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Home » Recipes » Magically Moist Almond Cake
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Magically Moist Almond Cake

Gluten Free, Soy Free.

Directions

Step 1

Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined.

Step 2

In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9x13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh fruit and whipped cream.

Makes 18 slices of cake.
Magically Moist Almond Cake

Servings: 18

Rating

*****

Products Used in this Recipe

Gluten Free
Almond Meal/Flour

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Gluten Free
Organic Coconut Flour

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Ratings & Comments (60)

5 Stars  97%  58
4 Stars 3%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

60 Reviews

Write A Review »

*****
Scott March 26, 2012
Awesome cake! Even my 5 year old loves it and she HATES everything!
*****
Eileen June 3, 2012
This is an Epicurean's delight! I have made this 3 different times and the men in my family don't let it last much past the next day. The gluten sensitive ladies at church have asked for seconds AND the recipe! Delicious recipe!
*****
Sam July 31, 2012
Even works for Passover with the modification of omiting the baking powder and separating the eggs (mixing the yolks in with the creamed butter and sugar) while whipping the egg whites and folding them in at the end.
*****
Anita September 28, 2012
This is probably the best cake I've ever made and its easy! I love the moistness and substitute xylitol instead to make it sugar free. Delicious!
*****
Rebecca October 17, 2012
It\\\'s the bomb! You can\\\'t go wrong with this awesome cake!
*****
Lisa November 27, 2012
This really is a moist and delicious cake! I used half the sugar and substituted stevia for the other half since I'm trying to reduce sugar intake and also added a teaspoon of almond extract. Loved this cake.
*****
Rachel December 6, 2012
Used this recipe for 2 cakes for Advent season. Plan to make more! 1 Tbsp each poppy seed + 1 Tbsp. of almond ext (w/ erythritol + stevia for sweetener). In another I used zest of 2 lemons. I used almond milk in both. Both turned about fabulous with several guests saying it was superb!
*****
jennifer Burden January 14, 2013
I hated having to go gluten-free, but this cake makes it all worth while. I used chia seeds instead of eggs, and ate it with nonfat greek yogurt/cherries. Tastes way better than any cheesecake I have ever eaten
*****
Heidi Taylor January 20, 2013
This is the most amazing cake. Even if you are not Gluten free you have to try it. It also makes a great gift for your Gluten Free friends.
It does not last long (but keeps really well in the freezer if you want to hide some for later). I want to try this as a layer cake next.
*****
oldbiddy March 16, 2013
OMG! This cake is so good! I recently went gluten-free and have been on the lookout for good recipes.
I added a tsp of almond extract to give it extra almond flavor, but other than that I followed it exactly. It came out really moist, tasty, and almondy.
*****
Angelia April 27, 2013
I made this cake and substituted the milk for coconut milk and the white sugar for raw sugar delicious.
*****
Holly Baird April 28, 2013
Fantastic! So moist and delicious! I did half stevia and half sugar, also added in 1 tsp of almond extract. We put some homemade jam on top, but if I made this for someone as a birthday cake or something I would definitely do fresh whipped cream and berries.
*****
Cassiopeia June 6, 2013
I made this recipe exactly as written. Topped it with fresh strawberries and hand whipped unsweetend cream. SOOOOO fabulous! Easy to make.
*****
Carrie June 17, 2013
Does anyone know how this might taste without adding sugar at all? I've made it with 2 tablespoons of sugar and it still tasted sweet to me.
*****
Bob's Red Mill June 19, 2013
Some form of dry sugar is necessary in our Magically Moist Almond Cake recipe to create structure. You can reduce the amount; I recommend using at least 1/4-cup.
*****
Alexandra July 3, 2013
Made this cake yesterday and yes, it is incredibly moist and yummy. This will be my go to almond cake from now on. Thanks!
*****
Alexandra July 3, 2013
Made this cake yesterday and it IS incredibly moist. I loved the moist soft texture and the taste. Will make it again, thanks!
*****
MrDaniel October 2, 2013
I'm following the Paleo lifestyle. I was really surprised how well it turned out, it really was light & moist. I halved the ingredients and baked it in a 7inch round cake tin. I also added a drop of almond essence to boost the flavour.
*****
Liz W October 8, 2013
Great, great cake. I used half a cup of sugar, rice milk instead of regular milk, and added a teaspoon of almond extract (it could use even a half teaspoon more). I plan to use it to make a layer cake for my daughters birthday! This would go great with some zest of orange.
****
Joy November 10, 2013
I've made several flourless cakes with almond meal, this was very good I really want to make a dark chocolate version, and wondering if I can just add cocoa powder.
I prefer my chocolate cake a little more dense than cakey. Anyone try a chocolate version??
*****
Bob's Red Mill November 12, 2013
Our Magically Moist Almond Cake can be modified with the addition of cocoa powder. I suggest adding 2-4 tablespoons, depending on taste.
*****
Jen November 17, 2013
So delicious, I have to hide it lest the hubby eats it all. FYI, I substituted applesauce for the butter (2 prepackaged cups, no added sugar) and stevia for half the sugar. I had to bake it for about 40 minutes, but it came out super-moist.
*****
Diana R December 6, 2013
This cake is great. I would love to make this cake into carrot cake could I add a cup of grated carrots and some cinnamon and nutmeg without having to adjust any of the other ingredients?
*****
Bob's Red Mill December 6, 2013
When wanting to add grated carrots to our Magically Moist Almond Cake, you would have to adjust the amount of liquid called for in the recipe. This adjustment would be dependent on the moisture content present in the carrots. You can add cinnamon and nutmeg without any adjustments.
