Ah, almond cake. It’s like a cozy hug on a plate—warm, inviting, and just a touch nutty (much like my aunt’s sense of humor). This easy gluten-free version? It’s a revelation, as delightful as finding an extra fry in your takeout bag, and somehow both luxurious and rustic at once.
Steps
- Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. It is recommended to line the bottom with parchment paper for easy removal after baking.
- In a bowl, mix together almond flour, baking powder, salt, and shredded coconut until well combined. Set this dry mixture aside for later use.
- In a separate large bowl, whisk together melted unsalted butter, white sugar, eggs, and vanilla until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, whisking until everything is thoroughly mixed.
- Pour the batter into the prepared cake pan and evenly sprinkle sliced almonds on top.
- Bake in the oven for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 20 minutes, then remove the sides and bottom of the pan. Transfer the cake to a serving plate or stand, dust with powdered sugar, and serve.
Ingredients
- 2 cups (192 g) almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt (omit if using salted butter)
- ½ cup (35 g) shredded coconut, unsweetened
- ½ cup (113 g) melted unsalted butter
- ? cup (133 g) white granulated sugar
- 4 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- ¼ cup (20 g) sliced almonds
- 2 tablespoons powdered sugar (optional, for dusting)
Nutritional Values
Calories: 291kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 156mg | Potassium: 55mg | Fiber: 3g | Sugar: 16g | Vitamin A: 340IU | Vitamin C: 0.03mg | Calcium: 99mg | Iron: 1mg
FAQ
- Is this almond cake recipe gluten-free?
- Yes, this almond cake is naturally gluten-free. Just make sure to verify that your baking powder and powdered sugar are also gluten-free, as most options available are.
- Can I use salted butter instead of unsalted butter in this recipe?
- Yes, you can use salted butter. If you do, you may want to omit the additional salt listed in the ingredients to avoid it being too salty.
- How should I store the almond cake to keep it fresh?
- Store the cake in an airtight container at room temperature for a few days. For longer storage, place it in the refrigerator, where it will keep for up to a week.
- What variations can I add to this almond cake for extra flavor?
- You can enhance the flavor by adding almond extract for a more pronounced almond taste, or incorporate lemon or orange zest. Toppings like fresh berries, ice cream, or whipped cream also complement the cake well.
- What is the best way to ensure the cake doesn’t stick to the pan?
- Grease a 9-inch springform pan and line the bottom with parchment paper. This will make it easier to remove the cake once it’s baked and cooled.
Tips
- Use Parchment Paper: Lining the bottom of your springform pan with parchment paper will make it much simpler to remove the cake once it’s baked, preventing any sticking issues.
- Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing. This helps them blend more smoothly into the batter, resulting in a better texture.
- Cooling Time: Allow the cake to rest in the pan for at least 20 minutes before attempting to remove it. This will help prevent it from breaking apart.
- Experiment with Flavors: Try adding a touch of almond extract for a more intense almond flavor or incorporate lemon or orange zest for a refreshing twist.
Equipment
- 9-inch Springform Pan – This specific type of cake pan is useful for easy removal of the cake.
- Parchment Paper – While common, not everyone may have this on hand, and it is recommended for lining the cake pan.
- Cake Stand – If serving the cake in a more formal setting, a cake stand can be an elegant addition.
