Almond Flour Cake

This Almond Flour Cake is moist and delicious with the flavors of lemon zest and vanilla, and it’s secretly healthy! It’s dairy and gluten-free, paleo, and contains no refined sugar. It may be enjoyed as-is or topped with whipped cream and your favorite fruit. It’s extremely easy to make and comes together in one bowl!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 107 kcal per serving

Ingredients

4 - eggs
⅔ cup - maple syrup
2 tablespoons - extra virgin olive oil
1 tbsp - lemon zest
1 tsp - vanilla extract
2 cups - almond flour
1 tsp - baking powder
½ tsp - baking soda
¼ tsp - kosher salt
homemade whipped cream
sliced strawberries

Instructions

Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
Place the eggs, maple syrup, olive oil, lemon zest and vanilla in a large bowl and whisk until incorporated.
Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain.
Pour the batter evenly into the prepared pan and sprinkle with the sliced almonds.
Bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release. Serve with whipped cream and strawberries if desired, and enjoy!

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