Almond Flour Cake

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

This Almond Flour Cake is ultra soft, light, fluffy, tender with a moist crumb. It is naturally gluten-free, dairy-free, low-carb, flourless, and made with no butter or oil! Enjoy it with a dollop of whipped cream for a light dessert or with coffee!

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 258kcal

Author Maria Doss

Equipment

Ingredients

4 large eggs (at room temperature)
½ cup firmly packed light brown sugar
2 cups almond flour (super fine)
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons sliced almonds (optional for topping)

Instructions

👉 It’s important to use room-temperature eggs for this recipe. For best results, take the eggs out of the refrigerator at least 2 hours before baking, or preferably the night before.
Prep. Preheat oven to 350°F. Line the bottom of an 8-inch round baking pan with parchment paper and grease the bottom and sides with cooking spray and set aside.
Beat eggs. Place the eggs and ½ cup packed brown sugar in a large bowl and beat with a handheld electric mixer on high for about 4 minutes, until pale, thick, and noticeably increased in volume.
👉 Don’t skip this step! Beating the eggs incorporates air into the batter, which helps give the cake its light, fluffy texture.
Finish batter. Add 2 cups almond flour, 1 teaspoon vanilla extract, ½ teaspoon baking powder, and ¼ teaspoon salt. Beat for another minute, starting on low speed and gradually increasing to high. Scrape down the sides of the bowl with a rubber spatula, then gently stir a couple of times to make sure everything is well combined.
Bake. Transfer the batter to the prepared pan and spread it evenly. Sprinkle sliced almonds on top, if using. Bake for 26–32 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let the cake cool completely.
Serving. To serve, lightly dust the top with confectioners’ sugar, if desired. Enjoy it on its own or with a dollop of whipped cream.

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