Almond Flour Vanilla Cake

4.88 from 8 votes

This Almond Flour Vanilla Cake with vanilla buttercream is made with gluten free and healthy-ish ingredients, but you’d never know it! It’s a light and fluffy dessert that’s perfect for any occasion.

Prep Time10

Cook Time30

Total Time37

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: almond flour vanilla cake

Servings:

Author: Erin Alvarez

Ingredients

For the cake:

2 cups almond flour
1/2 cup cane sugar sub coconut or monk fruit for a less sweet cake
1/2 tsp baking soda
1/2 tsp salt
4 eggs
1/3 cup milk
2 tsp vanilla

For the icing:

2 tbsp butter softened
1/2 tsp vanilla
2 tbsp milk
1 1/2 cups powdered sugar

US Customary - Metric

Instructions

Preheat the oven to 350° and line a round 9” cake pan with parchment paper; set aside.
In a medium mixing bowl, stir the almond flour, sugar, baking soda, and salt together.
In a large mixing bowl, whisk the eggs, milk and vanilla together. Then, pour the dry ingredients into the wet and gently stir to combine, being careful not to overmix.
Pour the batter into your prepared cake pan, then bake the cake for 25-30 minutes, or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then carefully invert it onto a cooling rack. Allow the cake to cool completely before icing it.
For the icing: cream the butter, vanilla and milk together with an electric mixer, then add the powdered sugar and stir until the icing is smooth. Ice the cake, slice and enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition