Vanilla Almond Flour Cake

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

{ 19 comments… read them below or add one }

Natalie July 11, 2011 at 2:35 pm

This looks like a great idea for a 1st birthday cake :)


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?


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.).


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.


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


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! :)


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!! :)


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. :)


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!


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!


A April 20, 2013 at 7:37 pm



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.


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. :)


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