Gluten-Free Apricot Cake

Delight your taste buds with this irresistible Gluten-Free Apricot Cake, a moist and flavorful treat perfect for any occasion. Bursting with the natural sweetness of rehydrated dried apricots and enhanced by the nutty richness of almond flour, this cake offers a subtly tangy twist that complements its tender crumb. Made with a blend of gluten-free all-purpose flour and pantry-staple ingredients, it’s a quick and easy dessert that’s both gluten-friendly and full of wholesome flavor. The recipe includes simple, step-by-step directions, making it ideal for both novice bakers and seasoned pros. Serve it as a warm dessert with a dollop of whipped cream or enjoy it as a sweet snack with your favorite tea or coffee. With its 20-minute prep time and a golden-baked finish, this cake is sure to be a new favorite in your gluten-free baking repertoire! Perfect keywords: gluten-free apricot cake, almond flour cake, easy gluten-free dessert, gluten-free baking recipes.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams Dried apricots
• 250 milliliters Boiling water
• 200 grams Gluten-free all-purpose flour
• 100 grams Almond flour
• 2 teaspoons Baking powder (gluten-free)
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 150 grams Granulated sugar
• 120 grams Unsalted butter, softened
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 120 milliliters Milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

Place the dried apricots in a bowl and pour the boiling water over them. Let them soak for 10 minutes to rehydrate, then drain and chop them finely.

Step 3

In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.

Step 4

In a large bowl, beat the granulated sugar and softened butter together with an electric mixer until light and fluffy.

Step 5

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 7

Fold the chopped apricots into the batter until evenly distributed.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack before serving.

Nutrition Facts

Serving size	1310.9 grams (1310.9g)

Amount per serving	% Daily Value*
Calories	3506

Total Fat 167.00g	214%
Saturated Fat 71.80g	359%
Polyunsaturated Fat NaNg
Cholesterol 830mg	277%
Sodium 3079mg	134%
Total Carbohydrate 482.80g	176%
Dietary Fiber 31.00g	111%
Total Sugars 246.40g
Protein 57.20g	114%

Vitamin D 174IU	868%
Calcium 599mg	46%
Iron 12mg	64%
Potassium 2562mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 6.2%

Carbs: 52.7%