Dietary Restrictions Gluten-Free Recipes Gluten-Free Dessert Recipes Gluten-Free Cake Recipes Almond Cake with Pineapple-Rum Filling Be the first to rate & review! This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour. Read more about Kristen Hartke's love of baking. By Kristen Hartke Kristen Hartke Kristen Hartke is a veteran food journalist with more than 25 years of experience covering the culture of food, restaurants and cooking. She has also been a recipe developer and food stylist for more than 10 years. Kristen is a regular contributor to The Washington Post, and her writing and photography have also appeared in Better Homes & Gardens, NPR, Rachael Ray In Season and many other national and international publications. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Johnny Autry Servings: 16 Yield: 16 pieces Nutrition Profile: Healthy Immunity Low-Sodium High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Ingredients Cake 1 cup low-fat plain yogurt ½ cup canola oil ½ cup granulated sugar ½ teaspoon almond extract ½ teaspoon vanilla extract ⅔ cup almond flour 2 cups gluten-free flour blend 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup low-fat milk 2 tablespoons brandy or apple juice for brushing, divided Filling 5 cups chopped fresh pineapple ⅓ cup rum or orange juice 2 teaspoons grated lemon zest 2 tablespoons lemon juice 1 tablespoon chia seeds 1 tablespoon light agave syrup Pinch of salt Frosting ¼ cup (1/2 stick) unsalted butter, at room temperature, cut into pieces ¼ cup vegetable shortening 1 cup confectioners' sugar, sifted 1 teaspoon amaretto liqueur or 1/4 teaspoon almond extract ¼ teaspoon vanilla extract Pinch of salt ½ cup sliced almonds, lightly toasted Directions To prepare cake: Preheat oven to 325 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and coat the paper with cooking spray. Whisk yogurt, oil, granulated sugar, almond extract and 1/2 teaspoon vanilla in a large bowl. Whisk in almond flour until well combined. Sift gluten-free flour, baking soda, baking powder and 1/2 teaspoon salt into a medium bowl. Alternately fold the flour mixture and milk into the yogurt mixture, making 3 additions of the flour mixture and 2 additions of milk, until combined. Scrape the batter into the prepared pans, spreading evenly. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack. Remove the parchment and let cool completely, about 45 minutes more. Meanwhile, to prepare filling: Combine pineapple and rum (or orange juice) in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a lively simmer and add lemon zest and lemon juice; cook, stirring occasionally, until the pineapple begins to soften and the liquid is reduced by at least one-third, 5 to 10 minutes. Crush the pineapple with a potato masher. Add chia seeds, reduce heat to low and continue cooking until the mixture thickens slightly, about 10 minutes. Remove from heat. Stir in agave and salt. Let cool for 1 hour. To prepare frosting: Combine butter and shortening in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add confectioners' sugar, amaretto (or almond extract), vanilla and salt, beating on low speed and scraping down the sides as necessary, until smooth. Increase speed to high and beat until light and fluffy, about 2 minutes. To assemble cake: Using a toothpick, poke several holes into the top of each cake layer. Place one layer on a serving plate, brush with 1 tablespoon brandy (or apple juice), then spread the pineapple filling evenly on top. Top with the second layer and brush it with the remaining 1 tablespoon brandy (or apple juice). Allow the liquid to soak into the cake for about 10 minutes. Smooth the frosting over the top layer and sprinkle with almonds. Tips To make ahead: Refrigerate filling (Step 4) for up to 1 week. Equipment: Two 8-inch round cake pans, parchment paper Originally appeared: EatingWell Magazine, May 2020 Rate It Print Nutrition Facts (per serving) 333 Calories 18g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Serving Size 1 piece Calories 333 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 4g 14% Total Sugars 21g Added Sugars 15g 30% Protein 5g 9% Total Fat 18g 22% Saturated Fat 4g 18% Cholesterol 9mg 3% Vitamin A 137IU 3% Vitamin C 26mg 29% Folate 14mcg 3% Sodium 200mg 9% Calcium 78mg 6% Iron 1mg 6% Magnesium 33mg 8% Potassium 214mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved