Gluten Free Almond Cake
This moist, fluffy almond flour cake is a must try, especially topped with fresh berries. This tender cake is a great summer dessert! Bonus! The use of almond flour in this cake makes it gluten free!!
Cook Time: 30-35 minutes
Serving Size: 8-12 servings
Ingredients1 Tablespoon melted butter
4 eggs, separated
1/2 cup + 2 Tablespoons sugar, divided
1 teaspoon vanilla extract
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2- 2 cups fresh berries for topping
Preheat your oven to 350 degrees. Swirl the melted butter in the bottom of your USA Pan 9" round cake pan. Sprinkle the 2 Tablespoons of sugar into the bottom of the pan. In a large mixing bowl, mix the egg yolks, 1/4 cup of the sugar, and vanilla extract until smooth. In a separate bowl, whip the egg whites until they form soft peaks. Slowly add in the remaining 1/4 cup sugar and set aside. Whisk together the dry ingredients (almond flour, baking powder, and salt). Add dry ingredients to the egg yolk mixture and stir together. Dough will be thick. Fold in the egg whites, 1/2 cup at at time. Make sure to fully incorporate. The final batter should be smooth and fluffy. Pour the batter into the USA Pan with the sugar/butter mixture on the bottom and bake for 30-35 minutes, until golden brown. Cool cake for about 5 minutes and then turn out to serving platter. Cool fully and then top with fresh berries prior to serving. ENJOY!