Light, bright and fresh, this delicious almond flour cake takes just 3 key ingredients and 10 minutes to prepare.
This recipe is so quick, easy and completely fail proof – even for the beginner baker! It’s the perfect addition for any meal shared with friends and family, from a summer BBQ to your Thanksgiving or Christmas dining table.
The Best Almond Flour Cake
About 8 years ago, a family member made me the most delicious almond flour cake I had ever tried! I couldn’t believe how simple the recipe was, and learned it was a Spanish almond flour cake called Tarta de Santiago.
Over the years, I completely forgot about this recipe… until this summer! I was looking for a simple dessert to make for a BBQ and pulled the recipe out from the archives of my inbox to give it a whirl myself.
The following recipe is based on a Tarta de Santiago, with just a few modifications. The original uses cinnamon and finishes with just powdered sugar on top, but I decided to opt for cardamom instead (as it goes really well with the lemon zest) and leave the topping to your own preference – I love fresh berries!
Why You’ll Love This Recipe
Fail Proof – With a 3.5 year old and a 7 month old, I only want to spend time in the kitchen on something I know will work! This isn’t the time in life for experimenting too much, so I love knowing that when I make this cake, it works every time.
SO Easy To Make – it really is as simple as combine the ingredients, bake and serve! It’s so quick and easy, and virtually mess free so a great one to get kids involved with.
Gluten Free – Gluten free baking can be hit or miss. If you have someone who is gluten free in your life, make them this cake and see how excited they cake!
One Bowl Recipe – Everything can be easily combined in just one bowl – no mess no fuss!
A Crowd Pleaser – This is a true crowd pleaser recipe that you can easily make and bring to a friends or family gathering – even if you’re invited on short notice!
What You’ll Need
- Eggs
- Sugar
- Almond Flour
- Lemon Zest
- Pinch Cardamom
- That’s it!
The base of this recipe is just 3 ingredients – eggs, sugar and almond flour! A little zest and spice for flavour is all that’s needed, and you can add some berries on top or even crushed nuts for some added texture if desired.
How to Make This Almond Flour Cake – Step by Step
1 – Preheat the oven to 350F and line a cake tin with parchment paper.
2 – Whisk eggs and sugar together until starting to turn light and fluffy, then add almond flour, cardamom and lemon zest and fold to combine.
3 – Pour into cake tin and bake for about 30 minutes until turning golden brown.
4 – Allow to cool and garnish as desired.
That’s it! In just a few short steps you’ll have a fail proof almond flour cake. Get the full recipe and instruction on the recipe card below.
If You Love This Recipe, Try These Too
- Ayurvedic Banana Bread
- Magical Morning Cacao Recipe
- Baked Oatmeal with Peach & Cardamom
- Homemade Golden Milk
Are You Going to Make This Almond Flour Cake?
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca Instagram & Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!
Almond Flour Cake with Lemon and Cardamom
Equipment
- 8 inch springform pan
- Electric whisk
Ingredients
- 4 medium eggs
- 1 cup organic sugar
- 2 cups almond flour (finely ground)
- 1/2 lemon zested
- 1/2 tsp ground cardamom
- 2 cups fresh berries (optional)
- 1 tbsp powdered sugar (optional)
Instructions
- Preheat the oven to 350F and line an 8 inch springfoam pan with parchment paper (lightly oil the pan first with a little olive oil or butter)
- In a medium mixing bowl, whisk the eggs and sugar together until combined and starting to lighten in colour and get a little airy in texture
- Add the almond flour, lemon zest and cardamom and gently fold through to combine
- Pour the mixture into the prepared cake tin and bake for about 30 minutes or until a tooth pick comes out clean (the cake should just be starting to turn golden on top)
- Once ready, remove from the oven and leave on a cooling rack for about 10 minutes, then remove the outer ring of the cake tray and allow to cool completely
- Add berries and sift a little powdered sugar on top if desired before serving
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