Gluten Free Cake
good served with whipped cream and fruit
Yield
4 servingsPrep
10 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cups |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | cups |
almond meal
or ground almond |
* |
| 1 ½ | cups |
all-purpose flour
coconut flour |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| ½ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 355 | ml |
almond meal
or ground almond |
* |
| 355 | ml |
all-purpose flour
coconut flour |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter and sugar. Add eggs one at a time and beat until smooth. Add milk and vanilla.
Mix dry ingredients in a separate bowl.
Mix together. Spread in greased 9 x 13 pan. Bake 350℉ (180℃) for 30 minutes.
