Gluten Free Apricot Almond Ginger Cake

When apricots are in season, you should try this delicious gluten free apricot almond ginger cake. It is one of those desserts that is easy to make and tastes heavenly. This dessert is ideal for those that follow an egg free and dairy free diet. Apricots are rich in beta-carotene and fiber making this dessert a healthier option

 

Ingredients

2 lbs. ripe apricots, cut in half and remove stones
1 egg or egg replacer equivalent (1 ½ tsp. egg replacer + 2 tbsp. warm water)
1 cup GF almond flour
1 1/3 cup gluten free artisan flour blend or equivalent
¼ cup demerara sugar
½ tsp. GF baking soda
¼ tsp. sea salt
1 cup water
½ cup coconut milk, room temperature
¼ cup extra virgin olive oil or melted coconut oil
2 tbsp. pure maple syrup
1 ½ tsp. organic GF cinnamon
1 tbsp. freshly grated ginger (about 1 inch long) and zest of one lemon

Instructions

Preheat oven to 350 F
In a large bowl mix, almond meal, GF flour, demerara sugar, baking soda and salt. In a separate bowl whisk together egg, water, coconut milk and olive or coconut oil, then add to dry ingredients and mix until smooth
Spread batter into a 10 x 14-inch baking pan lined with parchment paper. Arrange the appricots facing cut side up on top of the batter. Slightly press the apricots into the batter
Drizzle apricots with maple syrup and sprinkle with cinnamon, lemon zest and ginger. Bake for 45 minutes. Cool before serving


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