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.
Servings: 8 slices
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
- 2 tablespoons Sliced Almonds
- Maple Whipped Cream
- Fresh seasonal fruit
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
- Don’t worry if your cake turns a dark color once it’s baked. Since we are using maple syrup or honey, it is normal for it to be darker than compared to a cake made with granulated sugar.
- Be sure to let your cake fully cool on a wire rack after baking. If you cut into it too soon, the middle will be wet, look like it is underbaked, and it won’t maintain its spongy consistency when stored.
- 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.
- To Make it Keto- friendly: You can turn this into a keto almond flour cake by making a few changes to the recipe. However, please know that the version made with keto sweeteners, in my case - erythritol, is less sweet, lighter in color, and not as moist compared to the version made with maple syrup/honey. To turn this into a keto cake with almond flour, mix together 1 cup erythritol and ⅓ cup almond milk (or whole milk) and use it in place of maple syrup. Follow the rest of the recipe, including the baking time, as written.
- The calorie and nutrition information below does not include any of the optional toppings listed. It is for the basic recipe.
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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