Gluten-Free Almond Cake
Indulge in the irresistible simplicity of this Gluten-Free Almond Cake, a moist and tender treat that’s as elegant as it is easy to make. Crafted with the wholesome richness of almond flour, this naturally gluten-free dessert is infused with luscious hints of vanilla and almond extracts, creating a subtly sweet, nutty flavor. Topped with crunchy sliced almonds and a delicate dusting of powdered sugar, this cake is a visual delight that’s perfect for any occasion—whether it’s a casual tea time or an after-dinner centerpiece. With just 15 minutes of prep time and a short 30-minute bake, this recipe is ideal for both novice and experienced bakers looking for a fuss-free way to impress. Serve it on its own or with a dollop of whipped cream and fresh fruit for an added touch of decadence. A must-try for almond lovers everywhere!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Unsalted butter, melted and cooled
- 0.25 cup Sliced almonds
- 1 tablespoon Powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs until they are frothy. Add the vanilla extract, almond extract, and melted butter, then stir until well incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until combined, making sure there are no lumps.
Transfer the batter to the prepared cake pan. Smooth the top with a spatula and sprinkle evenly with sliced almonds.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack and remove the parchment paper.
Once the cake has cooled completely, transfer it to a serving platter. Dust the top with powdered sugar before serving.
Slice and enjoy the cake as it is or serve with a dollop of whipped cream or fresh fruit for added flavor.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 166.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 651 mg | 50% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
