to save it for later.Gluten-Free Banana Maple Yogurt Cake with Almonds
Good to the last bite :)
Ingredients
| ⅓ | cup millet flour |
| ¼ | cup tapioca flour |
| ½ | cup white rice flour |
| ½ | cup almond meal |
| ¾ | tsp xanthan gum |
| 1 | small soft banana, mashed until smooth |
| 1 | large egg |
| ¾ | cup whole milk vanilla yogurt |
| 1½ | TBSP maple syrup |
| ⅔ | cup powdered sugar |
| 1½ | TBSP canola oil |
| ¾ | tsp cinnamon |
| 2 | pinches all-spice |
| ½ | tsp vanilla extract |
| ¾ | tsp baking powder |
| 1 | tsp baking soda |
| For sprinkling on top of the cake: | |
| ¼ | cup cinnamon chips |
| ¼-⅓ | cup slivered almonds |
Directions
Preheat oven to 375
Combine all flours, almond meal, xanthan gum, baking powder, baking soda, salt, spices, and powdered sugar in a large bowl. Mix well after adding each ingredient.
In another bowl combine egg, yogurt, maple syrup, canola oil, vanilla extract and mashed banana.
Bake cake for 5 minutes. Remove from oven then sprinkle with cinnamon chips and slivered almonds.
Bake cake for 23-28 more minutes at 375, check with a toothpick; when toothpick comes out clean and the top of the cake (almonds) are slightly golden, it’s done.
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