This almond flour cake is remarkably light and fluffy, and the best part is how effortlessly it comes together! With only four simple ingredients, it epitomizes the perfect combination of simplicity and elegance in a dessert recipe.
It’s no secret that I’ve developed a fondness for almond flour in my baking endeavors.
It has seamlessly become my primary choice for crafting delightful gluten-free and low-carb desserts.
Among my favorites are the almond flour cookies and almond flour muffins, showcasing the versatility and appeal of this ingredient.
When I aim to impress or contribute something special to an occasion, my go-to is a timeless classic – the almond flour cake. Its rich texture and flavor make it a standout choice for any gathering.
Can you use almond flour for cakes?
Certainly, almond flour can be an excellent choice for making cakes. Here’s a breakdown of why almond flour is a popular and versatile option for cake recipes:
- Texture Transformation:
- Substituting almond flour for wheat flour in cakes results in a significant transformation of texture. The almond flour imparts a lighter crumb and fluffier consistency to the cake, offering a different, more delicate eating experience. Additionally, almond flour cakes tend not to leave you feeling heavy or bloated after consumption.
- Gluten-Free Advantage:
- Almond flour is inherently gluten-free, making it suitable for individuals with gluten sensitivities or those following gluten-free diets. This characteristic broadens its appeal to a wider range of dietary preferences.
- Almond Flour Cake Recipe Highlights:
- The provided almond flour cake recipe stands out for several reasons:
- It requires only four key ingredients, simplifying the dessert-making process.
- The entire preparation involves mixing everything in one bowl, minimizing the need for extensive cleanup.
- The recipe can be easily adapted to be low-carb and/or sugar-free, aligning with keto dietary preferences.
- The provided almond flour cake recipe stands out for several reasons:
- Healthier Options:
- The almond flour cake recipe doesn’t rely on traditional sugar or grains, making it suitable for those looking to reduce sugar intake or avoid grains. Despite the absence of sugar and grains, the texture and flavor are not compromised.
In summary, using almond flour in cakes offers a variety of benefits, including improved texture, gluten-free qualities, and adaptability to different dietary needs, making it a versatile and popular choice for dessert recipes.
How to make almond flour cake ?
Ingredients Note for Keto Almond Flour Cake:
- Almond Flour:
- Ensure you use blanched almond flour for the best results. While almond meal can be used, blanched almond flour is preferred to achieve a soft and moist crumb.
- Use room temperature eggs and separate the yolks from the whites. This helps in achieving the desired texture for the cake.
- Opt for a keto-friendly sweetener as an alternative to traditional white or brown sugar. This ensures a low-carb approach while maintaining sweetness.
- Lemon Zest:
- Use freshly grated lemon zest for a vibrant and natural citrus flavor. Avoid using dried or freeze-dried lemon, as fresh zest provides the best taste.
- Powdered Sugar and Sliced Almonds:
- While optional, adding a topping of keto powdered sugar and sliced almonds enhances the flavor and texture. Choose keto powdered sugar to keep the cake low-carb and in line with ketogenic dietary preferences.
Here’s a revised version of the instructions with a keto-friendly approach:
- In a large mixing bowl, beat the egg yolks and sweetener until thick and creamy. Add the almond flour and lemon zest, then gently fold through until fully incorporated.
- In a separate mixing bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter until well combined.
- Transfer the batter into a greased cake pan. If desired, add sliced almonds on top for an extra crunch. Bake for approximately 30 minutes or until the top is golden and firm.
- Allow the cake to cool in the pan for 20 minutes. Carefully invert it onto a large plate.
- Once cooled to room temperature, consider sprinkling with a keto-friendly powdered sugar substitute for sweetness, and serve. This adaptation ensures a delicious keto almond flour cake while maintaining a low-carb approach.
Dietary swaps and variations
- Sugar Substitute:
- Keep it keto by using a sugar substitute such as allulose or a brown sugar substitute in place of regular sugar. Adjust the quantity according to your sweetness preference.
