Gluten Free Scandinavian Almond Cake


For this recipe, I took the traditional Scandinavian Almond Cake recipe and played with different gluten free flours.  I liked this combination, as it yielded a texture and taste similar to the original recipe.  So far, this recipe has been a hit.   Though the ingredients can be on the expensive side, it’s fun to experiment.  If you try other flours, I would love to hear how they turned out!

1 1/4 cup sugar
1 egg
2 tsp pure almond extract
2/3 cup milk
3/4 cup blanched almond flour (I use Honeyville (see link on this site) – I do not recommend almond meal)
1/4 cup coconut flour
1/4 cup brown rice flour
3/4 tsp xanthan gum
1/2 tsp baking powder
1 stick melted butter

*preheat oven to 350
*butter, flour (same as used above) and even cooking spray (yes all three) the pan(s)
*beat sugar, egg, almond extract, milk
*sift together flours, baking powder and xanthan gum, add to above
*slowly add in melted butter
-if using traditional scandinavian almond cake pan (internet) bake 40-50 min, top should be brown
-if using 6-mini-bundt cake pan or 6-mini-loaf pans 30-35 minutes, top should be light brown
-if using any other pan, guestimate!
*let cool 45 min to 1 hour. gently pry out. if not completely cooled, the cakes will break
*dust with confectioners sugar

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