Imagine savoring your favorite foods one day and suddenly, they’re off-limits the next. Food allergies can be incredibly frustrating, especially if they develop later in life. As someone with a peanut allergy, I understand the challenge all too well. The frustration of navigating food restrictions and the heartache of saying goodbye to your favorite treats are deeply personal experiences for me.
In recent years, the food industry has evolved dramatically, offering a wide array of alternative options. This blog wouldn’t be the same without my journey into creating delicious gluten-free recipes that serve as perfect substitutes for the cherished cakes of our childhood.
With this recipe, I treated a few friends who’ve developed gluten intolerances over the years, and let me tell you, their joy was palpable when I baked my two favorite gluten-free treats for them. Here’s the first one—and it’s my absolute favorite.
Almond Marble Cake
Ingredients
- 4 eggs
- 200 g sugar
- 200 g powdered almonds
- 5 drops almond extract
- 50 g butter
- 25 cocoa powder
- 30 g chocolate spread
Instructions
- reheat the oven to 180°
- Whisk together the eggs and the sugar on full speed until light and fluffy.
- Add the powdered almonds and the almond extract. Then add the butter and mix until you get homogeneous batter.
- Separate the batter in two halves. Add the chocolate spread and the cocoa powder to one.
- Fill the cake mold with the help of two ladles (or normal tablespoons, depending on the pattern you want to get) altering the white and chocolate batter.
- When both batters are gone, take a fork, put it into the dough at one end of the mold and push it to the other end. Now you got the final swirl.
- Bake for 45 minutes.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
