Almond Flour Cake
By Janis Kracht
Makes two 8" layers

Grease and flour lightly (with almond flour) two 8" round layer plans.

Ingredients:
4 1/4 cups almond flour (you can sift it - make sure lumps are broken up) 1 cup tapioca flour or arrowroot starch 1 tsp baking soda
1/4 tsp salt
3 eggs
3/4 tsp xanthum gum
1/2 cup honey
1/2 cup EV olive oil
1/4 cup lemon juice
2 tbsp lemon zest

Cake directions:
In a medium bowl, mix together almond flour, tapioca flour, baking soda, xanthum gum and salt. In a 2nd large bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla until well combined. Add flour mixture into wet in increments, and stir until well combined. Once fully mixed, pour into two 8" prepared cake pans. I usually coat parchment paper with butter and line the pans as well.. Bake for 30 minutes or until toothpick inserted comes out clean. Let cool completely before frosting.

Frosting Ingredients:
(**see some substitutes below for cream cheese)
1/2 cup unsalted butter softened
8 oz cream cheese )
1 tsp vanilla extract
1 tsp almond extract
1/4 teaspoon salt
4 cups powdered sugar

Frosting directions:
Add the cream cheese, butter, and a pinch of salt to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
*Frost your baked goods after they have cooled completely.

** Substitutes: If someone can't tolerate cream cheese, good substitutions
might be ricotta cheese, mascarpone cheese, dusting the top of the cake with
confectioner's sugar or using slightly sweetened greek yogurt (jk).

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to All <

Almond Flour Cake
By Janis Kracht
Makes two 8" layers

I've only ever done one GF cake but it was a hit with its intended
recipient.

Grease and flour lightly (with almond flour) two 8" round layer plans.

Ingredients:
4 1/4 cups almond flour (you can sift it - make sure lumps are broken
up) 1 cup tapioca flour or arrowroot starch 1 tsp baking soda 1/4 tsp
salt 3 eggs
3/4 tsp xanthum gum
1/2 cup honey
1/2 cup EV olive oil
1/4 cup lemon juice
2 tbsp lemon zest

I used a mix from Bob's Red Mill. Worked a treat.

Also learned in the process that Jell-O instant pudding mixes are GF for
the most part. The chocolate ones for sure are GF.

Here's the recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bundt Cake - Gluten Free Verson
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

16 oz Bob's Red Mill Gluten Free
- Chocolate Cake Mix
3.9 oz Box Jell-O instant chocolate
- pudding mix
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Pkg. chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350ºF/175ºC for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Of those who say nothing, few are silent." -- Thomas Neill
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave!

I used a mix from Bob's Red Mill. Worked a treat.

Super :)

Also learned in the process that Jell-O instant pudding mixes are GF for
the most part. The chocolate ones for sure are GF.

:)

Here's the recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Bundt Cake - Gluten Free Verson
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

16 oz Bob's Red Mill Gluten Free
- Chocolate Cake Mix
3.9 oz Box Jell-O instant chocolate
- pudding mix
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Pkg. chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350âºF/175âºC for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Of those who say nothing, few are silent." -- Thomas Neill

Thanks! Saved :)
Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)