Paleo Sugar-Free Vanilla Almond Cake
Indulge guilt-free with this Paleo Sugar-Free Vanilla Almond Cake, a moist and tender dessert that's naturally sweetened and grain-free! Made with a blend of almond flour and coconut flour, this paleo-friendly cake is packed with wholesome ingredients like honey, unsweetened almond milk, and a hint of pure vanilla and almond extracts for a delicate, nutty flavor. Whether you're following a paleo diet or simply seeking a refined sugar-free treat, this easy-to-make cake is a delightful choice, perfect for any occasion. Ready in under an hour, it's topped with optional slivered almonds for a touch of crunch, and pairs beautifully with a dollop of coconut cream or fresh berries. Treat yourself to this healthier dessert option that doesn't compromise on taste or texture!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Sea salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Honey
- 0.25 cup Coconut oil (melted and cooled)
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 cup Slivered almonds (optional, for topping)
Instructions
Preheat your oven to 325°F (165°C). Lightly grease an 8-inch round cake pan or line it with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. Make sure there are no clumps.
In a separate medium bowl, beat the eggs until light and frothy. Then add the almond milk, honey, melted coconut oil, vanilla extract, and almond extract. Mix well to combine.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix; the batter should be smooth but thick.
Pour the batter into the prepared cake pan and use a spatula to spread it evenly. If desired, sprinkle the top with slivered almonds for extra texture and decoration.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve as is or with a dollop of coconut cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 58.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 788 mg | 61% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 581 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.
