A light and fluffy almond cake that is gluten-free, low-carb, and paleo-friendly. Made with only two bowls, a whisk, and in less than an hour!
- Lemon zest - Coconut oil - Vanilla extract - Almond flour - Maple syrup - Large eggs
Pre-heat the oven to 325 F. Grease a 9-inch cake pan generously with oil. Line it with parchment paper and set it aside.
Mix together almond flour, baking powder, baking soda, and salt in a large bowl until no large chunks of almond flour remain.
In a separate bowl, whisk together eggs, maple syrup, oil, and vanilla extract until emulsified.
Pour wet ingredients into the dry ones and whisk until thoroughly combined and no lumps remaining. It should be a smooth batter.
Transfer the cake batter into the prepared pan. If preferred, sprinkle it with sliced almonds. Bake for 40 minutes. Remove from the pan and let it cool.
Optional - Spread it with homemade whipped cream and top it off with seasonal fruits to turn into a showstopping gluten-free cake.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
If you are a chocolate lover, here is an Almond Flour Chocolate Cake naturally sweetened with maple syrup (or honey) and spread with my healthy chocolate frosting.
Here is an Almond Flour Strawberry Cake that celebrates the strawberry season. Lightly sweetened with maple syrup and strawberries, it's not only delicious but also gorgeous.