The best recipe without flour without almond cake of all time! It is gluten -free, with a fantastic light texture, and it doesn’t even need oil or butter. The best of everything, you only need 5 ingredients to make it!
Simply gluten -free almond cake recipe
When my family comes together for holidays, birthdays or just because everyone brings them up and a dish. It is usually a matter of course that my cousin will bring Nina Dessert. At a family celebration, Nina brought this healthy almond cake and I couldn’t get over how delicious it was. The original almond cake recipe comes from the baking goddess Dorie Greenspan’s cookbook, Bake by Chez Moi. The only changes I made to Dorie’s recipe were the reduction in the sugar and egg yolk. It’s perfection!
Why you will love this almond cake
- Short ingredient list. With only 5 ingredients (plus berries and sugar powder for topping) you may already have almost everything to make this cake in your pantry!
- Simply. Don’t let the long list of instructions scare you! This cake is very easy to make.
- Moist and fluffy. Beating the protein and folding gently, ensures a damp almond cake with a light texture.
- Lifted. Since almond flour has more fat than normal flour, no oil or butter has to be added. A disc has 179 calories, three grams of fiber, seven grams of protein and only 17 grams of carbohydrates! Not to mention that it is gluten -free and milk -free.
- Perfect at any time of the day. This simple almond cake with berries not only makes a great dessert, but also works for Breakfast It’s not super cute there.
- Passable. This cake does not use flour or sourdough.
What you need
With a short list of pantry ingredients, this almond cake is perfect for a mood! Scroll down to the recipe card below Exact measurements.
- Egg – You need three egg yolks and six protein at room temperature.
- Sugar – Measure 2/3 cups of sugar and draw two tablespoons. Put the two tablespoons of sugar aside and later mix with the protein.
- Vanilla extract – – Exchange the vanilla for an almond extract for a slightly different absorption of this recipe.
- Salt – A pinch of sea salt ensures balance.
- Almond flour or almond flour -I not recommend dividing all -purpose flour or other way. (Try it for more desserts with almond flour Brownies cheesecakePresent Fudgy flour without Crinkle Brownie cookiesAnd Chocolate -zecchini -brownies.))
- Berries – Use a mixture of fresh berries.
- Sugar powder – It is optional, but I love dusting the cake with powdered sugar. It adds a little additional sweetness and looks pretty!
Almond meal against almond flour: What is the difference?
Almond flour is made by finely grind blanched almonds, while almond flour is made of almonds that still have their skins intact – the meal is also ground, but a little less fine. In some recipes, almond flour and almond flour are not interchangeable, but every option works in this almond cake recipe.
Tips and variations
- With another sweetener. There have been many questions in the comments on the replacement of monk fruits with granulated sugar. I never tried it, so I don’t know how it works, but I suspect it should be okay. If you make the exchange, comment below to tell me how to do it! Some people also said they were lucky with the exchange of granular sugar.
- Add citrus shell. Change the taste of this almond cake by adding orange or lemon peel to the dough.
- No springform pan? A regular round cake pan with nine inches works if you don’t have a springform pan.
- More topping ideas. Use any kind of berries you have. It can only be a kind of or a mixture of raspberries, strawberries, blackberries and blueberries. Fresh peaches and nectarines would also be delicious if they are in the season.
Correct storage
- Room temperature/refrigerator. Almond flour cake can sit on the counter for 3 days before cooling for 3 days. (It stays moist for days!) You can then cool it for a few more days.
- Freeze. You can freeze this almond cake for up to 3 months. Cut the cake, wrap each piece in foil and store it in a large bag with zipper. Turn the cake in the refrigerator or the microwave directly from frozen to eat.
You will love more gluten -free dessert recipes
Yield: 12 Portions
Serving size: 1 /12.
Position a rack in the middle of the oven and heat it to 350 degrees F.
Grease a 9-inch spring shape pan with a non-stick spray, with parchment paper and flour (use almond flour or a gluten-free all-purpose flour mixture to keep the cake gluten-free).
In a large bowl, whisk the egg yolk and all up to 2 tablespoons of sugar. Whisk until the egg yolk is thick and pale, about 1 minute. Stir in the vanilla extract and salt and set aside.
In the bowl of a standard electromixer with the whisk attachment (or a bowl with a hand mixer), hit the 6 egg whites at medium speed until they are opaque.
Sprinkle the remaining 2 tablespoons of sugar into the sprinkle and continue beating the egg whites until they hold medium -sized peaks.
Stir into the egg yolk mixture with a flexible rubber spatula about 1/4 of the egg whites (not to be necessary here). Scratch the remaining protein over the egg yolk and about half of the almond flour.
Fold them carefully into the egg yolk, but only partially.
While the mixture has a few strips of white left, add the remaining almond flour and fold it in to fold until you have a homogeneous dough. Be gentle!
Pour the dough into the prepared pan and shimmer until the dough is up.
Bake the cake for about 35 minutes until the top feels golden brown and springy. Let the hot cake cool on a rust for 5 minutes and then run a butter knife along the edges of the cake tub.
Remove the cake pan into the frame, remove the sides and the floor and pull off the parchment paper. Turn the cake up the right side and let it cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
Last step:
Please leave a rating and comment on how you liked this recipe! This helps our business to thrive and continue to offer free, high -quality recipes for you.Portion: 1 /12.Present Calories: 179 KcalPresent Carbohydrates: 17 GPresent Protein: 7 GPresent Fat: 11 GPresent Saturated fat: 2 GPresent Cholesterol: 47 mgPresent Sodium: 39 mgPresent Fiber: 3 GPresent Sugar: 13 G
