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  • Lucia Borzillo

Almond Cake

Gluten-Free? Yeah! This cake was perfect. The recipe is from

I cut the recipe in 1/2 using a 6-inch springform pan. Just a perfect size for the two of us.



Cooking spray

1 c. almond flour (224 g.)

1/2 tsp. baking powder

1/4 tsp. ground cinnamon or ground cardamom

1/4 tsp. kosher salt

2 large eggs

1/3 c. maple syrup

2 tbsp good-quality extra-virgin olive oil

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup slivered almonds, toasted


Preheat oven to 350º with the rack in the middle. Generously coat a 6-inch springform pan with cooking spray.

In a medium bowl, stir almond flour, baking powder, cinnamon, and salt.

In a large bowl, whisk eggs, maple syrup, olive oil, vanilla, and lemon zest until smooth. Mix in dry ingredients with a spoon until combined.

Pour batter into prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let cool before serving with any of the toppings listed above.

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