Gluten Free Vanilla Amond Cake

Name: Gluten Free Vanilla Amond Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 cake, 4-6 serving(s)
Ingredients: 7 ounces almond meal; 8 ounces gluten-free flour; 2 ounces cornmeal; 1 cup Splenda sugar substitute; 1/4 cup brown sugar; 30 ml baking powder; 15 ml salt; 150 ml canola oil; 2 eggs; 300 ml milk; 1 1/2 teaspoons vanilla extract

Submitted by The Skinny Truth

"After experimenting with various ingredients, I finally created a delicious, healthy treat. Low GI, low carb, yet packed with flavour! Enjoy with a cup of tea."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 1 cake
Serves:: 4-6

ingredients

7 ounces almond meal
8 ounces gluten-free flour
2 ounces cornmeal
1 cup Splenda sugar substitute
¹⁄₄ cup brown sugar
30 ml baking powder
15 ml salt
150 ml canola oil
2 eggs
300 ml milk
1 ¹⁄₂ teaspoons vanilla extract

directions

Preheat oven to 350°F (180°C).
In a large bowl, add almond meal, cornmeal, gluten free flour, salt, baking powder, Splenda and sugar. Mix well.
In a medium bowl, beat eggs.
Add milk, canola oil, and vanilla extract.
Beat wet ingredients well, then add to the dry ingredients.
Ensure batter is well mixed and smooth.
Pour into greased 9 inch round cake pan.
Bake for 20 minutes until light golden brown.