How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free cherry almond cake I used 3/4 cup unsalted butter to make it moist and delicious. If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Do gluten free cakes take longer to bake?

Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned. Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.

Can you use almond flour in cakes?

Yes! Keep in mind that there is a difference between almond flour and almond meal. Almond flour is more finely ground and works really well in baked goods. Almond meal tends to be coarser and can give baked goods a gritty texture. I like to use almond flour along with gluten free flour or extra baking powder. Almond flour by itself in a recipe doesn't rise well. However, when you combine it with a flour that does rise well or a bit more baking powder you can get a great texture in your baking.

Gluten Free Cherry Almond Cake

Description

A tender and moist gluten free cherry almond cake made from scratch with almond flour, butter, and almond extract, studded with juicy cherries and topped with sliced almonds and brown sugar that bakes into a golden, lightly crisp crust. Perfect for dessert or served with coffee at brunch.

Ingredients

Scale

3/4 cup Unsalted Butter, melted
1 cup Almond Flour
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
3 large Eggs
1 tsp. Almond Extract
1 tsp. Vanilla Extract
1 1/2 cups Gluten Free Flour
2 tsp. Baking Powder
1/4 tsp. Sea Salt
1 - 12 ounce bag Frozen Cherries
1/3 cup Sliced Almonds
2 Tbsp. Brown Sugar

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Instructions

Preheat your oven to 350 degrees. Grease a 9-inch springform pan with coconut oil or butter. Set aside.

In your stand mixer blend together the butter, almond flour, granulated sugar, brown sugar, eggs, almond extract and vanilla extract until smooth.

In a separate bowl whisk together the gluten free flour, baking powder and salt.

Add the dry ingredients to your batter and mix until they are combined.

Fold in the cherries with a spatula distributing them through the batter.

Pour the batter into your greased springform pan.

Bake at 350 degrees for 30 minutes.

Carefully remove the cake from your oven and sprinkle the sliced almonds and 2 tablespoons of brown sugar on top. Bake for another 10 minutes or until golden brown and toothpick comes out clean.

Let the cake and pan cool before removing the pans ring. Serve by itself or with vanilla ice cream.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

I used frozen cherries in this recipe because they are available year round. This cake would also be perfect with fresh cherries while they're in season.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Cake
Method: Baking
Cuisine: American