Magically Moist Almond Cake
Indulge in this Magically Moist Almond Cake recipe gluten-free food perfection, tender & rich with almond flavor. Easy recipe for a crowd-pleasing dessert!
Ingredients
Dry Ingredients
- 2 ½ cups 250g blanched almond flour – Finely ground for a smooth, tender crumb (not almond meal, which is coarser)
- ½ teaspoon baking powder – Provides a slight lift without making the cake dense
- ¼ teaspoon fine sea salt – Balances sweetness and enhances flavor
Wet Ingredients
- ¾ cup 170g unsalted butter, softened – For richness and moisture (or coconut oil for dairy-free)
- ¾ cup 150g granulated sugar – Adjust to ½ cup for a less sweet cake
- 3 large eggs room temperature – Helps bind the batter and adds structure
- 2 teaspoons pure vanilla extract – Enhances the nutty almond flavor
- 1 teaspoon almond extract optional – For an extra layer of almond aroma
Optional Add-Ins
- Zest of 1 lemon or orange – Brightens the flavor
- ½ cup sliced almonds – For a crunchy topping
- ¼ cup dark chocolate chips – For a decadent twist
Instructions
Prep Work
- Preheat oven to 350°F (175°C).
- Prepare pan: Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper for easy removal.
Step 1: Mix Dry Ingredients
- In a medium bowl, whisk together:
- 2½ cups (250g) blanched almond flour
- ½ tsp baking powder
- ¼ tsp salt
- Set aside.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, beat until light and fluffy (about 3 minutes):
- ¾ cup (170g) softened butter
- ¾ cup (150g) sugar
- Scrape bowl halfway through for even mixing.
Step 3: Add Eggs & Flavorings
- Beat in one at a time: 3 large eggs (room temperature).
- Mix in:
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- Batter should look smooth and slightly glossy.
Step 4: Combine Wet & Dry
- Gently fold dry ingredients into wet batter with a spatula.
- Mix just until combined – overmixing causes denseness.
- Optional: Fold in zest or chocolate chips now.
Step 5: Bake to Perfection
- Pour batter into prepared pan, smoothing the top.
- Bake 30-35 minutes until golden and a toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to a wire rack.
Step 6: Finishing Touches
- Cool completely before slicing (about 1 hour).
- Optional: Dust with powdered sugar or top with whipped cream.
Notes
Nutrition Information (Per Serving)
| Calories | Fat | Carbs | Protein | Fiber | Sugar |
|---|---|---|---|---|---|
| 320 kcal | 28g | 14g | 8g | 3g | 10g |
| Nutrition values are approximate and may vary based on |