Vanilla and Maple Cake (Almond Flour)

almondcakelayers This almond flour cake is light and fluffy, made with easy ingredients that you probably already have in your pantry. It's perfect for a birthday celebration, and no one will be able to tell that it's gluten-free.

1¾ cups almond flour, blanched (181 g)
4 large eggs (193 g)
1 Tbsp. arrowroot starch (6 g)
½ cup pure maple syrup (150 g)
2 tsp. baking powder (8 g)
2 tsp. pure vanilla extract (8 g)
2 Tbsp. coconut oil, melted (22 g)
¼ tsp. kosher salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a 9" pan, or 2 (6") pans. I like to add a square of parchment paper to the bottom of the pan, to ensure that my cake will come out later.

In a large bowl, combine the almond flour, eggs, arrowroot starch, maple syrup, baking powder, vanilla, and salt. Stir well until the batter is smooth and no lumps remain, then add in the coconut oil and stir again until very smooth.

Pour the batter into the prepared pan(s) and smooth the top with a spatula.

Bake until the top is golden and the center of the cake is firm to the touch, about 30-35 minutes.

Let the pan cool in the pan for 15 minutes. Then run a knife around the edge of the pan and flip it over on to a plate to release the cake. Let it cool completely before frosting and serving.

Makes 12 slices.