Almond Flour Vanilla Cake

Name: Almond Flour Vanilla Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 4 large eggs; 1 tsp vanilla extract; 1/2 tsp almond extract; 1/2 tsp baking soda; 1/4 tsp salt; Powdered sugar for dusting; Fresh berries

Highlighted under: Cozy Dessert Classics

When I first decided to try making an almond flour vanilla cake, I didn't know what to expect. Almond flour lends a unique flavor and texture that's different from traditional wheat flour. The first bite was a delightful revelation—light, moist, and bursting with vanilla allure. Every forkful brought a touch of warmth and sweetness, making it the perfect dessert for any occasion. I love that it's gluten-free without losing that comforting cake vibe. You simply must give it a try!

Created by

Ella

Last updated on 2026-02-09T16:18:27.979Z

After experimenting with various recipes, I found that the blend of almond flour and eggs provides an incredible balance of moisture and fluffiness. To enhance the flavor, I decided to use high-quality vanilla extract and a hint of almond extract. The results were exceptional! Each bite felt like a cozy hug, and I was thrilled to serve it to my friends during our weekend get-together.

I recommend letting the cake cool completely before slicing it. This helps to set the texture perfectly, allowing for neat slices that hold together beautifully. A dusting of powdered sugar on top adds a nice touch for a festive presentation!

Why You'll Love This Cake
Deliciously moist with a nutty flavor from almond flour
Easy to make and gluten-free, perfect for everyone
Infused with rich vanilla, making it a delightful treat

Ingredient Insights

Almond flour is the star ingredient in this cake, lending a distinct nuttiness and moisture that enhances its overall texture. Unlike traditional wheat flour, almond flour does not contain gluten, which contributes to the cake’s tenderness. It's crucial to use finely ground almond flour for the best results as coarser varieties may create a crumbly texture that could affect the lightness of the cake.

The combination of vanilla and almond extracts works harmoniously to create layers of flavor. I often recommend using pure extracts rather than imitation ones whenever possible, as they are more concentrated and offer a genuine taste that elevates the dessert. These extracts not only enhance the sweetness of the cake but also balance the natural oiliness of the almond flour.

Baking Tips

Getting the baking temperature right is essential for achieving the perfect rise and texture. Baking at 350°F (175°C) is ideal, but keep an eye on your cake, as ovens can vary. Look for golden edges and a toothpick test to ensure doneness. If the toothpick comes out with wet batter after 30 minutes, continue baking for an additional 5-minute intervals until it comes out clean.

Cooling the cake properly is equally important. After removing it from the oven, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps to set the structure while preventing it from becoming overly moist at the bottom. If you find your cake is sticky, it may need a little more cooling time in the pan.

Ingredients

For the Cake

2 cups almond flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1/4 tsp salt

For Garnishing (optional)

Powdered sugar for dusting
Fresh berries

Ensure all ingredients are at room temperature for the best outcome.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix the Wet Ingredients

In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar and serve with fresh berries if desired.

Enjoy your delicious cake!

Pro Tips

For added flavor, consider folding in some chopped nuts or chocolate chips to the batter before baking.

Serving Suggestions

This almond flour vanilla cake is versatile enough to be enjoyed simply on its own or dressed up for special occasions. After dusting with powdered sugar, consider adding a side of fresh berries like raspberries or strawberries; their tartness complements the sweetness of the cake beautifully. You can even serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

If you're looking to elevate your dessert experience, try drizzling a light lemon glaze over the top. To make the glaze, mix powdered sugar with lemon juice until you reach your desired consistency. The citrus notes will pair exquisitely with the almond flavor and add a fresh touch to every bite.

Storage and Variations

Leftover cake can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, it’s best to freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in a freezer-safe container. Thaw it overnight in the refrigerator when you’re ready to enjoy a slice again, and it will retain its moistness.

Feel free to experiment with flavors! While vanilla and almond create a pleasing base, you can incorporate other extracts such as orange or coconut for a unique twist. Additionally, adding chocolate chips or chopped nuts can enhance both flavor and texture, providing a delightful crunch amid the cake’s tender crumb.

Questions About Recipes

→ Can I substitute almond flour with another type of flour?

Almond flour works best for this recipe for its unique texture and flavor, but you can experiment with gluten-free blends.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes! Wrap and freeze the cake tightly for up to 3 months. Thaw it at room temperature before serving.

→ What can I use in place of butter?

You can use coconut oil or a vegan butter substitute for a dairy-free version of this cake.