Almond Flour Cake

Ingredients

• 4large eggs
• 160 ml (⅔ cup)maple syrup, or honey
• 60 ml (¼ cup)extra-virgin olive oil
• 1 tablespoonlemon zest
• 1 teaspoonvanilla extract
• 192 g (2 cups)finely ground almond flour
• 1 teaspoonbaking powder
• ½ teaspoonbicarbonate of soda
• ¼ teaspoonkosher salt
• to tastesliced almonds
• optionalhomemade whipped cream
• optionalsliced strawberries

Instructions

1. 1

   Prepare the tin

   Heat the oven to 163°C (325°F). Grease a 23 cm (9-inch) springform tin generously with cooking spray or oil.

2. 2

   Whisk wet ingredients

   In a large bowl, whisk the eggs, maple syrup, olive oil, lemon zest and vanilla until combined.

3. 3

   Add dry ingredients

   Add the almond flour, baking powder, bicarbonate of soda and salt. Whisk until well combined and no lumps remain.

4. 4

   Fill the tin

   Pour the batter evenly into the prepared tin and sprinkle the top with sliced almonds.

5. 5

   Bake and cool

   Bake for 40 minutes, until golden and set. Take the cake out of the oven and let it cool completely on a wire rack. Run a knife around the edge of the tin, then release the cake. Serve with whipped cream and strawberries if you like.

What is almond flour cake?

Almond flour cake is a tender cake made with finely ground almonds in place of wheat flour. This American-style version uses maple syrup, olive oil, lemon zest and vanilla for a gently sweet, citrus-scented result.

One-bowl mixing keeps the preparation simple, while eggs help hold the almond-based batter together. The recipe is naturally gluten-free and dairy-free when the optional toppings are left off or chosen accordingly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 9g protein, 25g carbs, 23g fat.

The almond flour and olive oil provide much of the fat, while the eggs contribute protein and the maple syrup supplies most of the carbohydrates. Serve a slice with strawberries, or pair it with plain yoghurt for a more rounded plate.

Choosing the ingredients

Almond flour: Use finely ground almond flour rather than coarser almond meal for a more even crumb. Measure it without packing it tightly into the cup.

Sweetener: Maple syrup gives the cake its sweetness and moisture; honey is offered as a substitute. Either way, whisk it thoroughly with the eggs and oil.

Lemon and vanilla: Freshly grated zest brings aromatic citrus flavour, while vanilla rounds it out. Zest the lemon before juicing it, if you need the juice for another use.

Mixing the batter

Wet ingredients: Whisk the eggs, syrup, oil, zest and vanilla until they are evenly combined. This helps distribute the flavour before the almond flour goes in.

Dry ingredients: Add the flour and raising agents to the same bowl, then whisk until the mixture looks even and no lumps remain. Avoid leaving pockets of bicarbonate of soda or baking powder in the batter.

Getting the bake right

Tin preparation: Grease the springform tin generously so the cake releases cleanly after cooling. A springform tin also makes it easier to lift out this delicate cake.

Doneness: The top should be golden and the cake should look set after 40 minutes. Ovens can vary, so use the appearance and set texture as cues rather than relying on colour alone.

Cooling before serving

Cooling: Leave the cake on a wire rack until completely cool before running a knife around the edge. The cake is more fragile while warm, so releasing it too soon can make it break.

Finishing: The sliced almonds on top add a little crunch against the soft crumb. Serve the cake plain or add whipped cream and sliced strawberries just before bringing it to the table.

What to serve with it

Fruit: Sliced strawberries offer a fresh, juicy contrast to the rich almond flavour. Other soft berries can also work as a simple accompaniment.

Cream: A spoonful of homemade whipped cream makes this a more indulgent dessert. For a dairy-free serving, choose a suitable non-dairy topping or enjoy the cake without cream.

Recipe notes & tips

• Bring the eggs to room temperature so they whisk smoothly into the syrup and oil.
• Grease the springform tin carefully, including around the base and sides.
• Use finely ground almond flour for a more uniform cake texture.
• Whisk the batter until the dry ingredients are evenly distributed, but stop once no lumps remain.
• Let the cake cool completely before releasing the tin to help it hold together.
• Add the whipped cream and strawberries at serving time rather than storing them on the cake.

Variations

• Use honey: Replace the maple syrup with honey as suggested in the ingredient list.
• Add orange zest: Swap the lemon zest for finely grated orange zest for a different citrus note.
• Choose berries: Serve with raspberries or blueberries instead of strawberries.
• Make it dairy-free: Leave off the whipped cream or use a dairy-free alternative.
• Boost the almond topping: Add extra sliced almonds over the batter before baking.

Common mistakes to avoid

• Releasing it warm: The cake can break while delicate; cool it completely on a wire rack first.
• Using coarse almond meal: It can give the crumb a heavier texture; choose finely ground almond flour.
• Skipping the tin grease: The edges may stick; grease the springform tin generously.
• Leaving lumps: They can make the crumb uneven; whisk the dry ingredients into the wet mixture until smooth.
• Overbaking: The cake can dry out; check for a golden top and set centre at the 40-minute mark.

How to store

Once completely cool, store the cake in an airtight container in the fridge for up to 4 days. Bring a slice to room temperature before serving, or warm it briefly in a low oven; keep toppings separate until serving.

Frequently asked questions