Baking has a magical way of transforming everyday moments into cherished memories. The aroma of a freshly baked cake wafting through the kitchen, the anticipation as it emerges from the oven with a golden hue, and the first tender bite that melts in your mouth – these are experiences that resonate with us on a deeply nostalgic level.
But what if dietary restrictions, such as the need for a gluten-free lifestyle, seem to stand between you and these delightful moments? Well, you just have to find recipes that not only accommodates gluten-free requirements but also celebrates the beauty of naturally gluten-free ingredients. Like this one: a soft and sumptuous Gluten-Free Apricot Cake that will redefine your perception of gluten-free baking.
This cake is proof to the fact that gluten-free treats can be just as indulgent, just as satisfying, and just as unforgettable as their conventional counterparts. With each bite of this moist, aromatic, and fruit-infused creation, you’ll discover a world of flavors that harmonize in perfect unison. The sweetness of ripe apricots, the nutty richness of almonds, and the warmth of lemon and vanilla – all coming together to create a symphony of taste that’s perfect for fall, or any season for that matter.
Why I never use gums like Xanthan Gum in my baked goods:
While many gluten-free recipes call for the use of xanthan gum or guar gum as a binding agent to mimic the texture of gluten, there are concerns about their long-term effects. Some individuals may experience digestive discomfort, bloating, or gas when consuming products containing these gums regularly. Additionally, there is limited research on the long-term health implications of consuming these additives regularly. Hence, it’s wise to explore recipes like this one that rely on alternative, natural binding agents, such as eggs.
How to choose safe ingredients for Celiacs:
For individuals with celiac disease or severe gluten sensitivity, it’s crucial to use certified gluten-free ingredients to prevent cross-contamination and ensure safety. Look for labels or certifications that guarantee the absence of gluten, and always double-check your ingredients to maintain a gluten-free diet.
Gluten-free soft apricot cake
8
servings10
minutes40
minutes50
minutesIngredients
½ cup brown sugar (110 g)
1 stick butter, soft (115 g)
1 cup almond flour (100 g)
¾ cup rice flour (140 g)
3 medium eggs
4 tbsp milk, plant based is ok (55 g)
5 apricots
1 tbsp baking powder (10 g)
a pinch salt
1 tsp vanilla extract (optional)
lemon zest (optional)
How to
- Pre-heat the oven to 355°F/180°C.
- In a large bowl (or the stand mixer bowl) whip the eggs with the sugar until they look pale yellow and fluffy. Then add the soft butter, the vanilla extract, the lemon zest and the milk.
- In a separate bowl, mix the two flours with baking powder and a pinch of salt. Combine those in the wet ingredients.
- Peel the apricots and remove the pits, then chop them in 4-6 pieces each. Fold them into the batter.
- Line a 9″ (22 cm) cake tin with parchment paper. Pour the batter into the prepared cake pan and smooth the top. Bake the cake at 355°F/180°C for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Make sure all ingredients are certified gluten-free.
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Did you love this soft apricot cake? You will like also these other recipes from the blog:
- this extra chocolate-y cake that is also unexpectedly vegan: CLICK HERE for the recipe
- an Ottolenghi-sh style figs and almond cake, wonderful in its simplicity: CLICK HERE for the recipe
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