Decadent almond cake has a full nutty flavor from almond flour and stays moist for days.
This week has been all about work but yesterday I spared some free time to make this almond cake to celebrate Mother’s Day with my mom who is living 8500 miles away from me (Facetime, of course!). This almond cake is my mom’s favorite as she loves almonds so much. As far as I remembered, she made me lots of almondy desserts like roasted almonds or candied almonds as a snack, homemade almond milk for breakfast, but her almond cake is the best and it has been one of my favorite almond-based desserts.
The flavor and the taste are much more unique since she used both almond flour and almond extract in making the cake. And not only is the flavor on point, but the texture is everything you want in a cake. It’s moist and rich but so soft and fluffy. This almond is a perfect sweet cake for everyone with a delicate flavor and specifically for those who are on a gluten-free diet.
HOW TO MAKE ALMOND CAKE
You will be surprised when you know how simple and easy this almond cake recipe is. Just a handful of ingredients and a few minutes to prepare, you’ll have the most delightful dessert to enjoy on any occasion.
To make this almond cake, you will simply mix together almond flour, baking soda and baking powder in a medium mixing bowl. Then, In another bowl fitted with paddle attachment, beat eggs and sugar until light and fluffy. I usually beat it until the mixture color turns pale to add fluffiness and lightness to the cake. Add in oil, milk, almond extract and vanilla extract and beat slowly until everything is combined. You can add in lemon zest or orange zest for additional flavor but for me, this almond is good enough without zests. Turn off the mixer. Then fold in the flour mixture using a spatula, gently mix just until combined. Don’t overmix.
Bake almond cake in an 8-inch cake pan for around 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool completely before applying almond whipped cream frosting.
ALMOND FLAVORED FROSTING
Sometimes a simple cake deserves simple yet delicious frosting that will be a perfect match with the taste of cake. In this case, no fancy frosting, just light and fluffy whipped cream. A bit of almond extract makes the frosting taste more flavorful. So yeah, sweet, rich and full of almond flavor. What more could you ask for?
Except a bigger slice of cake and more frosting 🙂
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For Almond Cake
- 1 3/4 cups (175g) almond flour*, not almond meal
- 3/4 cup (150g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, or you can use 2 teaspoons of vanilla extract in total
- 3/4 cup (180ml) canola oil, or vegetable oil
- 1/2 cup (120ml) whole milk, room temperature
For Almond Whipped Cream Frosting
- 1 cup (240ml) very cold heavy cream
- 3 tablespoons (40g) powdered sugar
- 1/2 teaspoon almond extract
- Preheat oven to 350°F/175°C. Grease an 8-inch cake pan and set aside.
- In a medium bowl, mix together almond flour, baking soda and baking powder. Set aside.
- In a mixing bowl fitted with whisk attachment, beat together eggs and sugar on high speed until pale and fluffy. Reduce to low speed, slowly add oil, milk, vanilla extract and almond extract and beat until combined. Turn off the mixture. Then fold in the flour mixture using a spatula, gently mix just until combined. Don’t overmix.
- Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- Make Almond Whipped Cream Frosting: In the bowl of an electric mixer fitted with paddle attachment, beat the cold heavy cream, powdered sugar and almond extract until stiff peaks form. Do not over beat.
- Once the cake is completely cool, scoop out the frosting on top of the cake and spread it using an offset spatula. Decorate as desired.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.