This super moist almond cake recipe comes together so easily and tastes incredible! With its tender crumb and nutty aroma, this almond cake is impossible to resist and is sure to become a favorite among family and friends—you won’t even think of it as a gluten-free cake recipe! This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
Equipment for Making Almond Cake at Home
Ingredients:
- 192 g Almond flour
- 2 tbsp Baking powder
- 1⁄4 tbsp Salt (omit if using salted butter)
- 35 g Unsweetened shredded coconut (dessicated coconut okay too)
- 113 g Unsalted butter (melted)
- 133 g White granulated sugar
- 4 large Eggs (room temperature)
- 1 1⁄2 tbsp Vanilla extract (or vanilla essence)
- 20 g Sliced almonds
- 2 tbsp Powdered sugar (for dusting on the top (optional))
Instructions:
- Preheat oven to 180°C (350°F) and grease a 9-inch springform cake tin. Additionally, I suggest lining the bottom with parchment paper to facilitate the cake’s removal after baking.
- In a bowl, combine almond flour, baking powder, salt, and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.
- Next, in a large bowl combine melted unsalted butter, white sugar, eggs, and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and whisk until well combined.
- Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
- Finally, bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.
Note:
- In this recipe, use an oven with no fan function. The fan-forced function cooks cakes/cupcakes faster, so if you use the fan function (also known as convection mode), you will need to lower the temperature to 160C (320F).
Almond Cake Recipe
Description
This super moist almond cake recipe comes together so easily and tastes incredible! With its tender crumb and nutty aroma, this almond cake is impossible to resist and is sure to become a favorite among family and friends—you won't even think of it as a gluten-free cake recipe! This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
Ingredients
Instructions
-
Preheat oven to 180°C (350°F) and grease a 9-inch springform cake tin. Additionally, I suggest lining the bottom with parchment paper to facilitate the cake's removal after baking.
-
In a bowl, combine almond flour, baking powder, salt, and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.
-
Next, in a large bowl combine melted unsalted butter, white sugar, eggs, and vanilla. Whisk until well combined.
-
Add the dry ingredients to the wet ingredients and whisk until well combined.
-
Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
-
Finally, bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.
Servings 12
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8g40%
- Cholesterol 83mg28%
- Sodium 156mg7%
- Potassium 55mg2%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 16g
- Protein 7g15%
- Vitamin A 340 IU
- Calcium 99 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- In this recipe, use an oven with no fan function. The fan-forced function cooks cakes/cupcakes faster, so if you use the fan function (also known as convection mode), you will need to lower the temperature to 160C (320F).