*****
LovesPaleolife December 7, 2013
This cake was great. Could you subsitute vegan shortening for the butter. Thanks so much.
*****
ali December 9, 2013
Anyone stirred fruit into this (instead of just putting it on top?) I was thinking blueberries! Would it work? Would fresh or dried be better?
*****
Bob's Red Mill December 10, 2013
When preparing our Magically Moist Almond Cake recipe, you may use vegan shortening in place of the butter.
*****
Bob's Red Mill December 11, 2013
You may add fresh or dried blueberries to our Magically Moist Almond Cake recipe without having to make any adjustments. If you added a fruit with a high water content, you would need to adjust the amount of milk called for in the recipe.
*****
Kim December 18, 2013
My family & friends love this cake. It is our "go to" cake for Strawberry Shortcake. An added plus is this cake is moist, relatively low carb, & contains anti-oxidants. It's truly a Win-Win dessert!
*****
Jess December 20, 2013
I was wondering if there was a way to make this without the coconut flour?
*****
Bob's Red Mill December 23, 2013
This is a preparation we have not tested and don't have specific measurements regarding this. If you do eliminate the coconut flour in this recipe, you will need to increase the amount of Almond Meal/Flour and possibly adjust the milk content.
*****
Jennifer January 3, 2014
Was excited to find this recipe as I love almond cake but was recently diagnosed with celiac disease. I made the cake tonight and the taste is good, but it's a little gritty and crumbly. Should I have sifted the flours first??
*****
Bob's Red Mill January 7, 2014
Sifting your flours will help reduce this quality. If you find that the Almond Meal/Flour is too granular, you may use a food processer to create a finer grind. Keep in mind that over processing your Almond Meal will cause it to become almond butter.
*****
Greg February 1, 2014
Very good. I changed it up a bit. I used 3/4 cup buttermilk instead of milk. I added a big dollop of Lemon Curd and 1 tsp of lemon extract. Everything stayed the same. It did not rise much but it did not fall as most GF cakes do. It stayed fairly flat.
*****
Monika February 3, 2014
Wow!!! What a delicious cake. I substituted the 1 cup sugar for half a cup xylitol. It was perfect. Will make it over and over again.
*****
Julie February 8, 2014
This was absolutely delicious! I needed a dessert for some friends coming for dinner who are gluten intolerant. Its so good I'll make it for my family even though we dont have problems with gluten. We all loved it.I made as picture depicts with powdered sugar and almonds.
*****
Fernanda March 4, 2014
What's the consistency supposed to be? I didn't have baking powder and added kefir and baking soda as substitute. After 40 mins it's still pretty creamy on the inside.
*****
Bob's Red Mill March 5, 2014
Our Magically Moist Almond Cake has a tender crumb. It should not be creamy. Instead of using Kefir and baking soda, next time you may be interested in using 1 part baking soda to 2 parts cream of tartar.
*****
Kim March 7, 2014
This is an excellent recipe - provided I half the amount of butter, otherwise the cake ends up very greasy. With this small change however this cake is my favorite cake! And I love that it's gluten free.
*****
Emily March 20, 2014
Really great cake recipe. Very light and delicate. I added in about 1/8 teaspoon lemon zest, poppy seeds would have been yummy . The only thing I would change about the recipe is that it is a little too sweet, I will do 3/4 cup of sugar next time.I will definitely be making this again!
*****
Taylor March 23, 2014
Absolutely delicious! This was my first from-scratch baking experience, and the outcome is my new favorite treat. I now make them in a large muffin pan so it's easier to remove after baking (they are a bit crumbly). The flavor is superb!
*****
Tammy April 7, 2014
This recipe is incredible - easy to make and soooo moist. I've made it for several friends who were skeptical of low-carb and they were convinced by this cake. I've also made a version including some raspberries and that was great as well. Love this recipe and recommend it to all.
*****
Sacha April 12, 2014
I use this for pattycakes, but instead of sugar I use 1 1/2 cups of rice malt syrup, to be fructose-free. I use only 1/4 cup milk, and thicken the mixture with extra flour. I call them 'crater cakes' because they sink, I think because of the weight of the syrup. But they're divine!
*****
Coppercoin April 23, 2014
Has anyone tried it using coconut oil instead of the butter? My husband is GF and DF. Just wondering if it still turns out as good. Thanks!
*****
Bob's Red Mill April 24, 2014
Coconut oil has the uncanny ability to substitute butter, 1:1. As this recipe is easily modified, using coconut oil should not pose any problems with the end product. You may also be interested in using Earth Balance or Spectrum.
*****
Dwbennett April 27, 2014
Easy, tasty, and gluten-free!
*****
DMJ May 6, 2014
Excellent cake recipe. I have made it a few times now and it is great. I have used it with coconut oil and it is great. This is a winner even for beginners.
*****
Dora August 26, 2014
This was an excellent recipe! The modifications I made: used all almond flour since my husband is allergic to coconut. I also used 1/2 the amount of sugar. Next time I will also decrease the butter as I found it a bit "greasy". Still fantastic recipe!! Loved by all!
*****
Eve September 2, 2014
Want to try using more variety flours and this sound so good. However I am trying to cut down on sugar and lower my saturated fat intake. Has anyone tried using half butter and half applesauce.
*****
Dianne September 1, 2014
Hi, we are doing low carb and I made this cake yesterday and it is awesome. My hubby and I really enjoy it! How many carbs are there per serving?
*****
Bob's Red Mill September 3, 2014
Our Magically Moist Almond Cake contains 200 calories per serving.
*****
Bob's Red Mill September 3, 2014
We have not tested this recipe using half butter and half applesauce. However, this is a common substitute and should successfully work in our Magically Moist Almond Cake recipe.
*****
Vicky September 19, 2014
Love this recipe. Have made it many times.

