The very best flour-less almond cake recipe ever! It’s gluten-free, with a unbelievable mild texture, and it doesn’t even want any oil or butter. Better of all, you solely want 5 elements to make it!
Straightforward Gluten-Free Almond Cake Recipe
When my household will get collectively for holidays, birthdays, or simply as a result of, everybody chips in and brings a dish. It’s normally a provided that my cousin Nina will deliver dessert. At one household social gathering, Nina introduced this wholesome almond cake and I couldn’t recover from how scrumptious it was. The unique almond cake recipe comes from baking goddess Dorie Greenspan’s cookbook, Baking Chez Moi. The one modifications I made to Dorie’s recipe have been lowering the sugar and egg yolks. It’s perfection!
Why You’ll Love This Almond Cake
- Brief ingredient checklist. With solely 5 elements (plus berries and powdered sugar for topping), you might need virtually every thing to make this cake in your pantry already!
- Easy. Don’t let the lengthy checklist of directions scare you! This cake may be very straightforward to make.
- Moist and fluffy. Beating the egg whites and gently folding them in ensures a moist almond cake with a light-weight texture.
- Lightened up. Since almond flour has extra fats than common flours, there’s no want so as to add oil or butter. One slice has 179 energy, three grams of fiber, seven grams of protein, and solely 17 grams of carbs! To not point out, it’s gluten-free and dairy-free.
- Excellent any time of the day. This easy almond cake with berries not solely makes an important dessert, however it additionally works for breakfast because it’s not tremendous candy.
- Passover pleasant. This cake doesn’t use any flour or leavening.
What You’ll Want
With a brief checklist of pantry elements, this almond cake is ideal for making on a whim! Scroll right down to the recipe card under for actual measurements.
- Eggs – You’ll want three egg yolks and 6 egg whites at room temperature.
- Sugar – Measure 2/3 cups of sugar and scoop out two tablespoons. Put aside the 2 tablespoons of sugar to combine in with the egg whites later.
- Vanilla extract – For a barely completely different tackle this recipe, swap the vanilla for almond extract.
- Salt – A pinch of sea salt provides steadiness.
- Almond flour or almond meal – I don’t suggest subbing all-purpose flour or some other form. (For extra desserts with almond flour, strive my Cheesecake Brownies, Fudgy Flourless Crinkle Brownie Cookies, and Chocolate Zucchini Brownies.)
- Berries – Use a mixture of contemporary berries.
- Powdered sugar – It’s non-obligatory, however I like to mud the cake with powdered sugar. It provides just a little further sweetness and appears fairly!
Almond Meal vs. Almond Flour: What’s the Distinction?
Almond flour is made by finely grinding blanched almonds, whereas almond meal is comprised of almonds that also have their skins intact—almond meal can also be floor, however barely much less finely. In some recipes, almond meal and almond flour will not be interchangeable, however on this almond cake recipe, both choice will work.
Methods to Make Almond Cake
Right here’s a fast overview of the steps concerned in making this gluten-free almond cake. See the recipe card under for extra detailed directions.
- Put together. Place a rack in the midst of the oven whereas it preheats to 350°F. Coat a spring kind pan with nonstick spray, then line it with parchment paper and evenly flour it.
- Combine the moist elements. Whisk the egg yolks and all however two tablespoons of the sugar for a few minute, or till the yolks lighten in shade. Add the vanilla and salt; whisk once more.
- Beat the whites. Use a stand mixer with the whisk attachment to beat the egg whites on medium pace for a minute till they’re opaque and fluffy. Sprinkle with the remaining sugar and beat till the whites maintain medium peaks.
- End the batter. Stir 1 / 4 of the egg whites into the yolk combination. Scrape the remaining whites and half of the almond flour into the yolks. Partially fold the whites into the yolks; when the combination has only some streaks of white, gently fold in the remainder of the almond flour.
- Bake. Pour the batter into the pan, then bake for 35 minutes, or till the highest is golden brown and comes again when touched.
- Cool. Let the almond cake cool on a wire rack for five minutes. Run a knife alongside the sides of the pan and invert it onto the rack. Take away the perimeters and backside, then peel off the parchment. Flip the cake proper aspect as much as end cooling.
- Serve. Mud the almond cake with powdered sugar, slice it, and serve with contemporary berries.
Suggestions and Variations
- Utilizing one other sweetener. There have been many questions within the feedback about substituting monk fruit for granulated sugar. I’ve by no means tried it, so I don’t know the way it’ll work however my guess is, it ought to be tremendous. For those who make the swap, remark under to let me know the way it goes! Additionally, some folks stated that they had luck with Swerve granular sugar alternative.
- Add citrus zest. Change the flavour of this almond cake by including orange or lemon zest to the batter.
- No springform pan? An everyday nine-inch spherical cake pan will work in the event you don’t have a springform pan.
- Extra topping concepts. Use no matter sort of berries you may have. It may be just one form or a mixture of raspberries, strawberries, blackberries, and blueberries. Contemporary peaches and nectarines would even be tasty in the event that they’re in season.
Correct Storage
- Room temperature/fridge. Almond flour cake can sit on the counter with out the berries for 3 days earlier than refrigerating. (It stays moist for days!) You possibly can then refrigerate it for a pair extra days.
- Freeze. You possibly can freeze this almond cake for as much as 3 months. Slice the cake, wrap every bit in foil, and retailer them in a giant zip-locked bag. Thaw the cake within the fridge or microwave it straight from frozen to eat.
Extra Gluten-Free Dessert Recipes You’ll Love
Yield: 12 servings
Serving Dimension: 1 /twelfth
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Place a rack in the midst of the oven and preheat to 350 levels F.
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Grease a 9-inch spring kind pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all goal flour mix to maintain the cake gluten-free).
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In a big bowl, whisk collectively the egg yolks and all however 2 tbsp of the sugar. Whisk till the yolks turn into thick and pale in shade, about 1 minute. Whisk within the vanilla extract and the salt and put aside.
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Within the bowl of a normal electrical mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium pace till they turn into opaque, about 1 minute.
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Sprinkle within the remaining 2 tablespoons of sugar, and proceed to beat the egg whites till they maintain medium peaks.
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With a versatile rubber spatula, stir in about 1/4 of the egg whites to the egg yolk combination (no have to be mild right here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
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Gently fold them into the yolks, however solely partially.
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Whereas the combination nonetheless has just a few streaks of white left, add the remaining almond flour and fold in, folding till you may have a homogeneous batter. Be mild!
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Pour the batter into the ready pan and shimmy till the batter is stage.
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Bake the cake for about 35 minutes, till the highest is golden brown and springy to the contact. Let the new cake cool on a wire rack for five minutes, then run a butter knife alongside the edges of the cake pan.
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Invert the cake pan onto the rack, take away the perimeters and backside, and peel away the parchment paper. Flip the cake proper aspect up and permit to chill fully. Mud with powdered sugar, lower into 12 slices and serve with contemporary berries.
Final Step:
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Serving: 1 /twelfth, Energy: 179 kcal, Carbohydrates: 17 g, Protein: 7 g, Fats: 11 g, Saturated Fats: 2 g, Ldl cholesterol: 47 mg, Sodium: 39 mg, Fiber: 3 g, Sugar: 13 g
