Almond flour cake with almond whipped cream

By Desiree Nielson
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Total Time


Almond whipped cream:

  • 1 cup (240 milliliters) cream
  • 1/2 teaspoon (3 milliliters) almond extract
  • 3 tablespoons (45 milliliters) honey

Almond flour cake:

  • 1 1/2 cups (360 milliliters) almond flour
  • 4 eggs, whites and yolks separated
  • 1/3 cup (90 milliliters) honey
  • 1 teaspoon (5 milliliters) baking powder
  • 1/4 teaspoon (1 milliliters) salt
  • Zest of half an orange
  • 1/2 teaspoon (3 milliliters) almond extract
  • Almond whipped cream, for topping
  • Sliced almonds, for topping


  1. Preheat oven to 320oF (160oC).
  2. In a large mixing bowl, mix together egg yolks, baking powder, salt. Add orange zest, almond flour, honey, almond extract and stir to combine.
  3. In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.
  4. Pour mixture into greased 22 centimeter springform pan.
  5. Bake cake in oven for approximately 35 minutes until golden. Insert a knife into middle to test for doneness.
  6. Let cake cool.
  7. Run knife around inside ring to free cake from pan. Remove ring. Frost with almond whipped cream.
  8. Enjoy!


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