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Homemade Almond Flour Cake photo

Almond Flour Cake

This Almond Flour Cake is light, fluffy, and utterly delightful! Perfect for any occasion, it's a guilt-free dessert that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 large eggs whites and yolks separated
  • 1 cup sugar plus 2 tablespoons, divided
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 teaspoon cream of tartar
  • 1 cup almond flour
  • 1 teaspoon baking powder (aluminum-free recommended)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons lemon zest (about 2 medium lemons)
  • Sliced berries for serving
  • Toasted slivered almonds for serving
  • Whipped cream for serving

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • 9-inch round cake pan
  • Zester

Method
 

Instructions
  1. Step 1: Preheat Your Oven - Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
  2. Step 2: Prepare Your Cake Pan - Grease a 9-inch round cake pan and line the bottom with parchment paper. This helps in removing the cake easily once it’s baked.
  3. Step 3: Whip the Egg Whites - In a large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip until soft peaks form. Gradually add in 2 tablespoons of sugar, continuing to whip until stiff peaks form. Set aside.
  4. Step 4: Mix the Wet Ingredients - In another mixing bowl, whisk together the egg yolks, remaining sugar (1 cup), vanilla extract, almond extract, and lemon zest until well combined and slightly fluffy.
  5. Step 5: Combine Dry Ingredients - In a separate bowl, whisk together the almond flour, baking powder, and kosher salt. This helps to evenly distribute the leavening agent throughout the flour.
  6. Step 6: Fold It All Together - Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as you want to keep the batter light.
  7. Step 7: Incorporate the Egg Whites - Now, fold in the whipped egg whites in three additions, ensuring that you maintain the airiness of the batter. This step is crucial for a fluffy cake.
  8. Step 8: Bake the Cake - Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool Down - Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Notes

  • Ensure egg whites are at room temperature for better whipping.
  • For a stronger almond flavor, slightly increase almond extract.
  • Store leftovers in an airtight container for up to 3 days.
  • This cake can be frozen for up to 3 months, thaw at room temperature.