Easy Almond Cake Recipe
Print Pin VideoThis super moist almond cake recipe comes together so easily and tastes incredible! With its tender crumb and nutty aroma, this almond cake is impossible to resist and is sure to become a favorite among family and friends - you won't even think of it as a gluten free cake recipe!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2 cups (192 g) almond flour
- 2 tsp baking powder
- ¼ tsp salt - omit if using salted butter
- ½ cup (35 g) shredded coconut - unsweetened, dessicated coconut okay too
- ½ cup (113 g) melted unsalted butter
- ⅔ cups (133 g) white granulated sugar
- 4 large eggs - room temperature
- 1½ tsps vanilla extract/essence
- ¼ cup (20 g) sliced almonds
- 2 tbsp powdered sugar - for dusting on the top (optional)
Instructions
- Preheat oven to 180 °C (350°F) (see note 1 if using a fan function) and grease a 9-inch springform cake tin (I use my homemade cake release). I would also recommend lining the bottom with parchment paper to make it easier to remove the cake once it's done.
- In a bowl combine almond flour, baking powder, salt and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.
- In a large bowl combine melted unsalted butter, white sugar, eggs and vanilla. Whisk until well combined.
- Add dry ingredients into wet ingredients, and whisk until well combined.
- Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
- Bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes, before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.
Video
Notes
Note 1. In this recipe I use an oven with no fan function. The fan forced function cooks cakes/cupcakes faster, so if using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).
Nutrition
Calories: 291kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 156mg | Potassium: 55mg | Fiber: 3g | Sugar: 16g | Vitamin A: 340IU | Vitamin C: 0.03mg | Calcium: 99mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations :)