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Almond Cake | Skinnytaste

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The perfect flour-less almond cake recipe ever! It’s gluten-free, with a unbelievable gentle texture, and it doesn’t even want any oil or butter. Better of all, you solely want 5 components to make it!

Slice of easy almond cake on plate with fresh berries for garnish

Simple 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 convey dessert. At one household occasion, 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 adjustments I made to Dorie’s recipe had been decreasing the sugar and egg yolks. It’s perfection!

Almond cake with fresh berries and powdered sugar

Why You’ll Love This Almond Cake

  • Brief ingredient checklist. With solely 5 components (plus berries and powdered sugar for topping), you may need nearly every little 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 lightweight 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 straightforward almond cake with berries not solely makes a fantastic dessert, but it surely additionally works for breakfast because it’s not tremendous candy.
  • Passover pleasant. This cake doesn’t use any flour or leavening.
Overhead view of ingredients for almond cake

What You’ll Want

With a brief checklist of pantry components, this almond cake is ideal for making on a whim! Scroll right down to the recipe card beneath for precise 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 another type. (For extra desserts with almond flour, strive my Cheesecake BrowniesFudgy Flourless Crinkle Brownie Cookies, and Chocolate Zucchini Brownies.)
  • Berries – Use a mixture of contemporary berries.
  • Powdered sugar – It’s non-compulsory, however I like to mud the cake with powdered sugar. It provides somewhat additional 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 constituted 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 aren’t interchangeable, however on this almond cake recipe, both choice will work.

The best way 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 beneath 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 frivolously flour it.
  • Combine the moist components. Whisk the egg yolks and all however two tablespoons of the sugar for a couple of minute, or till the yolks lighten in colour. 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 velocity 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 just a few 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 is derived again when touched.
  • Cool. Let the almond cake cool on a wire rack for five minutes. Run a knife alongside the perimeters of the pan and invert it onto the rack. Take away the perimeters and backside, then peel off the parchment. Flip the cake proper facet as much as end cooling.
  • Serve. Mud the almond cake with powdered sugar, slice it, and serve with contemporary berries.
Dusting almond cake with powdered sugar

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 needs to be superb. Should you make the swap, remark beneath to let me know the way it goes! Additionally, some folks mentioned 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 will have. It may be just one type or a mixture of raspberries, strawberries, blackberries, and blueberries. Recent peaches and nectarines would even be tasty in the event that they’re in season.
Removing slice of almond cake from platter

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 each 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. 
Almond cake on platter with slice removed

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Prep: 20 minutes

Cook dinner: 40 minutes

Whole: 1 hour

Yield: 12 servings

Serving Measurement: 1 /twelfth

  • Place a rack in the midst of the oven and preheat to 350 levels F.

  • Grease a 9-inch spring kind pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all function flour mix to maintain the cake gluten-free).

  • In a big bowl, whisk collectively the egg yolks and all however 2 tbsp of the sugar. Whisk till the yolks turn out to be thick and pale in colour, about 1 minute. Whisk within the vanilla extract and the salt and put aside.

  • 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 velocity till they turn out to be opaque, about 1 minute.

  • Sprinkle within the remaining 2 tablespoons of sugar, and proceed to beat the egg whites till they maintain medium peaks.

  • 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.

  • Gently fold them into the yolks, however solely partially.

  • Whereas the combination nonetheless has a number of streaks of white left, add the remaining almond flour and fold in, folding till you will have a homogeneous batter.  Be mild!

  • Pour the batter into the ready pan and shimmy till the batter is stage.

  • 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.

  • Invert the cake pan onto the rack, take away the perimeters and backside, and peel away the parchment paper. Flip the cake proper facet 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



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