Gluten Free Apple and Sour Cherry Cake
Dive into pure dessert bliss with this Gluten-Free Apple and Sour Cherry Cake, a delightful treat that perfectly balances sweet and tangy flavors. Made with a blend of almond flour and gluten-free all-purpose flour, this moist and tender cake is infused with warm cinnamon, lush apples, and bursts of tart dried sour cherries for a uniquely satisfying bite. Naturally sweetened with applesauce, it delivers rich flavor without being overly indulgent. Quick to prepare and baked to golden perfection in under an hour, this cake is ideal for those seeking a gluten-free dessert that doesn’t compromise on taste or texture. Serve it with a dusting of powdered sugar for an elegant finish that's perfect for cozy afternoons or festive gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon
- 120 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 75 grams Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Unsweetened applesauce
- 2 medium Apples (peeled, cored, and diced)
- 100 grams Dried sour cherries
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon. Whisk thoroughly and set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and unsweetened applesauce until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the batter.
Gently fold in the diced apples and dried sour cherries using a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with the spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving. Enjoy your Gluten-Free Apple and Sour Cherry Cake!
Nutrition Facts
Calories |
4072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 515.4 g | 187% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 356.1 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 698 mg | 54% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1274 mg | 27% | |
*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.