I need to make modifications for someone with Crohn's disease on the SCD who can't have sugar. Has anyone tried this with honey instead?
*****
Bob's Red Mill September 22, 2014
We have not tested this recipe using honey in place of the sugar. Generally, when wanting to replace sugar with honey, replace 1 cup of sugar with 1/2 cup of honey, reduce the liquid by one-eighth and reduce the oven temperature by 25°F.
*****
nicole September 23, 2014
Can you supply the carb count per serving or the whole nutrients label? I think its great you are responding to everyones inquiries and I appreciate you suggesting there can be a reduced amount of sugar but to keep at least 1/4 cup. I look forward to trying this recipe tonight.
*****
Bob's Red Mill September 24, 2014
The nutritional information for our Magically Moist Almond Cake is as follows:

Serving Size (52g)
Calories: 200
Calories from Fat: 120
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 130mg
Total Carbs: 16g
Fiber: 2g
Sugars: 12g
Protein: 4g
****
Carol Murphy October 18, 2014
I added the 4 tbsp of cocoa to make a chocolate version per one of the comments above, and also subbed 1 cup of erythritol for the cup of sugar and, while tasty, the cake was very dry. Served with a whipped topping made from coconut milk which saved the day.
*****
Daphne November 17, 2014
Very moist. Delicious! I used a different brand coconut flour that I had ordered online. I'm sure it would be just as good with Bob's. I just made it again yesterday, and it's almost gone.
*****
Barb November 19, 2014
This cake is very moist and flavorful. I did add 1 teaspoon of almond extract to the recipe though. I did not frost this cake; I simply served it with whipped topping. It was delicious. I love that it does not have a grainy texture like so many other gluten free recipes.
*****
Liz November 26, 2014
This is a super easy and fool proof recipe!! I did punch it up a bit with slivered almonds in the batter.

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