This Almond Flour Vanilla Cake is light, fluffy, and has the perfect amount of sweetness! Your friends and family will never guess it's made simple, healthy ingredients. Perfect for Birthdays, Valentine's Day, or any special occasion!
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Why I love this Vanilla Cake recipe
This Gluten-Free Vanilla Cake is a lot lower in sugar than traditional cake recipes! Each slice has about 3 grams of sugar, 4 grams of fiber, and 9 grams of protein. Plus, it's made with simple ingredients like almond flour, unsweetened applesauce, and coconut sugar!
🍴Ingredient Notes
- Eggs - I have not tried using an egg replacement for this recipe.
- Unsweetened Applesauce - Any applesauce will work for this recipe. I like using unsweetened to cut down on added sugar. I also have a simple homemade recipe that's super easy to make!
- Vanilla Extract - You'll need a little more than a typical dessert recipe to create a rich vanilla flavor.
- Coconut Sugar - You can sub with Lakanto Golden Monkfruit or any granulated sugar.
- Apple Cider Vinegar - This helps to activate the baking soda. (You won't taste it!)
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
- Baking Soda & Baking Powder - You'll need both to create the perfect texture.
🍴Step by Step Instructions
Step 1: Making the cake batter
- Start by adding the almond flour, baking powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add the eggs, applesauce, coconut sugar, vanilla extract, and apple cider vinegar into a separate bowl. Whisk together.
- Pour the dry mixture into the wet mixture, and fold together with a spatula until all of the flour is absorbed.
Step 2: Baking & Cooling
- Add the cake batter to a 9" cake pan. (Grease or use parchment paper at the bottom of the pan.) Bake at 350° for about 30 minutes, or until a toothpick comes out clean.
- Let the cake cool to room temperature before removing. Gently flip the cake over onto a plate to remove from the cake pan. Serve with your favorite frosting and fresh fruit on top!
Baking Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- Line the bottom of your cake pan with parchment paper for easy removal. You can use pre-cut round parchment paper or cut it yourself!
- Top the cake with fresh strawberries, raspberries, or cherries! It adds color and another layer of flavor!
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- My favorite brands of pre-made dairy-free frosting are Simple Mills and Miss Jones.
- Make sure the cake cools completely before frosting.
- Store the cake in the refrigerator until you're ready to cut and serve.
Frequently Asked Questions
Can I use this vanilla cake recipe to make cupcakes?
I have not personally tried it, but I believe it would work! Make sure you use parchment paper cupcake liners.
Can I swap for gluten-free 1-1 flour?
No, I would not recommend swapping for any other gluten-free flour.
How to store leftovers
The cake with or without frosting stores best in the refrigerator. After about 5 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.
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Recipe
Almond Flour Vanilla Cake
This Almond Flour Vanilla Cake is light, fluffy, and has the perfect amount of sweetness! Your friends and family will never guess it's made simple, healthy ingredients. Perfect for Birthdays, Valentine's Day, or any special occasion!
Equipment
- Glass Baking Dish
- Whisk or Fork
- Mixing Bowls
- Small Cups or Mini Glass Mason Jars
Ingredients
Dry Ingredients
- 2+½ Cups Almond Flour
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs, Room Temperature
- ½ Cup Unsweetened Applesauce
- ½ Cup Coconut Sugar You can sub with Lakanto golden monkfruit.
- 1 Tablespoon Apple Cider Vinegar
- 3 Teaspoons Vanilla Extract
Instructions
Vanilla Cake
- Start by adding the almond flour, baking powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up any flour clumps.)
- Next, add the eggs, applesauce, coconut sugar, vanilla extract, and apple cider vinegar into a separate bowl. Whisk together.
- Pour the dry mixture into the wet mixture, and fold together with a spatula until all of the flour is absorbed.
Baking
- Add the cake batter to a 9" cake pan. (Grease or use parchment paper at the bottom of the pan.) Bake at 350° for about 30 minutes, or until a toothpick comes out clean.
- Let the cake cool to room temperature before removing. Gently flip the cake over onto a plate to remove from the cake pan. Serve with your favorite frosting and fresh fruit on top!
Notes
** Nutrition facts do not include frosting.
Baking Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- Line the bottom of your cake pan with parchment paper for easy removal. You can use pre-cut round parchment paper or cut it yourself!
- Top the cake with fresh strawberries, raspberries, or cherries! It adds color and another layer of flavor!
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- My favorite brands of pre-made dairy-free frosting are Simple Mills and Miss Jones.
- Make sure the cake cools completely before frosting.
- Store the cake in the refrigerator until you're ready to cut and serve.
Nutrition
Serving: 1gCalories: 225kcalCarbohydrates: 10gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 237mgPotassium: 30mgFiber: 4gSugar: 3gVitamin A: 64IUVitamin C: 1mgCalcium: 125mgIron: 2mg
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