Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Flour Cake Without Eggs Recipe

★★★★★

4.6 from 93 reviews
  • Author: lina
  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Almond Flour Cake Recipe Without Eggs is a moist, flavorful, and allergy-friendly cake perfect for those avoiding eggs. Made with almond flour, dairy-free butter, and sweetened with crystal sweetener, this cake is easy to prepare and baked to golden perfection. Its delicate almond and vanilla aroma, topped with sliced almonds and a dusting of powdered sugar, makes it an ideal treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup Almond Flour
  • 1 cup All-Purpose Flour (sifted)
  • 1/2 cup Crystal Sweetener of Choice
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 cup Almond Milk
  • 2 teaspoons Apple Cider Vinegar
  • 1/3 cup Dairy-Free Butter (Unsalted, melted)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract

Toppings

  • 1/3 cup Sliced Almonds
  • 2 tablespoons Powdered Sweetener

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan with oil or vegan butter and line the bottom with greased parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, salt, and crystal sweetener. Whisk thoroughly to ensure an even distribution of all ingredients.
  3. Add Wet Ingredients: Create a well in the center of the dry mixture and pour in the almond milk, melted dairy-free butter, apple cider vinegar, vanilla extract, and almond extract.
  4. Mix Batter: Use a silicone spatula to gently fold the ingredients together until just combined and no flour lumps remain. Avoid over-mixing to prevent a gummy texture.
  5. Prepare for Baking: Pour the batter evenly into your prepared cake pan. Sprinkle the sliced almonds evenly over the top of the batter, then gently press them down to help them adhere.
  6. Bake: Place the cake in the center rack of your preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in Pan: Allow the cake to cool in the pan for 5-10 minutes. It’s normal for the cake to flatten slightly during this time.
  8. Transfer to Wire Rack: Remove the cake from the pan and place it on a wire rack to cool completely for 1-2 hours before slicing.
  9. Serve: Before serving, dust the top of the cake with powdered sweetener for an elegant finish.
  10. Store: Store any leftovers in a sealed container in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Use a dairy-free butter alternative to keep the recipe vegan.
  • The apple cider vinegar reacts with baking soda to help the cake rise without eggs.
  • Do not over-mix the batter to avoid a dense or gummy texture.
  • You can substitute crystal sweetener with granulated sugar or a sugar alternative of choice.
  • Make sure to line the cake pan with parchment paper to prevent sticking and ensure easy removal.
  • Allow the cake to cool completely before slicing to maintain structure.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: almond flour cake, eggless cake, vegan cake, dairy-free cake, almond dessert, healthy cake recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yummybylina.com/almond-flour-cake-without-eggs-recipe/