- ½ cup blanched almond flour, spooned and leveled (not packed)
- ¼ cup arrowroot or tapioca starch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup butter, melted and slightly cooled
- ¼ cup milk, room temperature
- ¾ cup granulated sugar
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Prep the pans — Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.Combine dry ingredients — In a bowl, whisk together the almond flour, arrowroot starch, baking powder, and salt, breaking up any clumps.Combine wet ingredients — In a separate bowl, whisk together the eggs, melted butter, milk, sugar, vanilla extract, and almond extract until smooth.Fold together — Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.Bake — Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.Cool completely — Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.Make the frosting — Beat the softened butter until fluffy, then gradually add powdered sugar, vanilla, and milk until smooth and spreadable.Frost and serve — Frost the cooled cake and decorate as desired before serving.
- Use blanched almond flour, not almond meal, for the best texture — spoon and level rather than packing it into the measuring cup.
- This recipe is not suitable for those with tree nut allergies.
- For a layered cake, double the recipe and divide between two pans.
- Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze unfrosted layers for up to 3 months.
