This Fluffy Vanilla Almond Cake is naturally sweetened, gluten-free, and made without white flour. Light, moist, and full of vanilla-almond flavor.

Scale

2 cups almond flour

4 large eggs

½ cup honey or maple syrup

⅓ cup olive oil or avocado oil

1 tsp vanilla extract

½ tsp almond extract (optional)

1 tsp baking powder

¼ tsp salt

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1. Preheat oven to 350°F (175°C) and line a cake pan.

2. Whisk eggs, honey, oil, vanilla, and almond extract.

3. Combine almond flour, baking powder, and salt in a separate bowl.

4. Mix dry into wet until just combined.

5. Pour into pan and bake 25–30 minutes.

6. Cool and serve with toppings of choice.

Try adding lemon zest or dark chocolate chips for variety. Store leftovers in an airtight container in the fridge up to 6 days.