Vanilla Almond Flour Cake


Inspired by the Very Vanilla Cupcake recipe from The Almond Flour Cookbook.



  • 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 likeΒ Kerrygold, you won’t need as much sweetener)
  • 1 TBSP vanilla extract
  • 1 TBSP apple cider vinegar
  • 2 & 1/2 cupsΒ blanched almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda


  • 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.


{ 23 comments… read them below or add one }

Janet October 20, 2016 at 3:05 pm

What size cake pan do you use on this recipe? 9″?


HEAB October 20, 2016 at 3:26 pm

Hi Janet,
Yes, 9″ cake pan. Enjoy! My go-to cake recipe. πŸ™‚


Dmitry August 6, 2015 at 7:11 pm

Love it. Made exactly to recipe first time ( and my first time baking ever) and came out yummy. Next two times I experimented and came out poorly. Then went back to exact recipe measures, back to super yummy. I am on paleo diet, and this is perfect. Thanks so much for a delicious and easy to make recipe.


HEAB August 7, 2015 at 9:08 pm

Hi Dmitry,
I’m so glad you enjoyed the cake – it’s a favorite around here too, and I’m happy to hear that you’re able to eat Paleo and still celebrate with cake every now and then. πŸ™‚


Mindie September 20, 2013 at 11:21 pm

I subbed honey for the maple syrup, turned great!!


HEAB September 21, 2013 at 6:59 am

Hi Mindi,
I’m so glad you enjoyed the cake. I’ll have to try it with honey one of these days – maple syrup is pricey! Good to know it worked. πŸ™‚


Jas S July 5, 2013 at 1:01 pm

This looks great! I was wondering if almond meal can be subbed for the almond flour?

Thank you!


HEAB July 5, 2013 at 3:23 pm

Hi Jas,
I was wondering the same thing myself as I’m out of blanched almond flour and the Trader Joe’s almond meal is so much cheaper. Please let me know if you try. I was needing to make a cake next week and really wanted to use this recipe.


A April 20, 2013 at 7:37 pm



A April 20, 2013 at 1:18 pm

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?


HEAB April 20, 2013 at 2:56 pm

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: Added strawberries to one layer and blueberries to the 2nd layer. Turned out great!


Daphne March 6, 2013 at 4:31 pm

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…


HEAB March 6, 2013 at 4:47 pm

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!


Kimberly November 16, 2012 at 6:44 pm

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!! πŸ™‚


HEAB November 16, 2012 at 8:27 pm

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. πŸ™‚


Larissa October 26, 2012 at 11:49 am

I made this the other day and everyone at home loves it! Thank you for all the great recipes.


HEAB October 26, 2012 at 1:09 pm

So happy to hear it. This is my go-to cake recipe. Definitely a favorite around here! πŸ™‚


G July 12, 2011 at 8:25 am

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


G July 12, 2011 at 8:08 am

This recipe looks great. Is there any way to omit the maple syrup or is it necessary for the recipe to work


HEAB July 12, 2011 at 8:10 am

Not sure. You could try replacing it with apple sauce maybe, or just add some nut milk and stevia instead.


Baking 'n' Books July 11, 2011 at 9:47 pm

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.).


Natalie July 11, 2011 at 2:35 pm

This looks like a great idea for a 1st birthday cake πŸ™‚


HEAB July 11, 2011 at 2:43 pm

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?


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