Name: Almond Flour Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 5 large eggs (room temperature, or 6 medium eggs); 1 ¼ cups natural yogurt (full fat, 300g); ¼ cup butter (melted and cooled, 57g); 2 teaspoons vanilla extract; 3 ½ cups almond flour; ⅓ cup powdered erythritol (50g, or sweetener of choice. Use more for a sweetener cake.); 2 teaspoons baking powder; 1 cup mascarpone (240g, or cream cheese); 2 tablespoons natural yogurt (as needed, to loosen); 1 teaspoon vanilla extract; 1 tablespoon powdered sweetener (or more, to taste); 1 cup blackberries or raspberries (130g, to decorate)

Jump to Recipe Print Recipe

Every time I bake an Almond Flour Cake, I’m reminded of the joy it brings to my family and friends. This cake has become a staple in our home, resonating with its unique flavor and texture. I can still remember the first time I tried it; the moment I took a bite, I was hooked. The soft, moist crumb combined with the subtle sweetness makes it a perfect dessert for any occasion. Whether it’s a birthday celebration or a simple afternoon tea, this cake never fails to impress. Plus, knowing that it’s sugar-free makes it even more appealing to those watching their sugar intake. My friends always ask for the recipe, and I’m more than happy to share it because it’s so easy to make. I hope this Almond Flour Cake will become a favorite in your home as much as it has in mine!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
5 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
253 kcal

Protein:
5 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
22.1 g

Tools Used:
8-inch or 9-inch springform pan

Why This Almond Flour Cake Is a Winner

It’s Healthy and Delicious

This Almond Flour Cake stands out for its health benefits. Made with almond flour, it’s gluten-free and packed with nutrients. Almond flour is a great source of healthy fats and protein, making this cake satisfyingly rich without the guilt.

Customizable Flavors

The beauty of this cake is its versatility. You can easily modify the flavors by adding spices like cinnamon or nutmeg, or incorporate your favorite fruits. It’s a blank canvas that you can turn into a masterpiece with just a few tweaks!

Perfect for Any Occasion

Whether it’s a casual get-together or a more formal occasion, this cake fits right in. Serve it at brunch, dinner, or a cozy tea time. It’s delightful on its own or dressed up with frosting and berries.

Great Texture

One of the most impressive aspects of the Almond Flour Cake is its texture. The moistness from the eggs and the richness from the mascarpone create a tender crumb that melts in your mouth. It’s not dense like some gluten-free cakes, but rather light and fluffy.

Easy to Bake

This cake is incredibly simple to make, even for those who might be new to baking. The steps are straightforward, and you don’t need any fancy equipment. Just mix, bake, and enjoy!

Everything You Need for Almond Flour Cake

When it comes to the ingredients for this Almond Flour Cake, each one plays an essential role. They work together beautifully to create a balanced flavor and texture that’s simply irresistible. The key players include almond flour, which gives the cake its unique flavor, and eggs, which provide structure and moisture. Let’s take a closer look at what you’ll need:

5 large eggs (room temperature, or 6 medium eggs) – Eggs are essential for binding the ingredients and providing moisture, making the cake tender and fluffy.
1 ¼ cups natural yogurt (full fat, 300g) – Adds moisture and a slight tanginess that complements the sweetness of the cake.
¼ cup butter (melted and cooled, 57g) – Contributes to the rich texture and flavor, giving the cake a buttery moistness.
2 teaspoons vanilla extract – Enhances the overall flavor profile with its warm, sweet notes.
3 ½ cups almond flour (350g) – The star ingredient that provides a nutty flavor and gluten-free base; ensure you measure accurately for the best results.
⅓ cup powdered erythritol (50g, or sweetener of choice) – A sugar substitute that keeps the cake low in carbs while still satisfying your sweet tooth.
2 teaspoons baking powder – Helps the cake rise and creates a light texture.
1 cup mascarpone (240g, or cream cheese) – Used for the frosting, it adds richness and creaminess, creating a decadent topping.
2 tablespoons natural yogurt – Needed to loosen the frosting to the desired consistency.
1 tablespoon powdered sweetener (or more, to taste) – Adjusts the sweetness of the frosting to your preference.
1 cup blackberries or raspberries (130g, to decorate) – Fresh berries add a burst of flavor and a beautiful finishing touch to the cake.

