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 light brown sugar firmly packed
2 cups almond flour super fine
1 teaspoon vanilla extract optional
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons sliced almonds 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 26 to 32 minutes, until a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completely.
To serve, lightly dust the top with confectioners' sugar, if desired, and enjoy it plain 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