Almond Flour Cake Recipe
User Reviews
5
Almond Flour Cake Recipe
Description
The Almond Flour Cake Recipe blends almond flour with baking powder, baking soda, and kosher salt to create a leavened base. Eggs add structure while maple syrup and coconut oil introduce natural sweetness and moisture. Vanilla extract and lemon zest brighten the flavor profile. The batter is mixed until smooth and baked in a greased, parchment-lined 9-inch pan at 325°F until golden and firm in the center, which may take 40 to 45 minutes. The cake’s exterior may appear darker due to the maple syrup and honey used instead of granulated sugar, which is expected and normal.
After cooling completely, the cake can be topped with sliced almonds, maple-flavored whipped cream, or fresh fruits according to preference. The recipe can be adapted to smaller 6-inch pans or converted into a keto version by substituting maple syrup with erythritol and almond milk; however, the keto version tends to be less sweet and lighter in color. Allowing the cake to cool fully on a wire rack before cutting is key to maintaining its spongy consistency.
This almond flour cake offers a refined, grain-free dessert option with a tender crumb and balanced sweetness, suitable for those seeking alternatives to traditional flour cakes.
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 egg at room temperature, large
- ⅔ cup maple syrup at room temperature, 2 tablespoons
- 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 almonds sliced
- Whipped Cream maple flavored
- seasonal fruit fresh
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.
Notes
- The cake’s darker color after baking is normal when using maple syrup or honey instead of granulated sugar.
- Allow the cake to cool fully on a wire rack before cutting to avoid a wet or underbaked center.
- To make two layers for a 6-inch cake, divide batter equally and bake both pans for 40-45 minutes, rotating halfway through.
- A keto version is possible by replacing maple syrup with erythritol and almond milk, though it will be lighter in color and less sweet.
- Calorie information excludes optional toppings such as almonds, whipped cream, or seasonal fruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 300mg | 13% |
| Potassium | 118mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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