Magically Moist Almond Cake, a.k.a Amazing Almond Cake

This gluten-free recipe is one of our top recipes for gluten-free and gluten-full snackers alike!

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Votes: 1240
Rating: 3.21
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Servings 8 - 12servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1240
Rating: 3.21
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 15minutes
Cook Time 25minutes
Passive Time 60minutes
Submitted By Chelsea Lincoln for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Line two 8-inch round cake pan with parchment paper or oil and flour pan well; set aside.
  2. Cream butter and sugar until light and fluffy, 7 – 10 minutes. Add in eggs, one at a time, and beat until fully blended. Add milk and extracts and mix until combined.
  3. In a separate bowl, combine Bob’s Red Mill Almond Meal/Flour, Organic Coconut Flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until creamy.
  4. Divide batter evenly between the prepared cake pans and smooth tops. Bake until set and a tester inserted in the center comes out clean, about 25 minutes. Let cool completely.
  5. Stack the cakes on top of each other with a generous layer of frosting between. Cover the top and edges with remaining frosting.
Products Used in this Recipe
Recipe Comments

45 thoughts on “Magically Moist Almond Cake, a.k.a Amazing Almond Cake

  1. Heidi Taylor

    I have been experimenting with this recipe as a layer cake as well. I find that if you freeze the layers first, it helps with layering them, otherwise the top layer can crack and fall into a tasty mess as this is a very moist cake. I still love it as a 9×13 cake but it makes lovely layers as well.
    If you have not tried this recipe without frosting you should as it is fabulous by itself.

    Reply
    1. Jen

      I don’t see instructions for a 9×13 cake — are you saying you use the same recipe but instead of the two round pans, you just use one rectangular 9×13 pan? If so, how long do you bake it for?

      Reply
      1. Pam

        Also interested in how long to bake this in a 9 x 13 inch pan or even a loaf pan. Has anyone tried either?

        Reply
        1. Recipe Specialist

          To prepare this cake in a 9 x 13 inch pan, bake for approximately 30 minutes in an oven preheated to 350ºF. We have not tested baking this cake in a loaf pan. To do so, it is likely that you will need to increase the bake time.

          Reply
  2. Elaine Beal

    We LOVE this cake either plain, with fruit, or with frosting in layers – that later way I use a pureed dried fruit like apricots mixed with unsweetened coconut for a filling so that frosting is only on top and sides and if you make a buttercream frosting 1/4 to 1/3 Cup of butter with powered sugar is plenty which keeps the calories and the “sugar” for diabetics down. My husband is diabetic, but this cake made with Newsweet sugar substitute (google it – all natural) does not affect his sugar because there is no grain.

    Reply
  3. Becky Conner

    Does this recipe yield one 8-inch round or a layer cake? Step 1 says to line a 8-inch round cake pan (singular). Step 4 says divide the batter between the prepared pans (plural).

    Reply
  4. Lisa Miller

    Can you tell me please what the adjustments are to make this without the coconut flour (I’m allergic). How much of an increase in almond flour? Would maybe an egg be reduced>?

    Thank you! I can’t wait to try it!

    Reply
    1. Recipe Specialist

      We have not tested this recipe without the use of Coconut Flour and do not have information regarding the appropriate measures to execute this change. If you do eliminate the coconut flour in this recipe, you will need to increase the amount of Almond Meal/Flour, adjust the milk content and reduce the amount of eggs.

      Reply
    2. Expiriecook

      I used rice flour instead of coconut flour and Splenda for sugar added a little more more milk as Splenda seems to dry recipes out: you could add a little honey or agave nectar to get the moisture. It was very good.

      Reply
  5. Rachel

    Has anyone tried substituting anything in for the 1 cup of sugar? Such as applesauce, banana or honey maybe…. Just trying to rid the sugar or at least cut back on it. Thanks!

    Reply
  6. Jenniffer

    We sub in Splenda for sugar (1:1; use the big bag you can find in the baking aisle) and heavy cream for the milk to make this truly low-carb. Goes great with homemade whipped cream (made using Splenda and a bit of vanilla extract). Beware, though! Low carb, yes, low cal, no.

    Reply
  7. April

    This cake is truly delicious! I was amazed that it had no flour in it, yet it was moist, well structured, flavorful and tender. Very easy to make and will probably be my new traditional Easter cake (and none of us eat GF!) Great with the buttercream icing on this site. Super easy as well. Enjoy!

    Reply
  8. Cami

    This is a very tasty cake. I had some trouble though with it sticking in my cake pans, despite my liberal greasing and flouring. So go with parchment if you can. My son’s birthday cake was a falling-apart mess but it tasted good. I frosted it with whipped coconut cream.

