Almond Flour Cake Recipes

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ALMOND FLOUR CAKE (4 INGREDIENTS!)



Almond Flour Cake (4 Ingredients!) image

This almond flour cake is so light and fluffy, you won't believe how EASY it is to make! Made with just 4 ingredients, it's the perfect simple yet elegant dessert.

Provided by Arman

Categories     Dessert

Time 35m

Number Of Ingredients 6

1 1/2 cups almond flour
4 large eggs (separated)
1/2 cup sugar (* See notes)
1 tablespoon lemon zest
1/4 cup sliced almonds (optional)
1/4 cup powdered sugar (optional)

Steps:

  • Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
  • In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
  • Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
  • Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

Nutrition Facts : ServingSize 1 slice, Calories 105 kcal, Carbohydrate 3 g, Protein 5 g, Fat 9 g, Sodium 24 mg, Fiber 2 g

FLUFFY ALMOND FLOUR CAKE



Fluffy Almond Flour Cake image

A light and fluffy almond flour cake that proves once and for all that nut-based baked goods need not be heavy or dry.

Provided by Vered DeLeeuw

Categories     Dessert

Time 1h10m

Number Of Ingredients 7

½ tablespoon butter (for pan)
4 large eggs
½ cup honey (real or sugar-free*)
1 tablespoon vanilla extract
1½ cups blanched finely ground almond flour ((6 oz)**)
1/4 teaspoon salt
½ teaspoon baking soda***

Steps:

  • Preheat your oven to 350 degrees F. Generously grease an 8-inch nonstick cake pan with soft butter.
  • In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over mix the batter - overworked batter can cause the middle of the cake to collapse as it cools.
  • Use a spatula to transfer the batter into the prepared pan.
  • Bake until fragrant and set and a toothpick inserted in center comes out clean, 22-25 minutes.
  • Cool the cake, in the pan on a cooling rack, for 10 minutes. Then invert it onto the cooling rack and cool for 20 more minutes before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 233 kcal, Carbohydrate 22 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Sodium 188 mg, Fiber 3 g, Sugar 18 g

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