This Moist Almond Cake recipe came from a box of almond flour from years ago. It is by far the best recipe for simple gluten free cake that I’ve tried. I made it a million times during the period of my wheat elimination a few years ago, and even though I now eat ancient varieties of wheat like einkorn and spelt, this cake still makes appearance at our house. As the name implies – it is super moist, and has a fabulous flavor that you will enjoy whether you are avoiding gluten or not. I served this Lemon Mousse that I made yesterday along with the cake and some fresh raspberries, and it was a real treat today with coffee.
As always, I encourage you to use whole milk, butter and eggs from pasture-raised animals, preferably from local farmers.
HOW TO MAKE MOIST ALMOND CAKE
Ingredients
1/2 cup butter or ghee (how to make ghee)
3/4 cup raw cane sugar
4 eggs
1/2 cup milk, or coconut milk (how to make coconut milk)
1 teaspoon vanilla extract
1.5 cups almond flour
1/2 cup coconut flour
1/2 teaspoon fine sea salt
1 teaspoon baking soda
Equipment
KitchenAid mixer with whisk attachment, OR hand whisk
9 inch cake pan, preferably with removable sides
Spatula for spreading cake dough
Instructions
Place butter/ghee and sugar in KitchenAid bowl, mix until smooth.
Add eggs, mix until well blended.
Add milk and vanilla, mix again.
Add almond flour, coconut flour, salt and baking soda, and mix on low until creamy.
Spread into a greased 9 inch cake pan; bake at 350ºF for 30 minutes.
Cool before slicing.
- 1/2 cup pastured butter or ghee (how to make ghee)
- 3/4 cup sugar
- 4 eggs
- 1/2 cup pastured milk, or coconut milk
- 1 teaspoon vanilla extract
- 1.5 cups [url href=”http://amzn.to/2mvwBkc” target=”_blank”]almond flour[/url]
- 1/2 cup [url href=”http://amzn.to/2mg0ZhT” target=”_blank”]coconut flour[/url]
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- Place butter/ghee and sugar in KitchenAid bowl, mix until smooth.
- Add eggs, mix until well blended.
- Add milk and vanilla, mix again.
- Add almond flour, coconut flour, salt and baking soda, and mix on low until creamy.
- Spread into a greased [url href=”http://amzn.to/2mvGZbz” target=”_blank”]9 inch cake pan[/url]; bake at 350ºF for 30 minutes.
- Cool before slicing.
Moist Almond Cake
Moist Almond Cake, Moist Almond Cake, Moist Almond Cake, Moist Almond Cake
11 comments
Hi Valeria! I just stumbled upon your website few days ago. I absolutely love how you are reviving the traditional recipes. Thanks a lot for this very informative and inspirational blog. My daughter is turning 3 next month and today we made the almond moist cake to test. We both loved it and I would love to make it for her bday. I had two questions- if I reduced the amount of sugar will that effect the overall texture of the cake?
Also I would love to make a cup cake version of this. Have you ever tried it?
Thanks so much
Neha
Hi Neha, thank you so much!! The amount of sugar wouldn’t affect the texture of this cake much – I made it before with as little as 1/3 cup of sugar and the texture was the same – to my surprise (the flavor lacked a little though!) I haven’t tried the cup cake version but thinking it should work fine, I’d just make sure to use paper liners because, I’m sure you’ve noticed, almond flour makes baked stuff more fragile. 🙂
Thanks so much Valeria! I tried it with 1/2 cup sugar and it worked out great. This is now our new favorite cake recipe. Would you recommend any simple frosting for this cake please? I love cooking but when it comes to cakes and frosting I am a complete rookie 🙂
Thanks so much
So glad you like it, Neha! It’s in my regular rotation too 🙂
I often whip up a frosting without a recipe, just farmers cheese, sweetener, vanilla and cream. I discovered this posset recipe and am in love! It’s three ingredients only and it makes a perfect frosting too, check it out. Love simple things and it’s definitely that!
Thanks so much Valeria! Can’t wait to try it. Excited to try more recipes from your blog
Excellent recipe! This was my first attempt at gluten-free baking, and I was absolutely nervous that I’d have a dry, dense cake. But this cake came out moist and perfectly textured, I couldn’t even tell it was gluten free!
I added a few fixings of my own to the batter to add to the flavor– a teaspoon of rosewater, zest of one lemon, and about one teaspoon of cardamom. Topped it with some chopped pistachios on the bottom, and this made for a beautiful and aromatic dessert. Fear not, first time gluten-free bakers– this recipe is a winner!
Thank you so much, Natasha! Glad you enjoyed it, and thank you for taking time to leave a review! It sounds delicious with cardamom, it’s one of my favorite spices. Have a great weekend 🙂
Thank you so much for this wonderful recipe! I’m trying to watch our sugars, so I also cut the sugar down to just under 1/2 cup. To make up for this, I added 1/2 tsp. of almond extract (in addition to the vanilla in the recipe), zest of 1 lemon, and I topped it with slivered almonds. I subbed buttermilk instead of regular milk because I love the depth of flavor and slight tanginess. The result was sublime. We devoured almost 1/2 of the cake in less than half an hour. We also topped with a very thin layer of lemon curd that took it over the top. Thank you for the amazing, versatile recipe!
Can I use almond milk instead coconut milk?
Hi Esther, yes – I’ve used almond milk with it before, I couldn’t really tell the difference between milks.
Really Nice Recipe!! We had been looking for a good cake with no yeast or Gluten.
This cake has it all. We add some chopped walnuts/almonds in it and it has always turned out great.
Thanks You!!!!