    Reply
    1. Recipe Specialist

      To prepare our Magically Moist Almond Cake recipe at a high altitude, you will need to make the following adjustments:

      Reduce Baking Powder by 1/4 tsp.
      Reduce Sugar by 1 to 2 Tbsp.
      Reduce Butter by 1 to 2 Tbsp.
      Increase oven temperature by 25ºF
      Increase bake time as needed

      Reply
    1. Recipe Specialist

      We have not tested this recipe in a bundt pan. Because of this, we do not have information regarding bake time. If you choose to prepare this cake in a bundt pan, be sure to oil and flour the pan very well. You may also want to periodically check the cake for doneness by inserting a cake tester or toothpick.

      Reply
    1. Recipe Specialist

      We have not tested this recipe with the use of honey or Coconut Sugar. Coconut Sugar can be used in recipes as a one to one substitute for white sugar. To use honey in place of the sugar called for in this recipe, you will need to only use 1/2 of honey, reduce the liquids by one Tbsp., reduce the oven temperature to 325ºF and cook a little longer.

      Any milk or milk alternative can be used in this recipe.

      Reply
    1. Recipe Specialist

      We have not tested the use of egg replacers in our Magically Moist Almond Cake recipe. If you decide to try preparing this recipe with egg replacers, I recommend using one of the following options:

      Flaxseed Meal: Mix together flaxseed meal and water, let sit for a few minutes, then add as you would egg. 1 Tbsp. flaxseed meal + 3 Tbsp. water = 1 egg.
      Chia Seeds: To replace a large egg, soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.
      Blended Tofu: Silken tofu works best for this replacement. Blend before adding to recipe. ¼ cup tofu = 1 egg.

      Reply
  9. Shannon

    I used this recipe as a base line and added coco. I substituted coconut sugar for regular sugar and almond milk for dairy milk. I used almond butter for in between layers frosting with a sprinkle of cacao nibs and then added a generous dollop of whipped coconut milk with sprinkles of cacao nibs again for garnish when served.
    This was soooo good. A protein packed, gluten free, natural sugar snack! (Tastes like an almond joy bar)

    Reply
    1. Recipe Specialist

      We have not tested this recipe in a bread machine. To do so, I recommend following your bread machine’s manual for making cakes or quick breads.

      Reply
  10. Janet

    My batter was very liquid so I was worried. Yup, it stuck to a well-greased pan and turned out broken almost like pudding, not like the picture above. Should I increase one of the flours to get a dryer cake? My eggs were large – use one less?

    Reply
    1. Recipe Specialist

      If you found your batter had too much liquid, you may want to let it sit for about 5 minutes before baking. Coconut flour is very fibrous and will absorb a significant amount of the liquid. If you choose to reduce the amount of liquid, it will be better to reduce the milk as the eggs are a vital part of the binding properties in this recipe.

      Reply
  11. Jennifer

    I make this as a single layer in a 9×13 pan. (I have tried a large 9 inch round but the center didn’t cook right.) This cake must be absolutely 100% cooled before removing from the pan or it will break. Parchment is a must. I melt semi-sweet chocolate chips and drizzle criss-cross on top and it is the perfect complement to the flavor of the cake. It’s always the first to go at parties even where gluten isn’t a concern. Any recommendations for using maple syrup instead of sugar?

    Reply
    1. Recipe Specialist

      We have not tested this recipe with the use of maple syrup in place of sugar. It is possible to do this. As a general rule, for every 1 cup of sugar, use 1/2 cup to 2/3 cup of maple syrup. To compensate for the additional liquid, you will need to reduce the milk by 25%. It is also suggested to add 1 tsp of baking soda per cup of syrup used.

      Reply
  12. Mary Edwards

    Love this recipe! I just made it for my future daughter in law. She loved it. It will be there wedding cake! Due to health issues, she has a very strict diet. I made some changes. I used Goat milk and butter, Sweetleaf sugar and Sweet drops, chocolate. She can’t eat frosting. I used Baking soda and Cream of Tartar for Baking Powder. It was decorated with rosemary on top. Love brand! It is a very good quality of flour! Thank you for all of the comments. They were all very helpful!!

    Reply
  13. Mary L.

