Description
This gluten-free and dairy-free cake captures the essence of autumn with the earthy richness of almond flour and the concentrated sweetness of reduced apple cider. A blend of cassava flour and tapioca starch creates a remarkably tender crumb, while warm spices like cinnamon, nutmeg, and cloves ensure every bite is aromatic and comforting. It is a soulful, reliable dessert perfect for those with food sensitivities who refuse to compromise on taste or texture.
Ingredients
1 cup apple cider (reduced to 1/2 cup)
1 cup almond flour
1/2 cup cassava flour
1/2 cup tapioca starch
3 large eggs
1/2 cup olive oil
1/2 cup coconut sugar
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Instructions
In a small saucepan, simmer the apple cider over medium heat until reduced to 1/2 cup; set aside to cool.
Preheat oven to 350°F and grease a standard cake pan.
In a large bowl, whisk together the almond flour, cassava flour, tapioca starch, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk the eggs, olive oil, coconut sugar, and the cooled apple cider reduction.
Gradually combine the wet and dry ingredients until the batter is smooth.
Pour the batter into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before serving.
Notes
Ensure you measure the cider after it has cooled to guarantee the correct concentration of sweetness. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg