Almond Flour Cake
Ingredients
- 3 cups almond flour
blanched superfine
- 4 large eggs
room temperature
- ½ cup sweetener
- ½ cup unsalted butter
or melted coconut oil
- ⅓ cup almond milk
- 1 tsp baking powder
- 2 tsp vanilla extract
- ⅓ cup sliced almonds
- 3 tbsp powdered sweetener
optional
Directions
- 1
Preheat the oven to 350°F/ 180°C. Line the bottom of a 9-inch spring form pan with parchment paper and grease the sides.
- 2
In a large bowl, add the eggs, sweetener, almond milk, vanilla extract, and melted butter. Using an electric mixer, mix for about 30 seconds or until frothy.
- 3
Add the almond flour, baking powder, and salt. Mix until a slightly thick batter forms.
- 4
Transfer the batter to the prepared pan and top with the sliced almonds.
- 5
Bake for 25-30 minutes or until the cake top looks golden and a skewer inserted in the middle comes out clean.
- 6
Remove the cake from the oven and let it cool for about 10 minutes in the pan until it is no longer hot. Use a knife to release the edges of the cake and place the cake on a wire rack to cool completely.
- 7
Sprinkle with powdered sweetener, and enjoy!
Almond Flour Cake
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About this Recipe
Craving a delicious, guilt-free treat that's easy to make? This Almond Flour Cake is your answer—delivering fluffy, buttery, and super moist perfection without the sugar or wheat. It’s the perfect gluten-free cake for dessert or afternoon tea, ready in just 40 minutes from start to finish.
This recipe shines by embracing the unique qualities of blanched superfine almond flour, creating an incredibly tender crumb that's naturally gluten-free and low-carb. The smart combination of room temperature eggs, rich butter (or coconut oil), and almond milk ensures a remarkably moist texture that defies expectations for a sugar-free cake. It’s a simple approach that yields impressive results every time, proving healthy can be utterly delicious.
Prepare for a delightful experience with every slice of this Almond Flour Cake. You'll find a beautifully light and airy texture that remains incredibly moist, boasting a subtle sweetness from your chosen sweetener and a delicate hint of vanilla. The cake's richness comes from the butter or coconut oil, perfectly complemented by the mild, nutty undertones of the almond flour. It’s a wonderfully satisfying dessert or a sophisticated companion for your afternoon tea, offering all the enjoyment of cake with none of the gluten or added sugar.
Customization & Variations
Flexibility is key with this easy recipe. For a dairy-free option, effortlessly swap the unsalted butter for melted coconut oil. You can also adjust the final presentation: sprinkle with the optional powdered sweetener for an elegant finish, or skip it for a less sweet profile. The sliced almonds add a lovely texture and visual appeal, but feel free to omit them if preferred.
This versatile Almond Flour Cake is perfectly suited for a casual afternoon tea, offering a refined yet wholesome treat. It also makes for a wonderful, lighter dessert to cap off any meal, especially when garnished with a dusting of powdered sweetener and extra sliced almonds.