Moist Almond Cake

Almonds

By Cat, Dec 2011 (Photo, right, from Wikimedia Commons)

This recipe makes a very moist cake, similar to the traditional Almond Cake found throughout Scandinavia, but is gluten free. Instead of wheat flour and almond extract, it uses a combination of almond and coconut flour to support the dough. It also uses more egg, and adds milk for moisture (almond and coconut flours are drier than grain flour, and take up much of the moisture).

This cake is adapted from a package of Bob’s Red Mill Almond Meal/Flour (1), and is gluten-free. That recipe makes two 8″ round cakes such as for a 2-layer cake, or a single 11″ x 8″ or 13″ x 9″ rectangular cake (depending on which version you select from a google search). I prefer to make a single layer cake (more Scandinavian), so estimate two Scandinavian almond cake pans (see photo, below, from Amazon (3)) pan would be required. Or a half-recipe could be made in a single 8″ round cake pan or almond cake pan.

Almond Cake Ribbed Pan

I prefer to sweeten primarily with stevia, but I include instructions for using all sugar, or stevia/sugar mix. The recipe calls for vanilla extract, but if you want that authentic almond cake flavor, you may want to use almond extract instead, as I’ve indicated as an option in the recipe.

Because this recipe uses eggs for leavening, some real sugar is needed to support the rise, so if using stevia, be sure to include some sugar, as in my adaptation (I use sweet dairy whey and maple syrup, or sweet dairy whey and Rapadura sugar).

Note about sweet dairy whey: I recommend Bob’s Red Mill brand; it is a byproduct of cheesemaking at Tillamook Cheese, and has not been heat treated. It is composed mainly of lactose (milk sugar) and a little bit of protein (whey). Among its many uses, it can be used as a substitute for about ⅓ of the total sugar in baked goods. For example, if your recipe calls for 1 cup of sugar, you can use ⅓ cup sweet dairy whey and ⅔ cup of sugar.

For those who are gluten intolerant, it can be used for part of the total flour in baked goods to make the final product “more doughy or springy” (2), but I’ve not tried this.

The whey fraction of milk is also rich in minerals, which are retained in sweet dairy whey. However the actual minerals are not listed on the label.According to Science Direct (4), the typical minerals are: Calcium, magnesium, sodium, potassium, zinc, iron, copper, and manganese.

However, those who have lactose intolerance may want to avoid this. See Protnic website (2) for more about using Sweet Dairy Whey.

Note about pan size: I tested a half recipe in my 6″ x 8″ Pyrex pan (48 sq inch) which is smaller than the recommended 8″ round cake pan (64 sq inch), and the pan was too big for the half-recipe batter. You may wish to use a smaller pan than the recommended size. For the test, I used a sugar/sweet dairy whey/stevia combo for the sweetener; if I’d used all sugar, it may have produced a fluffier, taller cake. Request: If anyone tests this recipe using all sugar, let me know what pan size you used and how it turned out. See my “About” page for my contact info.

See bottom of page for my testing of this recipe.

Original recipe serves 8- 16; medium recipe (6 x 8 pan) serves 8 – 12; small recipe (5 x 7 pan) serves 6 – 8.

Ingredients & Equipment for 3 sizes:

Original recipe (for two 8″ round cake pans or two almond cake pans)

This size has not been tested:
¾ cup unsalted butter, softened (12 Tbsp or 1 ½ sticks)
sweetener: 1 of the following options:
- 1 cup Rapadura or white cane sugar; or
- ⅓ cup sweet dairy whey and ⅔ cup sugar or sugar/Grade-B maple syrup combo; or
- ⅓ – ½ c sweet dairy whey plus 2 Tbsp sugar/grade B maple syrup and ¼ tsp stevia extract powder [this is the option I use]
3 – 4 eggs (depends on size: 3 if extra large, 2 if large)
½ – ¾ cup milk
1 tsp real vanilla extract (or 1 tsp almond extract)
1 ½ cups almond meal/flour (or finely ground sprouted almonds)
½ cup coconut flour
¼ tsp unrefined sea salt
2 tsp baking powder

6″ x 8″ baking pan: (from 1/24/18 testing)

6 – 8 Tbsp unsalted butter, softened (¾ – 1 stick) [I use 6 Tbsp or ¾ stick]
sweetener: 1 of the following options:
- ½ cup Rapadura or white cane sugar; or
- 3 Tbsp sweet dairy whey + 5 Tbsp sugar or sugar/Grade-B maple syrup combo), or
- 4 Tbsp sweet dairy whey plus 1 Tbsp grade B maple syrup or other sugar, and ⅛ tsp stevia extract powder [this is the option I use]
2 – 3 eggs (depends on size: 2 if extra large, 3 if large)
½ cup whole milk
½ tsp real vanilla extract (or ½ tsp almond extract)
¾ – 1 cup almond meal/flour (or finely ground sprouted almonds)
3 – 4 Tbsp coconut flour
⅜ tsp unrefined sea salt
1 tsp baking powder

5″ x 7″ baking pan: (from 12/22/17 testing)

6 Tbsp unsalted butter, softened (¾ stick)
sweetener: 1 of the following options:
- ½ cup Rapadura or white cane sugar; or
- 3 Tbsp sweet dairy whey and 5 Tbsp sugar or sugar/Grade-B maple syrup combo)
- 4 Tbsp sweet dairy whey plus 1 Tbsp grade B maple syrup or other sugar, and ⅛ tsp stevia extract powder [this is the option I use]
2 large eggs
¼ cup milk
½ tsp real vanilla extract (or ½ tsp almond extract)
¾ cups almond meal/flour (or finely ground sprouted almonds)
1 – 2 Tbsp coconut flour
⅜ tsp unrefined sea salt
1 tsp baking powder
Garnish/Serving (all sizes)
powdered Rapadura (homemade) or powdered white cane sugar
sliced almonds
Whipped Cream
Equipment
medium and small bowl
baking/cake pans as indicated for each size recipe

