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Magically moist almond cake (gluten-free)
Prep time: 30 minutes Cook time: 25 minutes Serves 8 to 12
The last two Mailbox columns have featured gluten-free recipes for Ann Arn of Glendora. Here is another great gluten-free recipe for a moist almond cake that comes from Bob’s Red Mill, maker of a wide array of whole grain products, including two flours that are used in this recipe; almond flour and organic coconut flour.
¾ cup butter, softened
1 cup sugar
½ cup milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1½ cups Bob’s Red Mill Almond Meal/Flour
½ cup Bob’s Red Mill Organic Coconut Flour
2 teaspoons baking powder
¼ teaspoon sea salt
Your favorite frosting, try cream cheese frosting
Preheat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper or oil and flour pans well. Set aside.
Cream butter and sugar until light and fluffy, 7 to 10 minutes. Add eggs, one at a time, and beat until fully blended. Add milk and extracts and mix until combined.
In a separate bowl, combine Bob’s Red Mill Almond Meal/Flour, Organic Coconut Flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy. Divide batter evenly between the prepared cake pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.
Stack the cakes on top of each other with a generous layer of frosting between. Cover the top and edges with remaining frosting.
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