Almond Flour Cake Recipe Without Eggs

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www.theconsciousplantkitchen.com

This Almond Flour Cake Recipe Without Eggs is the egg-free version of the classic French Almond Cake with a delicious buttery, frangipane cake crumb. Plus, this eggless almond cake recipe is also vegan, sugar-free, and diabetes friendly.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-cake-recipe-without-eggs/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: slices

Calories: 202.5kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour
1 cup All-Purpose Flour sifted, note 1
½ cup Crystal Sweetener of Choice note 2
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
1 cup Almond Milk
2 teaspoons Apple Cider Vinegar note 3
⅓ cup Dairy-Free Butter (Unsalted) melted (note 4)
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract

Topping

⅓ cup Sliced Almonds
2 tablespoons Powdered Sweetener

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with oil or vegan butter. Cover the bottom with greased parchment paper.
In a large bowl, add all the dry ingredients: sifted flour, almond flour, baking powder, baking soda, salt, and sugar, and whisk very well to combine.
Make a well in the center of the dry ingredients and add almond milk, melted vegan butter, apple cider vinegar, vanilla extract, and almond extract.
Use a silicone spatula to stir the almond flour cake batter until just combined and no more flour lumps can be seen. Don't over-stir or the cake will be gummy.
Transfer the cake batter to the cake pan and sprinkle some sliced almonds over the top.
Slightly press the almonds on the batter to make them stick.
Bake the cake on the center rack of your oven for 35-40 minutes at 350°F (180°C) or until golden brown on the top and a pick inserted in the center of the cake come out dry or with a little crumb on it.
Cool the cake down for 5-10 minutes in the pan. The cake will flatten, that's normal.
Transfer to a wire rack and wait 1-2 hours before slicing.
Serve with powdered sugar on top.

Storage

Store in a sealed container for up to 4 days in the fridge.

Equipment

Notes

Note 1: You can replace all-purpose flour with the same amount of all-purpose gluten-free flour containing added gum or white spelt flour.

Note 2: You can use the same amount of any 1:1 sugar-free natural granulated sweetener like Erythritol or Allulose (not pure stevia!).

Note 3: Lemon juice or lime juice works.

Note 4: Canola oil or melted coconut oil works. Watch out, if melted coconut oil comes in contact with cold almond milk, it will form oil lumps and a hard batter! Use room temperature almond milk with coconut oil.

Nutrition