And if you have plenty of fresh apples on hand or just want to celebrate apple season, be sure to also check out my Apple Cranberry Cake and Apple Roses.

Ingredients

This French apple rum cake requires just a short list of simple ingredients, many of which are probably already in your pantry. We will need:

• Butter: Unsalted butter allows you to control the level of salt in the cake, but salted butter can also be used. If you decide to use salted butter, be sure to omit using salt in the batter.
• Apples: I used a mix of Honeycrisp apples and Granny Smith apples, but you can use any variety of apples. Some other good baking apples include Fuji, Golden Delicious, Braeburn, Jonagold, and Pink Lady.
• All Purpose Flour
• Baking Powder
• Kosher Salt
• Whole Eggs: Use large eggs for the most consistent texture.
• Coconut Sugar: Since we only share desserts made with natural sweeteners, I made this easy fresh apple cake with coconut sugar, but you can use your favorite dry granulated sugar, like regular white sugar or brown sugar.
• Dark Rum: Dark rum transforms it from a regular apple cake to an easy French apple rum cake with a touch more elegance. My favorite rum to use here is Myer’s or Mount Gay.
• Vanilla Extract: If a fresh apple cake with rum is not your cup of tea (or prefer a no-alcohol version), you can skip the rum altogether and use a full tablespoon of vanilla extract in its place.

How to Make an Apple Cake?

For a fast and easy method, I like to bake the apple cake in a springform pan. With that being said, you can use a regular cake pan, just make sure to grease the pan well before adding the batter. Here’s how I like to do it:

1. Prep equipment: Place the oven rack in the middle position. Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line the bottom with parchment paper, place it on a sheet pan, and set it aside.
2. Melt butter: Melt the butter in a small saucepan. Set it aside to cool while you prepare the rest of the batter.
3. Prepare the apples: Remove the core and peel the apples, then cut into 1-inch chunks.
4. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.

5. Whisk wet ingredients: In a large bowl, whisk together eggs and sugar until thoroughly mixed and glossy. Then, whisk in the rum and vanilla.
6. Make apple batter: Add half of the flour mixture into the wet ingredients, followed by half of the melted butter. Alternate once more with the rest of the flour and remaining butter and stir until just combined. Fold in the apple chunks, making sure each one is coated with the batter.
7. Bake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.

8. Cool: Allow to cool for 5-10 minutes, then run a knife around the edges to gently loosen the cake from the pan. Remove the sides of the springform pan or gently remove from the cake pan. Transfer to a cake platter or large plate. Cool for at least 1 hour.  Sprinkle it with powdered sugar (if preferred), before serving.

How to Store This Apple Cake?

This easy French apple cake recipe is a great make-ahead cake that you can enjoy throughout the week. While it is best on the day it is made, it keeps fresh if stored properly. Here is how I do it:

• Storage: The apple rum cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap.
• Freezing: Due to the high ratio of liquid coming from the apples, I do not recommend freezing this cake.

How to Serve?

Whether you want to enjoy this apple cake as the French do or give it more of an American spin, some of my favorite ways to serve include:

• Ice Cream: Serve it slightly warm with a scoop of vanilla ice cream, such as Honey Vanilla Ice Cream or more decadent caramel ice cream.
• Cream / Sugar: Finish it with a dollop of creme fraiche, mascarpone cheese, Maple Whipped Cream, or a simple sprinkle of confectioner’s sugar.
• Sauce: Drizzle it with storebaught caramel sauce, date caramel sauce, or fruit preserves.
• Coffee / Tea: The sweet apple cake goes particularly well with bitter espresso or a mild cup of tea, such as Earl Grey.
• Wine: Serve it as the French would, with a chilled glass of Sauternes (a sweet dessert wine) or an after-dinner beverage, like Calvados or Brandy.

FAQs

Other Baked Goods with Apples You Might Also Like:

Wondering what you can make with fresh apples? Well, you have come to the right place. Here are a few other apple recipes you might also like:

• Apple Almond Flour Muffins
• Vegan Apple Crisp
• Apple Baked Oatmeal

If you try this French Apple Cake, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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French Apple Cake Recipe

This French Apple Cake is a simple yet classic fall cake featuring cubed apples folded in batter that is flavored with dark rum. Made with just a few everyday ingredients, it is a French apple dessert that you can make with only 15 minutes of hands-on time.

Course Cake

Cuisine French

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Cooling time 1 hour hour

Total Time 2 hours hours

Servings 8 slices

Calories 266kcal

Author Aysegul Sanford

Ingredients

• 8 tablespoons unsalted butter plus more for greasing the pan (110gr.)
• 4 large apples ~2 pounds, I used a mix of Honey Crisp and Granny Smith Apples
• ¾ cup all-purpose flour 110 gr.
• ¾ teaspoon baking powder
• ⅛ teaspoon Kosher salt
• 2 large eggs room temperature
• ¾ cup coconut sugar or brown sugar*
• 2 tablespoons dark rum
• ½ teaspoon vanilla extract
• 1 teaspoon powdered sugar optional

Instructions

• Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line it with parchment paper, place it on a sheet pan, and set it aside.
• Place butter in a small saucepan and heat until fully melted. Let it cool off the heat while you are working on the rest of the ingredients.
• Core and peel apples, then cut them into 1-inch chunks. Set them aside.
• Whisk together flour, baking powder, and salt in a small bowl. Set it aside.
• In a large bowl, whisk together eggs and sugar until thoroughly mixed. Whisk in the rum and vanilla.
• Whisk half of the dry ingredients into the wet ingredients, followed by half of the now-cooled melted butter.
• Stir in the rest of the flour mixture and butter. Whisk until fully combined.
• Fold in the apple chunks and make sure that they are fully coated with the batter.
• Transfer the batter to the prepared cake pan and smooth the top with a spatula. Place the cake pan on a sheet pan (we do this to catch any bubbling juices.)
• Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
• Let it cool for 5 minutes, then run a knife through the edges to loosen the cake from the pan.
• Transfer to a cake platter (or a wire rack) and let it cool for at least an hour before serving. If preferred, you can sprinkle it with a small amount of powdered sugar before serving.

Notes

• Yields: This recipe makes an 8-inch cake (8 slices). The nutritional values below are per slice.
• Sugar: You can substitute coconut sugar with an equal amount of brown sugar or granulated sugar. If you use granulated sugar, the surface of the cake will not brown as much.
• Cake pan: A 9-inch springform pan would also work, but the cake will be thinner. If you do not own a springform, you can make this in a cake pan, but make sure to grease it well so that it will come out easily.
• No alcohol version: If you prefer to use no alcohol or just want to skip the rum altogether, use a full tablespoon of vanilla extract in its place.
• Storage: This cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap. Alternatively, you can cut it into slices and store in an airtight container.
• Serving suggestions: A dollop of crème fraîche is possibly the most French way of serving it, but you can also top it off with a scoop of vanilla ice cream.
• Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual batter-heavy apple cake recipe. Rather, it is cubed apples covered with cake batter. Please be aware that due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 124mg | Potassium: 129mg | Fiber: 3g | Sugar: 20g | Vitamin A: 458IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

The post French Apple Cake appeared first on Foolproof Living.

If you are looking for a large tart recipe including the tart crust and filling, be sure to check out Summer Berry Tart for all your warm weather gatherings.

Ingredients

The ingredient list for these lemon blueberry tartlets is so short and sweet. The key is to have those little tartlets made from store-bought philo cups, but we will get to that in a bit. Here’s a quick glance at what we need:

• Ricotta cheese: I use my Homemade Ricotta Cheese recipe, but any store-bought ricotta cheese will do.
• Large eggs
• Honey: Honey is a natural sweetener that really compliments the ricotta, lemon and blueberries. However, an equal amount of maple syrup would also work.
• Vanilla extract
• Lemon zest: Zest one large lemon or two small ones before slicing and juicing.
• Lemon juice: Fresh lemon juice will provide the best flavor.
• Mini fillo cups: Look for mini phyllo cups (sometimes labeled mini phyllo shells) in major grocery stores or online. If you have a local Greek store nearby, they will be readily available there, too.
• Blueberries: Fresh sweet blueberries are your best bet; just make sure to rinse and pat dry before adding to the tarts. For a jammy sort-of blueberry layer finish, you could also finish the lemon tarts with Blueberry Sauce.
• Pomegranate seeds: Optional, but I find the pomegranate seeds add such a lovely color and tangy bite.

Optional Add-Ins / Variations

• Fresh berries: Change up the blueberries to any of your favorite berries, like fresh raspberries, blackberries, or diced strawberries.
• Almond extract: Compliment the delicate lemon flavor with ½ teaspoon almond extract added to the ricotta mix.
• Whipped cream: Dollop each individual lemon tart with Maple Whipped Cream just before serving.
• Garnish: If serving immediately, you can garnish with a sprig of fresh mint for extra elegance.

How to Make Blueberry Tarts

This is the sweeter side of ricotta, with a little honey and fresh blueberries to get us there. To make these lemon and blueberry mini tarts, follow these steps:

1. Preheat oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Make ricotta filling: In a medium bowl, whisk together ricotta, eggs, honey, vanilla extract, lemon zest, lemon juice, and salt.
3. Fill phyllo cups: Place the filo cups on the prepared pan, spacing them out about 1” apart. Fill each shell with about 1 Tablespoon ricotta mixture.
4. Bake: Bake for 14-15 minutes, or until the filling is warm and the shells are a lightly golden brown.
5. Garnish: Allow the tartlets to cool slightly. Finish with fresh blueberries and pomegranate seeds, if using.

How to Store

While these mini berry tarts are best enjoyed the day they are made, they can be stored and enjoyed later in the week.

For best results, store leftover mini blueberry tarts in an airtight container in the fridge for 2 days. Remove from the fridge 5 to 10 minutes before enjoying to take some of the chill off.

FAQs:

Other Blueberry Recipes You Might Also Like:

• Homemade Blueberry Puree
• Ricotta Lemon Pancakes with Blueberry Sauce
• Blueberry Spelt Scones

If you try this Mini Lemon Blueberry Tarts recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mini Lemon Blueberry Tarts

Looking for an easy bite-sized dessert for a crowd? I’ve got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 mini tarts

Calories 43kcal

Author Aysegul Sanford

Ingredients

• ¾ cup whole milk ricotta cheese
• 3 large eggs
• 2 tablespoons honey or maple syrup
• ¾ teaspoon vanilla extract
• 1 tablespoon lemon zest from 1 large or 2 small lemons, freshly grated
• 1 teaspoon lemon juice
• Pinch of salt
• 24 mini phyllo shells
• 1 cup blueberries
• A handful of pomegranate seeds as garnish (optional)

Instructions

• Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
• Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
• Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
• Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
• Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.

Notes

• Yields: This recipe makes 24 mini tarts. I usually serve 4 per person as a “finger dessert”, which makes it ideal for 6 servings. You can, however, multiply the recipe if you are serving a larger crowd.
• Storage: Since it is so easy to put together, I highly recommend serving this recipe on the day that it is made. However, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days. 

Nutrition

Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 22mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg

The post Mini Lemon Blueberry Tarts appeared first on Foolproof Living.

And since I had some extra ricotta cheese hanging around, I decided to use my favorite flour and make this Italian lemon ricotta almond cake as a new addition to the collection.

Ingredients

The ingredients for Italian almond ricotta cake are what you would typically find in flourless dessert recipes.

Gather together unsalted butter, organic cane sugar, eggs, whole milk ricotta, lemon zest and juice, vanilla extract, almond extract, almond flour, sea salt, sliced almonds, and (optional) confectioner’s sugar.

It is best if all your ingredients are at room temperature, so if you can, be sure to plan ahead.

How to Make Ricotta Cake with Almond Flour

Italian almond cake is much easier to make than you might think. Here’s how to do it:

1. Prep equipment: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch round cake pan or springform pan with parchment paper. Grease the paper and sides of the pan with butter.
2. Cream butter and sugar: With an electric hand mixer, cream together the butter and sugar in a large bowl at medium to medium-high speed until light and fluffy, about 5 minutes.
3. Beat in egg yolks: Add the egg yolks and beat until combined.
4. Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract, and almond extract, if using. Beat together until smooth and combined.

5. Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together until no clumps of almond flour remain. The batter should be smooth and slightly thick.
6. Beat egg whites: Wash and dry the beaters. Then, beat the egg whites on medium speed to stiff peaks form. This should take about 2-3 minutes.

7. Fold in egg whites: Stir one-third of the whipped egg whites into the batter. Then, gently fold the remaining egg whites in with a spatula until no streaks of egg white remain. Do not overmix.
8. Pour into cake pan: Transfer the cake batter to the prepared pan. Sprinkle the top with flaked almonds. Press them down slightly, so they stick.
9. Bake: Bake for 50-55 minutes, or until the edges of the cake are golden brown. The center of the cake may still be slightly wobbly. Place on a wire rack and let cool until set, about 1 hour.

Variations

• Keto Ricotta Cake: Replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve (affiliate link).
• Orange Zest: Replace the lemon zest and juice with orange zest and orange juice. 
• Raspberry Ricotta Cake: Add ½ – 1 cup of fresh raspberries. I recommend coarsely chopping and scattering them about once the batter is already in the cake pan to avoid squishing the berries.
• Almond Ricotta Bars: Bake the cake in a 9 x 9-inch square baking dish. Slice into bars when ready to serve.

How to Store Leftovers

The gluten-free ricotta cake is best enjoyed the day it is made, either at room temperature or warm. That being said, you can store leftovers to enjoy later.

• Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator. 
• Freezing: I do not recommend freezing the cake, as this can impact the texture.

Expert Tips

Here are a few helpful tips for the best almond flour ricotta cake on your first try:

• Use glass or stainless steel mixing bowls. Eggs do not whisk properly in plastic bowls.
• Use room temperature ingredients. This creates a smooth batter.
• Separate the eggs using the ‘pooling’ method. Crack all four eggs into a medium-size glass or stainless steel bowl. Then, scoop out the yolks with your fingers, gently tossing them back and forth in your hand to whisk away any excess egg white. Place the egg yolks into a small bowl until ready to use.
• An electric hand mixer makes for fewer dishes. I like to separate my eggs in the bowl I am going to whip the egg whites in. Then, I prepare the batter up until adding the almond flour and salt, wash the beaters and proceed to whip the egg whites. Less mess and more fun in the kitchen.
• When beating egg whites, make sure the bowl and beaters are squeaky clean. The egg whites will not aerate properly if there is even a speckle of dust, fat, or oil.
• Scatter the sliced almonds evenly over the surface. Make sure to cover the center and all those edges.

