Fluffy Almond Cake with Natural Sweetness

Ingredients:

• 2 cups (200g) almond flour (finely ground almonds)
• 1/2 cup (100g) granulated sugar or coconut sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 1/4 cup (60ml) honey or maple syrup
• 1/4 cup (60ml) unsweetened almond milk
• 1/2 teaspoon almond extract (optional, for extra almond flavor)
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional, for a citrus twist)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Mix Dry Ingredients:
   In a large bowl, whisk together almond flour, sugar, salt, and baking soda.

3. Combine Wet Ingredients:
   In another bowl, whisk the eggs, honey (or maple syrup), almond milk, almond extract, vanilla extract, and citrus zest (if using).

4. Combine Wet and Dry:
   Gradually add the wet ingredients to the dry ingredients. Stir until smooth and well combined.

5. Bake:
   Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

6. Cool:
   Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7. Serve:
   Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for a delicious treat.

Tips:

• For a richer flavor, toast the almond flour lightly before using.
• This cake keeps well in an airtight container for 2–3 days or can be refrigerated for up to a week.
• You can also make this into muffins by dividing the batter into a muffin tin and baking for 15–20 minutes.

Enjoy your homemade gluten-free almond cake! 🍰