During this quarantine i’ve been trying to bake and cook using items I already have on hand. Sooo this is how this almond cake came to be. I’ve made almond flour pancakes before and using the same concept, eggs, butter (this recipe doesn’t call for butter), almond flour, lemon, is how this recipe was born.

So let’s get to the 5 ingredients we will need to make this gluten free cake.

Ingredients

• 1 1/2 cups almond flour 
• 4 eggs at room temperature, separate the egg yolks and whites into separate bowls
• 1/2 cup granulated sugar
• 1 Tbsp lemon zest or any citric fruit of your choice
• 2 1/2 tsp baking powder

Directions

1. Separate egg white and egg yolk in separate bowls, set aside the egg white, we will use them later and preheat your oven to 350 degrees Fahrenheit
2. Add all of the sugar into your egg yolk, and mix on medium speed for 5 minutes. You will notice that the mixture will start to become fluffy and pastel yellow in color, when you reach 5 minutes, set aside your egg yolk and sugar mixture
3. Add in baking powder to almond flour, and whisk ingredients to incorporate, you can also omit the baking powder in case you don’t have any. When these ingredients are incorporated, dump them into the egg yolk mixture, at this point you can also add in the zest of the lemon, and set aside
4. Now, we are going to beat out egg whites for 5 minutes until the reach medium peaks
5. Set your egg whites aside and combine the almond flour mixture, this will form a thick paste, when you reach the paste stage, start adding in the eggs whites 1 scoop at a time. This will help to ensure that your egg whites don’t loose too much volume.
6. Prepare an 8 inch cake pan by spraying with non stick baking spray and lining the bottom with parchment paper, fill the cake pan with all the cake batter and bake for 28-30 minutes.
7. ENJOY!

Almond Flour Cake

Recipe by Cinthia Michel

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

During this quarantine i’ve been trying to bake and cook using items I already have on hand. Sooo this is how this almond cake came to be. I’ve made almond flour pancakes before and using the same concept, eggs, butter (this recipe doesn’t call for butter), almond flour, lemon, is how this recipe was born.

Ingredients

• 1 1/2 cups almond flour

• 4 eggs at room temperature, separate the egg yolks and whites into separate bowls

• 1/2 cup granulated sugar

• 1 Tbsp lemon zest or any citric fruit of your choice

• 2 1/2 tsp baking powder

Directions

• Separate egg white and egg yolk in separate bowls, set aside the egg white, we will use them later and preheat your oven to 350 degrees Fahrenheit
• Add all of the sugar into your egg yolk, and mix on medium speed for 5 minutes. You will notice that the mixture will start to become fluffy and pastel yellow in color, when you reach 5 minutes, set aside your egg yolk and sugar mixture
• Add in baking powder to almond flour, and whisk ingredients to incorporate, you can also omit the baking powder in case you don’t have any. When these ingredients are incorporated, dump them into the egg yolk mixture, at this point you can also add in the zest of the lemon, and set aside
• Now, we are going to beat out egg whites for 5 minutes until the reach medium peaks
• Set your egg whites aside and combine the almond flour mixture, this will form a thick paste, when you reach the paste stage, start adding in the eggs whites 1 scoop at a time. This will help to ensure that your egg whites don’t loose too much volume.
• Prepare an 8 inch cake pan by spraying with non stick baking spray and lining the bottom with parchment paper, fill the cake pan with all the cake batter and bake for 28-30 minutes.
• ENJOY!

Recipe Video