There is nothing better then the aroma of a cake baking. It makes the house smell sweet and welcoming. I had the baking bug today and decide to try my hand at a gluten-free cake. This is a simple cake that is light and moist, without being dense. With a cup of coffee or tea, it is the perfect snack.
- 3/4 cup unsalted butter ( 1 and 1/2 sticks)
- 1 cup sugar
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups almond meal
- 1/2 cup coconut flour
- 2 teaspoons baking powder
Pre-heat the oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom with parchment.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined. Add the milk and vanilla and beat until incorporated.
In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly.
Pour the batter into your prepared pan and bake for 35-40 minutes. The cake should be golden brown and starting to pull away from the sides. If the top is getting too brown, cover it lightly with a piece of foil for the remaining cooking time.
Let the cake cool in the pan for 10 minutes or so. Once cooled remove the cake from the pan and chill it in the refrigerator for an hour. It is a moist cake and will benefit from the chilling time. When you’re ready to serve it, slice the cake and top with confectioner’s sugar and fresh strawberries. Enjoy!