Gluten-Free? Yeah! This cake was perfect. The recipe is from Delish.com.
I cut the recipe in 1/2 using a 6-inch springform pan. Just a perfect size for the two of us.
ALMOND CAKE FOR 2
1 c. almond flour (224 g.)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon or ground cardamom
1/4 tsp. kosher salt
2 large eggs
1/3 c. maple syrup
2 tbsp good-quality extra-virgin olive oil
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup slivered almonds, toasted
Preheat oven to 350º with the rack in the middle. Generously coat a 6-inch springform pan with cooking spray.
In a medium bowl, stir almond flour, baking powder, cinnamon, and salt.
In a large bowl, whisk eggs, maple syrup, olive oil, vanilla, and lemon zest until smooth. Mix in dry ingredients with a spoon until combined.
Pour batter into prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.