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Almond Cake

4.89 from 59 votes

This easy almond cake recipe is made with just 5 ingredients but don't let its simplicity fool you—it's light, airy, and so delicious. Gluten-free and dairy-free too!

Prep Time: 20

Cook Time: 40

Total Time: 1

Yield: 12 servings

Course: Dessert

Cuisine: American

Equipment

9-inch spring form pan
parchment paper

Ingredients

3 large eggs (whites and yolks separated, at room temperature)
3 large egg whites (at room temperature)
2/3 cup sugar
1 tsp pure vanilla extract
pinch fine sea salt
2 cups almond flour or almond meal ((200 grams))
1 cup mixed berries
powdered sugar (for dusting (optional))

Instructions

Position a rack in the middle of the oven and preheat to 350 degrees F.
Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
Gently fold them into the yolks, but only partially.
While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
Pour the batter into the prepared pan and shimmy until the batter is level.
Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

Video

Notes

Adapted from Baking Chez Moi.

Nutrition

Serving: 1/12th, Calories: 179kcal, Carbohydrates: 17g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 39mg, Fiber: 3g, Sugar: 13g

- WW Points: 6

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