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Gluten-Free Almond Cake with Maraschino Cherry Buttercream Frosting

Gluten-Free Almond Cake with Maraschino Cherry Buttercream Frosting
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A delightful gluten-free almond cake topped with a rich maraschino cherry buttercream frosting.

Ingredients

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  • 2 cups almond flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup maraschino cherries, chopped
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 tablespoons maraschino cherry juice

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla and almond extracts.
  5. In another bowl, combine the almond flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the chopped maraschino cherries.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool completely before frosting.
  11. For the frosting, beat together the softened butter, powdered sugar, and maraschino cherry juice until smooth and creamy.
  12. Spread the frosting over the cooled cake and decorate with additional cherries if desired.

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Notes

  • Ensure all ingredients are gluten-free.
  • Store leftovers in an airtight container.
  • Can be made a day in advance for better flavor.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-almond-cake-maraschino-cherry-frosting/