Almond Cake with Almonds

This flourless almond cake is a revelation for anyone seeking a naturally gluten-free dessert that doesn't compromise on flavor or texture. The delicate almond flavor shines through in each bite, complemented perfectly by the subtle sweetness of maple syrup.

I first made this cake when my sister was diagnosed with celiac disease, and it quickly became her favorite dessert request. Even our family members who can eat gluten reach for second slices!

Ingredients

• Sliced raw almonds: Create a beautiful toasted topping and add wonderful texture contrast
• Fine blanched almond flour: Provides the perfect cake structure without wheat flour
• Baking powder: Ensures the cake rises properly despite having no gluten
• Eggs: Bind everything together and create lightness; look for organic if possible
• Maple syrup: Adds natural sweetness with depth of flavor that white sugar lacks
• Olive or avocado oil: Keeps the cake moist for days; use good quality for best flavor
• Almond extract: Intensifies the nutty flavor profile
• Vanilla extract: Balances and enhances the almond notes
• Powdered sugar: Adds a touch of sweetness and beautiful finishing touch

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 350°F and thoroughly grease your springform or round cake pan. A springform makes serving easier but either works perfectly.

Toast Your Almonds:

Spread sliced almonds on a baking sheet and toast for 4-5 minutes until golden brown. This step is crucial as it develops deep nutty flavors that raw almonds simply cannot provide. Watch them closely as they can burn quickly.

Mix Dry Ingredients:

In a medium bowl, whisk together the almond flour, baking powder, and salt until evenly combined. Breaking up any clumps of almond flour now prevents lumps in your final cake.

Combine Wet Ingredients:

In a separate large bowl, thoroughly whisk eggs, maple syrup, oil, and both extracts until completely smooth and slightly frothy. This incorporation of air helps create a lighter texture.

Create Your Batter:

Pour the dry ingredients into the wet mixture and stir gently but thoroughly until you have a smooth, pourable batter. Avoid overmixing, which can make the cake dense.

Bake To Perfection:

Transfer the batter to your prepared pan, sprinkle with the toasted almonds, and bake for 20-25 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool And Finish:

Allow the cake to cool completely in the pan before removing. Dust with powdered sugar just before serving for the most beautiful presentation.

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The almond extract is truly my secret weapon in this recipe. While many people skip it thinking vanilla alone is sufficient, that small teaspoon transforms this from a good cake to an exceptional one with pronounced almond flavor that makes everyone ask for the recipe.

Make It Your Own

This almond cake serves as a wonderful canvas for personal touches. Try adding lemon or orange zest to the batter for a citrus twist, or incorporate a teaspoon of cinnamon for warmth. For special occasions, I sometimes split the cooled cake horizontally and fill it with raspberry jam or lemon curd before dusting with powdered sugar.

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Storage Tips

This cake maintains its moisture remarkably well. Store it covered at room temperature for up to three days, or refrigerate for up to a week. You can even freeze individual slices wrapped tightly in plastic wrap and foil for up to three months. Let frozen slices thaw overnight in the refrigerator for best texture.

Perfect Pairings

While delicious on its own, this almond cake reaches new heights when served with accompaniments. Try it with fresh berries and a dollop of whipped cream for a light dessert, or alongside strong coffee for an afternoon treat. For a decadent dessert, warm a slice slightly and top with vanilla ice cream and a drizzle of warm raspberry sauce.

Frequently Asked Questions

→ What type of almonds should I use?

Use sliced raw almonds for topping and fine blanched almond flour for the batter.

→ Can I substitute maple syrup with another sweetener?

Yes, you can replace maple syrup with honey or agave syrup for a different sweetness profile.

→ Why toast the almonds for the topping?

Toasting enhances the nutty flavor and adds a crispy texture to the topping.

→ Can I use a different oil instead of olive oil?

Yes, avocado oil or melted butter works as great alternatives to olive oil.

→ Is this cake gluten-free?

Yes, as it uses almond flour, it's naturally gluten-free.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.