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–+ servings
almond flour cake substitute

Almond Flour Cake

A delicious and gluten-free cake made with almond flour as a substitute for corn flour.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 366 kcal

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
  • 1 tbsp baking powder

Instructions
 

  • Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add in the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract.
  • In a separate bowl, sift together the almond flour and baking powder.
  • Gradually add the dry mixture into the wet mixture, mixing until well combined.
  • Pour the batter into the prepared cake pan and smooth out the top with a spatula.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Instead of almond flour, you can also use an equal amount of quinoa flour for a nuttier flavor or rice flour for a lighter texture.
  • Serve the cake with whipped cream and fresh berries for a delicious and elegant dessert.

Nutrition

Serving: 1sliceCalories: 366kcalCarbohydrates: 25gProtein: 9gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 112mgSodium: 192mgPotassium: 35mgFiber: 3gSugar: 20gVitamin A: 473IUCalcium: 163mgIron: 2mg
Keyword substitutes for corn flour
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