Almond Cake Recipe (VIDEO) (2024)

FAQs

Why did my almond flour cake fall? ›

Over-Aerating the Batter

For the most part, the air bubbles created by creaming and expanded by leavening are all you need. If you beat in more air when you add eggs and dry ingredients, you can create large bubbles that weaken the cake's structure and cause it to collapse.

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.

It's nutrient dense and rich in monounsaturated fats (the good ones!) It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science!

Not enough flour? Your cake mix will be too wet and your sponge will be dense and stodgy.

Additionally, almond flour is naturally gluten-free which usually acts as a binder in other flours. Try adding extra eggs (or simply egg whites) to combat this. Many recipes call for more eggs if you are using a 1:1 flour ratio.

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!

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

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.

Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness. Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.

How much baking powder to use with almond flour? ›

Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 ¼ cup almond flour. Add extra leavening to offset the density of almond flour. ¼ – ½ teaspoon of baking powder, baking soda, or combination of both will help.

Almonds to Almond Flour conversion

1.5 cups almonds yield 2 cups plus one tablespoon of almond flour. To make 1 cup of flour , use 3/4 cup almonds.

1 cup of almond flour made from 1 cup of blanched almonds is 4.2 ounces, which equals to 120 grams. In other words, you get 1 ¼ cups (approximately) of almond flour using 1 cup blanched almonds.

Almond flour isn't a type of milled flour, rather it is simply finely ground almonds. It's typically made with blanched almonds and lacks the dark flecks of skin, though this isn't always the case. It's the main ingredient in French macarons, and commonly used for airy cakes, as well as cookies and quick breads.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

When the cake bakes the air will expand and cause the cake to rise in the oven. However as the cake doesn't contain any gluten there is not stucture to keep the cake risen once it comes out of the oven. So as the cake cools, and the air bubbles contract, you should find that it will sink back.

Almond flour blueberry muffins can sink if they are not baked for long enough, if you use almond meal in place of almond flour, if you add too much butter, or if your baking powder is expired. Make sure you are using superfine blanched almond flour and fresh baking powder.