Almond Flour Cake Recipe (4 Ingredients!) - The Big Man's World ® (2024)

FAQs

What is the secret to baking with almond flour? ›

Add More Liquid for Thinner Batter

Since the dough will thicken over time because of the high concentration of almond flour, it's best to add extra liquid when baking to ensure the dough is kept moist and retains a spreadable consistency. To keep it dairy-free, try using Almond Breeze Almondmilk.

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Sometimes tenderness is what you're after, especially in cakes or muffins, and that's where almond flour shines. Used alongside all-purpose or whole grain flours, it can lighten a batter or dough, adding depth and softness without heft.

Raw almonds are typically coated in a red-brown skin surrounding the nut, and when that skin is left on the almond, it produces flour with a different texture than when it is removed. Blanched almond flour contains no traces of an almond's skin, and because of this, it has a smooth, delicate texture.

In the absence of gluten, almond flour needs a little help to bind ingredients together. Eggs are a traditional and effective binding agent, providing structure and elasticity. However, for those seeking a vegan option or for recipes that don't require eggs, xanthan gum is a popular alternative.

Almond flour also works best in baked goods with a high egg white content, because the egg white is a binding agent. If your recipe does not have a high egg content, you might need to add a binding agent, like xanthan gum or flax seed.

If your recipe calls for all-purpose flour and you want to use a gluten-free substitute, try using a lower amount of almond flour—a ¾ cup for every 1 cup of all-purpose flour—and add a binding agent to act as a glue. (Common gluten-free binders are xanthan gum, guar gum, and psyllium husk).

Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough. The extra moisture helps prevent baked goods from drying out quickly.

Almond Flour vs All Purpose Flour

It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe.

If the oven is too hot then the cake will tend to cook more quickly on the outside and this pushes the centre up. But as the centre will not have cooked fully then it will sink on cooling.

Why is my almond flour cake dry? ›

When almond flour is overmixed, its absorbent nature can become a pitfall. The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.

Dense, flat and dry results can be caused by overbeating the batter or the flour itself. Ground almonds lack gluten, so the cake has more of a denser texture to it and won't rise as well.

Our Super-Fine Almond Flour is made from the finest California-grown almonds, which have been blanched and ground to a fine meal that is ideal for gluten free baking.

Not only is it simple to make, but homemade almond flour tastes fresher and is usually more cost-effective than storebought.

Egg, baking powder, and baking soda make almond flour rise, though. Can almond flour be bad for you? Almonds contain phytic acid, which may impair your zinc, iron, and calcium absorption.

The other answers are all excellent, but I'll add that for baking cookies and simple things like muffins, you can replace one cup of wheat flour in the recipe with one cup of almond flour, and double the amount of eggs. Every fake flour is different, but that's what is recommended for almond flour.

Conversely, almond flour has a high-fat content, which adds extra moisture to recipes and may result in heavy, dense, or greasy-feeling baked goods. Flavor: AP flour has a mild flavor that typically fades to the background in cake, bread, and cookie recipes, allowing other flavors to shine.

Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so.