Vanilla Almond Flour Cake
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Inspired by the Very Vanilla Cupcake recipe from The Almond Flour Cookbook.
Ingredients
- 2 large eggs, separated
- 1/4 cup coconut oil or butter
- 1/3 to 1/2 cup maple syrup (I find if you use a really good butter like Kerrygold, you won’t need as much sweetener)
- 1 TBSP vanilla extract
- 1 TBSP apple cider vinegar
- 2 & 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
Directions
- Preheat oven to 350℉. Grease round cake pan.
- In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in coconut oil, maple syrup, vanilla, and vinegar. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
- In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Spoon the batter into cake pan.
- Bake for 20-30 min, until the top of the cake is golden brown or a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes; the center will sink just a bit – that is normal.
{ 15 comments… read them below or add one }
This looks like a great idea for a 1st birthday cake
Natalie,
Yes, that’s what I was thinking, but then I remembered it contains almond flour. I know they say hold off on peanuts for a couple of years, but what about almonds?
This looks perfect.
As for the almonds, they aren’t as likely an allergen as peanuts are allergy-wise. Peanuts are are a legume which is a common allergen (like soy beans, etc.).
This recipe looks great. Is there any way to omit the maple syrup or is it necessary for the recipe to work
G,
Not sure. You could try replacing it with apple sauce maybe, or just add some nut milk and stevia instead.
I’m trying to reduce my sugar intake, but i will try the nut milk and stevia. fingers crossed it works. apple sauce sounds good too
I made this the other day and everyone at home loves it! Thank you for all the great recipes.
Larissa,
So happy to hear it. This is my go-to cake recipe. Definitely a favorite around here!
This cake was absolutely delicious!! The only thing is the top never really ‘spread’ or evened out. It was very ‘bumpy’ when I took it out. BUT, I just turned it upside down to frost it…soooo yummy. Tasted like a gourmet bakery cake. This will be my go to birthday cake from now on!!
Kimberly,
It’s our go-to birthday cake around here as well. Love it, and sorry it didn’t smooth out on top, but sounds like you came up with a good solution. Frosting covers all wrongs.
I realize I’m coming at this a bit late, but I’m wondering about the apple cider vinegar. I can’t have apples at all and certainly not apple cider vinegar…wondering what purpose that ingredient serves and if it can be substituted or eliminate? I would love to try this recipe…
Hi Daphne,
Better late than never. You can sub lemon juice for the apple cider vinegar – just gives the cake that soured buttermilk flavor it needs but not totally necessary if you want to skip altogether. This is my go-to cake recipe. So yummy, and I hope you enjoy!
This was amazing. Thank you! I made a “test” for my daughter’s birthday party, and it was a rousing success. One question, have you tried to double the recipe before? If so, did it work well?
Hi A,
So glad the cake was a success. It’s my favorite cake recipe! I have doubled it for a 2-layer cake here: http://heathereatsalmondbutter.com/2012/02/23/the-gender-cake-ii/. Added strawberries to one layer and blueberries to the 2nd layer. Turned out great!
thanks!