Almond Nut Cake Recipe: A Moist, Gluten-Free Dessert
This Almond Nut Cake Recipe offers a tender, moist crumb with almond-coconut flavors. Naturally gluten-free, it's perfect for any occasion—quick to make and irresistibly delicious!
Ingredients
Almond flour 2 cups
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Shredded coconut 1 cup
Melted butter 1/2 cup
White sugar 1 cup
Eggs (separated) 4 large
Vanilla extract 2 teaspoons
Sliced almonds 1/2 cup
Instructions
Preheat Oven and Prepare Pan
Preheat your oven to 325°F (165°C). Grease a 9-inch round baking pan and line it with parchment paper.
Mix Dry Ingredients
In one bowl, mix together almond flour, baking powder, and salt.
Cream Butter and Sugar
In a large bowl, beat melted butter and sugar until light and fluffy (3-5 minutes).
Add Egg Yolks
Incorporate egg yolks one at a time into the butter mixture, mixing after each addition. Stir in vanilla extract.
Combine Wet and Dry Ingredients
Slowly and gradually add the dry ingredients into the wet mix. Mix just until combined.
Beat Egg Whites
In another bowl, using an electric mixer, beat egg whites until stiff peaks form. Gently fold them into the batter.
Add Toppings and Bake
Transfer the batter into the prepared pan and spread evenly. Sprinkle sliced almonds on top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Leave the cake to cool in the tray for at least 10 minutes before removing it. Use a wire rack to cool completely. Serve plain or with fresh fruits, whipped cream, or vanilla ice cream.
Notes
- This recipe is naturally gluten-free, making it ideal for those with dietary restrictions.
- Ensure eggs are at room temperature for the best results.
- Avoid overmixing to maintain a fluffy texture.
- Serve with fresh fruits, whipped cream, or ice cream for added flair.