Gluten-Free Nutella-Berry Almond Cake

Ingredients

  • 1/2 cup butter, softened
  • 1 Tbsp almond extract
  • 2 eggs, beaten
  • 1 cup sugar
  • 1/2 cup of milk
  • 1-1/2 cups gluten-free flour (like Bob's Red Mill)
  • 1 Tbsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • Jar of Nutella
  • Small bushel of raspberries or strawberries

Preparation

Preheat your oven to 350°F. Grease a square or round cake pan.

Mix the butter, extract, beaten eggs, sugar, and milk together in a bowl. Mix the flour, baking powder, xanthan gum, and salt together in a separate bowl. Add the flour mixture, a little at a time, into the first bowl. Mix until combined. Pour the mixture into the cake pan.

Bake for 40–45 minutes, or until golden brown on top. Let the cake stand for about 10 minutes and then turn it onto a wire rack to cool thoroughly. Cut the cake into squares and top with a couple dollops of Nutella and a handful of cold raspberries or strawberries before serving.

Print Recipe