This gluten-free vanilla almond flour cake is incredibly moist and has no cane sugar. The easy recipe mixes up in one bowl and is grain-free, dairy-free and gluten-free.
Blanched super fine almond flour – It is important to use blanched almond flour as opposed to almond meal. Almond meal is ground with the thin brown skin you find on whole almonds. Blanched almond flour has the brown skin removed so it is a creamy soft white color. For a certified gluten-free almond flour, use King Arthur Flour.
To help make this cake fluffy, the recipe includes three eggs in just a one layer cake. It helps with structure and wonderful rich flavor.
This cake is sweetened with just agave nectar (aka agave syrup) – there is no cane sugar. The agave gives the cake a slightly caramel-like flavor. If you don’t have agave, here is a quick and easy recipe for an agave nectar substitute that uses just brown sugar and water.
I found that the vanilla flavor got a little lost with almond flour. Almond flour has much stronger flavor than other flours like rice or wheat flour. So one tablespoon of vanilla was what it took to get the vanilla flavor front and center.
My preference is vanilla powder. It has no alcohol and gives pure vanilla flavor to baked goods. Cooks Vanilla Powder is great for recipes like white cake or frosting because it is a creamy white color as opposed to brown extracts. Vanilla bean paste is another great alcohol-free option. And of course vanilla extract can be used as well.
Unfortunately, vanilla has become extremely expensive recently. So if the real stuff is not in your budget, feel free to use imitation vanilla extract. You’ll still have a delicious cake.
Milk – I am mostly dairy-free so I use milk alternatives. Almond milk, coconut, oat, hemp, soy milk and other milk substitutes can be used. Otherwise, regular cow’s milk will work too.
Oil is my preferred way to add moisture to gluten-free baked goods. Butter may have slightly better flavor but, gluten-free cakes and cupcakes are more moist with oil. Sunflower, avocado, canola or any neutral flavored vegetable oil will work.
If you are a lover of chocolate, try my creamy chocolate buttercream frosting, vegan chocolate cream cheese frosting, or my easy 2-ingredient vegan chocolate frosting. For a beautiful chocolate glaze, try my dairy-free chocolate ganache.
How to Store Cake
This cake stays moist and delicious at room temp for at least 3 days. If you wish, it can be refrigerated (unlike may other cakes) and will stay super moist in the fridge.
Gluten-Free Vanilla Almond Flour Cake
- 3 large eggs, room temperature
- ½ c agave
- ⅓ c milk (dairy-free options ok)
- 2 Tbsp oil
- 1 Tbsp vanilla
- ¼ tsp salt
- 2¼ c super fine, blanched almond flour
- 2 tsp baking powder
- This recipe does not require an electric mixer. A wire whisk is all you need.
- Preheat the oven to 350°F. Grease an 8" round cake pan and line with parchment (parchment optional but makes removal from the pan much easier).
- Heat the milk in the microwave for 15 seconds to bring to room temp,
- In a large mixing bowl, beat the eggs, agave and oil together until bubbly.
- Add the milk, vanilla and salt and beat until smooth.
- Add the almond flour and baking powder and stir until smooth and creamy,
- Pour the batter into the prepared pan and bake 40-45 minutes or until the top is set and bounces back form a gentle tap.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.