Almond Flour Cake

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!

Ingredients of Almond Flour Cake

- Lemon zest - Coconut oil - Vanilla extract - Almond flour - Maple syrup - Large eggs

Prep Baking Pan


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.

Dry Ingredients

Mix together almond flour, baking powder, baking soda, and salt in a large bowl until no large chunks of almond flour remain.


Wet Ingredients

In a separate bowl, whisk together eggs, maple syrup, oil, and vanilla extract until emulsified.


Mix Wet & Dry

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.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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