lining of the small intestine. When the lining of the small intestine is damaged, nutrients can not be properly absorbed. Once gluten is completely removed from the diet the intestine is able to heal.
• You may be thinking that no gluten means no bread, no pasta, and no pizza. It is true that most of these products in regular grocery stores contain gluten, but there are plenty of gluten-free options available. As you may have noticed perusing the aisles of Whole Foods, Trader Joe’s, or any other natural food store, there are plenty of breads, pastas, breakfast cereals, and other products labeled gluten free to choose from. 
• There is also an abundance of grains that just happen to be gluten-free including rice, corn, millet, sorghum, wild rice, buckwheat, quinoa and amaranth.
• Gluten free diets mean less prepared foods and more cooking from natural sources. Thankfully, more and more stores are stocking the ingredients to make healthy food and enjoy a gluten-free life. 

Gluten-Free Almond Cake 

Cook's Notes: I can't say enough good things about this cake. Just the best for its flavor and texture. I will admit at first I was a bit skeptical not having a mix of regular flour with almond flour, using maple syrup for a sweetener instead of sugar  and olive oil. The cake baked in a springform pan is moist with a hint of lemon. There are options for this cake substituting honey for the maple syrup and topping choices.  I went with a simple mix of toasted coconut and almonds sprinkled over the batter. But another topping can be skipping this part and spread over cooled cake a yogurt topping with fresh berries. This cake is proof no need to compromise on taste just because you need to follow a gluten-free diet. 

An extra recipe bonus no mixer needed!

Recipe adapted from cookieandkate.com 

Ingredients:

Cake

• 2 cups firmly packed almond meal or almond flour (8 ounces)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 4 large eggs
• ⅔ cup maple syrup or honey
• ¼ cup extra-virgin olive oil
• 2 teaspoons grated lemon zest (from 2 medium lemons)

Topping 

• 1 cup plain Greek yogurt or whipped cream sweetened with 1 teaspoon honey or maple syrup
• ½ pound ripe strawberries, thinly sliced
• 1 cup fresh blueberries (6 ounces)
• Optional topping on batter a mixture of 1/4 cup each toasted coconut and almonds  

Cake Directions: 

• Preheat the oven to 325 degrees. Grease a 9″ springform pan* and dust it with almond meal to prevent sticking.
• To make the cake: In a large bowl, combine 2 cups of the almond flour, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
• Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest, whisk to blend. Pour the wet ingredients into the almond flour mixture and stir just until mixed. Do not overmix. 
• Scrape the batter into the prepared pan (it will be runny; don’t worry). Bake for 29- 30 minutes or until the cake is golden brown and the center is firm to the touch.

Topping Directions: 

• Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. .
• Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
• If using a yogurt topping add a large tablespoon to each cake slice. Place strawberries and blueberries on top. Sprinkle with some additional lemon zest.