Almond Flour Cake Recipe
This almond flour cake is light, fluffy, and packed with nutty flavor. It's naturally gluten-free, keto-friendly, and perfect for anyone looking for a healthier dessert option. With a hint of lemon zest and customizable toppings, this cake is as versatile as it is delicious.
Ingredients
Dry Ingredients:
- 2 ½ cups almond flour blanched and finely ground
- 1 cup tapioca starch
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 6 large eggs room temperature, separated
- ½ teaspoon almond extract
- 1 tablespoon lemon zest
- 1 cup white sugar or substitute with keto-friendly sweetener
- ½ cup melted butter
Optional Toppings
- Dusting of powdered sugar
- Fresh berries e.g., raspberries or blueberries
- Whipped coconut cream
Instructions
Prepare the Workspace
- Preheat the oven to 350°F (175°C).
- Gather all your ingredients and tools.
Mix Dry Ingredients
- In a large mixing bowl, whisk together almond flour, tapioca starch, coconut flour, baking powder, and salt.
Mix Wet Ingredients
- In a separate bowl, beat the melted butter and sugar until smooth.
- Add egg yolks one at a time, beating after each addition.
- Mix in almond extract and lemon zest.
Incorporate Dry into Wet
- Slowly fold the dry ingredients into the wet mixture. Do not overmix.
Whip Egg Whites
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter using a spatula.
Prepare the Pan
- Grease an 8-inch round cake pan and line it with parchment paper. Pour the batter into the prepared pan.
Bake
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the cake to cool completely before removing it from the pan. Garnish as desired and serve.
Notes
- Use blanched almond flour for the best texture.
- Separate the eggs for a lighter cake texture.
- For a chocolate variation, add ¼ cup unsweetened cocoa powder to the dry ingredients.