FAQs

Can’t get enough of almond flour recipes? Here are a few more:

• Almond Meal Banana Bread
• Almond Flour Zucchini Bread
• Paleo Almond Flour Bread
• Flourless Chocolate Cupcakes
• Need more inspiration? Check out all our almond flour recipes

If you try this Almond Ricotta Cake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Almond Ricotta Cake Recipe

Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)

Course Cake, Gluten-Free Cake

Cuisine American/Italian, Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 8 slices

Calories 491kcal

Author Aysegul Sanford

Ingredients

• ½ cup unsalted butter 1 stick, room temperature, plus more for greasing
• 1 cup organic cane sugar or white granulated sugar
• 4 large eggs room temperature, separated
• 1 cup whole milk ricotta (8 oz.) store-bought
• 1 tablespoon lemon zest from approximately 2 lemons
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract optional
• 2 cups almond flour (8.4 oz.)
• ¼ teaspoon sea salt
• ⅓ cup sliced almonds
• 2-3 tablespoons confectioner’s sugar optional – for serving

Instructions

• Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
• Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
• Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
• Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
• Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
• Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
• Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
• Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
• Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!

Notes

• Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator. 
• Freezing: I do not recommend freezing the cake, as this can impact the texture.
• Keto Ricotta Cake: If you want to make this recipe keto-friendly replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.

Nutrition

Calories: 491kcal | Carbohydrates: 36g | Protein: 14g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 132mg | Potassium: 154mg | Fiber: 4g | Sugar: 27g | Vitamin A: 611IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg

The post Almond Ricotta Cake appeared first on Foolproof Living.

If you are a fan of ground almond recipes and want to try your hand at making the ultimate spring dessert, read on! 

Why Should You Try This Recipe?

This flourless lemon cake made with almond flour is such a cinch to make. You’ll love it because:

• Bursting with lemon flavor: We make good use of lemon zest from fresh lemons in this recipe and the end result is well worth the effort.
• Light, bright, and sunny almond lemon cake: Nothing says spring and summer more than citrus cake, and this one surely hits the spot.
• Serving is super versatile: Enjoy it plain as a simple breakfast or afternoon snack, or really jazz it up for a showstopping dessert for dinner parties, Easter, picnics, and more.
• Special diet friendly: This refined sugar free and low carb lemon cake is a great recipe to have on hand to satisfy your sweet tooth if you are following a low sugar and low carb diet.

Ingredients

This gluten-free lemon almond cake recipe is made with only 10 simple ingredients. Gather together large eggs, maple syrup, vanilla extract, almond extract, almond flour, cornstarch, baking powder, lemon zest, fresh lemon juice, and fine sea salt.

How to Make

Patience is key with this gluten free lemon cake using ground almonds since much of the lift and texture comes from whipped egg whites. Here’s how to make this healthy lemon cake with almond flour in just a few easy steps:

1. Prep equipment: Preheat the oven to 350 degrees F. Place a circle of parchment paper on the bottom of an 8 or 9-inch cake round pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
2. Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large mixing bowl and the egg yolks in a separate bowl.
3. Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
4. Make batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.

5. Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
6. Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
7. Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes.

8. Serve: To serve, run a sharp knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm by itself or at room temperature, topped with whipped cream, berries (or any other seasonal fruit), and small lemon slices, if desired.

How to Serve

This citrus almond cake can be served warm or at room temperature. Some of my favorite ways include:

• Plain and simple: Slice and enjoy with a hot cup of coffee or tea.

• Whipped cream and berries: Allow the cake cool completely, then layer the top of the cake with maple whipped cream and summer berries.
• Blueberry Sauce or puree: It is no secret that lemon and blueberries go so well together. If you want to change it up serve it with homemade blueberry sauce or blueberry puree on the side or as a drizzle on top.

Variations

• Lemon Cardamom: Add ½ teaspoon ground cardamom powder along with the dry ingredients.
• Lemon Poppyseed: Add 1 Tablespoon poppy seeds into the dry ingredients for more of an Italian Lemon Almond Flour Cake recipe.
• Honey Cake: Swap out the maple syrup for an equal amount of honey.
• Winter Citrus Cake: Get creative with citrus and use orange, grapefruit, clementine, or tangerine zest, or Meyer lemons when in season.
• Paleo Birthday Cake: Use my notes for making it a paleo layer cake, make a double batch, and layer it with coconut whipped cream and fresh berries.
• Keto Lemon Cake: Use an equal amount of a keto-approved liquid sweetener.
• Muffins: Scoop the batter into a parchment-lined muffin tin. Bake 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.

How to Store

This healthy flourless almond cake will keep well on the kitchen counter, in the fridge, or even frozen for later. Here’s how:

• Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to two days.
• Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
• Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Expert Tips

• Use a metal or glass bowl for whipping egg whites. Egg whites don’t whisk properly in plastic bowls.
• Use room temperature ingredients. This ensures the lemon and almond meal cake batter is mixed properly. I pull out the eggs and maple syrup from the fridge while I gather the remaining ingredients.
• Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
• Make sure the bowl and whisk are squeaky clean. Egg whites will not whisk to stiff peaks if there is even a speckle of fat or dust on your bowl or whisk. Clean and dry thoroughly just before using.
• Fold in the lemon zest with a spatula. I like to add the lemon zest along with the dry ingredients and fold them in with a spatula. This prevents it from getting stuck in the wires of your whisk.
• Use precut parchment paper: If you are a regular baker and like me, not a fan of having to cut parchment to fit in the cake tin, use 9-inch precut parchment paper (affiliate link). It is surely a timesaver.
• Cool cake completely on a cooling rack if you are planning to spread it with whipped cream.

Other Ground Almond Recipes You’ll Enjoy:

• Almond Flour Bread
• Pancakes with Almond Flour
• Almond Flour Chocolate Chip Cookies
• Almond Butter Cookies
• And if you are in need of more almond flour cake recipes, be sure to also try my Almond Flour Banana Bread and Almond Flour Zucchini Bread.
• Almond Flour Peanut Butter Cookies

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Almond Flour Lemon Cake Recipe

This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.

Course Naturally sweetened dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 8 slices

Calories 231kcal

Author Aysegul Sanford

Ingredients

• 4 large eggs separated and at room temperature
• ½ cup maple syrup * at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract optional
• 1 ¾ cups almond flour (7.35 oz)
• 1 tablespoon cornstarch use arrowroot starch for grain-free version
• 1 teaspoon baking powder (see notes for paleo option)
• 2 tablespoons lemon zest (about 2 lemons)
• 1 teaspoon lemon juice or ½ teaspoon cream of tartar
• ¼ teaspoon kosher salt

Optional Toppings

• 1 cup maple whipped cream
• 1 cup berries or any other seasonal fruit

Instructions

• Prep equipment: Preheat the oven to 350 degrees F. Place a round of parchment paper on the bottom of an 8 or 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
• Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large bowl and the egg yolks in a separate mixing bowl.
• Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
• Make the batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.
• Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
• Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
• Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes
• To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm or at room temperature, topped with whipped cream and berries, if desired.

Video

Notes

• To make it paleo diet friendly: Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
• Sweetener: Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
• Turn them into muffins: Scoop the batter into a parchment-lined muffin tin. Bake for 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.
• DIY Almond flour: Use your favorite brand of almond flour or follow my easy guide on how to make almond flour at home.
• Almond flour vs. Almond Meal: You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
• Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
• Storage Instructions
  Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to 2 days.
  Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
  Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Nutrition

Calories: 231kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 80mg | Fiber: 3g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg

The post Almond Flour Lemon Cake appeared first on Foolproof Living.

Similar to my Almond Flour Vanilla Cake and Chocolate Almond Flour Cake, it is a wonderful, one-layer cake you can make for the upcoming Easter celebration and throughout the spring season. This healthy spin on gluten-free carrot cake recipe with almond flour is also grain-free, refined sugar-free, and Paleo.

For the icing on top of the cake (literally!), the maple frosting is inspired by my Maple Cream Cheese Frosting recipe. It’s a Vegan Paleo Cream Cheese Frosting that transforms this into a completely dairy-free dessert!

Ingredients for the cake:

The ingredients for healthier flourless carrot cake are broken down into the dry ingredients, the wet ingredients, and last-minute additions (aka the goodies).

Dry Ingredients

• Almond Flour / Meal – My favorite brand is Blue Diamond Almond Flour since it is sweet and nutty, but Bob’s Red Mill is another great option. If you have the time, homemade almond flour is even better. 
• Ground Golden Flaxseed – I specify golden flaxseed here because you don’t get the little specks of flaxseed throughout the grain-free cake, but the golden version can sometimes be hard to find in stores. Simply use regular ground flaxseed, if that is all you have on hand.
• Baking Powder* + Baking Soda + Fine Sea Salt – For lift, color and flavor, make sure you don’t leave them out! Almond flour needs that extra bit of insurance from the chemical leaveners. *While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Cinnamon + Ginger + Cardamom – This is my favorite part! Cinnamon and ginger are traditional, but it’s the cardamom that takes this carrot cake mix above and beyond – trust me, it makes all the difference!

Wet Ingredients

• Coconut Oil – I used refined coconut oil, which is milder in flavor than unrefined, but either will work. Make sure to melt and cool completely before mixing it into the wet ingredients.
• Eggs – Three large eggs help bind the wet and dry ingredients together. Make sure to bring to room temperature for easy whisking.
• Coconut Sugar – Delicately sweet and fruity, coconut sugar is a paleo-friendly sugar that is (most of the time) an easy 1:1 substitute for refined white sugar.

• Orange Juice – A mere teaspoon goes a long way here, adding a pop of acidity. You will need more orange juice in the vegan frosting recipe, so make sure to keep it on hand.
• Vanilla Extract
• Shredded Carrots – I personally like to peel my carrots, but if yours are organic, feel free to skip that step, and instead, thoroughly scrub the surface. Grate on the smallest holes of your box grater for the best texture.

Last-Minute Additions

• Chopped Walnuts – For that extra bit of crunch and classic flavor. If you have a few minutes, while you gather the rest of the ingredients, toast the walnuts on a baking sheet in the preheated 350-degree F oven for 5-7 minutes and cool completely.
• Golden Raisins – A bit more sour and sweet than regular raisins, be sure to use the golden variety if you can find them.
• Shredded Unsweetened Coconut – The coconut is optional, but I find it adds that extra layer of texture and flavor. If you can’t get your hands on shredded coconut, you can use an equal amount of coconut flour.
• Diced Fresh Pineapple – Pineapple is another optional ingredient but I highly encourage you to add it as paleo carrot cake with pineapple is much better tasting than without.

Ingredients For Dairy Free Carrot Cake Frosting

Inspired by my Maple Cream Cheese Frosting, this vegan version of carrot cake frosting is just as satisfying.

• Unsalted Vegan Butter – Remove the butter from the fridge while you are preparing the cake recipe. This will be enough time to bring the butter to cool room temperature.
• Vegan Cream Cheese – I personally enjoy Kite Hill Vegan Cream Cheese for all my icing needs.
• Pure Maple Syrup – Another paleo-friendly sweetener, purchase Grade A golden or dark amber.
• Vanilla Extract – The vanilla makes it taste like a homemade cake frosting recipe.
• A Squeeze of Orange/Lemon Juice – That extra pop of fresh citrus flavor makes this frosting to the next level.

How To Make Almond Flour Carrot Cake

This grain-free carrot cake can easily be mixed by hand, no mixer required! Simply:

1. Prep your tools. Preheat the oven to 350 degrees F, place the oven rack in the center of the oven and grease an 8” or 9” cake pan with coconut oil (or you can use a cooking spray as well) and line the bottom with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, remaining coconut oil, coconut sugar, orange juice, and vanilla extract until well combined, silky smooth, and emulsified. 
4. Make the cake batter! Add the wet ingredients to the dry ingredients and fold with a spatula until well combined. Fold in the grated carrots, walnuts, golden raisins, pineapple, and coconut (if using). Transfer the batter to the prepared cake pan and smooth the top.
5. Bake! Bake for 1 hour if using an 8-inch cake pan or 50-55 minutes if using a 9-inch cake pan, or until golden brown and the center springs back to the touch. Transfer to a cooling rack and let cool in the pan for 20 minutes. Gently remove from the pan, peeling off the parchment paper bottom and place on the cooling rack to cool completely. This is a good time to make the Maple Cream Cheese Frosting or Dairy Free Icing!

How To Make Paleo Cream Cheese Frosting

I use my refined sugar free cream cheese frosting to finish it off. This way, you get all the flavors of the traditional carrot cake with every bite.

The icing will whisk together much better with an electric stand mixer or hand mixer. Simply:

1. Whisk the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or a large bowl and handheld mixer, beat the vegan butter and cream cheese on medium-high heat until smooth, about 2 minutes. Scrape down the sides of the bowl.
2. Sweeten it up! Add the maple syrup, vanilla extract, and orange/lemon juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping the sides and bottom of the bowl halfway through. If the frosting is too soft, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

Cream Cheese Vs. Vegan Cream Cheese Frosting

If you are avoiding all dairy, the vegan cream cheese frosting is a great alternative. I personally used Earth Balance Vegan Butter (affiliate link) and Kite Hill Vegan Cream Cheese. Note the texture will be a bit more grainy and not as thick as regular frosting since the vegan products are looser in terms of consistency. But this makes the entire carrot cake recipe completely Dairy-Free!

The Vegan Cream Cheese recipe makes just enough to frost the cake, but you can double the recipe and use it throughout the week to slather on anything from bagels to paleo pumpkin muffins to almond meal banana bread to low carb almond flour bread!

If dairy is not an issue, try my Maple Cream Cheese Frosting recipe for a more traditional flavor. It is surely a great option for the classic cream cheese frosting made with powdered sugar.

