Finding zen moments in my kitchen sometimes calls for finding alternatives to the sugar-laden desserts I love so much. Finding balance (for me) means balance in all things, including the amount of sugar in a dessert! Finding joy and peace in the moment as well as balancing my love of sugar with healthy alternatives, and this “Free Cake” nails it. Gluten-Free. Dairy/Animal-Free. Sugar-Free. Guilt-Free!
the “Free” Cake: GF, DF/V, SF Almond Cake
A healthier alternative, this low-carb, gluten-free, dairy-free/vegan, (sugar-free) Almond Cake is a delicious treat, perfect for when you want a slightly sweet, light (and easy!) dessert. (If you aren’t looking for the FREE version, the normal sugar version is pretty awesome, too!)
Add some fresh raspberries, with a slather of sugar-free, vegan raspberry jam, and a sprinkle of confectioners sugar (or with a sugar-free confectioners sugar like Swerve, or Monk Fruit & Erythritol), and a dollop of fresh whipped coconut cream or dairy whipped cream. Either way you make it (with or without sugar) it’s a tasty treat!
I used Monk Fruit sweetener I found for a great price at the local Grocery Outlet, and I’ve also found Erythritol and other sugar alternatives on Amazon if you’re wondering where to get them. Whichever brand you use, you’ll want to use one that is a direct replacement for the cup of sugar listed (1:1).
Delicious. Light. Tasty. Dress it up, or keep it plain and simple. With sugar or without, I hope you find the balance in your life and this little FREE cake gives you a healthier option for enjoying a little sweet treat.
Gluten Free, Vegan Almond Cake
1 hour, 15 minutes
Gluten Free, Vegan, Cake,
American Dessert Cake
2 cups Gluten-Free All-Purpose Baking Flour (Bob’s Red Mill)
1 cup Almond Flour (Meal)
1 cup Sugar (or Monk Fruit/Erythritol sugar replacement)
Whipped heavy cream or whipped coconut cream, optional
Quick, easy, and delicious! This recipe uses one large bowl, one 4-cup measuring pitcher, one 8in square (or round) pan and minimal equipment!
Pre-heat oven to 350°F
Line the baking pan base with parchment paper, and butter (or vegan margarine) the sides of the tin. Set aside.
Sift all the dry ingredients in the large bowl.
Make a well in the middle of the dry ingredients.
Pour all wet ingredients into the 4-cup measuring pitcher.
Whisk the wet ingredients until well mixed.
Pour the wet ingredients into the well in the dry ingredients and slowly, and gently stir only until mixed.
Quickly pour batter into your pan (don’t overfill! fill pan only until 3/4 full, you may have some batter leftover) You want the acid (vinegar or lemon juice) and the baking soda rising action to happen in the oven, not while it’s sitting on the counter.
Bake for 40 – 45 minutes, until knife inserted into the middle comes out clean.
Remove cake from the oven, let sit on a wire rack until cool enough to touch, tip out and keep the top side up and let cool completely.
Once your cake is cool, find the mid-line and cut horizontally into two evenly sized rounds.
Set the top round to the side.
Spread a generous amount of seedless raspberry jam (about a half cup) on the bottom round.
Sit fresh raspberries tightly side by side, on the jelly, on the bottom round.
Once the entire round is covered in fresh raspberries, move the top round back onto the top, carefully centered.
Dust with powdered sugar (or Monk Fruit/Erythritol confectioners sugar substitute)
Serve with a dollop of fresh whipped cream or whipped coconut cream.
Keep in an airtight container, will stay fresh for up to 5 days in the refrigerator.