Cake Recipes Made With Almond Flour – You’ll love this Lemon Almond Flour Cake as a quick, easy, and indulgent dessert. It has a soft crumb with a fresh lemon flavor. Serve this Lemon Almond Flour Cake on its own or with your choice of toppings!
When I need a simple dessert and I’m short on time, this Lemon Almond Flour Cake is one of my go-to recipes.
Cake Recipes Made With Almond Flour
This is an easy, simple flourless cake with basic ingredients. You can serve it as a simple snack cake, topped with whipped cream and fresh berries, or drizzled with chocolate avocado frosting for a decadent dessert.
Almond Flour Recipes
If you haven’t baked with almond flour yet, I highly recommend giving it a try. Although more expensive than all-purpose flour, it creates a moist and tender texture for baked goods. It also adds chewiness to cookies like Almond Flour Brownies, Almond Flour Peanut Butter Cookies, and Ginger Molasses Cookies.
Almond Flour – This cake will require 2 cups of almond flour. Make sure you’re using almond meal, not almond flour, and make sure the almond flour has been measured using the spoon and level method. (If you use a measuring cup to scoop the flour out of the bag, the almond flour will just pour into the measuring cup and there will be too much flour for the cake).
Sugar – This cake was tested with cane sugar and granulated sugar, so you can use either. Cane sugar is usually found in the organic section of grocery stores and has a slightly coarser texture and golden color compared to granulated sugar.
Eggs – Three large eggs will help this flourless cake rise. You’ll also want them at room temperature so they can be easily mixed with the other ingredients.
Strawberry Almond Flour Cake (scd, Paleo, Gluten Free)
Lemon Zest – You’ll need the zest of one medium lemon (or about 1 tablespoon) to give this lemon tart a lemon flavor. You can use a peeler (such as a microplane) or the smallest holes on a box (cheese) grater to finely grate the rind.
Salt – just 1/2 teaspoon to enhance the flavor of the other ingredients. You can use kosher salt or table salt.
Both almond flour and almond flour are made from raw ground almonds. However, almond flour is more finely ground and made from blanched almonds with the skins removed.
Almond flour is made from skinned almonds, so it is coarser ground and darker in color.
Perfect Every Time
For the best texture in this cake, I recommend using almond flour. Recipe not tested with almond flour.
In a large bowl, combine the almond flour, sugar, baking powder and salt. If the almond flour is lumpy, you may need to sift these ingredients (this can sometimes happen if you keep it in the fridge).
Pour the wet mixture into the dry ingredients and gently mix the ingredients with a spatula. Be careful not to over mix.
Pour the batter into a greased 8-inch round cake pan and spread it evenly with a spatula.
Almond Flour Cake Recipe
Bake at 350 F for 26-28 minutes or until a toothpick inserted in the center comes out clean. The cake will have golden brown edges that pull away from the sides of the pan.
I have not tried this cake with any other type of flour. Because almond flour is gluten-free and high in fat and moisture, a 1:1 substitution with other flours is usually not possible. If you’re looking for cakes made with other flours, you can try this peach cake (made with spelled flour), this blueberry cake (made with all-purpose white flour), or this simple chocolate sheet cake (made with whole wheat flour). ).
This cake is best made in an 8-inch round cake pan. Since the recipe doesn’t make a lot of batter, if you choose a larger cake pan, the batter will be too thin and won’t bake very high.
I prefer the finer texture and lighter color of almond flour when baking cakes, so I haven’t tried this recipe with almond flour. If you can’t find almond flour, you can make your own by blending raw blanched almonds until they have the consistency of a rich flour.
Almond Flour Cake
I haven’t used this cake batter in the cupcakes, but if you’re looking for an almond flour cupcake recipe, try these Vanilla Almond Flour Cupcakes!
If the almond flour cake is unfrozen, you can store it in an airtight container at room temperature for 4-5 days or in the refrigerator for a week or more.
