Best 3 Almond Flour Cake Recipes

ALMOND CHOCOLATE CAKE (NO FLOUR)

Steps:

• Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
• Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
• Set aside.
• In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
• Preheat oven to 350 degrees.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
• Beat reserved egg whites on high until stiff peaks form.
• Fold egg whites into the batter.
• Pour into a greased 9 inch spring form pan.
• Place pan on a baking sheet.
• Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool completely.
• Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

ALMOND FLOUR CAKE/ MUFFINS

Steps:

• Cream butter and Splenda.
• Add eggs, one at a time, beating after each.
• Mix flour with baking powder in separate bowl.
• Add flour a little at a time to egg mixture while beating.
• Add extracts, beat again.
• Pour or scrape with spatula into greased 22.
• 5 cm cake pan.
• Bake at 175 degrees Centigrade, for 50 to 55 minutes.
• Recipe is much better as muffins.
• You get about 16 muffins and they bake for 30 minutes.

ALMOND FLOUR POUND CAKE RECIPE - (4.1/5)

Steps:

• 1. Place the rack in the center of the oven and preheat oven to 300 degrees F. 2. In a bowl mix together the blanched almond flour, sugar substitute, baking powder and salt. 3. In another bowl beat the eggs and set aside. 4. With an electric mixer on high speed whip the butter and cream cheese. Add the vanilla, lemon juice and beaten eggs and blend until smooth; about 1 minute more. 5. Combine the dry and wet ingredients together and mix well. Pour the batter into the prepared pan and bake until the top starts to become lightly golden brown and a toothpick stuck in the center comes out clean, about 1 1⁄2 hours. Cool before removing from pan and slice into 6 thick pieces and then cut each slice in half to make 12 portions. Serve warm or cold. George's Tips: Top with fresh strawberries or blueberries and sugar-free whipped cream! calories 287/fat 26g /protein 9g /fiber 2g /net carbs 4g