A moist and light Almond Flour Cake recipe that happens to be gluten free, low carb, and paleo-friendly. Try this easy flourless cake to treat yourself or to wow your friends and family in your next gathering.
0 Pre-heat the oven to 325 degrees. Grease an 9-inch cake pan or a springform cake pan generously with oil. Line it with parchment paper and set it aside.*
1 For the dry ingredients: Mix together almond flour, baking powder, baking soda, and kosher salt in a large bowl.
2 For the wet ingredients: In a separate bowl, whisk together eggs, maple syrup, oil, and vanilla extract until emulsified.
3 Pour wet ingredients into the dry ones and whisk until thoroughly combined and no lumps remaining.
4 Transfer the cake batter into the prepared pan. Distribute it evenly throughout the pan evenly using a spatula. If preferred, sprinkle it with sliced almonds.
5 Bake in the center rack for 40-45 minutes or until it turns golden brown with its center firm to the touch. It will look darker in color and perhaps even a bit underbaked. That is normal.
6 Let the cake cool in the pan for 10 minutes and then take it out and let it cool on a wire rack. Make sure it is fully cooled before topping with any of the optional toppings.
7 Slice and serve.
