Best Almond Cake: Moist, Gluten-Free Delight for Everyone
The Best Almond Cake is a light, moist, and gluten-free treat, perfect for everyone to enjoy.
Equipment
- Springform pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Cake
- 2 cups Almond Flour can use a blend of coconut flour for a different taste
- 2 teaspoons Baking Powder ensure it's labeled gluten-free
- 1 teaspoon Ground Cinnamon/Cardamom can swap in ground nutmeg or vanilla
- 0.5 teaspoon Kosher Salt
- 3 large Eggs for a vegan version, consider using egg substitutes
- 0.75 cup Maple Syrup honey or agave syrup can be used as substitutes
- 0.5 cup Extra-Virgin Olive Oil avocado oil is a great alternative
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Lemon Zest can replace with orange zest for a citrus twist
For Serving (Optional Toppings)
- 1 cup Whipped Cream for a rich, creamy finish
- 1 cup Fresh Berries adds freshness and color
- 1 cup Orange Segments for zesty contrast
- 0.25 cup Powdered Sugar for an elegant dusting
- 2 tablespoons Honey for additional sweetness if desired
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C) and prepare a springform pan by spraying it lightly with cooking spray.
- Mix the dry ingredients by combining almond flour, baking powder, cinnamon/cardamom, and salt in a mixing bowl.
- Whisk the eggs in a separate bowl until pale yellow. Add maple syrup, olive oil, vanilla extract, and lemon zest, and whisk until fully blended.
- Combine the wet and dry ingredients by gradually adding the dry mixture to the bowl with the wet ingredients and stir gently.
- Pour the batter into the prepared springform pan and smooth down the top. Bake for about 45 minutes.
- Cool the cake completely in the pan before carefully removing it.
- Top with whipped cream, fresh berries, orange segments, or drizzle honey for extra touch.
Notes
Store the cake covered at room temperature for up to four days. Add toppings just before serving to keep them fresh.