Can I use other types of flour instead of almond flour?

While almond flour yields the best results for this gluten-free cake, you may experiment with other gluten-free flours such as coconut flour or gluten-free all-purpose flour. However, keep in mind that the ratios and texture may need adjustments since these flours behave differently.

How can I make this cake vegan?

To make this gluten-free cake vegan, you can replace eggs with flax eggs. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it becomes gel-like before adding it to the batter.

How do I store left-over cake?

You can store leftover gluten-free cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend its shelf life. If stored properly, it can last for about a week in the fridge. For longer storage, consider freezing individual slices.

Can I add frosting to this cake?

Absolutely! This gluten-free cake can be topped with your favorite frosting, like cream cheese frosting or a light vanilla glaze. Just make sure to use gluten-free ingredients for the frosting to keep everything compatible with the recipe.

Is this gluten-free cake suitable for special diets?

Yes, this cake is suitable for many dietary preferences including gluten-free, low-carb, and those avoiding refined sugars. Ensure all ingredients used align with specific dietary needs, and you’ll have a cake that everyone can enjoy!

Gluten Free Cake Recipe - 5 Ingredients, 15 Min Prep

Ingredients

Scale

2 cups almond flour
3 large eggs
1/2 cup honey
1 teaspoon baking powder
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine the almond flour and baking powder.
In another bowl, whisk together the eggs, honey, and vanilla extract until well blended.
Pour the wet mixture into the dry ingredients and stir until just combined.
Let the batter rest for about 5 minutes to allow the almond flour to absorb moisture.
Transfer the batter to the prepared baking pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until the center is just set and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then gently transfer to a wire rack to cool completely.
Serve with your favorite toppings such as fresh berries or a dusting of powdered sugar.

Notes

This cake can be customized with different flavors like citrus zests or chocolate. Enjoy with a cup of tea or coffee!

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten Free
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 30mg
Fat: 15g
Saturated Fat: 1g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 8g
Cholesterol: 50mg