Almond Flour Cake

a hand cutting a piece from a cake slice using a fork.

This almond flour cake is so soft, light and fluffy with a moist crumb. Made with just 4 ingredients, it is mildly sweet and is delicious plain or made into a layer cake.

Course Dessert

Cuisine American

Keyword Almond Flour Cake, almond flour cake recipe, flourless almond cake, gluten free almond cake

Prep Time 8

Cook Time 35

Total Time 43

Servings Slices

Calories 162kcal

Author Maria Doss

Ingredients

4 large eggs room temperature
½ cup brown sugar (use light or golden) firmly packed (do not use light/dark brown)
2 cups super fine almond flour
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons sliced almonds, optional optional

Instructions

Tip - It is important to have room temperature eggs for this recipe. So, leave the eggs at room temperature for several hours or preferably overnight.
Pre heat oven to 350°F. Line the bottom of a 8-inch round baking pan with parchment paper and grease the bottom and sides with non-stick cooking spray and set aside.
Place eggs and brown sugar in a large bowl and beat with a hand held electric beater, on high, for about 4 minutes, until pale in color and thickened.
Add almond flour, vanilla extract, baking powder and salt. Continue beating for an additional one minute ( start on low speed and build to high).
Using a rubber spatula, scrape the sides of the bowl and gently stir couple of times.
Transfer batter to prepared pan, spread evenly and sprinkle sliced almonds on top (if using).
Bake for 30 to 35 minutes, until a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completely.

Video

Notes

Almond flour - Use super fine blanched almond flour and not almond meal.

Leave eggs at room temperature – It helps for eggs to be beaten to full volume when compared to cold eggs straight from the refrigerator. So, leave eggs out preferably over night or at least for 3 hours.

Use golden or light brown sugar and not dark brown.

Nutrition