Gluten-free vanilla loaf cake with seeds and nuts | Gluten free vanilla cake recipe

Gluten-free vanilla loaf cake with seeds and nuts

55 Minuets (prep+cooking)

Easy gluten free loaf cake recipe

Materials

1 1/2 cups Almond Flour

1 tsp Baking powder

1 Pinch salt

1/2 cup Butter (softened)/hard margarine (dairy free if necessary)

1/2 cup Maple Syrup/zero cal sugar(i like maple syrup, that's why i used this instead of sugar. you can use regular sugar as well)

2 large Eggs

2 tsp Sour cream (home made)

1/2 tsp Vanilla extract

1 cup Mixed nuts & seeds (Almond, Pistachio, Pine nuts, Cashew, and few mixed seeds)

Gluten free vanilla cake recipe

Method

1. In a bowl make cream with butter and maple syrup. mix it until the butter turn into light and fluffy, but not beat so much that it starts to melt.

2. Add almond flour, baking powder, and salt. It will be crumbly at this point, kind of like cookie dough.

3. Now its time to add wet ingredients. Beat the eggs, sour cream, vanilla, and almond extracts. And pour in to the bowl and mix well. The batter will be a little bit thick, which is normal. It shouldn't be stiff, but not totally pourable either. Add mixed seeds and mix well.

4. Preheat your oven to 160C Fan / 180C and prepare a loaf tin with non-stick baking paper. Transfer the cake mixture into the mold and place all the nuts on top of the batter.

5. Bake for around 45-50 minutes until golden (remember never to open the oven until you think it's done). To check it's cooked, insert a skewer and if it comes out clean then it's done.

6. Leave it to cool down in the tin for a good 30 minutes before slicing it. And Enjoy!

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