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

A Few Helpful Tips for The Best Cake:

• Use room temperature ingredients for the best paleo carrot cake, but be sure to cold ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
• Bake this flourless carrot cake in the center of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the center for added insurance.
• Be sure to treat yourself (or your family) to a slice of carrot cake with a glass of almond milk or a cup of coffee.

FAQs:

Can’t Get Enough Almond Flour Cakes? Here are a few more:

If you enjoyed this grain free carrot cake recipe, you might enjoy our other grain free cakes:

• Almond Flour Apple Cake
• Paleo Zucchini Bread
• Almond Flour Pumpkin Bread
• Banana Bread with Almond Flour
• Strawberry Almond Flour Cake

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Paleo Carrot Cake with Almond Flour Recipe

This Paleo Carrot Cake with almond flour is deliciously moist, lightly spiced, and mildly sweetened with maple syrup. Topped off with creamy vegan cream cheese frosting it is gluten and dairy-free too.

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 slices

Calories 402kcal

Author Aysegul Sanford

Ingredients

For The Almond Flour Carrot Cake:

• ¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
• 1 ½ cups (180g) Almond Flour
• 3 Tbsp (21g) Ground Golden Flaxseed
• 1 tsp (4g) Baking Powder* Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version
• ¼ tsp (1g) Baking Soda
• ¾ tsp (3g) Fine Sea Salt
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Ground Cardamom
• 3 large Eggs at room temperature
• ½ cup + 2 Tablespoons (125g) Coconut Sugar
• 1 teaspoon Orange Juice freshly squeezed
• ½ teaspoon Vanilla Extract
• 6 oz Carrots about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
• ¼ cup (40g) Diced Fresh Pineapple, optional
• ¼ cup (25g) Toasted, Chopped Walnuts
• ¼ cup (40g) Golden Raisins
• ¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

• 2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
• ½ cup (113g) Vegan Cream Cheese, cool room temperature
• 2 Tablespoons (42g) Pure Maple Syrup
• ½ teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice about ½ teaspoon

Instructions

To Make The Paleo Carrot Cake:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
• In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.
• Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.
• Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
• Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

Video

Notes

• How To Store: If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark. To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.
• To Make Muffins (or cupcakes): If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes. For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip. And sprinkle it with walnuts.
• If you do not mind a frosting with dairy, you can also use my Maple Cream Cheese Frosting recipe. 
• The prep time below does not include the cooling time of the cake. Depending on the temperature of your kitchen, I would recommend adding at least 30 minutes for cooling time.
• Baking powder: While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

This Paleo Carrot Cake recipe was originally published in April 7, 2020. It has been updated with a few more helpful notes and no changes to the originally published recipe on April 2nd, 2022.

The post Paleo Carrot Cake with Almond Flour appeared first on Foolproof Living.

This Cranberry Almond Tart, like so many of my almond flour recipes, celebrates the glory of almond flour and almond meal. It is made by filling almond oat crust with homemade cranberry filling and then topping with an almond meal crumble. 

It is minimally sweetened, gluten-free, and oh so delicious.

Ingredient Notes

The ingredient list for this vegan cranberry pie is broken down into three parts – crust, filling, and topping. Let’s take a look at what we need.

For the tart crust, gather together olive oil, rolled oats, unsweetened shredded coconut, whole almonds, brown rice flour, sea salt, spelt flour, maple syrup, and vanilla extract.

For the filling, you will need cornstarch, orange juice, fresh cranberries, maple syrup, and cinnamon.

And for the crumble topping, gather together almond flour, baking powder, olive oil, maple syrup, orange zest, lemon zest, salt, vanilla extract, and sliced almonds.

Ingredient Substitutions

• Oil: I love the fruity flavor of olive oil, but melted coconut oil or avocado oil can also be used.
• Almond meal vs Almond Flour: You can use almond meal and almond flour interchangeably in this recipe. And if you can’t get your hand on it, be sure to check out my post on Homemade Almond Flour.
• Starch: Use an equal amount of arrowroot powder or tapioca starch or corn starch instead.
• Cranberries: Fresh or frozen cranberries can be used. If using frozen, there is no need to thaw. If you are making this tart during the summer months feel free to use berries instead.

How to Make

This fun and festive cranberry curd tart come together in a few easy steps. I like to set aside a brisk afternoon, turn on some holiday music, and immerse myself in all things cranberry and almond.

1. Grease tart pan: Preheat the oven to 350 F. Using a pastry brush, thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
2. Prepare crust: Place the oats, shredded coconut, almonds, brown rice flour, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds. Transfer it to a medium bowl. Mix in the spelt flour.
3. Finish crust: Drizzle the olive oil, maple syrup, and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
4. Press crust into the tart pan: Using your fingers, press the dough evenly into the tart pan. Prick the dough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.

5. Make a slurry: In a small bowl, mix together the cornstarch with a tablespoon of the orange juice. Set aside.
6. Make the filling: In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup, and cinnamon. Bring to a boil over medium-high heat, making sure to stir frequently. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the cornstarch mixture. Stir constantly until the mixture is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the pre baked tart shell.
7. Make the topping: Mix the almond flour and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt, and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.

8. Sprinkle and bake: Spoon the almond topping over the cranberry filling. Using the back of a wooden spoon or a spatula, gently press the topping into the tart shell and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds. Bake for 25 minutes, or until the topping turns golden brown. Let it cool completely before serving.

You Might Also Like

• Cranberry and Mint Rum Punch
• The Ultimate Chocolate Bundt Cake – The Holiday Edition
• Cranberry Apple Cake
• See all our Almond Flour Desserts
• Need more inspiration for baking? Check out all our Cake recipes

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Vegan Cranberry Almond Tart Recipe

This maple-sweetened and vegan cranberry almond tart recipe is proof that you can make delicious tarts using healthier ingredients without compromising the taste or flavor. It can be made two days ahead and will keep its freshness as long as it is covered tightly with stretch film and kept in the fridge.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 Slices

Calories 500kcal

Author Aysegul Sanford

Ingredients

For the Crust:

• ¼ cup rolled oats – I used Trader Joe’s GF oats
• ¼ cup unsweetened dried, shredded coconut
• ¼ cup whole raw, unsalted almonds
• 2 tablespoons brown rice flour
• ¼ teaspoon sea salt
• ¾ cup plus 2 tablespoons whole spelt flour
• 4 tablespoons extra virgin olive oil plus more for oiling the pan
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract

For the Filling:

• 2 teaspoons arrowroot powder or cornstarch
• 4 tablespoons fresh orange juice divided
• 3 cups fresh or frozen* cranberries, divided
• ¼ cup plus 2 tablespoons maple syrup
• 1/8 teaspoon cinnamon

For the Topping:

• 2 ½ cups almond meal or almond flour
• 1 teaspoon baking powder
• 3 tablespoons extra virgin olive oil
• ¼ cup maple syrup
• zest of an orange
• 1/8 teaspoons Kosher salt
• 1 teaspoon vanilla extract
• 3 tablespoons sliced almonds

Instructions

• Pre-heat the oven to 350 F Degrees. Using a pastry brush thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
• Place the oats, shredded coconut, almonds, brown rice, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds.
• Transfer it to a medium-size mixing bowl. Mix in the spelt flour.
• Drizzle the olive oil, maple syrup and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
• Using your fingers, press the dough evenly into the tart pan. Prick the tough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
• Meanwhile to make the filling, in a small bowl mix together the arrowroot powder with a tablespoon of the orange juice. Set aside.
• In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup and cinnamon. Stirring frequently, bring it to a boil. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the arrowroot mixture. Stir the constantly until mixture it is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the prebaked tart shell.
• To make the topping: Mix the almond meal and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
• Spoon the almond topping over the cranberry filling. Using the back of a spoon or a spatula, gently press the topping into the tart shell *and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds.
• Place the tart pan onto a baking sheet and bake for 25 minutes or until the topping turns golden brown.
• Let it cool completely before serving.

Notes

• If you use frozen cranberries, there is no need to thaw them before using them.
• Storage: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
• Crumble topping: At first, it might feel like you have more crumble than you need but this is a very crumble-heavy dessert. So, go ahead pack that all in by gently pressing as you fill topping into the crust.
• Oil: You can also use avocado oil or coconut oil (melted and cooled) in this recipe.

Nutrition

Calories: 500kcal | Carbohydrates: 45g | Protein: 13g | Fat: 32g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 169mg | Potassium: 282mg | Fiber: 9g | Sugar: 19g | Vitamin A: 775IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 4mg

This tart recipe is adapted with minor changes from Amy Chaplin’s incredible cookbook At Home in the Whole Food Kitchen.

The post Vegan Cranberry Tart with Almond Flour appeared first on Foolproof Living.

Ingredients Notes

There’s a reason why this is the best almond flour cake recipe out there. With only a few natural, pantry-ready ingredients, you can whip up this healthy dessert any day of the week.

• Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt.
• Wet Ingredients: For this recipe, you’ll need large eggs, maple syrup, coconut oil, vanilla extract, and lemon zest.
• Optional Toppings: If you want to turn this into a birthday cake or want to simply jazz-it-up, top it off with my Maple Whipped Cream, Vegan Chocolate Frosting, and seasonal fruit.

How To Make Cake with Almond Flour?

Out of all the desserts made with almond flour, this is one of the easiest. With one whisk, two bowls, and a baking tin, you can have this healthy almond cake ready to eat in less than an hour.

1. Preheat the oven & prepare the cake tin: Set the oven to 325 degrees F. Line a 9-inch pan (I used this springform pan) with parchment paper.
2. Mix the dry ingredients: In a large mixing bowl, mix the almond flour, baking powder, baking soda, and kosher salt until fully combined.
3. Mix the wet ingredients: Whisk the eggs, maple syrup, oil, and vanilla extract in a separate bowl, making sure the ingredients are fully blended.
4. Combine the ingredients: Pour the wet ingredient mixture into the dry ingredients and whisk until no lumps remain.

5. Transfer the mixture: Pour the cake batter into the prepared pan. If necessary, use a spatula to even out the layer.
6. Bake: Place the pan in the center rack of the oven and bake for 40-45 minutes, or until the cake is golden brown and its center is firm.
7. Let it Cool: Let the cake rest in the pan for 5-10 minutes before removing the cake and transferring it to a wire cooling rack. Let the cake cool before adding any desired toppings.

8. Decorate the cake – optional: If preferred, spread it with whipped cream and seasonal fruit like fresh blueberries, or even pomegranate arils.

You Might Also Like:

If you enjoyed this recipe, please know that we have many more dessert recipes with almond flour. Below are a few others that you might also like:

• Almond Flour Apple Muffins
• Paleo Gingerbread Cookies
• Almond Flour Cookies
• Almond Flour Pancakes
• Keto Almond Flour Waffles
• Almond Flour Bread

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Almond Flour Cake Recipe

A moist and light Almond Flour Cake recipe that happens to be gluten free, low carb, and paleo-friendly. Try this easy flourless cake to treat yourself or to wow your friends and family in your next gathering.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 slices

Calories 344kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Cake

• 2 cups almond flour 8.4 oz.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ⅔ cup + 2 tablespoons maple syrup at room temperature
• ¼ cup coconut oil melted and cooled, plus more for greasing the pan
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Optional Toppings

• 2 tablespoons Sliced Almonds
• Maple Whipped Cream
• Fresh seasonal fruit

Instructions

• Pre-heat the oven to 325 degrees. Grease an 9-inch cake pan or a springform cake pan generously with oil. Line it with parchment paper and set it aside.*
• For the dry ingredients: Mix together almond flour, baking powder, baking soda, and kosher salt in a large bowl.
• For the wet ingredients: In a separate bowl, whisk together eggs, maple syrup, oil, and vanilla extract until emulsified.
• Pour wet ingredients into the dry ones and whisk until thoroughly combined and no lumps remaining.
• Transfer the cake batter into the prepared pan. Distribute it evenly throughout the pan evenly using a spatula. If preferred, sprinkle it with sliced almonds.
• Bake in the center rack for 40-45 minutes or until it turns golden brown with its center firm to the touch. It will look darker in color and perhaps even a bit underbaked. That is normal.
• Let the cake cool in the pan for 10 minutes and then take it out and let it cool on a wire rack. Make sure it is fully cooled before topping with any of the optional toppings.
• Slice and serve.

Video

Notes

• Don’t worry if your cake turns a dark color once it’s baked. Since we are using maple syrup or honey, it is normal for it to be darker than compared to a cake made with granulated sugar.
• Be sure to let your cake fully cool on a wire rack after baking. If you cut into it too soon, the middle will be wet, look like it is underbaked, and it won’t maintain its spongy consistency when stored.
• 6-Inch Almond Cake Recipe: If you want to make a two-layered 6-inch cake, just split the batter equally between two 6-inch tins. Then, bake both tins for 40-45 minutes at 325 degrees F., making sure to rotate them halfway through. Let the cakes fully cool on a rack before adding any toppings.
• To Make it Keto- friendly: You can turn this into a keto almond flour cake by making a few changes to the recipe. However, please know that the version made with keto sweeteners, in my case – erythritol, is less sweet, lighter in color, and not as moist compared to the version made with maple syrup/honey. To turn this into a keto cake with almond flour, mix together 1 cup erythritol and ⅓ cup almond milk (or whole milk) and use it in place of maple syrup. Follow the rest of the recipe, including the baking time, as written.
• The calorie and nutrition information below does not include any of the optional toppings listed. It is for the basic recipe.

Nutrition

Calories: 344kcal | Carbohydrates: 25g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 300mg | Potassium: 118mg | Fiber: 3g | Sugar: 17g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

The post Almond Flour Cake appeared first on Foolproof Living.

Ingredients:

You will need two sets of ingredients to make this easy peach blueberry galette recipe:

1. Galette dough: To make the buttery pastry crust, you will need all-purpose flour, kosher salt, unsalted butter, and ice water.

2. Fresh Fruit Filling: In terms of the fruit, I used ripe peaches and plum along with almond flour, vanilla extract, coconut sugar and sliced almonds.

