Almond Flour Cake

5 from 1 vote

A moist and flavorful gluten-free cake made with simple ingredients. This almond-forward treat is perfect for brunch, dessert, or pairing with your favorite coffee.

Course Desserts

Cuisine American

Keyword Almond Flour Cake, Easy Dessert, Gluten-Free Cake, Low Carb Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 244kcal

Author Shelby Law Ruttan

Equipment

9" springform pan
Parchment Paper
Electric hand mixer
Large mixing bowl
Medium mixing bowl
Hand whisk
rubber spatula
Wire cooling rack
Microplane zester , to remove the zest from the lemon

Ingredients

4 large eggs separated
1 tablespoon lemon zest
1 teaspoon almond extract
½ cup sugar divided
1½ cups almond flour
1 teaspoon baking powder
½ teaspoon salt
½ cup sliced or slivered almonds

Instructions

Preheat oven 350℉.
Line a 9-inch springform pan with parchment and spray with cooking spray. Set aside.
In a medium bowl, stir together almond flour, baking powder, and salt. Set aside.
In a large bowl, whisk egg yolk, lemon zest, and almond extract with ¼ cup sugar until combined.
Fold almond flour mixture into egg yolk mixture (this will be thick)
In a large non-reactive bowl, beat egg whites til foamy. Add remaining ¼ cup of sugar, beating until stiff peaks form.
Add ⅓ of the egg white mixture to egg yolk mixture and using an electric hand mixer or hand whisk, mix together until smooth and light.
Fold remaining egg whites into the almond flour mixture until just combined. Spread in prepared pan, top with almonds and bake for 28-30 minutes.
Remove from oven and cool completely on wire rack.

Notes

Folding Tip: When combining the egg whites with the almond mixture, use a gentle "over and under" motion with a spatula. Do not stir vigorously, or you will deflate the air bubbles and the cake won't rise properly.

Serve this cake with a simple dusting of powdered sugar, a dollop of whipped cream, or fresh raspberries to lean into the light, summery flavors.

Nutrition