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This almond cake without flour will amaze anyone looking for a naturally gluten-free sweet treat that's full of flavor and has great texture. Every bite showcases the gentle almond taste, perfectly matched with the light sweetness from maple syrup.
I first baked this cake when my sister found out she had celiac disease, and it quickly turned into her most requested dessert. Even our family who can handle gluten always want another piece!
Ingredients
- Raw sliced almonds: Give a lovely crunchy top and add wonderful texture difference
- Blanched almond flour (fine): Makes the perfect cake body without wheat flour
- Baking powder: Helps the cake get fluffy even without gluten
- Eggs: Hold everything together and make it light; try to get organic if you can
- Maple syrup: Gives natural sweetness with richer flavor than regular sugar
- Avocado or olive oil: Keeps the cake soft for days; pick a good one for best taste
- Almond extract: Boosts the nutty flavor profile
- Vanilla extract: Complements and lifts the almond flavors
- Powdered sugar: Adds a hint of sweetness and pretty finishing look
Step-by-Step Instructions
- Get Your Oven and Pan Ready:
- Heat your oven to 350°F and fully grease your round cake or springform pan. Springforms make serving easier but both work great.
- Brown Your Almonds:
- Put sliced almonds on a baking sheet and toast for 4-5 minutes until golden. This step really matters as it brings out rich nutty flavors that raw almonds just don't have. Keep an eye on them as they burn fast.
- Combine Dry Stuff:
- In a medium bowl, mix the almond flour, baking powder, and salt until well blended. Breaking up almond flour lumps now stops clumps in your finished cake.
- Mix Wet Stuff:
- In another large bowl, whisk eggs, maple syrup, oil, and both extracts until smooth and a bit foamy. Getting air in now helps make a lighter cake.
- Make Your Batter:
- Add the dry mix to the wet mix and stir gently but fully until you've got a smooth, pourable batter. Don't mix too much or the cake might end up dense.
- Bake It Right:
- Pour the batter into your greased pan, scatter the toasted almonds on top, and bake for 20-25 minutes. The cake's done when it's golden on top and a toothpick stuck in the middle comes out clean or with a few moist bits.
- Cool And Finish Up:
- Let the cake cool all the way in the pan before taking it out. Sprinkle with powdered sugar just before you serve it for the prettiest look.
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The almond extract is really the hidden hero in this cake. While many folks skip it thinking vanilla's enough on its own, that tiny teaspoon changes this from a nice cake to an amazing one with bold almond flavor that makes everyone ask how you made it.
Make It Your Own
This almond cake works great as a base for your own ideas. Try adding orange or lemon zest to the mix for a fruity kick, or throw in a teaspoon of cinnamon for extra warmth. For fancy occasions, I sometimes cut the cooled cake in half horizontally and spread raspberry jam or lemon curd inside before dusting the top with powdered sugar.
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Storage Tips
This cake stays moist really well. Keep it covered at room temperature for up to three days, or stick it in the fridge for up to a week. You can even freeze single slices wrapped tightly in plastic and foil for up to three months. Let frozen pieces thaw in the fridge overnight for the best texture.
Perfect Pairings
While it tastes great by itself, this almond cake gets even better with the right partners. Try it with fresh berries and some whipped cream for a light sweet treat, or next to a strong cup of coffee for an afternoon snack. For a fancy dessert, warm a piece slightly and top with vanilla ice cream and a little warm raspberry sauce.
Frequently Asked Questions
- → Which almonds work best?
Stick to sliced, raw almonds for garnishing and finely ground blanched almond flour for the batter.
- → Can I use honey instead of maple syrup?
You sure can! Honey or agave syrup will work well for a slightly different sweet taste.
- → Why toast the almond slices?
Toasting makes the almonds taste nuttier and adds a bit of lovely crunch.
- → Is olive oil swappable with other oils?
Absolutely! Try avocado oil or melted butter for a similar, smooth result.
- → Is this gluten-free?
Yep! Using almond flour keeps it naturally gluten-free.
- → What’s the best way to store it?
Keep it in a sealed container at room temp for 2 days or pop it in the fridge for up to 5 days.