Ingredient Notes & Substitutions:

• Butter: If you have ever made any pie dough before, you know that the most important ingredient here is butter. When it comes to butter for galette dough, I prefer cultured butter (some people call it European Style dough) that has over 82% fat content. I find that it produces an easy to manage galette dough and a flaky and nicely browned galette at the end. And when it comes to butter, Vermont Creamery’s cultured butter is my favorite. They recently started selling it in an easy-to-measure stick format that is not only delicious but also convenient for all your cooking and baking needs.
• Fresh fruit mixture: You can use nectarines or white peaches instead of yellow peaches and swap blueberries with blackberries or even strawberries. Just make sure that peach slices are cut evenly to ensure even baking.
• Plums: While you don’t have to add plums, I find that it breaks the sweetness of the peaches and gives the end product a welcome sour taste.
• Coconut Sugar: If you don’t have any, you can use an equal amount of brown sugar.
• Almond Flour: You can make almond flour at home using blanched almonds. With that being said, almond flour is an optional ingredient. If you don’t have any, you can omit using it. Also, almond meal can be used instead of almond flour.
• Almond Extract: If you enjoy the almond flavors, you can add 1/4 almond extract into the fruit filling. I do not recommend adding more though as it would be overpowering.

How to make a galette with blueberries and peach?

This blueberry peach galette recipe has four folds:

Make the galette dough:

I recently shared my foolproof technique for making the galette dough from scratch in two ways: In the food processor and in a large bowl by hand. Below are the steps for making it in the food processor (because it is faster), but if you want to learn how to make it by hand, be sure to check out my galette dough recipe.

1. Place all-purpose flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix.
2. Add in the cubed cold butter and pulse until the mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses. 
3. While the machine is still running, add in the ice water one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean. 

4. Transfer dough onto a lightly floured surface and form it into a 4-inch flat disk. Wrap it tightly with a piece of plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days. 
5. Take it out of the fridge and let it sit on the counter for 10-15 minutes before rolling it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours. 

Prepare the fruit filling:

To prepare the blueberry peach filling:

1. Slice the peaches and plums in ¼-inch thick slices and place in a bowl with the blueberries.
2. Sprinkle it with coconut sugar and let it macerate while you are waiting for the dough to cool in the fridge.

Assemble and bake:

The last step is assembly. To do so:

1. Pre-heat oven to 375 F degree oven.

2. Roll dough into a 12-inch circle on a lightly floured surface. Gently roll the dough onto the rolling pin and transfer it onto a piece of parchment paper.
3. Sprinkle the dough with almond flour (or almond meal) for additional nutty flavors.
4. Place the peach mixture in the center of the dough mounting it in the middle making sure to leave a 2-inch border around the edge. You will have some liquid left in the bowl, I would use only 1-2 tablespoons of it in the filling and discard the rest to avoid the fruit juices making the galette soggy.
5. Fold the edges towards the middle onto the fruit pleading gently every 2-3 inches. Brush the galette dough with egg wash (a beaten egg mixed with a tablespoon of water) and sprinkle it with almond slices.
6. Sprinkle the galette with a tablespoon of coconut sugar (optional) or any other coarse sugar like turbinado sugar.
7. Transfer it onto a prepared baking sheet. Bake in a preheated oven for 50-55 minutes for a delicious, flaky, and rustic peach galette recipe.
8. Let it cool on the counter for a few minutes. Dilute a tablespoon of honey with a tablespoon of water and lightly brush the top of the fruit.
9. Slice and serve.

How To Store & Reheat?

• Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
• To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.

Expert Tips:

• Almond Slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
• Cold butter and ice cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
• Squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add in a small amount of lemon zest and lemon juice into the fruit mixture.

Other peach and blueberry recipes you might like:

• Peach Blueberry Tart

Other peach recipes you might like:

• Cornmeal Peach Cobbler
• Peach Walnut Salad
• Peach Mango Smoothie
• Avocado Peach Salad

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Peach Blueberry Galette Recipe

This delicious Peach Blueberry Galette recipe has all the amazing flavors of a pie without all the stress. It is a rustic fruit tart recipe you can make in no time.

Make the easy homemade galette dough, fill it with the juicy summer fruit, fold the sides of the dough onto the fruit, and bake for the ultimate summer dessert. 

Course Dessert

Cuisine French

Prep Time 1 hour hour 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 8 slices

Calories 383kcal

Author Aysegul Sanford

Ingredients

For The Galette Dough:

• 1 ½ cups all-purpose flour, more to flour the surfaces (213 gr.)
• ½ teaspoon kosher salt
• 10 tablespoons cold unsalted butter, cut into small cubes (142.5 gr.)
• 4-5 tablespoons ice-cold water

For The Filling:

• 2 peaches medium-size* – sliced ¼ inch thick slices
• 1 plum sliced ¼ inch thick slices
• ½ cup blueberries
• 1 ½ tablespoons coconut sugar or brown sugar
• 2 tablespoons almond meal or almond flour optional
• 1 large egg lightly whisked
• ½ cup sliced almonds with or without the skin on
• 1 tablespoon honey (optional)

Instructions

• To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
• Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
• At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 
• Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
• Take it out of the fridge 10 minutes before you are ready to roll it out.
• To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate. 
• Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
• To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 
• If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides. 
• Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
• Roll the sides of the dough overlapping as you go around and pleating the dough.
• Whisk egg with a tablespoon of water to make egg wash.
• Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
• Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool. 
• If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
• Serve while it is still warm.

Video

Notes

• The dough can be kept in the fridge upto 2 days or can be frozen (tightly wrapped) upto a month.
• Prep-time below includes 1 hour resting of the dough in the fridge.
• Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
• To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.
• *Peaches: I prefer medium-ripened peaches for this recipe. If they are hard, I leave it out a day before I plan on making this recipe.
• A word on almond slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
• Cold butter and ice-cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
• A squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add a small amount of lemon zest and lemon juice into the fruit mixture.

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 155mg | Potassium: 221mg | Fiber: 4g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg

The post Peach Blueberry Galette appeared first on Foolproof Living.

I also wanted to add this recipe along with my Almond Flour Zucchini Muffins recipe into my ever-growing library of Almond Flour recipes.

After taking some inspiration from my other paleo quick bread recipes like Almond Flour Banana Bread, Paleo Apple Cake, and Paleo Carrot Cake, this almond flour zucchini bread recipe came to be. Moist, tender, and full of healthy ingredients, I prefer it much more to standard zucchini bread. Plus, it is a great way to use extra zucchini you have on hand if you are growing them in your backyard.

Ingredients

This flourless zucchini bread recipe is made with farm-fresh zucchini and a handful of pantry ingredients broken up into dry and wet categories.

For the dry ingredients, gather together almond flour, baking soda, kosher salt, and ground cinnamon.

For the wet ingredients, you will need eggs, grapeseed (or coconut) oil, coconut sugar, and vanilla extract.

Optional add-ins include walnuts and chocolate chips.

A few helpful tips for ingredients:

• Zucchini. Select zucchini that are firm and heavy for their size, with green, glossy skin and no blemishes. To ensure success with this recipe, once grated, place the zucchini in a clean kitchen towel and wring out as much water as possible.

• Almond Flour. I prefer to use almond flour made at home, but on those days when I am short on time, Blue Diamond Almond flour (affiliate link) is my go-to brand of choice. Almond flour (made blanched almonds) and almond meal (almonds with their skin) can be used interchangeably.
• Chocolate Chips. Chocolate chips are a completely optional garnish but highly recommended. My favorite brand is Enjoy Life Semi Sweet Morsels (affiliate link). They contain two ingredients – unsweetened chocolate and cane sugar. For paleo (and keto) approved chocolate chips, Lily’s (affiliate link) are a great option and come in a variety of cocoa percentages.

How to make?

All it takes is two bowls, a loaf pan and a few easy steps to make this recipe for grain free, paleo, and gluten free paleo zucchini bread. Simply:

1. Prep and shred the zucchini. Preheat the oven to 350 degrees Fahrenheit, then grease and line a loaf pan with parchment paper. Use the large holes of a box grater to grate the zucchini.
2. Squeeze the zucchini to remove the excess moisture. Place the shredded zucchini onto the center of a clean kitchen towel, collect it from the edges and wring out as much liquid as possible over a large bowl or the kitchen sink.

3. Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking soda, salt and cinnamon.

4. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, coconut sugar and vanilla extract until smooth, silky and emulsified.

5. Make the zucchini batter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the zucchini and walnuts.

6. Bake! Transfer the batter into the prepared loaf pan and sprinkle with chocolate chips (if using), gently pressing into the surface. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and slice. Allow to cool in the pan for 5-10 minutes, then remove the almond zucchini bread from the pan and place on a wire rack to cool completely. Slice and enjoy!

How To Store?

Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.

I would not recommend wrapping the loaf in plastic wrap as it will trap too much moisture and make the bread soggy (almond flour contains an extra dose of fat and moisture as compared to regular wheat flour).

How to freeze and thaw?

This zucchini bread freezes beautifully, too.

To store properly in the freezer, cool completely, slice into eight thick pieces and follow one of two methods:

1. Place into a large plastic freezer storage bag with small squares of parchment paper between each slice (this facilitates easy removal of each slice) and seal tight.
2. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap.

Label, date, and freeze for up to 3 months.

When ready to enjoy, there is no need to thaw before defrosting. Simply leave out on your kitchen counter to bring to room temperature or pop a slice in your toaster until warmed through.

Add Ins & Substitutions

You can easily switch things up by:

• Use different spices: Swap ground cinnamon with cardamom and/or ginger
• Add chocolate into the batter: If you like your zucchini bread more chocolate-y, add 1/4 cup chocolate chips into the batter and then some more on top in the end.
• Use different nuts: Use sliced almonds or pistachios instead of walnuts.
• Don’t care for nuts or chocolate? No problem. Simply omit using them.

FAQs

Other Zucchini Recipes You Might Like:

If you enjoyed this paleo zucchini bread recipe you might also like these zucchini season favorites.

• Baked Zucchini Fritters
• Zucchini Kale Recipe
• Skinny Shrimp Scampi with zucchini noodles
• Zucchini Noodles recipe
• Vegan Zucchini Soup

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Paleo Zucchini Bread with Almond Flour (No Banana)

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 slices

Calories 369kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini

Dry Ingredients:

• 2 cups almond flour 240 gr
• 1/2 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 2 large eggs at room temperature
• ¼ cup grapeseed or coconut oil melted and cooled
• ½ cup coconut sugar (66gr)
• 1 teaspoon vanilla extract

Optional Add Ins:

• ½ cup walnuts chopped
• ¼ cup semi-sweet chocolate chips as a garnish

Instructions

• Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
• Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
• Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
• Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
• Pour the wet ingredients into the dry ones and mix until combined.
• Fold in the shredded zucchini and walnuts.
• Transfer the batter into the loaf pan.
• Sprinkle it with chocolate chips, if using.
• Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
• Slice and serve.

Video

Notes

• To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
• Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
• Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.

Nutrition

Calories: 369kcal | Carbohydrates: 24g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 332mg | Potassium: 142mg | Fiber: 4g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

The post Paleo Zucchini Bread with Almond Flour appeared first on Foolproof Living.

It is naturally sweetened, fresh, and spongy, which makes it one of my most irresistible paleo desserts. 

If you’re as in love with this treat as I am, then you’ll fall head over heels for my other easy almond flour cake recipes: Almond Flour Apple Cake, Almond Flour Carrot Cake, Almond Flour Lemon Cake and even Almond Chocolate Cake. They are all based on this Paleo Almond Cake recipe.

Why I Love This Recipe:

I might be biased but I call this “The Best Strawberry Cake Ever” because it is not only delicious, visually impressive, but a versatile dessert.

Here are a few reasons why you should make it:

• All you need is 9 simple ingredients, two bowls and a whisk to make it. Great recipe to make with kids after a pick-your-own strawberries day.
• It is minimally sweetened with maple syrup and chunks of fresh strawberries and made with healthy nutrient-packed almond flour. So, it is a great cake recipe if you are following a low carb and low sugar diet.
• Because it is so light and spongy, it doubles as both an almond sponge cake and a paleo strawberry shortcake.
• Most almond flour cake recipes you find on the internet use both almond flour and coconut flour. You can cut your shopping list in half because this recipe only uses almond flour.
• Can be served as an elegant one-layer cake or a fancy two-layer birthday cake. I made sure to include the instructions to bake it in a 6’’, 8’’, or 9’’ cake pan or in a muffin pan, so you are covered.

Ingredients Notes:

As I mentioned earlier, you’ll need 9 simple ingredients to make this strawberry almond cake recipe.

• Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt. 
• Wet Ingredients: Gather eggs, maple syrup, avocado oil (melted and cooled), vanilla extract, and fresh strawberries.
• Optional Toppings: I am using my Maple Syrup Whipped Cream and fresh strawberries.

Substitutions: 

Missing an ingredient? No problem! Here are a few handy substitutions:

• Maple Syrup: Agave nectar can be used instead of maple syrup to naturally sweeten this dish—no refined sugar necessary.
• Almond Flour & Almond Meal: Almond flour and almond meal can be used interchangeably. Be aware that if you use almond meal the cake will be a bit denser. If you can’t find almond flour or meal, you can also make your own almond flour at home.
• Oil: Any tasteless oil like coconut oil (melted and cooled) will work for this paleo strawberry cake. Grapeseed oil or avocado oil are great substitutions as well.

How To Make Strawberry Almond Flour Cake?

Using two bowls, a whisk, and a cake tin, this low carb strawberry dessert is quite easy to make.

1. Preheat the oven to 325 degrees F. Then, use oil to grease an 8’’ or 9’’ cake tin*. Once the tin is generously greased, line it with parchment paper and set it aside.
2. Prepare the dry ingredients. In a large bowl, mix together almond flour, baking powder, baking soda, and kosher salt.
3. Prepare the wet ingredients. In a separate, small mixing bowl, combine the eggs, maple syrup, oil, and vanilla extract. Whisk the ingredients until they are thoroughly combined.
4. Combine the wet and dry ingredients. Pour the wet ingredient mixture into the dry ingredient mixture. Whisk them together until no lumps remain.

5. Fold the fresh strawberries into the cake batter.
6. Pour the cake batter into the prepared pan. Use a spatula to evenly spread the mixture within the tin.
7. Bake cake until it turns golden brown and its center is firm to the touch—about 40-45 minutes. 
8. Let the cake cool for 5 minutes in the pan. Then, gently transfer the cake to a wire rack to finish the cooling process. 

