Dairy Free One-Bowl Almond Flour Cake

Almond Flour Cake is a rustic, fragrant, and delicious dessert, made with a simple dough of ground almonds, eggs, sugar, and whole wheat flour.

Made without milk, butter, or oil, thanks to the oil naturally contained in the nuts, it has a coarse texture, halfway between a cake and a very crumbly biscuit, and is perfect for breakfast or as a snack with a steaming cup of tea.

You can garnish it with cocoa glaze and enjoy it as a dessert. Wholesome and nutritious, it is also suitable for those with dairy intolerances.

Almond Flour Cake can also be made with other types of flour, such as all-purpose, 0 or 00, spelt flour, or oat flour. You can replace a small portion of the almonds with the same amount of walnuts or hazelnuts, or, if you prefer, you can add chocolate chips for an even more indulgent result. You can also stir in raisins and flavor the batter with cinnamon, vanilla, or grated citrus zest.

How to Store Any Leftovers

Almond cake will keep for 2-3 days at room temperature, under a glass dome or in an airtight container. Freezing is not recommended.

How to Make Dairy-Free Almond Flour Cake

Step 1

Step 1

Place the shelled almonds inside of a kitchen blender.

Place the shelled almonds inside of a kitchen blender.

Step 2

Step 2

Blend for a few moments, until you obtain a coarse consistency, not too floury.

Blend for a few moments, until you obtain a coarse consistency, not too floury.

Step 3

Step 3

Crack the eggs into a bowl and add the sugar.

Crack the eggs into a bowl and add the sugar.

Step 4

Step 4

Beat the eggs with the sugar using an electric whisk: it will take about 3-4 minutes.

Beat the eggs with the sugar using an electric whisk: it will take about 3-4 minutes.

Step 5

Step 5

The mixture should be frothy and of a clear color.

The mixture should be frothy and of a clear color.

Step 6

Step 6

Add the chopped almonds to the beaten eggs.

Add the chopped almonds to the beaten eggs.

Step 7

Step 7

Gently incorporate them into the beaten eggs, using a spatula, mixing with gentle movements from the bottom up, so as to not deflate the mixture.

Gently incorporate them into the beaten eggs, using a spatula, mixing with gentle movements from the bottom up, so as to not deflate the mixture.

Step 8

Step 8

Then, add the whole wheat flour and the sifted yeast.

Then, add the whole wheat flour and the sifted yeast.

Step 9

Step 9

Mix gently just until combined, then pour the mixture into a circular mold of about 20 cm (7-8 inches), lined with baking paper. Bake the cake at 350°F/180°C in a conventional oven for about 40 minutes. Once the time is up, let the cake cool outside of the oven.

Mix gently just until combined, then pour the mixture into a circular mold of about 20 cm (7-8 inches), lined with baking paper. Bake the cake at 350°F/180°C in a conventional oven for about 40 minutes. Once the time is up, let the cake cool outside of the oven.

Step 10

Step 10

Dust generously with powdered sugar. Enjoy!

Dust generously with powdered sugar. Enjoy!