Gluten Free Banana Almond Cake

This cake is extremely moist, rich and decadent – while still full of good whole foods.

Makes one 9X12 pan

Preheat the oven at 350 degrees.

Sift together:

3/4 c. rice flour

3/4 c. almond flour

1/4 – 1/2 c. raw sugar (to your taste)

2 1/2 tsp baking powder

In another bowl, blend until creamy

1/4 c. milk

1 ripe banana

3/4 c. Greek Yogurt

3 tbsp soft butter

Pour the liquid ingredients into the dry and mix.  Butter or grease a 9X12 inch cake pan (or the equivalent) and pour in your batter.  You can add some crushed raw almonds to the top is garnish and for a nice toasty crunch to the cake.  Place in the oven and bake for about 35 minutes

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