Almond Flour Layer Cake
Almond Flour Layer Cake
For a tasty gluten-free, grain-free cake
in just 30 minutes
Preheat oven to 350º F
Line a 9″ pan or two 6″ pans with parchment
It is goes together so quickly because it has
so few ingredients.
This cake comes out perfect every time
I make it, which is almost every week.
I love how beautifully it rises, too!
Ingredients:
In a large Bowl, Whisk together
with beater or stick blender
3 eggs beaten til foamy
1/4 cup unsweetened applesauce
1/4 cup *honey (or maple syrup)
1/4 cup raw sugar (or honey)
2 tbs. dairy-free milk
1 tsp.Vanilla
OPTIONAL:
1/2 cup (or 1/4 cup @ if divided into two 6″ pans)
chocolate chips or chopped dried fruit or fresh
or frozen berries (don’t defrost berries).
o
LASTLY:
STIR IN Gently, don’t overmix,
2 cups almond flour
1/2 tsp. baking, soda
1/2 tablespoon of vinegar
-
- Honey: Adds deep moisture and pairs naturally with applesauce. Use 1/3 cup.
Maple syrup: Complements the rustic texture of almond flour. Use 1/3 cup. - Coconut sugar: Gives a warm, caramel-like flavor and color. Use 1/2 cup.
- Honey: Adds deep moisture and pairs naturally with applesauce. Use 1/3 cup.
-
- Cinnamon: The classic choice for apple profiles. Use 1 to 1.5 teaspoons.
- Nutmeg: Adds a bakery-style warmth. .
- Cardamom: Offers a bright, slightly herbal, sophisticated twist. Use 1/2 teaspoon.
- Ginger: Gives a sharp, cozy kick. Use 1/2 teaspoon ground ginger.
- Vanilla extract: Rounds out the flavors. Use 1 full teaspoon.
-
- The Cozy Classic: 1/3 cup maple syrup + 1 tsp cinnamon + 1/4 tsp nutmeg.
- The Chai Twist: 1/2 cup coconut sugar + 1/2 tsp cinnamon + 1/2 tsp cardamom + 1/4 tsp ginger.
- Special tips
-
Combine dry ingredients:
Whisk the baking soda directly into the 2 cups
of almond flour to ensure even distribution.
Bake at 350º F 18 to 20 minutes for two 6″
cakes, or until a toothpick in center comes out
clean. The 8 or 9″ may take a few minutes longer.
Ovens and ingredients can vary slightly.
Do Not Overmix. It will be too dense.
I beat the eggs and beat the liquid additions
as I add them for about a minute each with
my stick blender.
Do Not overbake. It will be too dry.
Touch the top of the cake if you believe
it is done. If your finger starts to sink in,
give it 1-2 more mins. and try again. I watch
through the oven window, and start to
test it when it looks fully risen, and golden.
9″ round Plain Almond Flour Cake.
It works great as a strawberry shortcake
because it is dense enough to hold up
under sliced strawberries and whipped
cream
+++++++++++++++++++++
Pour dry ingredients into wet.
Mix gently just to combine.
Bake 18 minutes until a
toothpick in center comes out clean
Batter Makes Two 6 cakes
++++++++ FROSTINGS +++++++++
See “How to make naturally sweetened
Sugar-Free chocolate frosting
OR
Sugar Free White Frostings
++++++++++++++++++++++++
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