Are you craving a dessert that’s both indulgent and gluten-free? Look no further than this casserole cake without wheat flour! A unique twist on traditional cakes, this recipe offers a soft, moist texture while catering to those with wheat allergies or those following a gluten-free diet. It’s perfect for those special occasions, or when you simply want to treat yourself to something wholesome and tasty. Ready to take your baking skills to the next level? Let’s dive into this easy and delectable recipe.
Ingredients:
2 cups of almond flour (or any gluten-free flour blend)
1/2 cup of coconut sugar or regular sugar (depending on preference)
1/2 teaspoon of baking powder
1/4 teaspoon of salt
3 large eggs
1/4 cup of unsweetened applesauce (or any other fruit puree of your choice)
1 teaspoon of vanilla extract
1/2 cup of milk (dairy or plant-based milk like almond or oat)
1/4 cup of melted coconut oil or butter
Optional: 1/2 cup of chopped nuts or berries for added flavor and texture
Directions:
Preheat your oven to 350°F (175°C). Grease a casserole dish (about 8×8 inches) with coconut oil or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
Whenever I make this, my husband is over the moon; it’s his weakness.
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