Gluten-Free Almond Flour Cake: Deliciously Moist and Easy to Make!
A delightful and moist cake made with almond flour, perfect for those following a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder (optional for chocolate flavor)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine almond flour, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- If using cocoa powder, fold it into the batter at this stage.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be topped with fresh fruit or a dusting of powdered sugar for added flavor.
- For a richer taste, consider adding chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg