A sweet almond cake bursting with tart cranberries!
RECIPE
2 cups gluten-free oat flour
1 cup white rice flour
1 cup organic sugar
1 1/2 tsp. baking powder
1 cup almond milk
1/3 cup vegetable oil
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1 tsp. almond extract
2 cups fresh cranberries
1/3 cup slivered almonds
Glaze:
1 cup organic powdered sugar
1 tsp. almond extract
1 Tbsp. almond milk
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, rice flour, sugar, and baking powder. Stir well. Add almond milk, oil, apple cider vinegar, vanilla extract, and almond extract. Stir well. Add cranberries and almonds, and stir in. Spoon batter into a greased 8x8-inch baking dish. Bake 55-60 minutes. Let cool. To a bowl, add powdered sugar, almond extract, and almond milk. Mix well and drizzle over the cooled cake.

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