Moist Almond Cake (Printable Version)
Soft and airy almond cake made using yogurt and almond flour. Easy to tweak for dietary choices and amazing paired with fresh fruit.
# What You'll Need:
→ Dry Ingredients
01 -
½ cup white sugar
02 -
¼ teaspoon salt
03 -
½ teaspoon baking soda
04 -
1 teaspoon baking powder
05 -
½ cup regular flour
06 -
1 ½ cups almond flour
→ Wet Ingredients
07 -
2 large eggs
08 -
¼ cup almond milk
09 -
½ cup unsalted butter, room temperature
10 -
1 teaspoon vanilla essence
11 -
½ teaspoon almond essence
12 -
½ cup plain yogurt
→ Topping
13 -
Optional: Almond slices
# Steps to Follow:
01 -
Set oven to 350°F. Coat an 8-inch round pan with butter or spray and pop in some parchment paper.
02 -
In a bowl, combine almond flour, regular flour, salt, baking powder, and baking soda. Give it a good stir until mixed.
03 -
Mix the butter and sugar at high speed until it’s fluffy and light. This could take 2-3 minutes.
04 -
Add one egg at a time into the butter mix, then stir in the almond and vanilla extracts as well.
05 -
Alternate between mixing in the dry stuff and the yogurt/milk. Pour batter into your pan, sprinkle almonds on top if you’d like, and bake for 30-35 minutes.
# Additional Notes:
01 -
Works with gluten-free flour mix
02 -
Swap dairy with alternatives if needed
03 -
Keep in the fridge for freshness, good for up to 5 days