Almond Flour Cake (Gluten-Free, 3-ingredient)

This cake was a happy accident and I am excited to share it with you all!

 

ALMOND FLOUR Cake

  • 3 cups almond flour (superfine, blanched)

  • 8 eggs, separated (yolks and whites)

  • 3/4 cup of dark brown sugar (I haven’t tested other sweeteners yet)

VANILLA MILK SOAK

  • 1/2 cup milk of choice

  • 2 tsp vanilla extract

WHIPPED CREAM ‘FROSTING’

  • 3 cups heavy whipping cream

  • 2-3 tbsp powdered sugar or sweetener of choice

Directions

  1. Preheat oven to 350ºF.

  2. In a small/medium bowl, beat the egg yolks and sugar until completely smooth.

  3. In a large bowl, add the almond flour and then mix the egg yolk mixture into it until fully incorporated.

  4. In a separate large bowl, beat the egg whites until stiff peaks form.

  5. Carefully fold the egg whites into the batter and stir/fold until completely incorporated.

  6. Pour batter into a parchment-lined (or greased) 9x13 pan.

  7. Bake for about 25 minutes or until a toothpick comes out clean. Don’t rely on the color (if it’s golden-brown, it might be a bit overdone).

  8. When the cake is cool enough for you to handle, take/flip it out of the pan and place on a plate or cooling rack.

  9. Cut the sides of the cake off to create straight edges. Cut as little off as possible in order to achieve straight edges.

  10. Carefully cut the cake in half to create your two layers.

  11. Use a fork to poke a bunch of holes in the top of the cake layers, and use a pastry brush to spread the vanilla milk soak all over the cake.

  12. Let the cake cool completely before assembling/frosting. I recommend chilling the cake in the fridge for about an hour.

FROSTING & ASSEMBLY

  1. In a chilled mixing bowl, whip the heavy cream and sweetener of choice until stiff peaks form. We’re going for a thick chantilly cream (not cold foam, and not butter!) that will be our frosting.

  2. Plop about a cup of the whipped cream onto one of the layers (this will be the bottom), and spread evenly to create a level base upon which the top layer will sit.

  3. At this point, if you have not yet chilled the cake, put both layers in the fridge for about 30 minutes up to an hour. You can store the whipped cream in the fridge too while you wait for the cake to chill.

  4. Carefully place the naked layer atop the frosted layer, centering it as best you can.

  5. Spread the whipped cream all along the sides of the cake (crumb coat). You can pop this in the fridge again to chill for around 20 minutes before applying your final, thick layer of whipped cream and piping any designs or topping with fruit!

NOTE: When stored in an airtight container in the fridge, this cake stays fresh for about a week.

sweetHijabs and Apronscake, almond flour, gluten freeComment