This grain-free recipe comes together in one bowl and makes an easy holiday dessert. There’s no need to separate egg yolks from egg whites or use an electric mixer, so it can be on its way to the oven in just a matter of minutes. Top it with fresh blueberries, raspberries, and a dusting of powdered sugar for a refreshing holiday dessert. Or, it can be used as a layer cake with your favorite frosting!
Ingredients You’ll Need
Blanched almond flour is naturally gluten-free and will give this cake a light and fluffy texture. Almond meal is made with whole ground almonds (including the skins) and will create a slightly more dense cake, so keep that in mind when making substitutions. Since almond flour is already a source of healthy fats, there’s no need to add butter or coconut oil to this recipe. It’s naturally dairy-free! The arrowroot starch helps provide a better texture as if you were using all-purpose flour. If you don’t keep it on hand, cornstarch or tapioca starch will work similarly.
How to Make Almond Flour Cake
Preheat the oven to 350ºF. Prepare a round 8-inch pan or two 6-inch cake pans by spraying them with oil, then press a piece of parchment paper into the bottom. This will ensure the cake will be released easily later. This recipe will mix best when you use ingredients that are not cold from the fridge, including your eggs and maple syrup. Let them come to room temperature, if possible before mixing the batter. In a large bowl, add the almond flour, arrowroot starch, baking powder, and salt. Whisk the dry ingredients together until no clumps remain. Then add in the eggs, maple syrup, vanilla extract, and almond extract. Stir again, until the cake batter looks smooth. Pour the batter into the prepared pan(s). Bake until the top is golden and the center of the cake is firm to the touch. Let the cake cool completely in the pan, then run a knife around the edge of the pan to help release the cake. Place a large serving plate over the pan, then flip it over so the cake will fall onto the plate for serving. Top with coconut whipped cream with sliced strawberries, or a sprinkle of powdered sugar, and then this cake is ready to serve. Leftovers can be stored tightly covered in the fridge for up to 5 days. Or you can freeze it for up to 3 months in an airtight container. For a birthday cake, bake this recipe in two small 6-inch pans and frost with Vegan Ganache, Healthy Chocolate Frosting, or Chocolate Sweet Potato Frosting. Looking for more almond flour recipes? Try Almond Flour Pancakes, Almond Flour Cookies, and Almond Flour Brownies. If you try this almond flour cake recipe, please leave a comment and star rating below letting me know how you like it.
