Almond Flour Frosted Dream: A Gluten-Free Delight
Dive into a fluffy paradise with this moist and flavorful almond flour cake topped with a creamy dream frosting. Perfectly gluten-free and keto-friendly, it's a guilt-free indulgence for any occasion.
Equipment
- Mixing bowls (2)
- Whisk
- Spatula
- 8x8 inch baking pan
- Parchment paper
- Electric mixer optional
Ingredients
- Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated monk fruit sweetener or erythritol
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any other dairy milk)
- Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sweetener monk fruit or erythritol
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
Instructions
- Cake:
- Preheat oven to 350°F (175°C). Line your baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and sweetener until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and almond milk to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Frosting:
- In a large bowl, beat together the softened butter and powdered sweetener until light and fluffy.
- Add the almond milk and vanilla extract, and beat until smooth and creamy.
- Once the cake has cooled, spread the frosting on top and decorate as desired.
Notes
For a denser cake, use only almond flour and omit the coconut and tapioca flours.
You can substitute granulated sugar for the monk fruit sweetener if desired, but keep in mind the sugar content will change.
To make the frosting extra creamy, add a tablespoon of cream cheese.
Store the frosted cake in the refrigerator for up to 3 days.