9. Assemble the cake. When the cake has fully cooled, place it in the center of a cake stand or serving plate. Spread an even layer of maple whipped cream frosting over the cake and decorate it with sliced strawberries. For an extra special touch, garnish the cake with fresh mint leaves.

Instructions To Make It a 6” inch Two Layer Cake:

Alternatively, you can use two 6 inch cake tins to bake the cake to turn it into double layer cake, especially if you are planning to serve it as an almond flour birthday cake.

If you decide to do so you do not need to double the recipe. You can use the same exact recipe you see below but use two cake pans instead of one. Simply:

1. Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins. Place them on a large baking sheet.
2. Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
3. Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
4. To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

How To Serve:

If you ask me, I’d say this grain free strawberry cake is the ideal all-purpose dessert and can be served it various ways. Here are a few options:

• A simple tea time treat: Serve it by itself for an effortless cake. It is perfectly moist and light to stand on its own.
• A summery almond flour shortcake: Serve it topped off with whipped cream and chunks of strawberries for a guilt free shortcake.
• Make it a double layer cake: Turn it into a masterpiece by using the same recipe and two 6 inch cake pans or an 8 inch cake pan and doubling the recipe.
• Serve it as strawberry cupcakes: Bake it in a muffin tin instead to make almond flour strawberry muffins and then top it off with whipped cream to turn them into a cupcake.

Variations:

• Add orange zest: Add orange zest (or lemon zest) to your cake batter to add a more luscious tang to its flavor. 
• Make it chocolate-y: Instead of using whipped cream, use my vegan chocolate frosting recipe for a cake that tastes just like chocolate-coated strawberries!
• Spread it with cream cheese frosting instead: Use my maple cream cheese frosting for a delectable gluten free almond flour cake.
• Use almond extract: Can’t get enough of the almond flours? Add in ¼ teaspoon almond extract into the batter.
• Switch up your berries: Strawberries aren’t the only berry in season during the summer months. Play around with which berries you use to top this healthy almond cake to keep its fruit flavor fresh.
• Go berry-free: Not a berry fan? Make this recipe without strawberries for a more classic almond flour vanilla cake.
• Experiment with the maple whipped cream topping: Cover the whole cake with the topping for a light and creamy twist or cover it partially for a subtler maple taste. You can even serve the whipped cream on the side.
• For a dairy free version: Use coconut milk whipped cream instead.

Tips For Success:

• Bring the cake to room temperature: It’s important that the cake is fully room temperature before frosting it so that the frosting doesn’t melt.
• It will turn golden brown: Towards the end of baking time, the cake will turn golden brown and your kitchen will smell amazing. Don’t be alarmed by the changing of the color. It’s normal for the cake to look darker than cakes made with all-purpose flour because almond flour changes its color as it bakes.

FAQs:

Equipment I Used:

Below you will find the equipment I used to make this recipe. Please know that these are affiliate links.

• My favorite mixing bowls for baking
• Best whisk ever!
• 6-Inch Cake Pan (I have 2 of these)
• 8-Inch Springform cake pan

Other Naturally Sweetened Almond Flour Recipes You Might Like

Almond Flour Chocolate Cake – Foolproof Living ~ Almond Dutch Baby with Honeyed Kumquats – Snixy Kitchen ~ Low-Carb Double Chocolate Blender Muffins – All Day I Dream About Food ~ How To Make Almond Flour – Foolproof Living ~ Flourless Chocolate Cupcakes – Foolproof Living

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Almond Flour Strawberry Cake Recipe

An easy to make recipe for strawberry almond flour cake. Made with almond flour and sweetened with maple syrup, this strawberry shortcake is gluten free, refined sugar free, and paleo friendly. No special equipment needed, all you need is two bowls and a whisk.

Course Cakes, Naturally Sweetened

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 559kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Cake:

• 2 cups almond flour (8.4 oz.)
• 1 teaspoon baking powder*
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 large eggs at room temperature
• ⅔ cup maple syrup or honey
• ¼ cup avocado oil plus more for greasing the pans
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries sliced

For Maple Whipped Cream

• 1  cup heavy cream (8 fluid ounces), cold
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

As Garnish:

• 1 cup fresh strawberries cut into quarters
• 4-5 leaves fresh mint

Instructions

• Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
• To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
• To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
• Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
• Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
• Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch.
• Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake.
• To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
• To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using.
• Serve with a few dollops of whipped cream on the side.

Notes

• For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Instructions to make it as a 6-inch two layer cake: If you’d rather make a two layer cake, you do not need to double the recipe. You can use the same exact recipe but use two cake pans instead of one. Simply:

1. Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins.  Place them on a large baking sheet.
2. Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
3. Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
4. To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

You can make cupcakes using this recipe: To do so, simply divide the batter in a 12-cup muffin pan and bake for 25-27 minutes. Frost each muffin with whipped cream and garnish with strawberries and mint.

• Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
• Storage: This frosted cake can be stored in an airtight container for up to 2 days.
• Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.

An earlier version of this recipe used Mascarpone Whipped Cream instead of Heavy Cream Whipped Cream. Since mascarpone whipped cream (made with maple syrup) is prone to curdling, in the updated version I used maple syrup whipped cream instead. If you prefer that version, you can follow the recipe below:

Place 8 ounces of mascarpone cheese  in the bowl of a standing mixer fitted with the paddle attachment, and whip it for 1 minute. Slowly add 3/4 cup heavy cream (at room temperature), 1/4 cup maple syrup, and 1 teaspoon vanilla extract in the bowl and mix until it turns light and fluffy.

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 11g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 318mg | Potassium: 178mg | Fiber: 4g | Sugar: 25g | Vitamin A: 814IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 2mg

This Gluten Free Strawberry Almond Cake Recipe was initially published on June 2017, but I have tested a few more times and now (in June 2021) updating it with some additional helpful information and a few new photographs to help you as you make it in your own kitchen.

The post Almond Flour Strawberry Cake (Gluten Free & Paleo) appeared first on Foolproof Living.

Got some fresh strawberries to use up? Well, you are at the right place my friend! Because today we are splurging on a delicious mascarpone strawberry tart that is easy to make and oh-so-delicious.

Why Should You Make This Recipe:

If you have never tried your hand in making mascarpone filling for a tart, this is a great recipe to start. But that is not the only reason why I think this strawberry tart recipe is awesome. Here are a few other reasons why you will love this recipe:

1. The gluten free almond flour crust and the maple sweetened mascarpone filling are mildly sweet perfectly complimenting the naturally sweet strawberries
2. It is visually impressive making it a perfect brunch dish for our favorite spring holidays like Easter and Mother’s day
3. Ready in about 30 minutes but it is best if you let it cool in the fridge for a few hours
4. While it has three different components all of them can be made in advance
5. Gluten free and paleo friendly

Ingredients Notes & Substitutions:

This easy strawberry mascarpone tart recipe has three sets of ingredients for each component; Almond Flour Crust, Mascarpone Filling, and Strawberry Topping. Below are a few helpful notes to help you with ingredients:

• Almond flour vs. Almond Meal: You can use almond flour and almond meal interchangeably in this recipe. If you can’t find almond flour at the market, feel free to read my post on how to make almond flour at home.
• Maple syrup: You can substitute maple syrup with agave nectar or honey in this recipe
• Cold ingredients for best results: Mascarpone cheese is prone to curdling so it is imperative that all you mascarpone filling ingredients are cold.
• Seasonal fresh fruit: I used fresh sliced strawberries and blackberries but any of your favorite fruit that you find in your local farmers market would work here.

Preparations To Make The Tart:

While it might seem like this strawberry and mascarpone dessert has too many steps, with just a bit of prep you can make with just 30 minutes of hands on time. The recipe has 3 components:

• Gluten-Free Almond Flour Crust
• Mascarpone Whipped Cream Filling
• Strawberry Topping

Now, let’s talk about each of them in detail.

Gluten-Free Almond Flour Tart Crust

If you have been following me for a while, you know that I am a big fan of almond flour recipes.

In the past, I used to make this tart with all purpose flour. However, I have been experimenting with almond flour tart crust for some time now and I finally found a good recipe that is “foolproof”. So I thought why not change things up and make the tart dough with almond flour instead.

To make it:

1. Prep the tart pan: Preheat the oven to 350 F degrees. Grease a 9-inch tart pan with a removable bottom with coconut oil using a pastry brush. Be sure to cover all the corners and crevasses of the pan.
2. Process: Place almond flour (or almond meal) and salt in the bowl of a food processor and process for 5 seconds or until combined. Add in the 2 tablespoons coconut oil, maple syrup, and egg into the almond flour mixture and process until the mixture forms a ball.
3. Shape: Transfer the mixture into the tart pan. Using your fingers, press and push dough into the pan evenly making sure to stretch it towards the edges of the pie tin. Be sure to watch the how-to video in the recipe card to see how I do it.
4. Bake & cool: Bake in the oven for 10-12 minutes or until it turns golden brown. Set aside to cool completely to room temperature before filling.

Mascarpone Whipped Cream Filling

Have you ever made Mascarpone Whipped Cream Filling? If not, this recipe is a good one to start. In my opinion, creamy mascarpone cheese whipped with heavy cream, maple syrup and vanilla extract is truly an indulgence. It is a creamy and soft filling that literally melts in your mouth. To make it, simply:

1. Mix heavy cream, maple syrup and vanilla extract in a mixing cup.
2. Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
   Alternatively, you can place the mascarpone cheese in a large bowl and use a hand mixer with whisk attachment. Simply start whisking it in medium speed and pour in the heavy cream mixture until it is thickened.
3. Gently fold in the zest of a lime (lemon zest would also work) using a spatula making sure to not break the mascarpone mixture. Keep it in the fridge as you are prepping the fruit mixture.

The Strawberry Topping:

To make the strawberry topping:

1. Slice strawberries (or your choice of fresh fruit) in small pieces and place them in a medium bowl.
2. Drizzle with maple syrup and add in chopped fresh mint. Give it a toss.

How To Assemble and Serve:

To assemble:

1. Remove the now-cooled crust from the tart tin and place on a large plate or cake stand.
2. Spread the creamy mascarpone filling evenly in the tart crust smoothing out towards the edges with a spatula.
3. Place the tart in the fridge for 1 hour up to 4 hours.
4. Garnish it with strawberry mixture and blackberries. Slice and Serve.

Make Ahead & Storage Instructions:

Make Ahead:

• Tart Crust: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust.
• Mascarpone filling: You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.

To Store:

Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Helpful Tips:

• The ratio of mascarpone to heavy cream: As you will see in the recipe below, the ratio for mascarpone cheese to heavy cream is 1 to 2. The recipe below makes just enough filling to fill the tart crust, but if you want to make more and use it in other recipes feel free to use this ratio to make more.
• Add more maple syrup if you want it sweeter: I prefer my Strawberry Mascarpone Tart to get its sweetness from strawberries so I added just a little bit of maple syrup into the filling, but if you like it sweeter you are more than welcome to add more.

FAQs:

Got More Strawberries?

There you have it friends, a delicious paleo-friendly and gluten-free fruit tart made with an almond flour crust. If you have some leftover strawberries that you need to use, below are a few other delicious strawberry recipes from the archives:

• Strawberry Basil Limeade
• Strawberry Banana Yogurt Smoothie
• Almond Flour Chocolate Cake with Strawberry Topping
• Strawberry Spinach Salad
• Strawberry Coconut Milk Popsicles

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Strawberry Mascarpone Tart

Recipe for a spring inspired Strawberry Mascarpone Tart. This gluten-free and maple-sweetened tart is made with almond flour crust, filled with creamy and mildly sweetened mascarpone cream filling and topped off with fresh strawberries.

Course Naturally sweetened dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 8 slices

Calories 392kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Tart Crust:

• 2 tablespoons coconut oil plus more for greasing the pan
• 2 cups plus 2 tablespoons almond flour (or almond meal) 8.40 ounces
• ¼ teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 large egg

For the Mascarpone Whipped Cream:

• 8 oz. Heavy Cream cold
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 4 oz. Mascarpone cheese cold
• Zest of a lime

For the Strawberry Topping:

• 1 cup strawberries hulled cut into small chunks
• 1 tablespoon maple syrup (optional)
• 4-5 leaves of fresh mint sliced thinly
• Handful of blackberries optional

Instructions

• To make the almond flour tart crust: Pre-heat the oven to 350 degrees. Generously grease a 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside.
• Place almond flour (or meal) and salt in the bowl of a food processor and process for 5 seconds or until combined.
• Add in the 2 tablespoons coconut oil, maple syrup, and egg and process until the mixture forms a ball.
• Transfer the mixture into the tart pan. Using your fingers, press the dough into the pan evenly. Bake in the oven for 10-12 minutes or until golden brown.
• Set aside to cool completely.
• To make the Mascarpone Whipped Cream: Mix together heavy cream, maple syrup, and vanilla extract in a cup.
• Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
• Gently fold in the zest of a lime. Keep it in the fridge as you are prepping the fruit mixture.
• To make the Strawberry Topping: Place them in a bowl, drizzle with maple syrup and add in the mint. Give it a stir.
• To assemble the Strawberry Mascarpone Tart: Gently remove the tart crust from the tart pan onto a plate or cake stand.
• Spread the Mascarpone whipped cream evenly in the tart crust smoothing out towards the edges with a spatula. Place the tart in the fridge for 1 hour up to 4 hours.
• Garnish it with strawberry mixture and blackberries. Slice and Serve.

Video

Notes

• Mascarpone filling ingredients: It is imperative that the ingredients for the mascarpone filling, particularly mascarpone cheese and heavy cream are cold. Otherwise, the filling might curdle. 
• To make ahead: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust. You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.
• To Store: Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Nutrition

Calories: 392kcal | Carbohydrates: 15g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 100mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg

The almond flour crust portion of this recipe is adapted from the cookbook Sweet Laurel (affiliate link).

This Strawberry Mascarpone tart recipe was originally published on May 2018. It has been updated with additional helpful information and with no changes to the originally published recipe on May 2021.

The post Strawberry Mascarpone Tart appeared first on Foolproof Living.

Since then, I have also created other almond flour cakes like Almond Flour Carrot Cake, Strawberry Almond Flour Cake, Almond Flour Apple Cake, Lemon Almond Cake, and Almond Flour Brownies. I based all of these recipes on this cake made with almond flour with minor ingredient changes.

