Almond Flour Cake is moist and delicious with the flavors of lemon zest and vanilla. It's gluten-free, dairy-free and paleo and it comes together in one bowl!
Pour the batter evenly into the prepared pan and sprinkle with the sliced almonds.
Bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release. Serve with whipped cream and strawberries if desired, and enjoy!
homemade whipped cream, sliced strawberries
Notes
Pro tip: Use a springform pan for easy removal. If you don't have one, use a 9" cake pan, grease it well, and line with a round of parchment paper.
Serve with homemade whipped cream and strawberries if desired. If you'd like to decorate the cake in advance, be sure to prepare my stabilized whipped cream as it will not get weepy. You can also use your favorite dairy free whipped topping.
Change up the cake with your favorite citrus zest, extract or cinnamon. You can also toss 1 cup of chopped rhubarb, blueberries or your favorite fruit into the batter before baking.
Unfrosted almond flour cake will keep for up to 5 days in air tight container at room temperature or in the refrigerator. Frosted cake will keep for 3 days in the refrigerator.