Butterless Almond Cake Recipes

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

EGGLESS, MILKLESS, BUTTERLESS CAKE II

Steps:

• Combine the sugar, water, shortening, raisins, spices, and salt in a medium saucepan. Bring to a boil over medium heat, and stir while cooking for 3 minutes. Cool.
• Measure flour, soda, and baking powder, and sift together.
• Gradually stir dry ingredients into raisin mixture. Beat well. If an almond cake is desired, stir in almond extract and almonds. Pour batter into a greased 8 x 4 inch loaf pan.
• Bake at 325 degrees F (165 degrees C) for about 1 hour.

BUTTERLESS ALMOND CAKE

Steps:

• Preheat oven to 350°F
• Grease pan.
• Line bottom of pan with wax paper and grease paper.
• Use box grater and grate almond paste.
• Add almond paste, sugar and eggs to a mixing bowl.
• Mix on medium speed until well combined.
• Turn speed to high, and mix for 3 minutes.
• Add flour and salt to almond mixture.
• Mix on a low speed until just combined.
• Add almond slivers
• Pour batter into pan.
• Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
• Cool cake in pan on wire rack for 15 minutes.
• Invert on plate or wire rack, peel off wax paper.
• Invert cake back onto wire rack (so top doesn't get lined) to finish cooling.
• Dust with confectioners sugar if desired.
• Enjoy with your morning or evening coffee!

ALMOND CAKE RECIPE

Steps:

• Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
• In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
• In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
• Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
• Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.