This is one of the most simple cake recipes you will ever come across! I never used to have the courage to bake a cake from scatch, but this is more fool proof than your run-of-the-mill cake mix.
There is no flour involved in this almond cake recipe at all, and does not include any other ingredients that contain gluten. If you’re looking for an easy source of healthy almonds, this recipe is perfect. I’ve topped this cake with some jam or butter for a great bread alternative. Go low on the agave nectar or maple syrup for a hearty cake.
Preparation time: 10 minutes
Ingredients
- 1 1/4 cups whole natural almonds (about 6 ounces)
- Egg whites from 4 large eggs
- 1/2 teaspoon pure vanilla extract (optional)
- 3 tbsp Agave nectar or maple syrup
Preparation
- Preheat oven to 350 degrees.
- Use a food processor to grind almonds into a fine mixture. It shouldn’t take more than 15-20 seconds.
- Using an electic mixer, beat egg whites until stiff peaks form.
- Mix vanilla extract and agave nectar or maple syrup in with the ground almond.
- Gently fold almond mixture in with the egg whites.
- Pour batter into a loaf pan, or a 9-inch springform pan. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Let cool in pan.
Modifications:
You can add in raisins, pecans, almond pieces, cranberries… anything you fancy! Make sure not to bake the cake too long or it might be a bit on the dry side. This delicious flour-less, gluten-free almond cake is meant to be moist.
If you love almonds, check out this almond cookie recipe as well.
