Enable Accessibility
Skip to main content

Gluten-Free Vanilla Almond Cake with Coconut Ganache

Cook Time:
40 Minutes
Difficulty:
Medium
Serves Up To:
12 Servings

Nutrition Information

Total Fat26.1g
Total Carbohydrates50.8g
Cholesterol51.6mg
Sodium188.9mg
Potassium41.9mg
Dietary Fiber3.3g
Sugars31.7g
Protein4.5g

Ingredients

  • 2 1/2 cups all-purpose gluten-free flour
  • 1 tablespoon coconut flour
  • 2 teaspoons baking powder
  • 1/2 cup butter; softened
  • 1/2 cup coconut oil
  • 1 1/2 cups white sugar (superfine)
  • 6 tablespoons egg whites (from a carton)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup chocolate chips
  • 1/4 cup coconut oil; melted

Directions

  1. Preheat the oven to 350 degrees and spray a Bundt pan with nonstick spray (or lightly coat with coconut oil) and dust with gluten-free flour.

  2. In a large bowl, whisk the baking powder, salt, gluten-free flour, coconut flour until combine. Set aside.

  3. In a separate bowl, whisk the eggs and egg whites. Add in the vanilla, almond extra, butter, coconut oil, vanilla almond milk or unsweetened vanilla almond cashew milk (if you want it extra creamy), and sugar, and whisk until smooth.

  4. Add the flour mixture to the wet mixture in batches, and stir until smooth.

  5. Pour the mixture into the Bundt pan, and bake for 28-30 minutes, until lightly golden and set.

  6. Allow to cool completely before inverting onto a plate to drizzle with ganache.

  7. To prepare the ganache, place the chocolate chips and coconut oil in a double-boiler, or microwave for 30 seconds in a glass bowl. Stir until smooth. Pour on top of the cake and serve!

Made with these products:

Vanilla Almondmilk
Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk

Courtesy of: The Fitnessista