Apricot Almond Breakfast Cake (Gluten-Free)

5 from 1 vote

Apricot Almond Breakfast Cake (Gluten-Free)

Amazing apricot almond cake laced with rich flavors of almond extract and golden velvety apricots. This gluten-free cake is rich in fiber, protein and whole grains to make it a nutritious option for breakfast, a snack or dessert!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jamie Vespa MS, RD

Ingredients

2 large eggs
1/3 cup coconut oil melted and cooled
1/2 cup 0% fat plain Greek yogurt
2/3 cup Truvia Baking Blend sub for granulated sweetener of choice
1/2 cup unsweetened vanilla almond milk
1 tsp almond extract
1 cup oat flour*
1/2 cup + 3 tbsp almond meal
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 apricots sliced thin
2 tbsp slivered almonds
Optional topping: 1 tbsp powdered sugar

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9" springform cake pan, pie dish or regular 9" cake pan and line the base with parchment paper. I like to flip the cake pan upside down and trace the parchment paper around the base and cut it to size.
In the bowl of an electric mixer, add eggs and Truvia and lightly beat. Add cooled coconut oil, Greek yogurt, almond milk and almond extract. Beat until well-combined.
In a separate bowl, combine oat flour, almond meal, baking powder, baking soda and salt. Whisk to combine. Pour wet ingredients into dry and use a whisk to mix until combined. Try to avoid over-mixing.
Pour batter in prepared cake pan and arrange sliced apricots overtop (they may start to sink a little but that's ok). Sprinkle slivered almonds evenly over cake and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool before sprinkling with powdered sugar (optional).

Notes

To ensure oat-flour is gluten-free (if necessary), use certified gluten-free brand (Bob's Red Mill)
Store in an air-tight container or covered cake dish at room temperature for up 3 days

Nutrition