Fluffy Almond Flour Cake
User Reviews
5
Fluffy Almond Flour Cake
Description
The cake batter combines large eggs lightly whisked with honey and vanilla, then folded with superfine almond flour, salt, and a rising agent of either baking soda or baking powder. It avoids over-mixing to prevent collapse during baking. The use of almond flour provides a nutty flavor and moist texture without gluten.
Baked in a greased 8-inch pan at 350°F, the cake sets in about 22-25 minutes until a toothpick inserted comes out clean. Cooling in the pan before inverting prevents breakage. Finishing with a dusting of sugar or sweetener adds a gentle sweetness if desired.
The cake can be sliced and served as a light dessert or snack. It keeps well refrigerated for several days and can be warmed briefly before serving. It is possible to freeze portions for longer storage.
Using honey instead of refined sugar gives natural sweetness and moisture. Choosing superfine almond flour by weight yields consistent results.
Ingredients
- ½ tablespoon butter for pan
- 4 egg large
- ½ cup honey real or sugar-free
- 1 tablespoon vanilla extract
- 1½ cups almond flour 6 ounces, superfine
- ¼ teaspoon salt
- ½ teaspoon baking soda or 2 teaspoons of baking powder, gluten-free if needed
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
- Use superfine almond flour measured by weight (6 ounces for 1½ cups) for best texture.
- Avoid over-mixing the batter to help the cake maintain its structure and prevent collapsing in the center.
- You can substitute baking powder (2 teaspoons) for baking soda (½ teaspoon) if concerned about ammonia odors.
- The cake's texture improves after resting overnight before slicing.
- Store leftovers in a sealed container in the fridge for up to 5 days and reheat briefly before serving.
- The cake can be frozen sliced for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 233 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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