My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be high in conventional cherries and apricots and more concentrated in dried fruits.
- Yields: 8
- Difficulty: Easy
- Total: 7-10 minutes
- Active: 30-40 minutes
Ingredients (8)
- 2 cups blanched almond flour
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 cup agave nectar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/3 cup dried pitted cherries
- 1/3 cup dried apricots, sliced into quarters
Instructions
- In a large bowl, combine almond flour, salt and baking soda
- In a smaller bowl, combine agave, eggs and vanilla
- Stir wet ingredients into dry
- Gently mix in cherries and apricots
- Pour batter into an 8 by 8 baking dish
- Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean
- Cool and serve