Almond Cake For The Girlies
Want something sweet, but not too heavy?
Say less. I gotchu, Boo!
Not only is this Almond Cake recipe delicious, but she’s dairy and gluten free.
It’s also one of the easiest cakes I’ve ever made with so few ingredients.
This isn’t a sponsored post, but I got my almond flour and monk fruit from my friends at NOW Foods and definitely recommend them for natural snacks and ingredients! Feel free to use code: TRAINWITHMON for 20% off.
Now let’s get into it!
The Nutrition:
Serving: 1slice ( if cut into 12)
Calories: 204kcal
Carbohydrates: 9g
Protein: 8g
Fat: 13g
Saturated Fat: 2g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1g
Trans Fat: 0.01g
Cholesterol: 93mg
Sodium: 161mg
Potassium: 36mg
Fiber: 2g
Sugar: 13g
Vitamin A: 135IU
Vitamin C: 1mg
Calcium: 89mg
Iron: 1mg
The Ingredients:
4 large eggs
½ cup NOW Foods Monk Fruit or Sugar
1 tablespoon lemon zest
½ teaspoon almond extract
1 ½ cups NOW Foods almond flour
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons sliced almonds, (optional -I personally skipped these)
Let’s Bake!
Preheat the oven to 350°F. Grease an 8-inch round cake pan (I used a 9x9 square aluminum pan lol) and line the bottom with parchment paper.
In a large bowl, beat the eggs and monk fruit together using a hand mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. Add the lemon zest and almond extract to the egg mixture and stir to combine.
Add the almond flour, baking powder, and salt and fold the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula, if necessary. Sprinkle the sliced almonds evenly over the top of the batter, if using.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Don’t be greedy! This can be sticky… Once cooled, slice and serve. Hope you love it!
