Almond Cake
User Reviews
5
Almond Cake
Description
The Almond Cake recipe uses finely ground blanched almond flour as its base, which lends a moist, dense crumb characteristic of nut-based cakes. Eggs and maple syrup are mixed with olive or avocado oil to form a smooth batter, while almond and vanilla extracts boost the almond flavor profile. Baking powder and salt provide leavening and balance.
Toasted sliced almonds are prepared ahead by briefly baking them until golden and fragrant, then sprinkled over the cake batter before baking. This creates a toasted nut topping with contrast to the cake's soft crumb. Baking at 350°F for 20 to 25 minutes ensures the cake cooks through with a slightly golden top. After cooling, a dusting of powdered sugar is optional for a touch of sweetness and presentation.
The resulting cake is moist and rich with almond flavor from both the flour and extract. It is versatile for everyday dessert or special occasions, pairing well with coffee or tea.
Storage instructions suggest keeping the cake covered at room temperature for 2–3 days, refrigerating up to a week, or freezing for longer keeping. A related option includes making almond cookies using similar ingredients for a different texture and treat.
Ingredients
- ¼ cup almonds plus more for serving, sliced, raw
- 2 cups almond flour fine, blanched
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 egg
- ½ cup maple syrup
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- powdered sugar for serving, optional
Instructions
- Preheat oven to 350F and spray an 8” springform pan or 8" round cake pan with cooking spray.
- Once oven is preheated add sliced almonds to a small baking tray and place in the oven to toast for 4-5 minutes or until golden brown. Watch closely to make sure they don’t burn! Once toasted, remove from oven and set aside to cool.
- In a medium mixing bowl combine the dry ingredients (almond flour, baking powder and salt).
- In a separate large mixing bowl whisk together the wet ingredients (eggs, maple syrup, oil, vanilla extract and almond extract) until smooth and combined.
- Add dry ingredients to wet ingredients and mix together until fully combined and smooth.
- Transfer batter to your prepared springform pan. Evenly sprinkle toasted almond slices on top of the cake.
- Bake for 20-25 minutes or until top is slightly golden and toothpick inserted comes out clean.
- Remove from oven and let cool in the pan. One cool, sprinkle powdered sugar on top with additional raw almond slices if desired and serve!
Notes
- Store the almond cake covered at room temperature for 2 to 3 days.
- For longer storage, refrigerate the cake in an airtight container for up to one week, or freeze it well wrapped for up to three months.
- Before serving frozen cake, thaw at room temperature or in the refrigerator.
- An alternative to making the cake is to use similar ingredients to bake almond cookies for a different texture and experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1slice w/o powdered sugar | |
| Calories | 263kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 224mg | 9% |
| Potassium | 86mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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