With this update, I am answering all the questions I have received over the years and even showing you how to turn this healthy flourless cake into a birthday cake. If you need a dark, decadent and elegant cake recipe, you are in for a treat, even if you are new to making a cake with almond flour.

Why You Should Make This Recipe

If you ever needed an excuse to make this chocolate almond cake recipe, then this one’s for you!

I love it because it’s:

• Mixed in just one bowl with a whisk in under 10 minutes using only 7 simple ingredients. No other equipment is needed.
• Can be served in several ways: Serve it by itself, spread it with frosting or whipped cream, or make two batches and make a layered cake.
• Perfect for parents who are looking for a chocolate cake recipe made without processed sugars for their children. My recipe here is mildly sweetened with less than a cup of maple syrup.
• Flourless, low carb, gluten-free, refined sugar-free, paleo-friendly.
• Super forgiving and can be made with a number of substitution swaps – keep reading to learn more!

Ingredient Notes:

The ingredient list is short and sweet, with only 7 pantry staples. Gather together coconut oil, almond flour, unsweetened cocoa powder, baking soda, kosher salt, large eggs, maple syrup, and vanilla extract. It is best if they are all at room temperature.

Below are a few helpful notes, including a few substitutions:

• Almond Flour: Almond flour and almond meal can be used interchangeably in this recipe. You can also make your own almond flour 
• Make it with honey: Use ½ cup of any light-colored honey instead of maple syrup 
• Make it with agave nectar: If you want to substitute maple syrup with agave, be sure to use an equal amount of it
• Cocoa Powder: This recipe uses Unsweetened Cocoa Powder, and it will not taste good if you use its Dutch Processed version. 

How to Make

This low carb chocolate cake recipe comes together in minutes in one large bowl. Simply;

1. Preheat the oven to 325 F degrees. Line an 8-inch* springform pan with parchment paper and grease it generously with melted coconut oil using a pastry brush. Set aside.

2. To make the cake batter: Mix the almond flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add the eggs, maple syrup, and vanilla extract into the almond flour mixture and whisk until thoroughly combined. You can whisk wet ingredients and dry ingredients in separate bowls, but I have found success in mixing them in the same bowl, so I no longer bother dirtying two bowls.

3. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick or a cake tester inserted in the middle comes out clean.
4. Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.

How to Serve / Topping Ideas:

My favorite thing about this almond flour chocolate cake recipe is that it is so versatile. Here are a few ways to serve it:

• Serve it by itself: This is one of those incredible chocolate cakes that can stand on its own with a cup of coffee, tea, or even a glass of almond milk. You can lightly dust it with powdered sugar (if you must) or top it off with ice cream as well.

• Spread it with Whipped Cream: Make a batch of my Maple Whipped Cream and spread a generous amount on top. Garnish it with fresh berries or any other seasonal fruit.

• Frost it with Chocolate Frosting: If you’d rather have a dairy-free alternative as a spread, use my Healthy Chocolate Frosting recipe made with almond butter, cocoa powder, and maple syrup.

How to Turn it Into a Paleo Birthday Cake?

If you want to take it a bit further, you can turn it into a celebratory layer cake. How to do this was one of the most asked questions I received, especially from young moms (with children with strict dietary restrictions) looking for a low sugar and low carb birthday cake recipe.

To make a layered chocolate birthday cake (or a cake that would work for any celebration), simply:

1. Make two batches of the same cake (aka double the recipe)
2. Place them on a wire rack and let cool to room temperature.
3. Place the first layer of cake in the middle of a large plate (or a cake platter), spread half of the chocolate frosting evenly over the top. Place the second layer on top. Spread the rest of the chocolate frosting and garnish with strawberries (or any seasonal fruit would also work)

Because I like that deep chocolate flavor, I used chocolate frosting, but you can use whipped cream to layer as well.

How to Store & Freeze

• Storage Instructions: The cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
• Freezing Instructions: To freeze, I recommend first slicing the cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
• Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

If you make the layered version, I recommend keeping it in an airtight container in the fridge. It should keep fresh up to 2 days.

Equipment Used:

• 8-inch Springform Cake Pan
• My favorite cocoa powder

More Chocolate Recipes:

I have heard so many of my readers refer to this as the best chocolate cake recipe that they have ever made. I hope you get to try for yourself and feel the same way. And if you cannot get enough of chocolate, here are a few more reader favorites that you might also like:

• Almond Flour Chocolate Chip Cookies
• Best Chocolate Bundt Cake
• Healthy Chocolate Smoothie
• Nut Free Chocolate Chip Cookies
• Can’t get enough? Check out all my favorite Easy Chocolate Desserts

Want more recipes made with almond flour?

Here are a few of my favorites:

• How To Make Almond Flour At Home – Cheaper!
• Foolproof Almond Flour Recipes For Beginners
• Almond Flour Pancakes
• Quick Almond Flour Bread
• Easy Banana Nut Muffins with Almond Flour
• Flourless Chocolate Cupcakes
• Almond Flour Gingerbread Cookies

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Almond Flour Chocolate Cake Recipe

Imagine a chocolate cake without butter and processed sugar that is made with whole ingredients. This Almond Flour Chocolate Cake is that cake. It is made with almond flour and naturally sweetened with maple syrup. Gluten-free & Paleo Friendly

Course Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 tablespoon coconut oil to grease the pan
• 1 ¼ cups almond flour or almond meal (5.25 oz. or 148 gr.)
• ½ cup unsweetened cocoa powder (1.5 oz. or 43 gr.)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ¾ cup + 2 tablespoons maple syrup (approximately 230 ml)
• 1 tablespoon vanilla extract

As Topping (optional)

• 1 cup maple whipped cream or healthy chocolate frosting
• 1 cup fresh berries and other seasonal fruits
• 3-4 leaves of fresh mint thinly sliced (julienned)

Instructions

• Pre-heat the oven to 325 F degrees. Line an 8-inch* spring form pan with parchment paper and grease it generously* with coconut oil. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.
• When ready to serve, spread the maple whipped cream or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.

Video

Notes

• Make sure to grease the pan well. Otherwise it might not come off easily.
• This recipe makes one 8-inch cake. You can serve it as it is or spread it with maple whipped cream or healthy chocolate frosting. 
• To Make it a Layered Cake: If you want to turn it into a layered cake make two batches of this cake. Let them fully cool to room temperature. If you want to follow my footsteps (like I did in the photos), use my healthy chocolate frosting recipe in between the layers and on top. Garnish it with fresh strawberries or any other seasonal fruit.
• Cake Pan: If you do not have an 8-inch spring form pan, a 9-inch pan would work as well.
• Honey instead of Maple Syrup: If you want to use honey instead of maple syrup, simply use 1/2 cup light flavored honey and follow the rest of the recipe as it is.
• Storage Instructions: The one layer cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
• Freezing Instructions: To freeze, I recommend first slicing the (one layer) cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
• Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

 

Nutrition

Calories: 306kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 255mg | Potassium: 191mg | Fiber: 4g | Sugar: 22g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

This recipe was originally published in August 2017. It has been updated with new photos and helpful information in May 2021 based on comments and questions I received throughout the years. 

The post Almond Flour Chocolate Cake appeared first on Foolproof Living.

Ever since I started baking with almond flour a few years ago, I find myself gravitating towards fruity almond flour cake made with whatever fruit is in season. I know you like them as well, because my basic Almond Flour Cake, Almond Flour Chocolate Cake, Almond Flour Strawberry Cake, Flourless Lemon Cake, Almond Flour Banana Bread, and Almond Flour Carrot Cake recipes are amongst the most popular posts on my blog.

With apples currently being in abundance, I knew it was about time to share a recipe for a paleo apple cake recipe made with almond flour. I mean who can say no to cinnamon and apple smells filling up the whole house. Am I right?

So here I am with a deliciously moist, minimally sweetened, dairy-free, and gluten-free almond flour apple cake recipe that is easy to make and truly delicious.

Agreed? Let’s break it down.

Ingredients You Will Need:

As I mentioned earlier, the ingredients list for this easy paleo apple cake recipe is pretty short. There are only 10 ingredients in total and I bet you have them all in your pantry. 

For the dry ingredients, gather almond flour, baking powder, baking soda, ground cinnamon, and salt. 

For the wet ingredients, you will need eggs (at room temperature), maple syrup,  melted coconut oil, and vanilla extract.

What Are The Best Apples For Baking This Apple Cake without Flour?

Finally, you will need a medium-sized (5 oz. or so) apple. While any type of apple you have on hand would work, I usually use honey crisp or pink lady apples.

If you have a mandoline, I highly recommend using it to ensure that the slices are thin and equal in size. If you do not have a mandoline, then use a sharp knife to slice them as thin as possible.

And if you are wondering whether or not to peel the apples, I’d say it is a personal preference. I usually give it a good wash, dry it off and use it with the skin on but you can certainly peel it off as well.

How To Make This Easy Paleo Cake? Step by Step Instructions:

You will need two bowls, a whisk, and a spatula to make this cake. Simply:

1. Mix dry ingredients: Mix almond flour, baking soda, baking powder, kosher salt, and ground cinnamon in a large bowl until no lumps remain.

2. Whisk wet ingredients: Whisk together eggs, maple syrup, and coconut oil in a bowl until emulsified.

3. Combine the dry ingredients into the wet ingredients: Mix until just combined.

4. Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.

5. Transfer the batter to a pan: Transfer the batter into an 8-inch springform pan (affiliate link) or a cake pan that is greased and lined with parchment paper. Using the back of a spatula distribute it evenly throughout the pan. Sprinkle with thinly sliced almonds.
6. Bake: Bake in a preheated 325 F degree oven for 55-60 minutes.

For the best results, let your freshly baked Apple Almond Cake rest:

As it is with almost all my almond flour recipes, this paleo almond cake recipe is very soft and gooey when it first comes out of the oven. This is because almond flour behaves differently than your regular all-purpose flour. In short, it absorbs less liquid.

To top it off, we are also using juicy apples so there is a lot of moisture in the cake while it is still warm.

For the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist flourless apple cake.

How To Store?

For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.

I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.

Can I Freeze?

For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice. 

Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

To enjoy, simply thaw to room temperature or pop it in a preheated 300 F degree oven for 5-10 minutes to warm it up.

How To Serve?

A slice of this paleo apple cake is perfect by itself to serve with a cup of coffee or tea for breakfast or tea time. However, if you want to take it up a notch, you can also top it off with a scoop of vanilla ice cream.

Whether you are someone following a paleo diet or interested in baking with healthier ingredients in general, I hope you add this paleo apple dessert to your collection of fall baking recipes.

And if you are in need of a next-level apple pie recipe, check out Amanda’s Gluten-Free Apple Pie.

Can’t Get Enough? Here are a few more Apple Recipes with Almond Flour:

• Almond Flour Apple Crisp – Vegan
• Almond Flour Apple Muffins
• French Apple Cake
• Healthy Apple Crumble Recipe

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Paleo Apple Cake Recipe

A foolproof Paleo Apple Cake recipe made with almond flour. Sweetened with apples and maple syrup, this gluten free apple cake recipe is also dairy free, grain free, and refined sugar free. All you need is two bowls and a whisk. Perfect for fall baking!

Course Dessert, Naturally Sweetened

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 295kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour 8.4 oz.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 3 large eggs at room temperature
• ½ cup +2 tablespoon maple syrup
• 3 tablespoons coconut oil melted and cooled
• 1 teaspoon vanilla extract
• 1 apple medium-sized (5 oz. or so) – Thinly sliced

Instructions

• Preheat oven to 325 F degrees. Generously grease an 8-inch springform pan or a cake pan and line it with parchment paper. Set it aside.
• Mix dry ingredients: Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a large bowl until no lumps remain.
• Whisk wet ingredients: Whisk together eggs, maple syrup, coconut oil, and maple syrup in a bowl until emulsified.
• Combine the dry ingredients into the wet ingredients: Mix until just combined.
• Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.
• Transfer the batter to a pan: Transfer the batter into the prepared cake pan. Using the back of a spatula spread it evenly throughout the pan. Sprinkle with thinly sliced almonds.
• Bake: Bake for 55-60 minutes*.
• Let it rest & cool: Let it rest 5 minutes. Remove from the pan and allow it to cool on a wire rack for 45 minutes.
• Slice and serve.

Notes

• * When it first comes out of the oven, the cake will still be moist. Therefore, for the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist paleo apple cake.
• How to store? For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.
  I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.
• Can I Freeze? For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice. Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.
  

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 92mg | Fiber: 4g | Sugar: 16g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

The post Paleo Apple Cake Recipe with Almond Flour appeared first on Foolproof Living.

If you have been around for a while you know that I love baking with almond flour and have already featured similar almond flour quick bread recipes like Almond Flour Pumpkin Bread, Almond Flour Zucchini Bread, and my savory Almond Flour Bread recipe.

Don’t get me wrong, I am already a fan of regular banana bread. But after enjoying one too many banana bread slices, I knew I had to come up with a version that omitted the regular all-purpose or whole wheat flour, dairy, and refined sugar. That was the inspiration for this gluten-free banana bread made with almond flour.

Upon all the recipe testing, I discovered two tricks:

1. Getting the right ratio of almond flour to mashed bananas.
2. Adding a secondary “binder” to ensure the banana loaf is baked until light and springy, rather than dense and sunken.

The bonus is that this almond banana bread is naturally low-carb, paleo, gluten-free, grain-free, wheat-free, dairy-free, and with the right adjustments, keto-friendly, too!

How To Bake Bread With Almond Flour

This is a question I get a lot from readers. I finally was able to answer it with this Almond Flour Bread recipe. But today, I wanted to take it a step further and create a recipe for banana bread using almond flour that could be enjoyed as a sweet breakfast treat, afternoon snack, or even dessert.

It’s also another sweet treat I can add to my library of almond flour recipes.

