This simple paleo and gluten free almond cake is a great moist, delicious, low-sugar and easy dessert recipe to make from scratch. Made from almond flour and a few other paleo and gluten free flours, this cake has a great texture!
I made this recipe because I was going to a friends house for dinner and they asked me to bring dessert. I wanted to make something grain-free that non-paleo people would love too. So I created this simple almond cake and it was a hit! I topped it with organic strawberries and whipped cream and my friends asked for seconds!
This almond cake recipe just makes 1 flat cake in an 9inch pan, however, you could easily turn this into a layered birthday cake if you double the recipe and split it between 2 round 9inch pans. Then you can frost them, stack them and decorate them! Enjoy!
You can even make your own almond flour and almond milk for this recipe so it’s even more frugal and from-scratch!
Simple Almond Cake Recipe:
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This simple paleo and gluten free almond cake is a great moist, delicious, low-sugar and easy dessert recipe to make from scratch. Made from almond flour and a few other paleo and gluten free flours, this cake has a great texture!
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 tbsp coconut flour
- dash sea salt
- 1/2 tsp baking soda
- 3 pastured eggs
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 tbsp coconut oil
- 1/2 tsp apple cider vinegar
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Pre-heat the oven to 325°.
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In a large mixing bowl combine the almond flour, tapioca flour, coconut sugar, coconut flour, baking soda and sea salt. Mix dry ingredients together.
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Add the wet ingredients to the bowl--eggs, vanilla, almond milk, coconut oil and apple cider vinegar and use a stick blender, electric whisk or food processor to blend everything together.
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Grease an 9x9 square or round pan liberally with coconut oil or butter. Then pour the batter into the pan. Place the pan in the pre-heated oven and cook at 325° for 30-40 minutes or until a toothpick inserted comes out clean.
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Serve with optional whipped cream on top or coconut cream for dairy-free. Add strawberries or other fruits for an extra kick!
Recipe Video
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We made this and were a little disappointed
The texture is actually very nice, but we could taste the ACV slightly..
Also, it’s a shame recipes neglect to mention whether the oven should be set to fan or not, makes a big difference !!
We checked ours at 25mins and it was slightly over cooked
We followed the recipe to the letter.. will give it another shot soon, hopefully it was a one off-anomaly! :))
I love almond cake! Sometimes simple is definitely best.