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If you enjoyed this recipe, please know that we have many more dessert recipes with almond flour. Below are a few others that you might also like:
Easy and quick to make, almond flour sponge cake only requires 2 bowls, 1 whisk, and 1 hour to put together.This simple almond flour cake recipe can be served in countless ways, whether as a keto-friendly birthday cake, a morning coffee cake, or a healthy flourless cake with whipped cream or frosting on top! Below, I made sure to cover all of the recipe variations to make this basic recipe work for your occasion.Low-carb, gluten-free, and grain-free, this paleo almond cake recipe is a good idea for anyone following a special diet (or just looking for a sugar-free treat!). Below, you will find the details to make it keto-friendly as well.
Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt.Wet Ingredients: For this recipe, you’ll need large eggs, maple syrup, coconut oil, vanilla extract, and lemon zest.Optional Toppings: If you want to turn this into a birthday cake or want to simply jazz-it-up, top it off with my Maple Whipped Cream, Vegan Chocolate Frosting, and seasonal fruit.
Honey: Got a sweet tooth? Just use honey instead of maple syrup for an almond flour honey cake you can’t get enough of. (Tip: Honey cake will turn out darker than the original version, so don’t worry if it looks burnt.)Almond Meal: You can use almond meal and almond flour interchangeably and easily turn this recipe into a ground almond cake with no sugar. Plus, you can even make ground almonds using blanched almonds at home!Oil: Any vegetable oil will work for this recipe. Though I use coconut oil, both avocado olive oil (a light flavored one) and grapeseed oils can be used as easy substitutions.Almond extract (optional): Add a rich, nutty flavor to your cake by replacing the vanilla extract with 1/4 teaspoon of almond extract. Though keep in mind that a little goes a long way so don’t be tempted to put more.Orange zest: Want a milder citrus flavor in your almond flour cake mix recipe? Orange zest can be used instead of lemon zest to give your cake a softer taste. Or if you can’t get enough of the zesty flavors, try my Almond Flour Lemon Cake for even more lemony goodness.
Powdered sugar and fresh seasonal fruit: Add these two simple ingredients on top of the cake for a scrumptious, picture-perfect dessert. (Who can say no to fresh berries?)Sliced almonds and coconut sugar: Add a little crunch to this simple almond meal cake by adding sliced almonds and a sprinkling of 1-2 tablespoons of coconut sugar.Layered cake: Turn this fluffy almond cake into a 2-layer masterpiece by doubling the recipe and adding Maple Cream Cheese Frosting, Maple Whipped Cream, or even Chocolate Icing Without Butter!6-inch almond cake recipe: Got something to celebrate? Turn this recipe into a layered almond flour birthday cake by splitting the batter between two 6-inch cake tins and baking for 40-45 minutes.
Storage: Bring your cake to room temperature, then store it in an airtight container for up to 2 days on the kitchen counter.Freezing: First, let your cake reach room temperature. Then, tightly wrap it in plastic wrap and place it in an airtight container. Your cake can then be frozen for up to 1 month.To Thaw: When ready to eat, take the cake out of the freezer and let it sit at room temperature for 30 minutes. To warm it up, heat the cake in a low-temperature oven (250 degrees F) for 10 minutes or thoroughly warmed.
Don’t worry if your cake turns a dark color once it’s baked. Since we are using maple syrup or honey, it is normal for it to be darker than compared to a cake made with granulated sugar. Be sure to let your cake fully cool on a wire rack after baking. If you cut into it too soon, the middle will be wet, look like it is underbaked, and it won’t maintain its spongy consistency when stored.Whisk well: When baking with almond flour, it is important that you whisk the batter until everything is thoroughly mixed and no chunks of almond flour are left. Oil the pan: Be sure to oil the pan generously going into the corners and crevices so that you can easily get it out after it is baked.
You can turn this into a keto almond flour cake by making a few changes to the recipe. However, please know that the version made with keto sweeteners, in my case – erythritol, is less sweet, lighter in color, and not as moist compared to the version made with maple syrup/honey. To turn this into a keto cake with almond flour, use 1 cup erythritol (this is the brand – affiliate link- I used) and ⅓ cup almond milk (or whole milk) in place of maple syrup. Follow the rest of the original recipe, including the baking time, as written.
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