Fluffy Almond Flour Cake

Name: Fluffy Almond Flour Cake
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: ½ tablespoon butter; 4 large eggs; ½ cup honey; 1 tablespoon vanilla extract; 1½ cups superfine almond flour; ¼ teaspoon salt; ½ teaspoon baking soda

User Reviews

5.0

396 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
8 slices
Calories
233 kcal
Course
Dessert
Cuisine
American

Fluffy Almond Flour Cake

Winston Campbell

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This wonderfully light and fluffy almond flour cake is sweetened with honey and flavored with vanilla.

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Ingredients

Servings

½ tablespoon butter for pan
4 large eggs
½ cup honey real or sugar-free
1 tablespoon vanilla extract
1½ cups superfine almond flour 6 ounces
¼ teaspoon salt
½ teaspoon baking soda or 2 teaspoons of baking powder, gluten-free if needed

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Instructions

Preheat the oven to 350°F. Generously grease an 8-inch nonstick cake pan with soft butter.
In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over-mix the batter. An overworked batter can cause the middle of the cake to collapse as it cools.
Use a spatula to transfer the batter into the prepared pan.
Bake until fragrant and set, and a toothpick inserted in the center comes out clean, 22-25 minutes.
Cool the cake in the pan on a cooling rack for 10 minutes. Then, invert it onto the cooling rack and cool for 20 more minutes.
If you wish, dust the cake with a powdered sweetener, then slice and serve.

Notes

This sugar-free honey worked well when I tried it. If using it, a slice has about 199 calories, 6 grams of carbs, and 3 grams of fiber.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
If you'd like to frost the cake, cool it completely before frosting.
The cake's texture improves after being stored overnight.
Keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze slices of this cake for up to three months.

Nutrition Information

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Serving 1slice Calories 233kcal (12%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 3g (15%) Sodium 188mg (8%) Fiber 3g (12%) Sugar 18g (36%)