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Almond flour cake sliced from top view
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5 from 15 votes

Almond Flour Cake Recipe

A moist and light Almond Flour Cake recipe that happens to be gluten free, low carb, and paleo-friendly. Try this easy flourless cake to treat yourself or to wow your friends and family in your next gathering.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 slices
Author: Aysegul Sanford

Ingredients

For the Almond Flour Cake

  • 2 cups almond flour 8.4 oz.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs at room temperature
  • ⅔ cup + 2 tablespoons maple syrup at room temperature
  • ¼ cup coconut oil melted and cooled, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Optional Toppings

Instructions

  • Pre-heat the oven to 325 degrees. Grease an 9-inch cake pan or a springform cake pan generously with oil. Line it with parchment paper and set it aside.*
  • For the dry ingredients: Mix together almond flour, baking powder, baking soda, and kosher salt in a large bowl.
  • For the wet ingredients: 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.
  • Transfer the cake batter into the prepared pan. Distribute it evenly throughout the pan evenly using a spatula. If preferred, sprinkle it with sliced almonds.
  • Bake in the center rack for 40-45 minutes or until it turns golden brown with its center firm to the touch. It will look darker in color and perhaps even a bit underbaked. That is normal.
  • Let the cake cool in the pan for 10 minutes and then take it out and let it cool on a wire rack. Make sure it is fully cooled before topping with any of the optional toppings.
  • Slice and serve.

Video

Notes

  • 6-Inch Almond Cake Recipe: If you want to make a two-layered 6-inch cake, just split the batter equally between two 6-inch tins. Then, bake both tins for 40-45 minutes at 325 degrees F., making sure to rotate them halfway through. Let the cakes fully cool on a rack before adding any toppings.
  • Will this recipe work without eggs (or with flax eggs)? No. Eggs are necessary to help this gluten-free almond flour cake rise and give it shape. Also, because almond flour is heavier than all-purpose flour, flax eggs—lighter than regular eggs—won’t work, either.
  • Storage: Bring your cake to room temperature, then store it in an airtight container for up to 2 days on the kitchen counter.
    Freezing: First, let your cake reach room temperature. Then, tightly wrap it in plastic wrap and place it in an airtight container. Your cake can then be frozen for up to 1 month.
  • To Thaw: When ready to eat, take the cake out of the freezer and let it sit at room temperature for 30 minutes. To warm it up, heat the cake in a low-temperature oven (250 degrees F) for 10 minutes or thoroughly warmed.

Nutrition

Calories: 344kcal | Carbohydrates: 25g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 300mg | Potassium: 118mg | Fiber: 3g | Sugar: 17g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

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