I really enjoy baking recipes that feel simple yet rewarding, and this almond flour cake without eggs is one I come back to often. I make it when I want a light, airy dessert that doesn’t require a long list of ingredients or complicated steps. The texture turns out soft and delicate, and the subtle almond flavor makes it perfect for both everyday treats and special occasions. I also love that it’s naturally gluten-free and dairy-free, so it’s easy to share with family and friends.
Why You’ll Love This Recipe
I like this recipe because it proves that great baking doesn’t need to be complicated. I only use four basic ingredients, and everything comes together in one bowl. I enjoy how versatile it is, since I can easily change the extract to create different flavors. The whipped aquafaba gives the cake a lovely lift, and cleanup is quick, which makes the whole process even more enjoyable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup aquafaba
1 cup granulated sugar
1 teaspoon almond extract
2 cups super fine blanched almond flour
Directions
I start by preheating my oven to 350°F (175°C). I prepare an 8-inch round cake pan by lightly greasing it and lining the bottom with parchment paper so the cake releases easily.
In a large mixing bowl, I combine the cold aquafaba, granulated sugar, and almond extract. Using a hand mixer on medium-high speed, I whip the mixture for about 8 to 10 minutes until it becomes pale, thick, and fluffy. I always wait until it nearly triples in volume before moving on.
Next, I gently fold in the almond flour in three additions. I use a rubber spatula and take my time to keep the batter airy and light.
Once the batter is smooth, I pour it into the prepared pan and gently level the top. I bake the cake for 35 to 40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for about an hour. Then I carefully turn it out onto a wire rack, remove the parchment paper, and allow it to cool completely before serving.
Servings And Timing
I usually cut this cake into 8 slices.
Preparation time is about 10 minutes.
Baking time is 35 to 40 minutes.
Cooling time is around 1 hour.
Total time is approximately 1 hour and 50 minutes.
Variations
I like experimenting with this cake depending on what flavors I’m craving. Sometimes I replace almond extract with vanilla for a classic taste. When I want something brighter, I use lemon or orange extract. I also enjoy adding a tablespoon or two of cocoa powder for a chocolate version. For a fruity twist, I occasionally mix in flavored gelatin powder or top the cooled cake with fresh berries.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it, where it stays fresh for up to a week. For longer storage, I slice the cake, wrap each piece well, and freeze it for up to 3 months. When I’m ready to eat it, I let it thaw at room temperature or in the refrigerator. I prefer serving it at room temperature or slightly warmed.
FAQs
Can I Use A Different Sweetener Instead Of Sugar?
I can experiment with sugar alternatives, but I usually keep in mind that they may change the texture and sweetness. Granulated sugar gives me the most consistent result.
Why Didn’t My Cake Rise Well?
When this happens, I usually find that the aquafaba wasn’t whipped enough. I always make sure it’s thick, pale, and airy before folding in the almond flour.
Can I Use Almond Meal Instead Of Almond Flour?
I avoid almond meal because it’s coarser and makes the cake heavier. I always use super fine blanched almond flour for the best texture.
Is This Cake Suitable For Special Diets?
I like that this cake is gluten-free and dairy-free. I always double-check labels if I’m baking for someone with specific dietary needs.
Can I Make This Cake Ahead Of Time?
I often bake it a day in advance and store it covered. I find the flavor and texture stay just as good the next day.
Conclusion
I love this almond flour cake without eggs because it’s simple, flexible, and consistently delicious. I appreciate how easy it is to make and how well it adapts to different flavors and occasions. Whenever I want a dependable dessert that feels light yet satisfying, this recipe is always one I’m happy to bake.
A light, airy, and gluten-free almond flour cake made without eggs, using aquafaba for a fluffy texture. Simple to prepare with just four ingredients, it’s perfect for any occasion and suitable for various dietary needs.
Ingredients
1 cup aquafaba
1 cup granulated sugar
1 teaspoon almond extract
2 cups super fine blanched almond flour
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, combine aquafaba, granulated sugar, and almond extract. Whip with a hand mixer on medium-high speed for 8–10 minutes until thick, pale, and fluffy.
Gently fold in almond flour in three additions using a rubber spatula, being careful to keep the mixture airy.
Pour the batter into the prepared pan and level the top.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 1 hour, then transfer to a wire rack, remove parchment, and cool completely before serving.
Notes
Ensure aquafaba is cold for best whipping results.
Do not overmix when folding in the almond flour to keep the batter light.
Try different extracts like vanilla, lemon, or orange for flavor variations.
Store at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 3 months.
