Gluten-Free Spice Cake
When cooking for clients, I frequently receive requests for gluten-free options for dinner and dessert It’s easier than you think to put together delicious, gluten-free dishes, however dessert can be trickier, making it one of my favorite things to experiment with. Recently, I’ve been trying my hand at almond meal desserts. Almond meal has more texture, and bakes differently, than almond flour because of its coarse grind; I’m finding that I enjoy it more. I love this Gluten-Free Spice Cake in the winter, it’s a perfect sweet treat that is super quick and easy to make. I hope you enjoy!
Makes 1 Cake
1 tbs butter or nonstick spray
1 1/4 cup seedless Medjool dates
2 cups almond meal
1/4 cup brown sugar
2 tsp vanilla
3 tsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
1/2 tsp baking soda
1/2 cup chopped pecans, for garnish
Preheat oven to 350°F. Coat a 9-inch springform or cake pan with one tablespoon of butter or nonstick spray. Place remaining ingredients, except pecans, in a food processor and blend until smooth. Pour batter into pan and smooth top with spatula. Sprinkle the top of the cake with chopped pecans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool and serve.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!