A sweet almond cake bursting with tart cranberries!
RECIPE
two cups gluten-free oat flour
one cup white rice flour
one cup natural and organic sugar
one one/two tsp. baking powder
one cup almond milk
one/three cup vegetable oil
one tsp. apple cider vinegar
one tsp. vanilla extract
one tsp. almond extract
two cups clean cranberries
one/three cup slivered almonds
Glaze:
one cup natural and organic powdered sugar
one tsp. almond extract
one Tbsp. almond milk
Preheat the oven to 350 degrees Fahrenheit. To a bowl, include oat flour, rice flour, sugar, and baking powder. Stir effectively. Include almond milk, oil, apple cider vinegar, vanilla extract, and almond extract. Stir effectively. Include cranberries and almonds, and stir in. Spoon batter into a greased 8×8-inch baking dish. Bake fifty five-sixty minutes. Let neat. To a bowl, include powdered sugar, almond extract, and almond milk. Blend effectively and drizzle in excess of the cooled cake.

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