Recipe Ingredients

All you need is a few healthy simple ingredients to make this banana almond loaf. As with all quick bread recipes, the following are broken down into two categories – wet ingredients and dry ingredients. You will need:

Wet Ingredients:

• Vegetable Oil – I used grapeseed oil, but avocado or coconut oil would also work. If you decide to go with coconut oil, melt the amount you need in a microwave-safe bowl in the microwave on HIGH for 30 seconds and allow it to cool as you prepare the rest of the ingredients.
• Very-Ripe, Brown-Speckled Bananas – The more brown spots your bananas have, the better! This is an indication of overripe, naturally sweet bananas. As long as your bananas are sweet going into the batter, there is no need to add a ton of sugar. Either purchase yellow bananas a few days in advance and allow them to ripen on your kitchen counter or ask a grocery store salesman if they have a reduced produce rack. This is an underrated area of the grocery store where they place the produce that is past its prime – brown-speckled bananas included!

• Eggs – Three large eggs is the first binding ingredient. Make sure to bring them to room temperature.
• Coconut Sugar – The only added sugar in this recipe is coconut sugar – no refined sugar in sight. I love baking with coconut sugar because it does not spike your blood sugar like conventional granulated sugar and includes an added dose of fiber, vitamins, and minerals.
• Apple Cider Vinegar – The acid in the apple cider vinegar reacts with the baking soda to create carbon dioxide, which helps give this healthy gluten-free banana bread an extra lift.
• Vanilla Extract – Make sure to use pure vanilla extract for a floral sweetness that brightens up all the flavors.

Dry Ingredients:

• Almond Flour – My favorite brand is Blue Diamond (affiliate link) and the one I recommend for all of my almond flour recipes. It is blanched almond flour that is light golden in color and subtly sweet in aroma, making it my go-to choice. If you prefer to use almond meal (almond flour with the skins still intact), I really like Barney. If all else fails, you can always make almond flour at home with raw, unsalted almonds.
• Ground Flaxseed – This is the secondary “binder” and the second trick I learned when baking this easy banana bread recipe. Just like when you make a flax egg, the ground flaxseed naturally gels when mixed with the wet ingredients. This creates a better structure overall. Ground golden flaxseed will also work.
• Ground Cinnamon – I first tested this almond flour banana cake with 2 teaspoons of cinnamon, but I felt the cinnamon overpowered all the other flavors. I found 1 teaspoon to be just the right amount while still being able to taste the banana flavor.
• Baking Soda – As mentioned before, the alkaline properties of baking soda react with the apple cider vinegar to produce carbon dioxide bubbles. It also creates a darker, golden brown color.
• Baking Powder – Flourless banana bread needs as much help as it can get in the leavening department to ensure a proper rise. Baking powder helps to make this possible. For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Fine Sea Salt – Fine sea salt or kosher salt will do. I find the fine sea salt granules dissolve better into the batter.
• Semi-Sweet Chocolate Chips (optional) – The chocolate chips are optional, especially if you are watching your sugar or following a Low-Carb, Paleo, or Keto diet. Enjoy Life (affiliate link) makes delicious dairy-free chocolate chips that I simply adore.
• If you decide to opt-out of chocolate chips, you can also decorate the top with a few tablespoons of sliced almonds.

How To Make Banana Bread with Almond Flour

You will need two bowls, a whisk, and a spatula to make this healthy banana bread with almond flour. Simply:

1. Prepare the loaf pan. Preheat the oven to 350 degrees and grease a 9×5 inch or 8×4 inch loaf pan with 1 teaspoon oil. Line the center with a piece of parchment paper hanging off the sides, as this helps for easy removal.
2. Whisk the wet ingredients. In a medium bowl or large measuring cup, whisk together the coconut oil, mashed bananas, eggs, coconut sugar, apple cider vinegar, and vanilla extract.
3. Whisk the dry ingredients. In a larger bowl, whisk together the almond flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
4. Combine the dry ingredients into the wet ingredients. Mix until just combined.
5. Optionally, add the chocolate chips (or mix-ins). If using, gently fold in the chocolate chips (or any other mix-in) until just combined. Transfer to the prepared loaf pan and top with an additional 2 Tablespoons of chocolate chips or mix-in, gently pressing into the surface.
6. Bake. Baking time is between 55 to 60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then gently transfer to a cooling rack to cool completely.

Variations:

This flourless banana bread can be made with a few variations:

• Banana Nut Bread: Add ½ cup unsalted, lightly toasted nuts, such as walnuts or pecans.
• (Flourless) Banana Bread with Dried Fruit: Add ¼ – ½ cup dried cranberries, raisins or diced Turkish apricots.
• (Gluten-Free) Banana Coconut Bread: Add ½ cup unsweetened, shredded coconut to really bring out all that coconut flavor!
• Banana Spice Bread: As I mentioned before, I only used 1 teaspoon of cinnamon to keep the flavors cleaner. But if you enjoy banana bread with a kick of warming spices, add another 1 teaspoon cinnamon or mix it up with ¼ teaspoon each ground allspice, nutmeg and cloves.

How To Store, Freeze, & Thaw

For best results, store the wheat-free banana bread in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the fridge for up to one week.

I would not recommend wrapping this banana nut bread in plastic wrap, as this method will trap moisture and make the bread too soggy.

For longer storage, slice and place into a large plastic freezer storage bag with small squares of parchment between each slice. Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

To enjoy, simply thaw to room temperature or pop a slice in your toaster!

Expert Tips

Here are a few tips that will help you get the best almond flour banana bread on your first try:

• Place a thin piece of parchment paper in the center of your loaf pan. This makes it easier to remove the banana bread from the pan without ruining those delicate chocolate chips on top.
• For Paleo Banana Bread: For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Weigh or use measuring cups after mashing the bananas. I mention this tip again because it is the key to baking this quick bread recipe to the right texture.
• If you do not have Apple Cider Vinegar on hand, replace it with an equal amount of freshly squeezed lemon juice.
• For an alternative sweetener, try a mix of 2 Tablespoons coconut sugar and 2 Tablespoons maple syrup, honey or agave nectar. If you would prefer to use only a liquid sweetener (maple syrup, honey, agave), I would reduce it down to ¼ cup, to account for the added liquid.
• For a Keto-friendly version, I read a few recipes that included no added sugar and relied only on the sweetness of the bananas. You can also replace the coconut sugar with 1/4 teaspoon of stevia powder for a keto banana bread recipe.

Similar Baked Goods You Might Also Like:

Other Almond Flour and Banana Recipes You Might Like:

• Almond Flour Banana Pancakes
• Banana Almond Flour Muffins
• Flourless Blueberry Banana Muffins
• Almond Flour Pumpkin Muffins

Other Almond Flour Cakes/ Quick Bread Recipes:

• Zucchini Bread with Almond Flour
• Almond Flour Apple Cake
• Paleo Carrot Cake recipe
• Almond Flour Pumpkin Bread
• Almond Flour Cake

There you have it, friends. An absolutely delicious easy banana bread recipe with almond flour that you can serve everyone in your family. If you are in need of a quick visual, watch the quick how-to video I made for you in the recipe card.

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Almond Flour Banana Bread Recipe

The one and only Almond Flour Banana Bread recipe you need. Sweetened with a little bit of coconut sugar and ripe bananas, this low-carb banana almond loaf is gluten-free, dairy-free, wheat-free, and paleo friendly.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 254kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

• 1 Tablespoon vegetable Oil, plus 1 teaspoon for greasing the pan (coconut oil, avocado oil, grapeseed oil would all work) (14g)
• 2-3 Ripe Bananas Brown-Speckled, Medium Bananas, mashed, about 1 ¼ cups (300g)
• 3 large eggs at room temperature
• ⅓ cup (70g) Coconut Sugar OR ¼ cup (84g) Maple Syrup/Honey
• 1 Tablespoon Apple Cider Vinegar (15g)
• 1 teaspoon Vanilla Extract (4g)

Dry Ingredients:

• 2 cups Almond Flour (240g)
• ¼ cup Ground Flaxseed (28g)
• 1 teaspoon Ground Cinnamon (3g)
• ¾ teaspoon Baking Soda (4g)
• 1 teaspoon Baking Powder* (4g)
• ½ teaspoon Fine Sea Salt (2g)
• ¼ cup Semi-Sweet Chocolate Chips 60g plus 2 Tablespoons (30g) extra for sprinkling on top

Instructions

• Preheat the oven to 350 degrees F. Grease an 8X4 or 9×5 inch loaf pan with 1 teaspoon oil and line with a piece of parchment paper in the middle, with excess hanging out of the sides (this helps for easy removal).
• In a medium bowl, whisk together the oil, mashed bananas, eggs, coconut sugar OR maple syrup/honey, apple cider vinegar and vanilla extract.
• In a large bowl, whisk together the almond flour, flaxseed, cinnamon, baking soda, baking powder and salt. 
• Mix dry and wet ingredients together. Fold in the chocolate chips, if using.
• Transfer to the prepared loaf pan, smooth the top and sprinkle with chocolate chips, if using, gently pressing them onto the surface. Bake 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
• Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
• Slice and serve.

Video

Notes

• Want to turn these into muffins instead? If so, simply divide the batter equally in a 12-cup muffin tin and bake in a pre-heated 375 F degree oven for 30-35 minutes.
• For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

VARIATIONS:

• Banana Nut Bread: Add ½ cup unsalted, lightly toasted nuts, such as walnuts or pecans.
• (Flourless) Banana Bread with Dried Fruit: Add ¼ – ½ cup dried cranberries, raisins or diced Turkish apricots.
• (Gluten-Free) Banana Coconut Bread: Add ½ cup unsweetened, shredded coconut to really bring out all that coconut flavor!
• Banana Spice Bread: As I mentioned before, I only used 1 teaspoon of cinnamon to keep the flavors cleaner. But if you enjoy banana bread with a kick of warming spices, add another 1 teaspoon cinnamon or mix it up with ¼ teaspoon each ground allspice, nutmeg, and cloves.

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 277mg | Potassium: 161mg | Fiber: 5g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg

The post Almond Flour Banana Bread (Gluten-Free) appeared first on Foolproof Living.

After a few times of testing and tweaking, today I come to you with what I’d like to call the best pumpkin bread recipe from scratch. Here are a few reasons why you will love this recipe too:

• Made with every day ingredients: If you are someone who enjoys baking often you probably already have all the ingredients on hand. If not, a quick trip to your local grocery store should be sufficient.
• All you need is two bowls and a whisk: No special equipment or prior baking knowdledge is needed. If you can read, you can make this easy pumpkin bread.
• Packed heartwarming fall spices: Sweetened with coconut sugar and made with canned pumpkin puree (though you can easily swap it with fresh pumpkin puree), it is packed with a ton of pumpkin flavor along with delicious fall spices like pumpkin pie spice and ground cinnamon.

Intrigued? Let’s break it all down and answer all your questions on making the most delicious easy homemade pumpkin bread recipe.

Ingredients

As in most quick bread recipes, this pumpkin loaf recipe has 2 sets of ingredients: Dry and Wet.

Dry Ingredients

• Flour: I used a combination of all-purpose and whole wheat pastry flour. I love the addition of earthy flavors coming from the whole wheat pastry flour.
  If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour. 
• Baking Powder: To make it lighter.
• Baking Soda: To make it rise.
• Kosher Salt: To enhance and bring out the sweet flavors.
• Spices: I opted for ground cinnamon and pumpkin pie spice for ease and convenience. However, you can also make your own pumpkin spice mix by mixing together ¼ teaspoon of (each) ground ginger, clove, nutmeg, and allspice.
• Nuts: I added a cup of walnuts and roasted pepitas (on top) at the very end, but any nuts (pecans, pumpkin seeds, etc.) would work here. 

Wet Ingredients

• Eggs: I used two eggs to make the batter nice and fluffy
• Coconut Sugar: I used coconut sugar not only because it is a healthier choice (because it causes a slightly lower rise in blood sugar than granulated white sugar – more on this later!), but also because it provides a delicious brown-sugar like flavor in the overall recipe. If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.
• Pumpkin Puree: I used a cup of canned pumpkin puree as I always keep a few cans in my pantry, but if you have homemade fresh pumpkin puree on hand feel free to use it. 
  If you are in need of a good homemade pumpkin bread recipe, check out my friend, Traci’s Homemade Pumpkin Puree.
• Vermont Creamery’s Unsalted Butter: While you can use any oil you like (i.e. coconut oil, vegetable oil, avocado oil, etc.), I opted for unsalted melted and cooled butter. I am a big fan of the luxurious creamy flavors of Vermont Creamery’s cultured butter. After trying this exact recipe with several types of oils, I decided that the version with butter was simply the best. 
• Almond Milk: I used ¼ cup almond milk to thin the bread batter. However, any type of milk, coconut, oat, and even regular milk would all work here.
• Vanilla Extract: I used pure vanilla extract to enhance all the flavors within the batter.

How to make this recipe from scratch

The process of making this healthy pumpkin bread recipe has 4 folds.

First, mix the dry ingredients in a small bowl.

Second, whisk together the eggs with coconut sugar in a large bowl. Add in the pumpkin puree, melted and cooled butter, almond milk, and vanilla extract. Give it a good whisk until fully incorporated.

Third, fold in the dry ingredients into the wet ones. I usually start with a whisk and continue with a spatula to avoid over mixing the batter.

Finally, stir in the walnuts and transfer the batter into a loaf pan. If preferred, sprinkle it with a handful of pepitas and walnuts as a garnish.

I used a full-size loaf pan (9X5), but this recipe also bakes beautifully in a smaller 8.5X4.5 loaf pan as well.

How to make pumpkin bread with fresh pureed pumpkin

As I mentioned earlier, you can use the exact amount (1 cup) of fresh pumpkin puree (which you can make by roasting and pureeing a whole pumpkin) instead of canned pumpkin puree in this recipe. The rest of the ingredients and the process would be the same.

In my testings, I was not able to recognize a big difference in taste between the version of pumpkin bread made with fresh pumpkin puree versus the one made with canned pumpkin.

Want to know more about fresh versus canned? This article, Fresh vs Canned Pumpkin, written by Handle the Heat, is a really interesting and helpful article on the subject.

How long to cook/bake?

This pumpkin quick bread recipe bakes in a 350-degree oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

How to make it moist?

The thing about this simple pumpkin loaf cake is that it is deliciously moist making you want a little more after each bite.