Directions for Almond Flour Cake

Baking is a journey filled with anticipation and excitement, especially when it comes to creating a delicious Almond Flour Cake. Follow these steps to bring your cake to life. Each step is important, so pay attention to the details!

Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of an 8-inch or 9-inch springform pan with parchment paper and grease the sides with butter to ensure the cake doesn’t stick.
In a large mixing bowl, crack the eggs and beat them using an electric mixer or a food processor. Blend them until they are fluffy, pale, and have doubled in size, which should take about 2 minutes.
Add the full-fat yogurt, vanilla extract, and melted, cooled butter to the egg mixture. Blend until well-combined, ensuring there are no lumps remaining.
Next, add the dry ingredients: baking powder, almond flour, and the powdered erythritol. Blend again until a smooth batter forms.
Pour the batter into the prepared springform pan, ensuring it is evenly distributed.
Bake the cake in the preheated oven for about 30 minutes if using a 9-inch springform (or 40 minutes for an 8-inch pan). Check for doneness by inserting a knife or skewer into the center; it should come out clean.
While the cake is baking, prepare the frosting. In a small bowl, combine the mascarpone with the powdered sweetener and vanilla extract. Use a fork to stir until smooth, adding yogurt as needed to loosen the mixture.
Once the cake has cooled completely, gently spread the frosting on top, ensuring a nice even layer.
Finally, decorate with fresh blackberries or raspberries, arranging them on top of the frosting for a beautiful presentation.

Things Worth Knowing

Ingredient quality matters: Using high-quality almond flour and fresh eggs will significantly affect the texture and flavor of your cake.
Room temperature ingredients: Ensure your eggs and yogurt are at room temperature for smoother blending and better texture.
Mixing technique: When blending the ingredients, be careful not to overmix, as it can lead to a denser cake.
Cooling time: Let the cake cool completely before frosting to prevent the frosting from melting and sliding off.

Tips for Success

Baking is an art, and having a few helpful tips can make all the difference when making your Almond Flour Cake. Here are some handy suggestions to ensure your cake turns out perfectly every time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Freezing: You can freeze the cake for up to 3 months. Wrap slices tightly in plastic wrap, then foil, before placing them in a freezer-safe container.
Pairing: Serve with a dollop of whipped cream or a scoop of ice cream for a delightful dessert experience.
Variations: Consider adding lemon zest to the batter for a refreshing twist, or incorporate other fruits like blueberries for added flavor.
Garnish: Top with a sprinkle of chopped nuts for an extra crunch and added health benefits.
Frosting options: Feel free to experiment with different frostings, such as a cream cheese frosting or a light whipped topping.

Side Dish Ideas for Almond Flour Cake

When it comes to serving your Almond Flour Cake, there are endless possibilities that can elevate your dining experience. Here are some creative ideas:

Fresh Berries: Serve alongside a bowl of mixed berries like strawberries, raspberries, and blueberries to enhance the flavors.
Coffee: Pair with a cup of fresh brewed coffee for an afternoon treat that keeps you energized.
Tea: Offer a selection of herbal teas, which can complement the flavors of the cake beautifully.
Ice Cream: A scoop of vanilla or coconut ice cream can create a delightful contrast with the cake’s texture.
Whipped Cream: A dollop of freshly whipped cream sweetened lightly will add a creamy richness.
Baking Events: This cake is perfect for gatherings, birthday parties, or holiday celebrations, making it a versatile dessert option.

FAQ

While almond flour provides a unique flavor and texture, you could try using other gluten-free flours. However, the results may vary, and the cake might not be as moist or flavorful. Almond flour is highly recommended for the best outcome, but if you want to experiment, a mix of coconut flour and another gluten-free flour could work.