Unchilled cake slices can be stored in a single layer in a freezer safe container. Alternatively, you can wrap an unfrozen cake in plastic wrap, place in an airtight bag, and store in the freezer for up to 2 months. Thaw at room temperature before frosting and serving.
If you make this lemon cake with almond flour, I’d love to hear what you think in the comments below!
Healthy Coffee Cake With Almond Flour
You’ll love this Lemon Almond Flour Cake as a quick and easy dessert. It has a soft crumb with a fresh lemon flavor. Serve it alone or with your choice of toppings! This Almond Flour Cake is so light and fluffy, you won’t believe how EASY it is to make! Made with only 4 ingredients, this is a great simple yet elegant dessert recipe.
This has become my new “go to” baking flour and is perfect for all gluten free and low carb desserts. Some of my favorites are almond flour cookies and almond flour muffins. When I’m entertaining or need something fancy to bring to an event, I like to make a classic almond flour cake.
Using almond flour instead of wheat flour completely changes the texture of the cakes. It produces a lighter crumb and fluffier texture without feeling heavy or bloated afterwards. It is also gluten-free, making it suitable for many diets.
No sugar and no grains, but you’ll never tell. The texture is light, fluffy and with a wonderful crumb. It’s sweet and has a light lemon flavor without being overpowering.
Low Carb Blueberry Almond Flour Coffee Cake
In a large bowl, begin by whisking the egg yolks and sweetener until thick and creamy. Add the almond flour and lemon zest and mix until combined. Next, in a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter until combined.
Now transfer the batter to a greased cake pan. If using almonds, place them on top of the cake and bake for about 30 minutes or until the top is golden and firm.
Finally, let the cake cool in the pan for 20 minutes before carefully inverting onto a large plate. When cool to room temperature, sprinkle with powdered sugar and serve.
Unlike other flours (such as coconut or oat flour), almond flour is most similar to cake flour or wheat flour. You can replace the cake flour with almond flour a cup at a time.
Easy Almond Flour Yellow Cake. (grain Free!)
Almond flour does not moisten the cakes, but it produces a lighter and fluffier texture. Milk, eggs and/or liquid ingredients along with butter or oil affect the moistness of the cake.
No, you cannot replace almond flour with coconut flour. They both have different cooking properties. If you want a cake with coconut, try making a coconut flour cake.
This Almond Flour Cake is so light and fluffy, you won’t believe HOW EASY it is to make! Made with just 4 ingredients, this is a great simple yet elegant dessert.
STORAGE: Leftover cake can be stored at room temperature, covered, for up to 1 week. You can store the cake in the refrigerator if you want longer.
Almond Flour Cake (gluten Free, Paleo W/ Keto Option)
TO FREEZE: Place the cake in a shallow container and store in the freezer for up to 2 months.
Serving Size: 1 slice | Calories: 105 kcal Carbohydrates: 3 g | Protein: 5 g | Fat: 9 g | Sodium: 24 mg | Potassium: 23 mg | Fiber: 2 g | Vitamin A: 90 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 1 mg | CARBOHYDRATES: 1 g
Thank you for visiting The Big Man’s World®. My name is Arman Liew and I’m glad you’re here! Here you’ll find delicious HEALTHY recipes, travel and lifestyle inspiration, all served with cheeky jokes. Almond Flour Banana Cake – This easy gluten-free banana cake with chocolate ganache is a great way to use up overripe bananas! (Healthy, paleo friendly, and totally awesome!)
My kids go through phases of eating bananas. They’re either ALL ABOUT YOU and eat a giant pile in just a few days, or they’re SUPER NONE and the whole pile gets stained. There doesn’t seem to be much in the middle.
Almond Meal Cake Recipes
I have no idea why it works this way, but I *know* I’ve never guessed which phase they’re in correctly (ha!)
Luckily, when I’m wrong and we end up with over-ripe bananas, I’m ready for them! I have many ways to use up the blemished bananas from banana muffins
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