Super easy & moist ALMOND CAKE recipe

almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

Preheat the oven to 180°C (350°F) and grease a 9-inch springform cake tin, lining the bottom with parchment paper.

Combine the dry ingredients: 192 G almond flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 35 G shredded unsweetened coconut in a bowl. Mix until well combined and set aside.

In a large bowl, combine the wet ingredients: 113 G melted unsalted butter, 133 G white granulated sugar, 4 large room temperature eggs, and 1 1/2 teaspoons vanilla extract. Whisk until well combined.

Add the dry ingredients to the wet ingredients and mix together using a whisk until well combined to form the batter.

Pour the batter into the prepared cake tin and scatter 20 G sliced almonds evenly over the top.

Drop the cake tin lightly on the counter to remove any large air bubbles.

Bake in the preheated oven for 30 minutes or until a toothpick comes out clean or with a few moist crumbs.

Let the cake cool in the tin for about 20 minutes, then remove the sides and bottom of the tin and allow the cake to cool completely before transferring to a serving plate or cake stand.

Dust the cooled almond cake with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens