It’s a piece of cake! It’s easy to make this grain-free dessert look elegant; add a dusting of powdered sugar or top with a drizzle of fruit spread for a dainty finish. This grain-free almond cake is so light, you’ll find it to be the perfect addition to any meal. Pair it with coffee for breakfast or with a cup of tea for an after-dinner cold-weather pick-me-up!

Grain-Free Almond Cake Recipe

Prep Time: 10 mins   |   Cook Time: 22-25 mins

Ingredients

• 11 1/2 cups Bob’s Red Mill Super-Fine Almond Flour
• 1/4 cup tapioca flour
• 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/2 t sea salt
• 1/4 t ground nutmeg
• 3 large eggs
• 1/4 c cane sugar
• 1/4 c sunflower oil
• 1 t almond extract
• 1/3 cup sliced almonds

Directions

1. Preheat oven to 350 degrees F
2. Grease an eight-inch round cake pan and line with parchment paper.
3. Whisk together dry ingredients in a bowl and set aside.
4. In a separate bowl, combine eggs, oil, and almond extract.
5. Combine the two bowl’s ingredients and stir until well combined.
6. Pour batter into prepared pan and sprinkle on sliced almonds.
7. Bake for 22-25 minutes. Let the cake cool for 10 minutes before removing from pan.

Substitutions 

• Substitute a keto-friendly sweetener for cane sugar for a low carb option.
• Substitute coconut flour for tapioca flour for a low carb option.