Paleo Sugar-Free Vanilla Almond Cake
Delightfully light and naturally sweetened, this Paleo Sugar-Free Vanilla Almond Cake is the ultimate guilt-free dessert. Made with a blend of almond and coconut flours, this cake is grain-free, gluten-free, and perfect for those following a paleo lifestyle. The warm flavors of pure vanilla and almond extracts shine through in every bite, while a drizzle of honey lends just the right touch of natural sweetness—no refined sugar needed! Moist and tender thanks to coconut oil and almond milk, this cake is topped with optional slivered almonds for added crunch and elegance. Ready in just 45 minutes from start to finish, it’s perfect for any occasion, from casual gatherings to celebratory moments. Serve it plain or with a dollop of coconut cream for a luscious paleo-friendly treat. Keywords: paleo almond cake, sugar-free dessert, gluten-free vanilla cake, refined sugar-free baking, healthy paleo treat.
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Sea salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Honey
- 0.25 cup Coconut oil (melted and cooled)
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 cup Slivered almonds (optional, for topping)
Directions
Step 1
Preheat your oven to 325°F (165°C). Lightly grease an 8-inch round cake pan or line it with parchment paper for easy removal.
Step 2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt. Make sure there are no clumps.
Step 3
In a separate medium bowl, beat the eggs until light and frothy. Then add the almond milk, honey, melted coconut oil, vanilla extract, and almond extract. Mix well to combine.
Step 4
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix; the batter should be smooth but thick.
Step 5
Pour the batter into the prepared cake pan and use a spatula to spread it evenly. If desired, sprinkle the top with slivered almonds for extra texture and decoration.
Step 6
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Step 7
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Step 8
Serve as is or with a dollop of coconut cream for an extra treat. Enjoy!
Nutrition Facts
| Serving size | (643.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2281.9 |
| Total Fat 187.5g | 0% |
| Saturated Fat 65.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2146.9mg | 0% |
| Total Carbohydrate 108.8g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 58.7g | |
| Protein 69.9g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 787.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 581.0mg | 0% |
Source of Calories