Gluten-Free Banana Maple Yogurt Cake with Almonds

By flour_arrangements

Good to the last bite :)

Ingredients

• For sprinkling on top of the cake:
• 1/3 cup millet flour
• 1/4 cup tapioca flour
• 1/2 cup white rice flour
• 1/2 cup almond meal
• 3/4 tsp xanthan gum
• 1 small soft banana, mashed until smooth
• 1 large egg
• 3/4 cup whole milk vanilla yogurt
• 1 1/2 TBSP maple syrup
• 2/3 cup powdered sugar
• 1 1/2 TBSP canola oil
• 3/4 tsp cinnamon
• 2 pinches all-spice
• 1/2 tsp vanilla extract
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/4 cup cinnamon chips
• 1/4-1/3 cup slivered almonds

Details

Servings 8

Preparation

Step 1

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.