To store leftovers of your Almond Flour Cake, place it in an airtight container and keep it in the refrigerator for up to five days. Make sure it’s cooled completely before sealing it to prevent any condensation, which can lead to sogginess. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to three months.

This Almond Flour Cake is naturally gluten-free and can be made sugar-free, making it a great choice for various dietary preferences. You can also modify it to be dairy-free by substituting the mascarpone with coconut cream and using coconut yogurt. Additionally, it can be made Paleo-friendly by using coconut sugar instead of powdered sweetener, making it versatile for those with dietary restrictions.

Absolutely! Adding fruits like blueberries or nuts can elevate your Almond Flour Cake to the next level. Just make sure to fold them in gently at the end before baking. You can also sprinkle some on top for decoration. This not only enhances the flavor but also adds a delightful texture to the cake!

Conclusion

The Almond Flour Cake is a fantastic dessert that brings together health and indulgence in one delicious package. Its moist texture and rich flavor make it an absolute delight, and it’s versatile enough for any occasion. I encourage you to give this recipe a try. You won’t be disappointed!

Almond Flour Cake

The ultimate dessert for health-conscious sweet tooths! This Almond Flour Cake is sugar-free, gluten-free, and incredibly delicious. With its moist texture and rich flavor, it's the perfect treat for any occasion. Make it tonight and indulge guilt-free!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 253

Ingredients Equipment Method Notes

Ingredients

5 large eggs room temperature, or 6 medium eggs
1 ¼ cups natural yogurt full fat, 300g
¼ cup butter melted and cooled, 57g
2 teaspoons vanilla extract
3 ½ cups almond flour 350g. Regular almond flour or ground almonds. Reduce by ¼ cup (25g) for super-fine almond flour
⅓ cup powdered erythritol 50g, or sweetener of choice. Use more for a sweetener cake.
2 teaspoons baking powder
1 cup mascarpone 240g, or cream cheese
2 tablespoons natural yogurt as needed, to loosen
1 teaspoon vanilla extract
1 tablespoon powdered sweetener or more, to taste
1 cup blackberries or raspberries 130g, to decorate

Equipment

8-inch or 9-inch springform pan

Method

Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the sides with butter.
In a large mixing bowl, crack the eggs and beat them using an electric mixer or a food processor. Blend them until they are fluffy, pale, and have doubled in size, which should take about 2 minutes.
Add the full-fat yogurt, vanilla extract, and melted, cooled butter to the egg mixture. Blend until well-combined, ensuring there are no lumps remaining.
Next, add the dry ingredients: baking powder, almond flour, and the powdered erythritol. Blend again until a smooth batter forms.
Pour the batter into the prepared springform pan, ensuring it is evenly distributed.
Bake the cake in the preheated oven for about 30 minutes if using a 9-inch springform (or 40 minutes for an 8-inch pan). Check for doneness by inserting a knife or skewer into the center; it should come out clean.
While the cake is baking, prepare the frosting. In a small bowl, combine the mascarpone with the powdered sweetener and vanilla extract. Use a fork to stir until smooth, adding yogurt as needed to loosen the mixture.
Once the cake has cooled completely, gently spread the frosting on top, ensuring a nice even layer.
Finally, decorate with fresh blackberries or raspberries, arranging them on top of the frosting for a beautiful presentation.

Notes

4.6g net carbs: per slice (with mascarpone frosting and berries). Makes 12 slices.
3.6g net carbs: / 253 calories / 22.1g fat per slice (without topping).
Covering the cake: After 30 minutes, cover the top of the cake loosely with aluminium foil for the remainder of the oven time to prevent over-browning.
Dairy-free option: You can make this cake dairy free by using coconut oil instead of the butter, coconut yogurt instead of the yoghurt and whipped coconut cream in place of the mascarpone.
Add zing: Add the zest of a lemon into the batter for a refreshing twist.
Variation: Stir in a handful of berries directly into the batter.
Paleo option: Replace the powdered sweetener with coconut sugar for a Paleo-friendly version.