Low Sodium Almond Cake
Looking for a dessert that's both indulgent and heart-friendly? This Low Sodium Almond Cake is the perfect balance of nutty richness and light sweetness, all while being mindful of your sodium intake. Made with the wholesome goodness of almond flour and just a touch of all-purpose flour, this cake is delicately flavored with aromatic vanilla and almond extracts. The moist, tender crumb is achieved by blending unsalted butter, granulated sugar, and a splash of whole milk. Topped with a dusting of powdered sugar and the option to add sliced almonds for a delightful crunch, this cake is not only easy to make but also makes a stunning centerpiece for any occasion. Ready in under an hour and perfect for up to 8 servings, it's a guilt-free treat you'll want to make again and again. Keywords: low sodium baked goods, almond cake recipe, heart-healthy desserts, easy almond flour cake.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 0.5 cup Whole milk
- 2 tablespoons Powdered sugar
- 0.25 cup Sliced almonds (optional for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the almond flour, all-purpose flour, and baking powder. Set aside.
In a large bowl or stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, sift the powdered sugar over the top of the cake. Optionally, garnish with sliced almonds for added texture and flavor.
Slice the cake, serve, and enjoy!
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 177.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 652 mg | 50% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 689 mg | 15% | |
*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.
