Apricot Almond Breakfast Cake (Gluten-Free)

By Jamie Vespa

Amazing apricot almond cake laced with rich flavors of almond extract and golden velvety apricots. This gluten-free cake is rich in fiber, protein and whole grains to make it a nutritious option for breakfast, a snack or dessert!

Ingredients

• 2 large eggs
• 1/3 cup coconut oil (melted and cooled)
• 1/2 cup 0% fat plain Greek yogurt
• 2/3 cup Truvia Baking Blend (sub for granulated sweetener of choice)
• 1/2 cup unsweetened vanilla almond milk
• 1 tsp almond extract
• 1 cup oat flour*
• 1/2 cup + 3 tbsp almond meal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 apricots (sliced thin)
• 2 tbsp slivered almonds
• Optional topping: 1 tbsp powdered sugar

Instructions

1. 1

   Preheat oven to 350 degrees F. Lightly grease a 9" springform cake pan, pie dish or regular 9" cake pan and line the base with parchment paper. I like to flip the cake pan upside down and trace the parchment paper around the base and cut it to size.

2. 2

   In the bowl of an electric mixer, add eggs and Truvia and lightly beat. Add cooled coconut oil, Greek yogurt, almond milk and almond extract. Beat until well-combined.

3. 3

   In a separate bowl, combine oat flour, almond meal, baking powder, baking soda and salt. Whisk to combine. Pour wet ingredients into dry and use a whisk to mix until combined. Try to avoid over-mixing.

4. 4

   Pour batter in prepared cake pan and arrange sliced apricots overtop (they may start to sink a little but that's ok). Sprinkle slivered almonds evenly over cake and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

5. 5

   Allow to cool before sprinkling with powdered sugar (optional).