Almond Flour Vanilla Cake

Name: Almond Flour Vanilla Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1 cup sugar; 4 large eggs, at room temperature; 1/2 cup melted butter; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 cup milk; 1 cup powdered sugar; 2 tbsp softened butter; 1 tbsp milk; 1/2 tsp vanilla extract

Highlighted under: Artisanal Baking Recipes

I absolutely love baking this Almond Flour Vanilla Cake, as it never fails to impress with its soft texture and rich flavor. The use of almond flour not only gives the cake a delightful nutty taste but also makes it naturally gluten-free. I've experimented with various vanilla extracts, and I can confidently say that high-quality vanilla enhances the overall depth of flavor dramatically. Whether for a special occasion or just a sweet treat at home, this cake has become a staple in my baking repertoire.

Created by

Anna

Last updated on 2026-02-09T15:45:27.780Z

Baking this almond flour vanilla cake has become a cherished ritual in my kitchen. I recall the first time I made it; the aroma filled my home, drawing everyone in for a slice. I discovered that using room temperature eggs helps create an incredibly fluffy cake, making it rise beautifully and enhancing its texture. The combination of almond flour and vanilla creates a warm, inviting scent that lingers long after the cake is out of the oven.

Throughout my baking adventures, I’ve learned that patience is key. Letting the cake cool completely before icing is essential to prevent any melting mishaps. I often decorate it with a sprinkle of almond slivers on top for an extra touch of elegance and crunch. Trust me, your guests will be asking for seconds!

Why You'll Love This Recipe
Deliciously moist texture that stays fresh for days
Nutty flavor of almond flour pairs perfectly with vanilla
Gluten-free and healthier alternative to traditional cakes

The Magic of Almond Flour

Almond flour plays a crucial role in the texture and flavor of this cake. Unlike traditional all-purpose flour, almond flour adds a pleasant nutty sweetness while keeping the cake moist and tender. The natural oils in almond flour also help maintain freshness longer, making this cake an excellent choice for advance baking. I recommend using blanched almond flour for a finer texture, which ensures an even crumb and a more delicate cake.

When substituting almond flour for regular flour, remember that it behaves differently. Since almond flour is denser and holds more moisture, you may need to adjust the liquid content slightly. For every cup of almond flour, consider reducing the liquid by 1-2 tablespoons. This will help maintain the balance of moisture and create a light, delectable cake.

Perfecting the Baking Process

Baking times can vary based on your oven and the type of cake pan used. When you place the batter in the oven, watch for the edges to turn golden brown and the center to rise. A toothpick inserted into the center should come out clean or with a few crumbs attached, signalling that it’s ready. If the top appears too brown while the inside remains undercooked, you can cover the cake loosely with aluminum foil to prevent over-browning.

Cooling the cake properly is vital for maintaining its structure and texture. After taking it out of the oven, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps set the crumb and prevents cracking. If you’re short on time, you can place the pan in the fridge for a quick chill—just be sure not to leave it too long, or the cake may become overly firm.

Ingredients

Gather these ingredients to create your Almond Flour Vanilla Cake:

For the Cake

2 cups almond flour
1 cup sugar
4 large eggs, at room temperature
1/2 cup melted butter
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/4 cup milk

For the Frosting

1 cup powdered sugar
2 tbsp softened butter
1 tbsp milk
1/2 tsp vanilla extract

Now that you have your ingredients ready, it's time to bake!

Instructions

Follow these simple steps to bake your Almond Flour Vanilla Cake:

Prepare the Cake Batter

In a large mixing bowl, combine almond flour, sugar, baking soda, and salt. In another bowl, whisk together the eggs, melted butter, vanilla extract, and milk. Gradually mix the wet ingredients into the dry ingredients until well combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Prepare the Frosting

In a bowl, beat together powdered sugar, softened butter, milk, and vanilla extract until smooth and fluffy. Adjust the consistency with more milk or sugar if needed.

Frost the Cake

Once the cake has cooled completely, remove it from the pan and place it on a serving plate. Spread the frosting evenly over the top and sides of the cake. Optionally, sprinkle slivered almonds on top for decoration.

Enjoy your delicious homemade Almond Flour Vanilla Cake!

Pro Tips

To enhance the flavor, consider adding a pinch of almond extract to the batter. This will deepen the almond essence and elevate the cake even more.

Serving Suggestions

This Almond Flour Vanilla Cake shines on its own, but there are plenty of ways to elevate it further. Serving it with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream can create a delightful contrast of flavors. If you're feeling adventurous, try drizzling a simple fruit glaze over the top for added sweetness and visual appeal.

For those who enjoy a bit of crunch, consider adding sliced almonds or chopped nuts to the frosting or sprinkling them on top. This not only enhances the flavor profile but also adds an appealing texture that balances well with the soft cake. Another option is to infuse the frosting with citrus zest, such as lemon or orange, for a fresh twist.

Make-Ahead and Storage Tips

This cake is perfect for making ahead. You can bake it up to two days in advance, storing it in an airtight container at room temperature. If you need to store it longer, wrap it in plastic wrap and place it in the fridge, where it will stay fresh for about a week. For extended storage, the cooled cake can also be frozen for up to three months. Just ensure it's well-wrapped to avoid freezer burn.

When you're ready to enjoy the frozen cake, allow it to thaw in the refrigerator overnight before frosting or serving. If you frost the cake before freezing, use a sturdy frosting that doesn’t easily melt and can hold up over time. Cream cheese or buttercream can work well, but be mindful that soft frostings may lose their texture once thawed.

Questions About Recipes

→ Can I replace almond flour with regular flour?

Almond flour provides a unique texture and flavor. If you must substitute, use a blend of gluten-free flours or a regular cake flour, but the result will vary.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in an airtight container. It will last for up to 3 months.

→ What can I use instead of eggs for a vegan version?

You can replace eggs with flaxseed meal mixed with water, or use unsweetened applesauce for moisture. Adjust baking time slightly.