If you love soft, light cakes that aren’t too sweet, you’re going to love this almond cake! It’s moist, airy, and naturally sweetened with maple syrup, which gives it a gentle sweetness without being heavy. This is the kind of cake you’ll want to enjoy with a cup of hot chai or coffee. The best part? It’s gluten-free and made with almond flour, making it a great option for anyone looking for healthier dessert choices.
This almond cake is easy to make, and you don’t need any fancy ingredients. Just mix the wet and dry ingredients, top with toasted almonds, and bake. Simple, delicious, and perfect for any day you feel like treating yourself or your loved ones.
Ingredients You’ll Need
To make this soft and flavourful almond cake, here’s what you need:
- ¼ cup sliced raw almonds (plus extra for serving)
- 2 cups fine blanched almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 eggs
- ½ cup maple syrup
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- Powdered sugar (optional, for serving)
How to Make Almond Cake
Step 1: Preheat and prepare
Preheat your oven to 350°F (about 175°C). Lightly spray an 8-inch springform pan or round cake tin with cooking spray.
Step 2: Toast the almonds
Spread the sliced almonds on a small baking tray and toast in the oven for 4–5 minutes. Keep a close eye on them—they can burn quickly! Once golden, take them out and let them cool.
Step 3: Mix dry ingredients
In a medium mixing bowl, combine almond flour, baking powder, and salt.
Step 4: Mix wet ingredients
In a large bowl, whisk together the eggs, maple syrup, olive oil (or avocado oil), almond extract, and vanilla extract until smooth and well combined.
Step 5: Combine wet and dry
Add the dry ingredients into the bowl with the wet mixture. Stir until everything is nicely mixed and smooth.
Step 6: Bake the cake
Pour the batter into your prepared pan. Sprinkle the toasted almonds evenly on top of the cake. Bake for 20–25 minutes, or until the top turns slightly golden and a toothpick inserted in the middle comes out clean.
Step 7: Cool and serve
Let the cake cool in the pan. Once cooled, sprinkle powdered sugar and extra raw almonds on top (if you like). Now it’s ready to slice and enjoy!
Storage Tips
At room temperature:
You can keep this cake covered on the counter for 2–3 days.
In the fridge:
Store the cake in an airtight container in the fridge for up to 1 week. It tastes great even when slightly chilled.
In the freezer:
Wrap the cake well and freeze it for up to 3 months. When you’re ready to eat it, thaw at room temperature or in the fridge overnight.
This light and moist almond cake is perfect for any occasion. Whether you’re making it for tea time, a special dessert, or just because you’re craving something sweet, it’s sure to please everyone. With the rich flavour of almonds and the natural sweetness of maple syrup, this cake is wholesome and satisfying without being too heavy. Plus, it’s gluten-free and very easy to bake, even for beginners. Try it once, and you’ll want to make it again!
FAQ’s
Can I use other nuts instead of walnuts and cashews?
Yes, you can use almonds, pecans, or a mix of any nuts you like. Just make sure they are raw and unsalted for best results.
What if my dates are too dry?
Soak them in warm water for 10–15 minutes to soften. Make sure to drain them properly before adding to the food processor.
How long do these energy balls last?
They stay fresh for up to 1–2 weeks in the fridge or up to 3 months in the freezer when stored in an airtight container.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional. You can leave them out or replace with cacao nibs or chopped nuts for added texture.
Can I make these without a food processor?
It’s possible but harder. You can try using a strong blender, or chop the nuts and dates finely by hand and mix well, but the texture may not be as smooth.
