Almond Cake
This almond cake is the perfect dessert for any occasion. Serve it plain for afternoon tea or top it with cream and fruit for the holidays. Watch how I make it in the video below!
Servings: 12 servings
Equipment
- Wood Cake Stand This is a gorgeous and timeless cake stand!
- 9-inch Springform Pan Springforms are always the best for easy cake recipes
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs room temperature
- ½ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, but recommended
- ¼ cup sliced almonds
- ¼ cup powdered sugar optional
Instructions
- Grease the pan. Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch cake pan or springform pan. You can also line the bottom of the pan with parchment paper for easy removal.
- Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
- Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Then pour the wet ingredients into the dry and stir together until combined into a cake batter.
- Bake the cake. Pour the batter into the greased pan and top with sliced almonds. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.
- Serve. Serve the cake with the simple sliced almond topping, or if you'd like, garnish with a dusting of powdered sugar.
Video
Nutrition
Calories: 186kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 66mg | Fiber: 2g | Sugar: 11g | Vitamin A: 79IU | Calcium: 67mg | Iron: 1mg