Vanilla Cake (Almond Flour)

almondflourcakebest This is the easiest almond cake with just a few main ingredients. This cake has a soft, moist crumb and is lightly sweet with a crispy exterior. You won't believe it is a grain free and gluten free cake recipe.

4 large eggs
¾ cup white sugar
2 cups almond meal
1 tsp. pure vanilla extract
½ cup butter
1 pinch sea salt

Garnish:
1 handful sliced almonds

Preheat the oven at 400°F (200°C/180°C fan, Gas Mark 6). Grease a glass baking dish.

In a bowl, whisk the eggs and sugar until fluffy and it whitens. Add the vanilla.

Add the almond meal and mix some more.

Melt the butter. Add it to the mixture with the pinch of salt.

Pour the batter into the prepared baking dish. Sprinkle with the almond slices.

Bake for 20 minutes.

Allow to cool completely before serving.

Makes 8 slices.

Cook's Notes:

Sugar: You can use a brown sugar substitute for a keto option. Or monk fruit and erthyitol for 1:1 swap.
To Store: Leftover cake can be stored at room temperature, covered, for up to 1 week. You can store the cake in the refrigerator if you'd like it to keep longer.
To Freeze: Place the cake in a shallow container and store it in the freezer for up to 2 months.