Ingredients:
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup milk or almond milk
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk together the egg yolks, honey (or maple syrup), applesauce, melted coconut oil (or butter), vanilla extract, and almond extract (if using).
- Add the milk and stir until well combined.
- Combine the Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
- Beat the Egg Whites:
- In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture. This step helps to create a fluffy texture.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can frost the cake, dust it with powdered sugar, or serve it plain.
This super fluffy, wheat-free almond cake is light, airy, and perfect for any occasion. It’s naturally gluten-free and easy to make, making it a great choice for those avoiding wheat. Enjoy!
4o