Method:

Butter baking pan(s); preheat oven to 350°F.
If using powdered stevia extract, dissolve it in vanilla/almond extract; then add maple syrup (if using) and milk. If not using stevia, combine the extract, sugar/maple syrup and milk. Set aside.
Cream softened butter and sugar until smooth. Beat in eggs, adding one at a time, until fully blended [note: if the butter is not soft or if your room is cold, you will not be able to get the butter to blend in completely; no worries, because it will be easier once you add the almond meal]. Add milk & sweetener mixture, and mix until combined.
Whisk together flours, salt and baking powder into small bowl, then beat this mix into the wet ingredients until creamy. NOTE: start with the lower end of the range for coconut flour, then add more as needed to absorb liquid.
Spread into prepared baking pan, scatter almond slices over top. NOTE: the batter will not be too tall in the pan, but it will rise to fill the pan.
Bake in preheated oven for 30 minutes (may take less time if using the narrower almond cake pans).
Place pan(s) on cooling rack.
When cool, dust top with powdered sugar (Rapadura brand, if you can find it, or Make Your Own minimally-refined Powdered Sugar).
Serve with Whipped Cream

**NOTE: If you used a 9″ x 13″ cake pan (full recipe), you may wish to scatter some thinly sliced almonds over the top 5 – 10 minutes before the cake is done baking. If you used an almond cake pan, you can decorate the top with halved almonds (blanched or not), after baking.

Testing:

12/2/17: Made half recipe; was going to use stevia/sugar mix for sweetener, but remembered can get better texture with the butter if use sweet dairy whey for part of the sugar. So used: 3 Tbsp sweet dairy whey, 2 Tbsp Rapadura sugar, and ⅛ tsp powdered stevia extract, and blended that into the butter. Then added milk/almond extract mix followed by the eggs. OOPS, that didn’t mix too well because I should have beaten in the eggs before the milk, sigh. I added the almond meal/coconut flour/baking powder dry mix and it mostly blended together. Used my larger 6″x 8″ Pyrex pan (with red cover for storage), but could have used smaller 5″ x 7″ Pyrex pan. Sprinkled about 1 Tbsp sliced almonds on top. Into oven at 3:50 PM; out at 4:23 PM (33 minutes in oven). Result: Taste after it cooled: Nice texture and almond taste, but too sugary for my taste (I’ve avoided sugar for 4 years). And again after 24 hours in the fridge: Didn’t taste too sugary this time, but I will still reduce the sugar. Next time, Use 4 Tbsp sweet dairy whey and 1 Tbsp maple syrup, with ⅛ tsp powdered stevia extract. Pan size: I used my 6″ x 8″ (48 sq inch) Pyrex pan, but it was too big for the amount of batter – the cake is only 1″ tall. Perhaps if I’d used all sugar it would have been fluffier, but since I’m avoiding sugar, I will not test that. Next time I’ll use my smaller 5″ x 7″ (35 sq inch) Pyrex pan. and I’ll add a note in the recipe.

12/22/17: Made half recipe in my smaller 5″ x 7″ pyrex pan, using 4 Tbsp sweet dairy whey, ⅛ tsp powdered stevia extract, and 1 Tbsp grade B maple syrup for the sweetener. I did beat the eggs into the butter/whey mix (with my egg-whip) before adding milk, but they still didn’t combine well; next time I’ll use my hand-held electric mixer. However, it doesn’t seem to affect the outcome whether or not the batter is smooth. I dissolved the stevia in the almond extract, then mixed that with the milk before adding to the butter mix. As before, it mostly blended together when I added the almond meal/coconut flour/salt/baking powder dry mix. Poured into buttered pan, then scattered some sliced almonds over the top and baked 30 minutes at 350F. Result: As good as before. This is a keeper. However, it is only moderately sweet, which is my goal, but other people might like it a bit sweeter.

1/24/18: Made half of original recipe in my 6″ x 8″ pan. When I poured the batter in the pan, it was only about ½” deep, so I thought I’d made an error in the amount of ingredients. Looked at the recipe and read ¾ cup milk, but I’d only used ¼ cup, so I added another half cup (¾ cup total). It was way too watery, so I looked again at the recipe and I’d been right the first time with ¼ cup (I’d mistakenly read the ¾ cup almond meal as ¾ cup milk). So I added another ¼ cup almond meal (1 cup total), 2 Tbsp coconut flour and 1 egg (3 total). Now it filled the pan half-way up. As it baked, it rose to fill the pan. Baked 30 min and it was a bit wiggly on top so baked another 5 min and it tested done to a toothpick inserted in center. Removed to counter to cool. Result: Upon cooling it shrunk a bit in height to 1″. It is very good and slightly creamy (from the eggs and milk). I’ve updated the recipe to add this 6×8 option.

References

Bob’s Red Mill recipe (link removed at their request; you can find the recipe by googling ‘bobs red mill magically moist almond cake’)
Protnic: protnic.com/use-sweet-whey-powder-to-lose-weight
Amazon, cake pan (amazon.com/Rehrucken-Ribbed-Loaf-Pan-Long/dp/B002UCB5AA)
Science Direct abstract: sciencedirect.com/science/article/pii/S0022030278837904

Moist Almond Cake – Gluten Free