    I made this cake instead of the Princess Cake I usually have for my birthday, which has yellow cake, raspberry jam, whipped cream and marzipan. I baked it in a single 9-inch round springform pan lined with parchment, because I don’t have 2 rounds, and substituted Xyla for all but 1 T of the sugar. (That 1 T makes it taste like it’s all sugar.) I “accidentally” splashed in about twice the vanilla, added a teaspoon of almond extract, and used buttermilk for the milk.
    I started baking as in the recipe, but of course it wasn’t done, so I turned the heat down to 300 and kept jiggling it every five minutes. It wound up being about 20 extra minutes before the middle stayed put. Then I turned off the oven and left it in there another 15 minutes to be sure it was done. I served it with fresh raspberries and a dollop of whipped cream (with Equal) for each slice. It’s not low calorie, but it has fewer carbs (I don’t have to count the “sugar alcohols” in the Xyla) and tastes great! Now to freeze the extra slices for later!

    Reply
    1. Recipe Specialist

      Yes. This cake recipe will produce successful cupcakes. To do so, prepare your cupcake tin with liners or spray with cooking spray. Fill the cups 3/4 of the way full and bake at 350ºF for approximately 20 – 25 minutes or until done.

      Reply
  14. Theresa Capri

    This cake is delicious. I made it today, and it is perfectly moist and flavorful. It is quite sweet, but I topped it with every so slightly sweetened whipped cream and fresh strawberries without sugar and it was wonderful.

    Thanks for the recipe!

    Reply
  15. Greg

    Thanks so much! Can’t wait to make Easter Coconut Almond Cupcakes with this recipe! Bob’s Red Mill rocks!

    Reply
  16. Elizabeth

    This is my favorite cake! I always substitute 1/2 cup Truvia Baking mix for the sugar. You can also do variations by adding 1/4 cup cocoa powder, or replacing vanilla with lemon flavoring and a tablespoon of poppy seeds.

    Reply
  17. John

    I just baked this cake in 2 pans and it didn’t rise. The center came out lower than the edges, only about 1/2″ of thickness. The pans are 8″ in the bottom and about 9″ at the top, but I think they are standard cake pans. I am making a layer cake but I don’t have much to work with now. I followed the recipe exactly and bought fresh baking powder. I could try again if I knew what to do differently. Batter was mixed in a stand mixer at the given times. What could I have done wrong?

    Reply
    1. recipe specialist

      Hi John,
      Your cake might have sunk in the middle due to over beating the eggs if you were using a stand mixer; sometimes, especially if the speed is turned up too high, excess air may get beaten into the eggs which will cause the cake to rise and then sink when baked. I would also check to make sure your oven is calibrated so that it is not running too hot or too cold; if your oven temperature is off this may cause the cake to fall.

      Reply
  18. Tammy Jewell

    Mmmm… Add some homemade buttercream frosting and wizzah! A VERY moist, almondy and plain delicious cake. I put this cake in at 350 for 26 minutes in an 8 by 8 pan. I actually left out both the vanilla extract and almond extract as I had none of either and also used an egg substitute for 2 of the eggs since I also ran out of that, so this a very versatile recipe. Some of the cake-eaters described it as lightly tasting of chess cake. Not too sweet at all- very light flavor. Scrumptious recipe!

    Reply
  19. Laura Decker

    I made this cake a couple of days ago in a 9X13 pan (according to the BRM Almond Flour package directions) using almond milk in place of regular milk – it turned out perfectly and was delicious – everyone loved it. I do have a problem with coconut and am wondering if you could suggest an alternative grain free flour to the coconut flour, this question was asked 1 year ago but the response was very vague. Thanks!

    Reply
    1. recipe specialist

      Hi Laura,
      Thank you for your question. Coconut Flour is exceptionally unique because it is very fibrous and will absorb a lot of liquid. This cake was specifically formulated using coconut flour, so if you are substituting another type of flour you will need to make adjustments with the liquid portion of the recipe as well as the bake time. We haven’t tested this recipe with alternative flours, so unfortunately we don’t have specifics on amounts you would need, so you may have to experiment a bit with a flour that works for your dietary needs (different flours will have different properties so this can be tricky). Sorghum or Amaranth Flours may be a good alternative, but again, they will absorb liquid at a different rate so you may have to experiment a bit.

      Reply
    1. recipe specialist

      Hi Amy,
      We haven’t tried this recipe using Sunflower oil but this substitution should work. It may may your cake a bit more dense however; butter incorporates and holds tiny air bubbles when its creamed with sugar, while oil does not. These tiny air bubbles help to create a lighter texture and tender crumb.

      Reply
    1. recipe specialist

      Hi Amanda,
      Coconut Flour is a unique flour that is very fibrous and will absorb liquid at a different rate than wheat or other flours. We haven’t made this recipe with wheat flour, so if you want to make this substitution you may need to adjust the amount of flour you use as well as the liquid portion of the recipe. However, as this recipe was formulation using Coconut Flour, it may not turn out as well if wheat flour is used.

      Reply

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