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This almond cake without flour will amaze anyone looking for a naturally gluten-free sweet treat that's full of flavor and has a great texture. Every bite showcases the gentle almond taste, perfectly matched with the mild sweetness from maple syrup.
I first baked this cake when my sister found out she had celiac disease, and it quickly turned into her top dessert pick. Even our relatives who don't need gluten-free food go back for more!
What You'll Need
- Raw sliced almonds: They make a gorgeous toasty top layer and give the cake some crunch
- Blanched almond flour (fine): Forms the main cake base instead of wheat flour
- Baking powder: Helps your cake get fluffy without any gluten
- Eggs: They hold everything together and add fluffiness; try to get organic ones
- Maple syrup: Gives natural sweetness with more character than plain sugar
- Avocado or olive oil: Keeps everything soft for several days; better quality means better taste
- Almond extract: Boosts the nutty flavor profile
- Vanilla extract: Works with and improves the almond flavors
- Sugar (powdered): Adds a hint of sweetness and makes the cake look pretty
How To Make It
- Get Your Stuff Ready:
- Heat your oven to 350°F and fully grease your round cake or springform pan. Springforms make serving easier but both types work great.
- Brown Your Almonds:
- Put sliced almonds on a baking sheet and cook them for 4-5 minutes until they turn golden. Don't skip this part - it creates rich nutty flavors that raw almonds just don't have. Keep an eye on them as they burn fast.
- Blend Dry Stuff:
- In a medium bowl, mix the almond flour, baking powder, and salt together well. Break up any almond flour lumps now to avoid bumps in your finished cake.
- Mix Wet Stuff:
- In another larger bowl, beat eggs, maple syrup, oil, and both flavor extracts until they're smooth and a bit foamy. This adds air for a lighter cake texture.
- Make Your Batter:
- Add the dry mix to the wet mix and stir gently but well until you get a smooth, pourable batter. Don't mix too much or your cake might end up dense.
- Bake It Right:
- Pour the batter into your greased pan, sprinkle those toasted almonds on top, and bake for 20-25 minutes. You'll know it's done when the top looks golden and a toothpick stuck in the middle comes out mostly clean.
- Let It Rest:
- Let the cake cool completely in the pan before taking it out. Sprinkle powdered sugar on top just before you serve it to make it look amazing.
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Almond extract is my favorite trick in this cake. Many folks skip it thinking vanilla works fine by itself, but that tiny teaspoon changes this from just okay to absolutely fantastic with bold almond flavor that gets everyone asking how you made it.
Ways To Switch It Up
This almond cake works great as a starting point for your own touches. Try adding some orange or lemon zest to the mix for a fruity kick, or throw in a teaspoon of cinnamon for extra warmth. When I'm feeling fancy, I sometimes cut the cooled cake in half and spread raspberry jam or lemon curd between the layers before adding the powdered sugar.
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Keeping It Fresh
This cake stays moist surprisingly well. Keep it covered on your counter for up to three days, or in your fridge for about a week. You can even put single slices in the freezer wrapped tight in plastic and foil for up to three months. Let frozen pieces thaw in your fridge overnight for the best results.
Tasty Combos
Though it tastes great by itself, this almond cake gets even better with some extras. Try it with fresh berries and some whipped cream for a light dessert, or enjoy it with strong coffee for an afternoon snack. For something really special, warm a piece slightly and top it with vanilla ice cream and some warm raspberry sauce.
Frequently Asked Questions
- → What kind of almond works best here?
Choose raw sliced almonds for the top and get finely ground blanched almond flour for the batter.
- → Can I swap the maple syrup for something else?
Sure, you can try honey or agave, depending on the taste you prefer.
- → What does toasting the almonds do?
The toasting step boosts the nutty flavor and gives a crunchy finish.
- → What are other oil options apart from olive oil?
You can use melted butter or avocado oil. Both work wonderfully.
- → Is this gluten-free friendly?
Yes, since almond flour is gluten-free, this cake is too!
- → How do I keep the cake fresh?
Pop it in an airtight container at room temperature for two days or refrigerate it for up to five.