- Frosting with a Keto Twist:
- Enhance the cake with a keto-friendly touch by spreading a light layer of sugar-free frosting. Consider options like a sugar-free cream cheese frosting for added richness without the carbs.
- Egg-Free Option:
- For an egg-free version, experiment with one of these egg substitutes to maintain the structure and texture of the cake while aligning with keto principles.
- Anise Extract Infusion:
- Elevate the flavor profile by adding 1/2 teaspoon of anise extract to impart a subtle and unique taste, complementing the almond flour base.
- Coconut Boost:
- Introduce a delightful coconut twist by incorporating coconut extract into the batter. For added texture, mix in some shredded coconut flakes, enhancing both the flavor and overall keto-friendly experience.
Tips to make the best recipe
- Avoid Over-Baking:
- Take care not to over-bake the cake, as it continues to cook during the cooling process. Monitoring the baking time closely ensures a perfectly cooked and moist cake.
- Use Flaked/Sliced Almonds:
- When topping the cake with almonds, opt for flaked or sliced almonds instead of whole almonds. Whole almonds may sink into the batter during the baking process.
- Ensure Complete Cooling:
- Allow the cake to cool completely before attempting to flip it. This is crucial to prevent the cake from falling apart. Patience in the cooling process contributes to a beautifully intact and well-textured cake.
Storing and freezing instructions
Leftover cake can be stored at room temperature, covered, for up to 1 week. Ensure the cake is well-covered to prevent it from drying out.
For extended freshness, you have the option to store the cake in the refrigerator. This will help it stay moist and delicious for a longer period.
If you plan to keep the cake for an extended period, consider freezing it. Place the cake in a shallow, airtight container to protect it from freezer burn and odors.
The cake can be stored in the freezer for up to 2 months. Make sure to label the container with the date for easy tracking.
By following these storage instructions, you can enjoy the cake over an extended period while maintaining its flavor and texture.
Frequently Asked Questions
- Can you use almond flour instead of cake flour?
- Yes, almond flour can be used as a substitute for cake flour. Unlike other flours such as coconut flour or oat flour, almond flour closely resembles the texture of cake or wheat flour. It can be substituted on a cup-to-cup basis.
- Does almond flour make a cake moist?
- Almond flour doesn’t necessarily make cakes moist on its own, but it contributes to a lighter and fluffier texture. The overall moisture of a cake is influenced by factors such as the presence of milk, eggs, and other liquid ingredients, as well as the use of butter or oil in the recipe.
- Can I use coconut flour instead of almond flour?
- No, coconut flour is not a direct substitute for almond flour. These two flours have different baking properties, and using them interchangeably may not yield the desired results. If you want a cake with a coconut flavor, it’s recommended to use a recipe specifically designed for coconut flour.
- 1 1/2 cups almond flour
- 4 large eggs, separated
- 1/2 cup sugar (*See notes for alternatives)
- 1 tablespoon lemon zest
- 1/4 cup sliced almonds (optional)
- 1/4 cup powdered sugar (optional)
- Preheat the oven to 180°C/350°F. Grease a 9-inch cake pan and set it aside.
- In a large mixing bowl, combine almond flour, egg yolks, sugar, and lemon zest. Mix the ingredients well.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the almond flour mixture until well combined.
- Transfer the cake mixture into the greased cake pan and top it with sliced almonds.
- Bake the cake for 30 minutes or until tender on top.
- Remove the cake from the oven and let it cool for 15 minutes. Carefully invert it onto a plate and sprinkle with powdered sugar.
- *You can use a brown sugar substitute for a keto-friendly option.
- Leftover cake can be stored at room temperature, covered, for up to 1 week. Alternatively, store the cake in the refrigerator for a longer shelf life.
- Place the cake in a shallow container and store it in the freezer for up to 2 months.
- Serving: 1 slice
- Calories: 105 kcal
- Carbohydrates: 3g
- Protein: 5g
- Fat: 9g
- Sodium: 24mg
- Potassium: 23mg
- Fiber: 2g
- Vitamin A: 90IU
- Vitamin C: 1mg
- Calcium: 39mg
- Iron: 1mg
- NET CARBS: 1g