Almond Flour Cake
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
12
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Calories
159 kcal
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Course
Dessert
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Cuisine
gluten-free
Almond Flour Cake
Description
The Almond Flour Cake combines blanched almond flour with eggs, arrowroot starch, maple syrup, baking powder, and natural flavors from vanilla and almond extracts. The batter is mixed until smooth and baked at 350°F until the top turns golden and the center firms up, typically about 30 minutes. Cooling the cake fully before serving or frosting helps it maintain shape and texture. The use of arrowroot starch and baking powder ensures the cake rises and keeps a light texture despite the density almond flour can add.
The cake offers a gentle sweetness from the maple syrup and a subtle almond aroma from the extracts, making it suitable for serving plain, dusted with powdered sugar, or topped with fresh fruits. Its versatility allows it to be enjoyed as a simple dessert or with light toppings depending on preference.
According to the notes, the recipe was updated recently to include almond extract for enhanced flavor, and the omission of coconut oil was well received. Nutrition information is estimated per slice, dividing the cake into 12 servings. Using parchment paper on the pan's bottom helps with easy removal.
Ingredients
- 1 ¾ cups almond flour blanched
- 4 large egg
- 1 tablespoon arrowroot starch
- ½ cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF and grease an 8-inch pan or two 6-inch pans. I like to add a square of parchment paper to the bottom of the pan, to ensure that my cake will come out later.
- In a large bowl, combine the almond flour, arrowroot starch, baking powder, and salt. Whisk well to break up any clumps. Then add eggs, maple syrup, vanilla extract, and almond extract. Stir again until the batter looks smooth.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake at 350ºF until the top is golden and the center of the cake is firm to the touch, about 30 minutes. (Check smaller 6-inch pans after 25 minutes.)
- Let the cake cool in the pan for at least 30 minutes. Then run a knife around the edge of the pan and set a serving plate on top. Flip the pan and plate over together, so the cake will safely drop onto the plate. Let it cool completely before frosting, or top it with fresh fruit and powdered sugar.
Notes
- Use parchment paper on the pan bottom to prevent sticking and ensure easy removal.
- The recipe yields about 12 slices; nutrition info is approximate for one slice without toppings.
- Let the cake cool fully before frosting or serving to retain its texture and shape.
- Including almond extract in the batter boosts the almond flavor without altering the cake’s texture.
- Omitting coconut oil does not negatively affect the cake; it remains moist and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 71mg | 3% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 87IU | 2% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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