Almond & Apricot "Cheese" Danish Cake

This cheese danish cake is based on my ooey gooey cake. And I think it's even better this way. I've made it a few times now with the apricot spread, and next I'm moving on to either raspberry or strawberry spread. I can't wait.

I have been dreaming of cheese danish for years, and I'm so thrilled to have this recipe now!

Almond & Apricot "Cheese" Danish Cake

grain-free, dairy-free, egg-free

Set oven to 325 degrees.

"Cream cheese" ingredients:

3/4 cup almond milk (I used unsweetened Silk brand almond milk)

1/2 cup cashews

1/4 cup coconut oil, melted (I don't know if this recipe would set up and look the same with another oil)

2 tbsp honey

2 tsp vanilla extract

1 tsp psyllium husk powder 

1/8 tsp sea salt

Instructions:
Add the ingredients to the blender or food processor. Puree until smooth. Set aside.

Dry Cake Ingredients:
2 cups Honeyville almond flour (add another 1/4 cup if you're using Bob's**)

1/4 cup arrowroot powder (tapioca would also work)

1 tsp baking powder (Grain-free Baking Powder Recipe)

1/2 tsp baking soda

Instructions:
Whisk the dry ingredients in a medium sized mixing bowl. Set aside.

Wet Cake Ingredients:
1/4 cup coconut oil, melted (I don't know if this recipe would set up and look the same with another oil)

1/4 cup honey

1/8 tsp vanilla stevia

1 tsp vanilla extract

2 tbsp psyllium husk powder 

Instructions:
1. Add the wet cake ingredients to the blender or food processor. Puree until smooth.
2. Scoop the wet cake ingredients (not the "cream cheese"!) onto the dry cake ingredients.

3. Mix with an electric mixer for about 10 seconds. Stop when it looks like a crumble for coffee cake, not like a solid mass of dough.

4. Add the cake crumble to a greased 11 x 8 inch baking dish (I believe it is a 2 qt dish). Spread evenly, but don't mash it down. NOTE: I think an 8 x 8 inch dish would work too.

Topping Ingredients:
1/2 cup + 2 tbsp sliced almonds
9 oz  apricot fruit spread

Instructions:
1. Sprinkle 1/2 cup sliced almonds over the cake in the dish.

2. Pour the "cream cheese" topping over the almonds.

3. Warm 9oz of apricot fruit spread just slightly.

4. Pour the apricot fruit spread in diagonal lines across the "cream cheese."

5. Use a knife in a figure eight motion to swirl the apricot and cream cheese.

6. Sprinkle with another 2 tablespoons sliced almonds. 

Bake for about 25 minutes.

When it comes out of the oven the sides will be puffy and you might think it's not done in the middle, but after it cools completely (and you refrigerate it some) it will set up nicely. 

My husband loves it cold from the fridge, but I love it room temperature. The girls eat it no matter what :-)

Store in the fridge.

**Honeyville almond flour is more finely ground than Bob's Red Mill almond flour. Therefore a cup of Bob's is not always equal (weight) to a cup of Honeyville.

♥, Kelly

Other questions? See my FAQ page here.