This delicious "Gluten and Dairy Free Jelly Filled Almond Cake" is great for both brunch or dessert! It is quick and easy to assemble and you can substitute different preserves; strawberry, cherry and blueberry all work well.
|APRICOT RASPBERRY ALMOND CAKE|
- cooking spray
- 2 cups gluten free all purpose baking mix Note: Be sure to use "baking mix" and not gluten free all purpose flour. I like to use either the King Arthur brand or Bob's Red Mill.
- 1/3 cup softened coconut oil