Gluten Free Vanilla Amond Cake Recipe

Name: Gluten Free Vanilla Amond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces almond meal; 8 ounces gluten-free flour; 2 ounces cornmeal; 1 cup Splenda sugar substitute; ¼ cup brown sugar; 30 ml baking powder; 15 ml salt; 150 ml canola oil; 2 eggs; 300 ml milk; 1 ½ teaspoons vanilla extract

Servings: persons

7 ounces almond meal
8 ounces gluten-free flour
2 ounces cornmeal
1 cup Splenda sugar substitute
¼ cup brown sugar
30 ml baking powder
15 ml salt
150 ml canola oil
2 eggs
300 ml milk
1 ½ teaspoons vanilla extract

1
Preheat oven to 350F (180C).
2
In a large bowl, add almond meal, cornmeal, gluten free flour, salt, baking powder, Splenda and sugar.
3
Mix well.
4
In a medium bowl, beat eggs.
5
Add milk, canola oil, and vanilla extract.
6
Beat wet ingredients well, then add to the dry ingredients.
7
Ensure batter is well mixed and smooth.
8
Pour into greased 9 inch round cake pan.
9
Bake for 20 minutes until light golden brown.

1213

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 ounces almond meal, 8 ounces gluten-free flour, 2 ounces cornmeal, 1 cup Splenda sugar substitute, and more.

Yes, Gluten Free Vanilla Amond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Vanilla Amond Cake

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