Gluten-Free Mini Almond Cake is a six-inch cake perfect for two or four. This tasty and moist cake is a decadent treat especially if topped with marzipan or jam and marzipan. Oftentimes, large three-layer cakes are just too much for my husband and me to enjoy. Occasionally, we like to have cake. It will serve two people two slices of cake or 4 people one slice of cake. Needless to say, if you are looking for a tiered cake then just double or triple this recipe. A tasty unique almond-flavored cake. 
Gluten-Free Mini Almond Cake:
Nevertheless, if you are searching for a small cake recipe then this small 6 inches one-layer cake moist and tender cake is for you. Indeed, the moister comes from making dairy-free buttermilk of sorts. Combining the nut milk and apple cider creates a buttermilk-like flavor and texture.
Cassava Flour Information and Monkfruit Recipes and Information are good blog posts to read if you are not familiar with these ingredients.
It is hard to believe that we are almost empty nesters. Our youngest turns 19 in January and has a scholarship to our community college. Hence, there are only two of us most of the time. On occasion, we like to enjoy dessert. It is, therefore, that this recipe was invented. Believe it or not, I also use this recipe to create cake crumbs and make homemade rum candy. Needless to say, I get a lot of inspiration from my Scandinavian roots. Since most cakes in Europe are a lot smaller than cakes here in the USA.
Frosting:
In conclusion, this cake may be topped with frosting or jam and frosting. If using jam top with approximately 3 tablespoons and spread out a thin layer. However, it is will have more of a Scandinavian flavor if topped with Marzipan. Recipes for jams and Marzipan Icing or Frosting may be found on my blog. Marzipan is a tastier frosting than fondant if you ask me. Not to mention, more appealing too. Can be topped with Chocolate Marzipan.
Gluten-Free Mini Almond Cake
Ingredients:
- 7 tbsp coconut oil or room-temperature butter
- 1/3 cup monkfruit sweetener
- 1 egg
- 2 tsp powdered vanilla monk fruit sweetener
- 1/2 cup cassava flour
- 1/4 cup almond flour
- 1/4 tsp baking soda
- pinch of salt
- 6 tbsp nut milk or milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp almond extract
Directions:
First, preheat the oven to 350 F. Second, oil and flour a six-inch cake pan. Third, combine coconut oil or butter with monk fruit sweetener until thoroughly combined. Finally, beat in egg. Next, in a separate bowl stir together powdered vanilla monk fruit sweetener, cassava flour, almond flour, and baking soda. In a separate bowl combine the nut milk and vinegar making buttermilk of sorts.
Finally, set aside the buttermilk and let sit for 5 minutes. Finally, beat in the flour mixture into the butter, almond extract, and egg mixture. Lastly, stir in the buttermilk until combined. With a spatula scrape out the cake batter into the oiled and floured cake pan. Next, using an offset spatula even out the top. Drop the pan onto the counter to get rid of any air pockets. Place on a 1/4 baking sheet. 
Finally, place into the oven and bake for 30 – 35 minutes. Let sit until cooled before removing from the pan. The approximate time to make the batter is 15 minutes.
Frost with jam and marzipan. Or just marzipan as a frosting.
Gluten-Free Mini Almond Cake
Equipment
Ingredients
- 7 tbsp coconut oil or room temperature butter
- 1/3 cup monkfruit Sweetener
- 1 whole egg room temperature
- 2 tsp Powdered Vanilla Monkfruit sweetener See recipe on my blog
- 1/2 cup cassava flour
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 6 tbsp nut milk or milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp almond extract or Vanilla extract
Instructions
- First, preheat the oven to 350 F.
- Second, oil and flour a six-inch cake pan.
- Third, combine coconut oil or butter with monk fruit sweetener until thoroughly combined.7 tbsp coconut oil or room temperature butter
- Finally, beat in egg.1 whole egg room temperature
- Next, in a separate bowl stir together powdered vanilla monk fruit sweetener, cassava flour, almond flour, salt, and baking soda.1/3 cup monkfruit Sweetener, 2 tsp Powdered Vanilla Monkfruit sweetener, 1/2 cup cassava flour, 1/4 cup almond flour, 1/4 tsp baking soda, 1/8 tsp salt
- In a separate bowl combine the nut milk and vinegar making buttermilk of sorts.6 tbsp nut milk or milk, 1/2 tsp apple cider vinegar
- Set aside the buttermilk and let sit for 5 minutes.
- Finally, beat the flour mixture into the butter, almond extract, and egg mixture.1/2 tsp almond extract or Vanilla extract
- Lastly, stir in the buttermilk until combined.
- With a spatula scrape out the cake batter into the oiled and floured cake pan.
- Next, using an offset spatula even out the top.
- Drop the pan onto the counter to get rid of any air pockets.
- Place on a 1/4 baking sheet.
- Finally, place into the oven and bake for 30 - 35 minutes
- Let sit until cooled before removing from the pan.
- Frost with 3tbsp jam and marzipan.
- Or just marzipan.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 399 | |
| % Daily Value * | |
| Total Fat 36 g | 55 % |
| Saturated Fat 23 g | 117 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 422 mg | 141 % |
| Sodium 253 mg | 11 % |
| Potassium 162 mg | 5 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 3 g | |
| Protein 15 g | 30 % |
| Vitamin A | 181 % |
| Vitamin C | 0 % |
| Calcium | 64 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
