Almond Flour Vanilla Cake

Name: Almond Flour Vanilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup honey or maple syrup; 4 large eggs; 1/4 cup melted coconut oil; 2 teaspoons vanilla bean paste; 1 tablespoon lemon juice; Powdered sugar for dusting; Fresh berries

Highlighted under: Heavenly Dessert Creations

I absolutely love baking, and this Almond Flour Vanilla Cake has become one of my go-to recipes. It’s incredibly moist, fragrant with vanilla, and the almond flour gives it a delightful, nutty flavor that pairs beautifully with cakes. I appreciate that it's gluten-free, making it a perfect treat for everyone to enjoy. Whether you're celebrating a special occasion or simply indulging on a cozy afternoon, this cake is sure to impress. Trust me, once you try it, you'll want to whip it up again and again!

Created by

Tom

Last updated on 2026-02-09T16:09:27.055Z

When I first decided to bake using almond flour, I was pleasantly surprised by how fluffy and moist the cake turned out. The unique texture really does elevate the experience, making each bite a little piece of heaven. I also found that incorporating a simple vanilla bean paste instead of extract brought a deeper flavor and added beautiful specks throughout the cake.

Another thing I learned while making this cake was how crucial it is to not overmix the batter. Overmixing can lead to a denser cake, which is not what you want. Gently folding in the ingredients will keep your cake light and airy, a perfect treat for any celebration!

Why You'll Love This Recipe
Deliciously moist texture that melts in your mouth
Nutty flavor from almond flour adds a unique twist
Easy to make, with simple ingredients you likely have at home

Perfecting the Texture

The key to achieving a wonderfully moist Almond Flour Vanilla Cake lies in the balance of your wet and dry ingredients. Almond flour has a unique property that allows it to retain moisture well. This means you should ensure your wet ingredients are fully incorporated, but be careful not to overmix the batter, as this can lead to a denser texture. Aim for a smooth, just-combined consistency when folding the ingredients together—this will help keep the cake light and airy.

When baking, keep an eye on your oven temperature. Oven variations can cause differences in baking time. To ensure even cooking, I recommend placing the cake pan on the center rack and checking for doneness at the minimum time (25 minutes). The top should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Ingredient Insights

Using honey or maple syrup not only sweetens the cake but also adds moisture. Honey will provide a slightly different flavor profile compared to maple syrup, which has a more caramel-like taste. Both are excellent choices, but if you're looking for a vegan alternative, maple syrup is the way to go. For a different flavor twist, consider experimenting with flavored extracts like almond or orange in place of vanilla.

Coconut oil is integral not just for moisture but for its subtle tropical taste. Ensure it’s melted but not hot when you combine it with the other wet ingredients; this helps maintain an appealing cake texture without cooking the eggs. If you have a nut allergy, you could substitute almond flour with sunflower seed flour, but keep in mind that this may alter the flavor slightly.

Storage and Serving Suggestions

If you're planning to make this cake in advance, it stores beautifully. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to three days, or about a week when refrigerated. You can also freeze slices individually, making it easy to enjoy a piece whenever the craving strikes. Just thaw at room temperature for 30-60 minutes before serving.

For serving, this cake pairs wonderfully with fresh berries, which not only add color but also a burst of refreshing tartness. You could also drizzle a light icing made from powdered sugar and a splash of lemon juice for an added zing. Feel free to get creative with toppings based on the season—sliced peaches in summer or roasted apples in fall can make delightful variations!

Ingredients

Ingredients:

For the Cake

2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup honey or maple syrup
4 large eggs
1/4 cup melted coconut oil
2 teaspoons vanilla bean paste
1 tablespoon lemon juice

For the Topping (Optional)

Powdered sugar for dusting
Fresh berries

Make sure to use high-quality almond flour for the best flavor and texture.

Instructions

Instructions:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a large bowl, combine almond flour, baking soda, and salt. Mix well.

Combine Wet Ingredients

In another bowl, whisk together honey (or maple syrup), eggs, melted coconut oil, vanilla bean paste, and lemon juice until fully combined.

Combine and Mix

Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar and top with fresh berries if desired.

Serve with whipped cream or a scoop of vanilla ice cream for an extra treat!

Pro Tips

Ensure that all ingredients are at room temperature for the best results. You can store the leftover cake in an airtight container for up to three days.

Common Pitfalls

One common mistake when making almond flour cakes is mismeasuring the almond flour. Be sure to scoop the flour gently and level it off with a knife instead of packing it down. Over-measuring can lead to a dry cake, negating the delightful moisture that almond flour provides.

If your cake appears too dense or does not rise properly, double-check your baking soda is fresh. Expired baking soda can affect the leavening process. Also, remember that the eggs play a crucial role in fluffiness; if they are not at room temperature, they may not emulsify well, leading to a heavier texture.

Variations

Feel free to play with flavors by adding spices such as ground cinnamon or nutmeg to the dry ingredients. A teaspoon of cinnamon can lend a warm, inviting note that's perfect for cozy afternoons. You might also fold in chocolate chips or chopped nuts to give the cake more texture and flavor depth.

For a citrus twist, consider adding the zest of a lemon or orange into the batter alongside the lemon juice. This addition enhances the overall flavor and makes the cake even more aromatic. And if you want a richer flavor, a few tablespoons of cocoa powder can be added to the dry mix, creating a delightful chocolate-almond cake.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

I wouldn't recommend it, as almond flour provides a unique flavor and texture that cannot be replicated with regular flour.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes! Wrap the cake tightly in plastic wrap and then foil, and it can be frozen for up to three months.

→ What can I use instead of honey?

You can substitute honey with maple syrup or agave nectar for a vegan alternative.