almond flour cake

 Mini almond flour cakes filled with fresh raspberries.

Gluten-Free Raspberry Financiers (cakelets)

blanched almond flour

teff flour

cornstarch

organic cane sugar

salt

melted, cooled butter

vanilla

raspberries

Preheat oven to 350 degrees F. 

Rub butter inside all of the holes of...

Rub butter inside all of the holes of 12 inch muffin pan. (Or line with paper liners, but I like mine without this. It gives them a very clean look.)

Whisk together the almond flour, teff flour, cornstarch,...

Whisk together the almond flour, teff flour, cornstarch, sugar, and salt. Whisk in the egg whites vigorously until the batter is smooth, then whisk in the melted, cooled butter in 3 additions. Whisk in vanilla. Fill each muffin cup a little more than 1/2 full with batter. 

With a fork, coarsely mash the raspberries so...

With a fork, coarsely mash the raspberries so that are like a rough jam. Strain to get rid of some of the excess liquid, then put 1 tablespoon crushed raspberries into the middle of each cake. 

Bake for 30 minutes, until edges are golden...

Bake for 30 minutes, until edges are golden brown. Remove from oven and let cool, then use a thin knife to run around the edges and gently pull up on each cake to remove. Store in airtight container. 

A delicious Spanish dessert made with almond flour. Gluten-free. In Spain, this Tarta de Santiago is served around the holidays or during the Semana Santa before Easter Sunday.

Spanish Almond Cake Recipe- Tarta De Santiago

almond flour

granulated sugar

eggs

lemon

unsalted butter

almond almond liqueur

Powder sugar

cinnamon

Preheat oven to 350F and set aside a...

Preheat oven to 350F and set aside a 9-inch round tart pan.

In a big bowl, beat the eggs and...

In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.

Add the lemon zest, cinnamon, almond flavor, and...

Add the lemon zest, cinnamon, almond flavor, and almond flour.

Mix everything very well.

Butter the tart pan.

Place the mixture in the pan and bake...

Place the mixture in the pan and bake at 350F for 30-35 minutes.

Remove the cake from the oven, let it...

Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.

An easy Almond Flour Cake is mildly sweet and made with just 3 main ingredients! It is light with a moist crumb is delicious plain or served with some whipped cream and berries.

Almond Flour Cake

eggs, room temperature

golden brown sugar,

vanilla extract

baking powder

almonds (optional)

https://mediavine-res.cloudinary.com/video/upload/qkqwlijjfeq35goay85z.mp4

An easy Almond Flour Cake is mildly sweet, light, fluffy and made with just 3 main ingredients! It is light with a moist crumb is delicious plain or served with some whipped cream and berries.

https://www.kitchenathoskins.com/2021/04/19/almond-flour-cake/

Looking for a truly light and fluffy almond flour cake? Then this is the recipe for you! With a mild sweetness and a fine crumb texture, no one will believe it&#039;s sugar-free and keto-friendly.

Almond Flour Cake Recipe

almonds

tsp baking powder

tsp salt

unsalted butter (softened)

Swerve Granular

eggs (room temperature)

almond extract (or vanilla extract)

almond milk (or half heavy cream

Preheat the oven to 325ºF and butter a 9x5 inch metal loaf pan very well. Sprinkle the sides and bottom of the pan with sliced almonds, pressing into the butter to help it adhere.

In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. Set aside.

In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 2 minutes. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the almond extract.

Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined. Spread the batter in the prepared pan, being careful not to dislodge the sliced almonds on the sides. Smooth the top.

Bake 50 to 60 minutes, or until the top is deep golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this Lemon Almond Olive Oil Cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange. This recipe was originally published in GFF Magazine.

Gluten-Free Olive Oil Cake with Lemon &amp; Almond Flour

room temperature coconut oil,

(105 g) flavorful extra-virgin olive oil

lemon juice

(210 g) blanched almond flour

(30 g) tapioca flour

½ teaspoon cream of tartar

Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.

In a large bowl, whisk together the olive oil, ½ cup (100 g) sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.

Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup (50 g) sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down, 2-4 minutes.

Use a large flexible silicone spatula to fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined and no streaks remain. Scrape the batter into the prepared pan and smooth the top.

Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like. The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668007455/x62u3ttyw3amjy7m9dph.mp4

Gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free to boot. Enjoy this incredibly moist, tender, springy cake on its own, or serve it up with whipped cream and fresh spring berries.

Gluten-Free Lemon Almond Olive Oil Cake

This easy almond cake recipe is made with just 5 ingredients but don&#039;t let its simplicity fool you—it&#039;s light, airy, and so delicious. Gluten-free and dairy-free too!

Almond Cake

eggs (whites and yolks separated, at room temperature)

egg whites (at room temperature)

sugar

tsp pure vanilla extract

fine sea salt

berries

sugar (for dusting (optional))

Almond Flour

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Position a rack in the middle of the oven and preheat to 350 degrees F.

Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).

In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.

In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.

Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.

With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour.

Gently fold them into the yolks, but only partially.

While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!

Pour the batter into the prepared pan and shimmy until the batter is level.

Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.

Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

I've made this multiple times, always to rave reviews.  I'd like to try it with hazelnut meal next time for a little variety. Thanks Gina, you're recipes have provided delicious and interesting options that help save my waistline!

This was fantastic!  I have been searching for a passover friendly dessert that tasted like it could be served all year and this was it!  light and moist and perfect with whipped cream and berries.  It was easy too as I am not a baker.  Received compliments from everyone who tasted it.

Finally got around to making this and it is delicious!! Great with berries (and vanilla ice cream). Will make this often, especially for group gatherings!

A big hit for company that is gluten free and a bonus that it's also lower in carbs for diabetics in the house!

I wasn't sure what to expect since I've never used almond flour.   This recipe is easy and simply wonderful tasting!   We just sprinkled powdered sugar on top and it was really good!!  Thank you so much for sharing this recipe!

Love this recipe, it is one of my go-tos for dessert and it is always a hit!! I usually make it exactly as directed and serve with fresh berries and whipped cream. Yum!

Question, though - I am attending a large potluck soon and feel like cupcakes would be a better option. Have you ever tried this as cupcakes and could you possibly offer and advice on how to vary the bake time?

Thanks for all that you do, Gina!

https://www.youtube.com/watch?v=Jyyi-CjcHrE

This is the best almond cake, made with just 5 ingredients!

https://www.skinnytaste.com/5-ingredient-almond-cake-with-fresh/

Almond Cake Recipe

This version of Lemon Ricotta Cake features fresh lemon juice, ricotta cheese, almond flour, and olive oil. Super moist, lemony, and delicious!

Easy Lemon Ricotta Cake

Butter (for greasing pan)

all-purpose flour ((90 grams))

almond flour ((48 grams))

sugar ((150 grams))

ricotta cheese (about 1 packed cup) ((250 grams))

lemon zest

olive oil

Powdered sugar (to serve)

Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, combine the flours, sugar, baking powder, and salt, and whisk gently.

In a large bowl, whisk together the ricotta, eggs, vanilla extract, lemon juice, lemon zest, and olive oil until the oil is fully incorporated.

Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together.

Pour the batter into the pan. Bake for 30 minutes, until top is golden brown and springy.

Remove cake from oven and put onto a cake rack to cool.

After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold. Remove the parchment paper, then flip right-side up again.

Sprinkle with powdered sugar to serve.

What a nice recipe and lovely cake!  Light, flavorful and easy to put together.
I very much look forward to trying more of your recipes.  .

https://content.jwplatform.com/videos/NQ4VZ7VE.mp4

Top 7 almond flour cake recipes from across the web

The most viewed almond flour cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 7 almond flour cake recipes from across the web

The most viewed almond flour cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Raspberry Financiers (c...

Spanish Almond Cake Recipe- Tarta D...

Almond Flour Cake

Almond Flour Cake Recipe

Gluten-Free Olive Oil Cake with Lem...

Almond Cake

Easy Lemon Ricotta Cake

The most viewed almond flour cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine