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Almond Flour Cake with Sliced Almonds and Maple Syrup Recipe

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4.1 from 23 reviews

This moist and flavorful Almond Cake is made primarily with almond flour and naturally sweetened with maple syrup or honey. Enhanced with vanilla and almond extracts, this gluten-free cake features a tender crumb topped with sliced almonds for added crunch. Perfect for any occasion, it’s simple to prepare and bakes in under an hour.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 4 large eggs (room temperature)
  • ½ cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional but recommended)

Topping & Garnish

  • ¼ cup sliced almonds (plus more for garnish)
  • Optional: powdered sugar for dusting

Instructions

  1. Grease the pan. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch cake pan or springform pan. For easy removal, you can line the bottom with parchment paper.
  2. Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and kosher salt until evenly combined.
  3. Mix wet ingredients. In a separate medium bowl, whisk the room temperature eggs with maple syrup (or honey), vanilla extract, and the optional almond extract until the mixture is smooth and well blended.
  4. Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir gently but thoroughly until the batter is homogeneous.
  5. Bake the cake. Transfer the batter into the greased pan and evenly sprinkle the ¼ cup sliced almonds on top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes in the pan before removing it to a wire rack to cool completely.
  6. Serve. Garnish the cooled cake with additional sliced almonds and an optional dusting of powdered sugar before slicing and serving.

Notes

  • Ensure eggs are at room temperature for a better batter consistency.
  • Use a springform pan for easier cake removal.
  • Maple syrup and honey can be used interchangeably depending on your preference for sweetness and flavor.
  • This cake is naturally gluten-free and suitable for those avoiding gluten.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/almond-flour-cake-with-sliced-almonds-and-maple-syrup-recipe/