The almond cake is a gluten-free and lactose-free recipe, in fact, the ingredients are almond flour and seed oil. It’s a recipe suitable for those who are intolerant to wheat flour and dairy, or for those who want to be lighter and health-conscious, limiting gluten consumption. The result is truly delicious. At my house, it lasted just a couple of days, it was too good. Wonderful, simple, and quick, shall we prepare it together? Let’s discover it together and follow me on my page Facebook on my profile Instagram and on my channel YouTube with my videos for a greeting and a comment.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 400.79 (Kcal)
- Carbohydrates 24.18 (g) of which sugars 19.02 (g)
- Proteins 9.10 (g)
- Fat 29.71 (g) of which saturated 3.37 (g)of which unsaturated 10.11 (g)
- Fibers 3.98 (g)
- Sodium 190.99 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the almond cake
- 1.5 cups almond flour
- 0.14 cups gluten-free potato starch
- 4 eggs
- 0.5 cups sugar
- 0.25 cups corn oil
- 1/2 glass gluten-free almond milk
- 1 packet baking powder
- 1 lemon zest
- 1 pinch salt
- 1 tbsp sliced almonds
- 1 tbsp 85% dark chocolate
Tools
- Stand mixer or electric whisk
- Baking pan 9-inch with a removable bottom
Preparation of the almond cake
I start the recipe by separating the egg whites from the yolks. I beat the yolks with the sugar until creamy and add the oil slowly, continuing to beat. Then I add the almond flour, baking powder, potato starch, and grated lemon zest.
Next, I pour in half a glass of milk and continue beating.
Meanwhile, I beat the egg whites to stiff peaks with a pinch of salt and gently fold them into the batter without deflating it.
I pour everything into the baking pan lined with parchment paper and decorate with sliced almonds and dark chocolate pieces (optional). Then I bake at 350°F for about 35/40 minutes. I test with a toothpick to check the doneness, take it out of the oven, let it cool on a wire rack, and dust with powdered sugar.
Susy’s Advice
The milk can be replaced with any other plant-based drink like coconut, almond, or rice milk, each of them will give a different aroma to the cake!
If you liked the recipe, I also recommend the buckwheat cake and the Caprese cake, which are also gluten-free😎
