Erica is a writer and yoga teacher based in Melbourne.
Published December 4th 2011
There's often one recipe a person is 'known' for. For me, it used to be chocolate chip cookies. But, in recent years, my quest to bake gluten and dairy free fare has led me away from my beloved bikkies to this cake, which has become my namesake. Relatives have been known to see me at a gathering and ask 'Did you bring an almond cake?' before saying hello.
So, here it is: a gluten and dairy free almond cake. Delicious enough to serve to your gluten and dairy loving friends, and those with gluten and dairy allergies and intolerances alike. Enjoy.
150g dairy free spread (like Nuttelex) 1 cup raw castor sugar 3 eggs teaspoon almond extract 1 ½ cups plain gluten free flour 3 teaspoons gluten free baking powder
70g almond meal cup rice milk
Using a bit of extra dairy free spread, grease a 20 – 24 cm cake tin. Sprinkle a little gluten free flour in the tin and shake it around until the whole tin is covered in a thin layer of flour.