A Sweet Treat for the Senses: Moist Gluten-Free Cherry Apricot Cake
Why Organic Matters
When it comes to baking, using high-quality ingredients is crucial. For this recipe, I opt for organic dried fruit to avoid the high pesticide levels found in conventional cherries and apricots. The concentration of pesticides in dried fruits makes it even more important to choose organic.
A Delicious and Easy Recipe
This Cherry Apricot Cake is a crowd-pleaser, and my husband can’t get enough of it! With its simplicity and moist texture, it’s perfect for any occasion. Here’s what you’ll need:
Ingredients
- 2 cups blanched almond flour
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 cup agave nectar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/3 cup dried pitted cherries
- 1/3 cup dried apricots, sliced into quarters
Preparing the Cake
To start, combine the almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the agave nectar, eggs, and vanilla extract. Then, stir the wet ingredients into the dry mixture. Gently fold in the cherries and apricots.
Baking to Perfection
Pour the batter into an 8×8 baking dish and bake at 325°F for 30-40 minutes. The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean. Let it cool before serving.
A Delicious Result
This cake is a perfect blend of sweet and tangy, with the cherries and apricots adding natural sweetness and flavor. With its easy preparation and impressive result, it’s sure to become a favorite in your household too!
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