Almond Pound Cake (Gluten-Free)

For us, self-isolation and social distancing mean the boys are home 24/7. It also means every meal has become a production of sorts. I find that I am spending more time in the kitchen now (but I shouldn’t complain too much, things could be worse). I’m  hoping to use some of that time to try out new recipes. Yesterday, I baked a gluten-free Almond Pound Cake. This rich cake with a tender crumb pairs perfectly with a cup of hot tea.

For my recipe, I used a mix of almond and oat flours. Chia seeds and cornflour were added as binders (because I do not like the gummy mouthfeel of xanthan gum). I also swapped out the white sugar with coconut sugar. However, I did not attempt an eggless version because the cake needed structure. This recipe makes a small cake, enough for a family of four. If you would like more servings, you can double the quantity and bake it in an 8” round pan. The baking time would also increase accordingly.

---

Recipe

Almond Pound Cake

(Serves 6)

Ingredients

1/2 cup blanched almond flour 
1/2 cup oat flour (made by pulsing rolled oats in a blender)
1 tbsp cornflour
1/2 tsp baking powder
1 tbsp ground flax/chia seeds
3 tbsp water 
60 grams unsalted butter, at room temperature  
1/2 cup cream cheese, at room temperature
1/2 - 3/4 cup coconut sugar*
2 eggs, at room temperature
2 tsp pure vanilla extract 
1/4 tsp pure almond extract 
2 tbsp flaked almonds 

Method

Preheat your oven to 180°C. Grease a 6” round pan and line the bottom with parchment paper.

Sift the flours and baking powder together.

Mix the ground flax/chia seeds with 1/4 cup water, stir well and set aside to thicken.

Using a handheld mixer, whisk the butter, cream cheese and sugar until pale. Add vanilla and eggs, one at a time, beating well after each addition. Whisk in the seed slurry.

Stir in the flour mixture and whisk until blended.

Pour the batter into the greased pan and smoothen the top. Sprinkle the flaked almonds on top.

Bake for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean (oven temperatures may differ, so please test the cake after 20 minutes and adjust the baking time accordingly). Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before slicing.

Store the cake at room temperature in an airtight container for up to 2 days.

* You can use white sugar if you prefer. 1/2 cup of sugar will make a mildly sweet cake. If you prefer your cake sweeter, use 3/4 cup of sugar.