This almond flour cake is made with just four ingredients, low in gluten, high in protein, and is extremely healthy without any added refined sugar or oil.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180°C). Arrange 8-inch cake pans on parchment. Lightly oil the paper with the paper. Please put it aside.
In a mixing bowl, whisk eggs, maple syrup and almond extract if used. Beat until well mixed. There is no need to hit it with an electric whisk.
Add almond flour and baking powder and stir using a rubber spatula to form a smooth batter.
Pour the batter into the prepared pan and spread evenly.
If necessary, gently press the sliced almonds over the entire top of the cake.
Bake cakes in the oven’s center rack at 350°F (180°C) for 30-35 minutes, the top will be golden brown and the toothpick inserted into the center of the cake will be clean.
Let cakes cool in bread for 10 minutes, then chill on a cooling rack for 2 hours before sliced into 9 pieces.
Note 2: The recipe does not contain eggs or the egg exchanger will not work.
Note 3: You can also use sugar-free maple syrup or agave syrup.
Note 4: Crispy texture on top of the cake.
Note 5: Enhance the almond flavor of the cake pancrusts.
Storage: Store cakes in the fridge in the Airtight Cake Box for up to 4 days. Slice and freeze in an airtight Ziploc bag for up to a month. Thaw at room temperature the day before.
Serving: 1 Serve (from 9)calorie: 236.4 kcal (12%)carbohydrates: 18.6 g (6%)fiber: 3.1 g (13%)Online carbs: 15.5 gprotein: 8.2 g (16%)fat: 15.9 g (twenty four%)Saturated fat: 1.5 g (9%)Polyunsaturated fat: 0.8 gJanuary Saturated Fat: 1.9 gTrans Fat: 0.01 gcholesterol: 62 mg (twenty one%)sodium: 119.5 mg (5%)potassium: 92.7 mg (3%)sugar: 11.8 g (13%)Vitamin A: 90 iu (2%)Vitamin B12: 0.1 µg (2%)Vitamin D: 0.3 µg (2%)calcium: 144.1 mg (14%)iron: 1.5 mg (8%)magnesium: 16.8 mg (4%)zinc: 0.5 mg (3%)
Ingredients and alternatives
To create this recipe, you only need four base ingredients. Here’s how to choose and replace them:
Almond Flour – This gluten-free flour forms the base of the cake and offers a slightly nutty flavor and a soft bread crumb. Almond meals can also be used, but the texture will be rougher. Baking Powder – This will lift the cake and make it light and airy. Eggs – These combine ingredients and add structure and richness to the cake. Do not replace the egg exchanger. Maple Syrup – This natural sweetener adds moisture and a subtle caramel-like flavor. Sugar-free maple or agave syrup also works if you prefer another sweetener. Sliced Almonds – Add crunch to sprinkle on top. However, it is an option. Almond extract – for a stronger almond flavor.
How to make almond flour cake
This recipe is easy to climb in just a few minutes. Here’s a picture of the key step:
Combine the liquid ingredients into a large mixing bowl.
Mix the almond flour and baking powder until well mixed.
Once combined, the batter is transferred to a square baking pan lined with parchment.
Bake cakes at 350°F (180°C) for 30-35 minutes in a central rack in the oven.
Carine baking tips
Let me share some tips for the perfect cake.
Use fine flour – make sure the almond flour is very fine for the best light and airy texture. Gentle Mixing – When combining wet and dry ingredients, mix until everything is incorporated to avoid overmixing. Parchment paper – Line the bread with overhangs with parchment paper to easily remove and stick the cake. Let it cool completely – let the cake cool completely on a wire rack before slicing. This helps to preserve its shape and improve the texture. Toasted Almonds – Toast sliced almonds before adding to the top to enhance the nutty flavor. Adding Lemon Skin – Incorporating lemon zest and juice brings a bright, citrus note that beautifully complements the almond flavor. Flavor Boost – Do not hesitate to adjust the amount of almond extract to your liking. Low Carb Options – With Sugar Free Maple Syrup, this cake is suitable for low carb diets.
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About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
