Description
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 17g
- Sodium: 10mg
- Fat: 17g
- Saturated Fat: 1g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
