Gluten-Free Apricot Cake
Elevate your dessert game with this irresistibly moist and flavorful Gluten-Free Apricot Cake, a delightful treat that caters to gluten-free diets without compromising on taste. Crafted with a blend of gluten-free all-purpose flour and almond flour for a tender crumb, this cake is enriched with finely chopped rehydrated dried apricots to deliver bursts of fruity sweetness in every bite. Lightly spiced with a hint of salt and complemented by the creamy richness of butter and eggs, this cake strikes the perfect balance between wholesome and indulgent. Simple yet impressive, it's ideal for gatherings or a comforting treat with your favorite cup of tea. Perfectly suited for gluten-sensitive foodies, this easy-to-follow recipe takes just 20 minutes to prepare and rewards you with a stunning bake in under an hour—your new favorite dessert awaits!
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Recipe Information
Ingredients
- 200 grams Dried apricots
- 250 milliliters Boiling water
- 200 grams Gluten-free all-purpose flour
- 100 grams Almond flour
- 2 teaspoons Baking powder (gluten-free)
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 120 grams Unsalted butter, softened
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Milk (dairy or non-dairy)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Place the dried apricots in a bowl and pour the boiling water over them. Let them soak for 10 minutes to rehydrate, then drain and chop them finely.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, beat the granulated sugar and softened butter together with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold the chopped apricots into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack before serving.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 482.8 g | 176% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 246.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 599 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
