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Almond Flour Cake
A light and fluffy almond flour cake that proves once and for all that nut based baked goods need not be heavy or dry.
Servings 8 slices
- ½ tablespoon butter for pan
- 4 large eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- 1½ cups blanched finely ground almond flour (6 oz)
- ½ teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon fine salt)
- ½ teaspoon baking soda
Preheat your oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter.
In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
Use a spatula to transfer the batter into the prepared pie plate.
Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.
Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve.
If you'd like to frost the cake, you should cool it completely before frosting.
Serving: 1slice | Calories: 231kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Sodium: 192mg | Fiber: 2g | Sugar: 18g