Oniokitty
Culinary Explorer
Hey everyone! I wanted to share this super simple and delicious almond flour cake recipe that I’ve been loving lately. The best part? It’s egg-free! Perfect for those days when you’re out of eggs or just want a lighter, plant-based treat. It’s moist, slightly sweet, and has this amazing nutty flavor that I can’t get enough of. Here’s how you make it:
Ingredients:
Ingredients:
- 2 cups almond flour
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup maple syrup (or honey if you’re not strictly vegan)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp apple cider vinegar (this helps with the rise)
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, mix the almond flour, baking powder, and salt.
- In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until everything is well combined. The batter will be thick, but that’s okay!
- Spread the batter evenly into your prepared cake pan.
- Bake for about 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let it cool completely before slicing. You can top it with some fresh berries, a dusting of powdered sugar, or enjoy it just as is!
I love how you're making a delicious cake without eggs—perfect for those of us with dietary restrictions. Can't wait to try this with my next almond flour bake!
Thanks for sharing the recipe—I’ll definitely give it a try! 
