Gluten-Free Apricot Stack Cake

When I was flipping through Better Homes and Gardens last month, my eye was immediately drawn to the Apricot Stack Cake that was piled high and screaming of summertime. It didn’t hurt that it also liked like a stack of pancakes.

I think stack cakes are adorable. They’re super trendy, they look simple and complicated all at the same time, and they’re totally an unexpected finale to any occasion.

When I decided to recreate this stack cake, I knew I wanted to make it gluten-free, because the original recipe already called for almond flour. To make this particular cake gluten-free, I substituted King Arthur Flour’s Gluten-Free Multipurpose Flour for all of the all purpose flour that was called for. Due to the nature of this cake and batter, the one-to-one substitution, along with a bit of Xanthan gum, was a perfect swap. If you don’t have or don’t use Xanthan gum, a bit of cornstarch or nothing at all is just fine too (but the cake will lose a bit of silkiness).

The texture of this cake is so unique. Although the layers are thin, they are slightly dense. That, along with the almond flour, creates an almost pound cake texture, or it also is similar to an Italian cornmeal-based cake. I love using the King Arthur Flour Almond Flour (Meal) because it is more finely ground than others I have tried.

It really is quite simple to make.

You mix up the batter and spoon it onto a hot skillet, and just like making pancakes but much quicker, you flip the layers after they become bubbly. I lay each layer on a cooling wrack covered with parchment after they’re done.

The apricot filling comes together quickly too. You could use peaches with the dried apricots, but I like the more subtle apricot flavor to stay pure in this cake. The King Arthur Flour Diced Apricots (which are great because they’re already diced up, also making them perfect for scones!) are soaked to rehydrate, then combined with fresh apricots in a food processor. They’re blended, then sweet honey pulls it all together.

The cake is easily assembled in alternating layers of cake and filling, then put in the fridge to set while the flavors soak through the layers. After it is refrigerated, it is topped with a generous dollop of whipped cream, apricots, chopped almonds, and more honey. It is now ready to serve.

Beautiful, simple, impressive.

Gluten-Free Apricot Stack Cake
(makes one 8” stack cake)

4 whole, ripe, fresh apricots

1 cup dried apricots, diced (King Arthur Flour)

2 Tbs. honey

2 eggs

1 cup + 3 Tbs. unsweetened almond milk

1 Tbs. vinegar

¼ cup butter, melted and cooled

1 tsp. vanilla extract

1 cup gluten-free flour mix (King Arthur Flour)

½ tsp. Xanthan gum (or 2 tsp. corn starch)

½ cup almond flour/meal (King Arthur Flour)

¼ cup granulated Stevia

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

To top the cake: 1 fresh apricot

Honey

Fresh whipped cream (or whipped topping of your choice)

~Prep: Combine the dried apricot pieces and 1 ½ cups hot water in a bowl and set aside to rehydrate for at least 30 minutes.

~Before starting to make the filling, combine in a mixing bowl the unsweetened almond milk and vinegar and set aside (let sit for 5-10 minutes to create “buttermilk”).

~In your food processor (or powerful blender) combine the rehydrated dried apricots (strained from the water) and fresh apricots (pits removed). Blend until smooth. Then, add the honey and stir until combined. Taste the filling, and if you prefer it sweeter, add more honey.

~In a mixing bowl, combine the almond milk/vinegar buttermilk, eggs, and melted cooled butter. Stir together well until completely combined. Then add the vanilla and stir. Next, add all of the dry ingredients and whisk until the batter is smooth.

~Heat a nonstick skillet over medium heat. Carefully pour ½ cup of the batter onto the pan, letting it spread into a 7-8” circle (if it isn’t spreading quickly, carefully spread the batter with a silicone spatula). Cook for 1-2 minutes until the surface is bubbly and the edges are dry. Then, flip the cake layer and cook for 1-2 more minutes. Place the finished layer aside (I set up a cooling wrack covered with parchment to lay out the finished layers). Repeat the cooking process with the rest of the batter, making 6-7 layers.

~Either on a serving plate or in a spring-form pan, lay down a layer of the cake. Top it with an even layer of the apricot filling. Continue to layer, finishing with a final layer of apricot filling. Carefully plastic wrap the cake and place in the fridge to set for at least 2 hours.

~To serve, add a layer of whipped cream, some chopped almonds, sliced apricot and a drizzle of honey. Enjoy!

Recipe adapted from Better Homes and Gardens

 

Note: King Arthur Flour sent me these products to sample and use, but their use and the opinions are 100% my own and I was not compensated for this recipe or review.