Almond Flour Cake is light and fluffy and made with simple ingredients. No one can tell it’s gluten-free just by tasting it!
Why You’ll Love It
It’s nutrient dense. Almond flour is made with just one ingredient: ground almonds! It’s higher in protein than white flour and is also higher in fat, so you won’t need as much oil as traditional cake recipes call for.
It’s easy to make. This grain-free recipe calls for basic pantry ingredients that you probably already have, especially if you are used to gluten-free baking. There’s no need to separate egg yolks or use an electric mixer for this one-bowl recipe, so you can mix the batter in just 10 minutes or less.
It tastes amazing. Almond flour gives this cake a subtle nutty flavor, and the texture is surprisingly light and fluffy.
It’s perfect for special diets. This cake is gluten-free and dairy-free because it calls for coconut oil instead of butter. You can also use olive oil, instead of coconut oil if you need to.
How to Make the Best Almond Flour Cake
1. Mix the batter.
Preheat the oven to 350ºF. Add the almond flour, arrowroot starch, eggs, maple syrup, baking powder, vanilla extract, and salt to a large mixing bowl. Use a whisk to mix well until the batter looks smooth.
For the best results, use room temperature eggs, so they won’t cause the coconut oil to thicken up in the batter. (Coconut oil solidifies when chilled.)
Pour the batter into a greased 9-inch cake pan, or divide it evenly between two 6-inch cake pans. Press a square of parchment paper into the bottom of the pan, if you want to ensure the cake will be easy to remove later. (The greased pan will hold the parchment paper in place!)
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.
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.
Frequently Asked Questions
Yes, this recipe will make 12 cupcakes. Line a muffin pan with 12 paper liners, then use a scant 1/4 cup measure to fill the slots. Bake for 25 minutes at 350ºF, or until the tops look lightly golden. Let them cool on a wire rack before serving. This recipe is also a great base for muffins if you’d like to fold in chocolate chips or fresh berries.
Almond meal is made from almonds with their skins, so the results will be a little more moist and dense. However, the cake should still taste great with this substitution.
Surprisingly, this cake turned out mushier for me when experimenting with coconut sugar. I don’t recommend swapping the sweetener without expecting a different texture.
You can add some lemon zest or orange zest to this almond cake recipe if you plan on serving it with a powdered sugar topping. It makes a classic dessert!
Almond Flour Cake
- Preheat the oven to 350ºF and grease a 9-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, eggs, arrowroot starch, maple syrup, baking powder, vanilla, and salt. Stir well until the batter is smooth and no lumps remain, then add in the coconut oil and stir again until very 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 to 35 minutes.
- Let the pan cool in the pan for 15 minutes. then run a knife around the edge of the pan and flip it over on to a plate to release the cake. Let it cool completely before frosting and serving.
If you try this almond flour cake recipe, please leave a comment and star rating below, letting me know how you like it.