Though to get a better understanding of how to ensure that my pumpkin quick bread turns out moist every time, I asked the question to Jenifer. Being the amazing pastry chef that she is she provided me with the following explanation:

The pumpkin bread stays moist with the right balance of liquid to dry ingredients, fat, and leavening. Too much liquid to dry, the pumpkin bread will be soggy. Too much fat or leavening will cause the pumpkin bread to be coarse and crumbly.

How to store & freeze

• Storage: You can keep this pumpkin spice bread at room temperature for up to two days. To do so, remove the pumpkin bread from the loaf pan and let it cool completely on a wire rack. Then, wrap it in a stretch film and place it in an airtight container (or in a plastic Ziploc bag) and seal closed.
  Alternatively, you can keep it in the refrigerator for up to one week. Just be sure to wrap it well and place it in an airtight container.

• To Freeze: You can certainly freeze this pumpkin walnut bread. It will retain its freshness for up to three months in the freezer. To do so, wrap it tightly with stretch film, place it in a plastic freezer bag, and seal tightly. I personally like to slice it before freezing. That way I can enjoy a few slices here and there without having to thaw the whole loaf.

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Easy Pumpkin Bread Recipe

This is a Simple Pumpkin Bread Recipe made from scratch without a mixer. Packed with warm autumn spices, this pumpkin quick bread is incredibly delicious and moist. Check out the blog post variations and freezing information.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices (One 9X5 Loaf Bread)

Calories 333kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 1 cup all purpose flour
• ⅔ cup whole wheat pastry flour*
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice

Wet Ingredients:

• 2 large eggs lightly beaten
• 1 cup coconut sugar*
• 1 cup pumpkin puree
• ⅓ cup Vermont Creamery unsalted butter melted and cooled
• ¼ cup milk almond, coconut, oat, and regular milk would all work
• 1 teaspoon vanilla extract

As Garnish:

• 1 cup walnuts/pumpkin seeds a few tablespoons more for garnishing

Instructions

• Pre-heat oven to 350 F degrees. Lightly butter a 9X5 loaf pan and set aside.
• Mix together the dry ingredients; all-purpose flour, whole wheat pastry flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin spice,  in a small bowl. Set aside.
• Lightly beat eggs in a large bowl. Whisk in the coconut sugar. Add in pumpkin puree, melted (and cooled) butter, almond milk, and vanilla extract. Whisk until thoroughly combined. 
• Gently fold the wet ingredients into the dry ones. Do not overmix.
• Fold in the walnuts.
• Transfer to the prepared loaf pan. If preferred, garnish with more nuts on top.
• Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
• When cool enough to handle, gently remove the loaf from the pan and let it cool on a wire rack for 30 minutes before slicing.

Video

Notes

*If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour.  *If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.

Nutrition

Calories: 333kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 321mg | Potassium: 206mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5074IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

The post Easy Pumpkin Bread Recipe appeared first on Foolproof Living.

If you are good at making pie dough, my hat is off to you, my friend. But in my case, as someone who grew up in Turkey, I had never had a pie before I moved to the U.S. in my twenties. I still remember the day that I had my first apple pie. It was love at first bite. I wanted to eat the whole thing by myself.

But then I tried making it at home and quickly learned why most people make their pies using store-bought pie dough.

Fast forward to today, I can make it now, but the dough part is usually a hit or miss. However, with galette dough, there is hope for someone like me. Especially with the easy galette recipe I am sharing here today.

The recipe comes from one of my favorite cookbooks, Naturally Sweet (affiliate link), by the folks behind America’s Test Kitchen. If you are familiar with their work, you probably now how they test recipes over and over again until they perfect it. This galette crust recipe is no different. It is foolproof. And I plan on telling you why in detail, but let’s first go back to basics and talk about the meaning of galette.

What is galette? (Galette Definition)

The term galette comes from the Norman word gale, which is a term used in French cuisine to identify a flat round cake made of pastry dough or bread. (Source) However, nowadays galette is referred to as homemade pastry dough that is more of a rustic, free-form tart made with a single crust of pastry.

It is different than your usual pie in that galette recipes are baked on a baking sheet rather than on a plate. I think the fact that they are baked in this free-form format makes them much easier compared to a pie.

No need to stress about fitting the dough into the pie plate or cramping the side to make it look picture perfect. Whether you make a sweet galette recipe filled with various fruits or savory galette recipe filled with vegetables, galette dough is so easy to roll out, fill, fold, and bake.

Plus, the recipe for savory galette dough that I am sharing here can be used for sweet and savory galette recipes.

Crostata vs galette

You may have heard people refer to galette as crostata. Come to find out, crostata is the term that Italians use for the galette. They are basically the same thing.

Ingredients for this easy galette crust

This free-form tart dough is made with four ingredients.

• All-purpose flour
• Kosher Salt
• Unsalted Butter
• Ice Water

This recipe is a little different than most recipes you find online or in cookbooks in that it does not have any sugar in it. I prefer a galette dough recipe without sugar as I try to minimize our sugar intake as much as possible. Plus, since I usually bake it with sweet fruit on top, I do not think that any additional sugar is necessary.

However, if you want to use sugar in your galette crust, feel free to add in a tablespoon of sugar into the flour and salt mix in the beginning.

A Word on the butter

I think we can all agree that butter is the most crucial ingredient for a flaky nicely browned galette dough. I usually buy the European style (aka cultured butter) when it comes to baking. If you are not familiar, here is a great explanation from an article called The Difference Between American Butter and European Butter, Explained:

European butter refers to butter produced through a style that’s popular across much of Europe. It’s a cultured butter that’s been churned for a longer period of time to achieve at least 82 percent butterfat.

At this point, you might rightfully ask, how is American butter different? The following comes from the same article:

The main difference between European and American-style butter is the butterfat content. In the U.S., USDA federal regulations require a churned dairy product to contain at least 80 percent butterfat to be officially considered butter.
That 2 percent variation might seem small, but it makes a difference in taste and consistency.
Butter produced in the U.S. usually isn’t cultured, so it has a less tangy, more neutral flavor.

While one version is not better than the other (and it is also a personal choice), most chefs prefer cultured butter when it comes to baking due to its higher butterfat, less water content, and flavor.

For that reason, I too prefer cultured butter for this galette dough recipe. I find that it produces a flakier and more flavorful end product compared to its version made with American butter.

However, this is not to say that this galette crust recipe cannot be made with American style butter. Both versions would work and taste great, but I think if you are serious about upping your galette game a few extra bucks you will spend for European style butter is worth it.

How to make galette dough in a food processor

I find that making the dough in a food processor is the easiest and most foolproof way,  mainly because the temperature of the dough is an essential factor for a flaky crust. I like that I can easily manage the amount of mixing that I need to do without having to touch the dough by using the pulse feature.

The process to make this easy galette dough in a food processor has four parts:

First, place flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix. Add in the cubed butter and pulse until mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses.

Next, add in the water as you continue you to pulse one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean.

Second, dump the dough onto a lightly floured surface and form it into a 4-inch disk. Wrap it tightly with plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days.

Third, take it out of the fridge and let it sit on the counter for 10-15 minutes before you are ready to roll it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours.

Roll it out into a 12-inch circle that is ⅛-inch thick on a lightly floured surface and transfer onto a large sheet of parchment paper. To finish it off, fill it with your filling making sure to leave at least 3-inch border around the edge. Then fold the outer 3-inch dough over the filling, pleading it gently by every 2 or 3 inches.

Finally, brush the dough with a beaten egg yolk to get a good golden crust.

How to make galette dough by hand

While my preferred method of making galette dough is in a food processor, you can make galette dough by hand.

If you decide to do so, mix flour and salt in a large bowl. Work the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter. I find that the best tool to do this is a pastry cutter (affiliate link.)

Sprinkle 4-tablespoons of ice-cold water and mix it until it holds together to form a ball. If it doesn’t, feel free to add in more water 1-teaspoon at a time.

Shape the dough into a 4-inch disk, wrap tightly with plastic wrap, and let it sit in the fridge for at least 45 minutes before rolling it out.

How long to bake a galette

While the timing depends on the particular recipe you are using, most galette recipes bake in 350 to 375-degree preheated oven for 50-60 minutes.

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Galette Dough

A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.

Course Dessert

Cuisine French

Prep Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 galette dough

Calories 1744kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups (213 gr.) of all-purpose flour, more to flour the surfaces
• ½ teaspoon kosher salt
• 10 tablespoons (142.5 gr.) cold unsalted butter, cut into small cubes
• 4-5 tablespoons ice-cold water
• 1 large egg yolk

Instructions

• To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
• Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
• At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. 
• Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
• Take it out of the fridge 10 minutes before you are ready to roll it out.
• Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. 
• Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.
• Roll the sides of the dough overlapping as you go around and pleating the dough.
• Brush the edges of the dough (the outer crust) with egg yolk.
• Bake according to the instructions of the recipe you are using.

Video

Notes

• Prep time: 10 minutes for mixing the dough and 60 minutes for letting it sit in the fridge
• This recipe yields one galette dough

Nutrition

Calories: 1744kcal | Carbohydrates: 144g | Protein: 23g | Fat: 120g | Saturated Fat: 74g | Cholesterol: 496mg | Sodium: 1194mg | Potassium: 201mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3758IU | Calcium: 85mg | Iron: 9mg

The post Foolproof Galette Dough Recipe appeared first on Foolproof Living.

These types of autumn days find me craving something sweet and substantial with my morning coffee. The smell of freshly baked goods seems to complement the bitter tones of the coffee and gives me a sense of comfort as the weather cools.

So, I wanted something that would accompany my morning coffee without competing, something that wasn’t too sweet, but with a richness of body and texture that would leave me pleasantly filled, yet not overwhelmed with flavor explosion. That’s when I came up with Flourless Chocolate Cupcakes.

Indulgences are a part of life, especially for anyone who loves to bake. My gluten-free chocolate cupcake recipe is rich and chocolate-y, but without being overly-sweet. These exceptionally moist cupcakes use almond flour in place of all purpose flour, making them a gluten free, heart-healthy option to regular cupcakes. I also use maple syrup instead of refined granulated sugar.

How To Make Chocolate Cupcakes

If I am being honest, I didn’t want to reinvent the wheel here so I chose to adapt this recipe from my Almond Flour Chocolate Cake. You can take a look at the comments from that recipe to get an idea of all the love that one got. Hopefully you will find plenty of love in this one as well!

As in all cupcake recipes, in this no flour cupcakes recipe, you first make the muffins and then the frosting.

Flourless chocolate muffins

To make the muffin part, I used the exact same recipe of my Almond Flour Chocolate Cake. The only difference is that instead of baking it in a 9-inch cake pan, I used a 12-cup muffin tin. Baking time was the same as well.

In my opinion, the best part of this recipe is that it doesn’t use any additional oils. Since it is made with almond flour, the high fat content of it is enough to create muffins that are moist and rich at the same time.

Additionally, it is naturally sweetened with less than a cup of maple syrup so it is not overly sweet.

The process of making these flourless chocolate muffins has 3 folds:

First, you mix the dry ingredients; almond flour, unsweetened cocoa powder (not Dutch processed), baking soda, and kosher salt.

Then you mix the wet ingredients; eggs, maple syrup, and vanilla extract.

Last but not least, you stir in the wet ingredients into the dry ones and divide the batter evenly in a 12-cup muffin tin. Then you bake them in a 325 F degree preheated oven for 35-40 minutes or until a toothpick inserted in one of the muffins comes out clean.

Frosting for flourless cupcakes

While you can certainly use a cream cheese and butter based frosting (and it would taste amazing), I went for a simple chocolate frosting. When I say simple, I mean that quite literally.

To frost my flourless chocolate muffins, I melted some unsweetened baking chocolate in a glass bowl placed over boiling water and added a few tablespoons of maple syrup to sweeten it.

I used unsweetened chocolate so that I can adjust the amount of sweetness and use a natural sweetener (maple syrup) to make sure that the (maple) flavor is consistent throughout my gluten free chocolate cupcake recipe.

I topped it off with some fresh strawberries for a pop of color and additional sweetness. However, you can use any other fruit you have on hand or just serve it without the fruit.

Alternatively, if you prefer a more traditional cupcake with frosting here are a few suggestions:

• Maple Whipped Cream and Fruit: Similar to what I did with my Almond Flour Chocolate Cake, you can top if off with maple whipped cream and fruit (pomegranate seeds, strawberries, and raspberries are my favorite fruits for this flourless cupcake)
  I know that this is not a traditional frosting per say, but I promise it works.
• Cream Cheese Frosting: If you prefer more of a traditional frosting, then you can try my friend Alana’s Cream Cheese Frosting recipe. While it is not naturally sweetened (she uses powdered sugar), it is creamy and tangy without being overly sweet.
  Plus in her post, she shares various flavorings using the same cream cheese frosting recipe as the base.

I think this covers it all. I hope you will add these easy gluten-free chocolate cupcakes in your desserts without flour collection and give them a try soon.

If You Liked This No Flour Cupcakes Recipe, You Might Also Like

• Easy Banana Nut Muffins
• Gluten-Free Gingerbread Cake
• Gluten-Free Strawberry Cake
• Paleo Pumpkin Muffins
• Low-Carb Double Chocolate Blender Brownies ~ All Day I Dream About Food
• Strawberry Mascarpone Tart {With Almond Flour Crust}
• Vegan Almond Flour Cookies
• Gluten-Free Gingerbread Cookies

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Easy Chocolate Desserts - A Reader Favorite: Flourless Chocolate Cupcakes

I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.

Course Cupcakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 218kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 tablespoon coconut oil to grease the pan
• 1 ¼ cups (4.22 oz.) almond flour
• ½ cup (1.5 oz.)unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ¾ cup + 2 tablespoons maple syrup
• 1 tablespoon vanilla extract

For The Chocolate Frosting:

• 4 oz. unsweetened baking chocolate cut into small pieces
• 2 tablespoons of maple syrup or more to taste
• 1 cup fresh strawberries sliced

Instructions

• Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
• Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
• Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
• Serve immediately.

Notes

• Alternatively, you can melt the chocolate in the microwave. To do so, place the chopped chocolate in a glass bowl and melt the chocolate in the microwave in two to three 20-second intervals. Be sure to stir in between. Stir the maple syrup at the very end.

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 173mg | Potassium: 217mg | Fiber: 4g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg