Cherry Apricot Cake Recipe

Difficulty: Easy | Total Time: 7-10 minutes | Active Time: | Makes: 8

My husband loves this simple, moist gluten free Cherry Apricot Cake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be high in conventional cherries and apricots and more concentrated in dried fruits.

  • 2 cups blanched almond flour
  • 1/2 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup agave nectar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup dried pitted cherries
  • 1/3 cup dried apricots, sliced into quarters
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a smaller bowl, combine agave, eggs and vanilla
  3. Stir wet ingredients into dry
  4. Gently mix in cherries and apricots
  5. Pour batter into an 8 by 8 baking dish
  6. Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean
  7. Cool and serve

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