Almond Cake

This delightful gluten free cake is delicate and perfect for any occasion.

5 from 1 vote

Prep Time 10

Cook Time 45

Course Dessert

Cuisine American

Servings 12 pieces

Calories 301 kcal

Preheat the oven to 325 degrees. Adjust the oven rack to the middle position.
Grease an 8 inch cake pan with some soften butter- about 1 tbsp and then generously coat it in turbinado sugar. While the use of the sugar is optional, it adds for such a nice texture on the outside of the cake. Set aside.
1/4 cup turbinado sugar
In a medium bowl, combine the almond flour, baking powder and salt. Stir to combine. Set aside.
275 g almond flour
2 tsp baking powder
1/2 tsp salt
In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed.
113 g butter
200 g granulated white sugar
Add the eggs to the butter mixture, one at a time, followed by the vanilla extract.
4 eggs
2 tsp vanilla extract
Add the almond flour mixture to the butter mixture and continue mixing until combined, scraping down the sides of the bowl, as needed. The mixture should be fairly thick.
Using a silicone spatula, pour mixture into the prepared cake pan. Smooth it as best as you can- it likely won't end up smoothing perfectly.
Place cake in the oven for about 45 minutes. The cake is finished when it can be poked with a toothpick and the toothpick comes out clean.
Let the cake cool completely in it's cake pan before turning it onto a serving plate. This cake pairs best with simple toppings, like whipped cream and berries.

Keyword Gluten Free