Easy Almond Cake Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

• 192g almond flour

• 2 tsp baking powder

• ¼ tsp salt (omit if using salted butter)

• 35g shredded coconut (unsweetened, dessicated coconut okay too)

• 113g melted unsalted butter

• 133g white granulated sugar

• 4 large eggs (room temperature)

• 1½ tsps vanilla extract/essence

• 20g sliced almonds

• 2 tbsp powdered sugar (for dusting on the top, optional)

Directions

1. Preheat oven to 180 °C (350°F) (see note 1 if using a fan function) and grease a 9-inch springform cake tin (I use my homemade cake release). I would also recommend lining the bottom with parchment paper to make it easier to remove the cake once it's done.

2. In a bowl combine almond flour, baking powder, salt and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.

3. In a large bowl combine melted unsalted butter, white sugar, eggs and vanilla. Whisk until well combined.

4. Add dry ingredients into wet ingredients, and whisk until well combined.

5. Pour the batter into the prepared cake tin and scatter sliced almonds over the top.

6. Bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes, before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.

Nutrition

• Calories: 291 kcal
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 83 mg
• Sodium: 156 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 7 g