Description
This Almond Cake is a moist and flavorful dessert featuring a delightful blend of almond flour and all-purpose flour. Enhanced with almond and vanilla extracts, it offers a tender crumb and subtle nutty aroma. Perfect for gatherings or as a sweet treat alongside tea or coffee, this cake can be made gluten-free and dairy-free with simple substitutions.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup all-purpose flour (or gluten-free flour for a GF version)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup plain yogurt or plant-based yogurt
- ¼ cup almond milk (or regular milk)
Optional
- Sliced almonds for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt until combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer or a whisk until the mixture becomes light, fluffy, and creamy, which should take about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and ensure smooth batter. Then mix in the vanilla and almond extracts to enhance the flavor profile.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the yogurt and almond milk. Begin and end with the dry ingredients, mixing gently just until everything is combined to avoid overmixing which can make the cake dense.
- Prepare Batter in Pan: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. If using, sprinkle sliced almonds over the batter to add a crunchy texture and visual appeal.
- Bake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Serve: Serve the almond cake plain, dust it lightly with powdered sugar, or top with fresh berries for an extra touch of freshness and color.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Use coconut oil instead of butter for a dairy-free (and vegan) alternative.
- The cake can be served with whipped cream, a dusting of powdered sugar, or fresh berries.
- Ensure not to overmix the batter to keep the cake tender.
- Store leftovers in an airtight container; the cake keeps well for up to 3 days at room temperature or up to a week refrigerated.
