This gluten-free Apricot Olive Oil Cake is soft and moist, and it tastes like sweet dried apricots. The texture is great because it has both almond flour and coconut flour in it, and the olive oil makes the flavor rich and complex.
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup honey. 1/2 cup olive oil. 4 large eggs. 1 teaspoon vanilla extract. 1/2 cup unsweetened almond milk. 1 cup chopped dried apricots. 1/4 cup sliced almonds, for topping.
Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan and line the bottom with parchment paper. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk together honey, olive oil, eggs, vanilla extract, and almond milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped dried apricots. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Eastern Elementary School
