Almond Flour Cake

Moist, light, and packed with flavor Almond Flour Cake recipe is oil free, refined sugar free, and naturally gluten free! With a tender crumb, hint of lemon, and delicate almond flavor, this dessert can be optionally be topped with a dairy free frosting.

Almond flour Eggs Maple syrup Vanilla extract Baking soda Salt Citrus zest Butter or coconut oil (for greasing pan) Optional Frosting: Coconut milk Icing sugar Fresh berries

Ingredients You Need

Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with pen and cut out round. Grease bottom and sides of pan with butter or coconut oil. Place round inside pan and grease it too.


In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest  and whisk.


Add almond flour  and mix with spatula  until well incorporated.


Remove from oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If icing, cool completely.


Optional #1: Sprinkle with icing sugar, cut into 10 slices and enjoy.


Optional #2: Make icing with chilled coconut milk. Drain liquid on top of can, save for another use. Transfer cream to a bowl, add powdered sugar and beat until fluffy. Ice cake with cream and fresh berries.


Refrigerate covered for up to 3-4 days. Freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.


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