3 Ingredient Almond Cake (gluten free, dairy free)

This is a great recipe for those of you with allergies to gluten and dairy. Unfortunately, it isn’t sugar free but it IS gluten and dairy free. The best part is there are only 3 ingredients used in this entire cake! With such few ingredients, it is surprising that it even looks like a cake and not more like an omelette but trust me, it does work.

The texture is a little different to a normal cake but I guess it depends on how fine your almonds are ground.  Regardless, it is a fantastic cake that is great to keep in the freezer and it is even better served with custard.

This recipe is from my eBook called ‘3 ingredients or less – 18 sweet treats to satisfy your taste & budget’. It can be purchased for $4 from www.foodbefore5.com.au

Enjoy,

Amanda

3 Ingredient Almond Cake

3 Ingredient Almond Cake (gluten free, dairy free)

Prep time: 15 mins

Cooking time: 50 mins

Ingredients

2 ½ cups ground almonds (250g)

1 cup brown sugar (firmly packed)

6 eggs (room temp)  

Step 1: Preheat oven to 160 °C. Grease a 20cm round cake tin

Step 2: Separate eggs.

Step 3: In a large bowl, beat egg yolks and sugar until thick and creamy.  This will take approx 5 minutes.

Step 4: Stir in almonds.

Step 5: In a separate bowl, beat egg whites until soft peaks form. Gently fold into almond mixture. 

Step 6: Pour into well lined tin and bake for 50 mins or until cooked through.  Remove from oven.  Leave in tin for 5 mins before transferring to a wire rack to cool.

NOTE: You can use almond meal or grind your own almonds.  250g is approx 2 cups whole almonds. You can also replace almonds with ground walnuts. 

Storage: At room temperature, in airtight container for up to 3 days. In freezer for up to 2 months. 

3 ingredient almond cake (gluten and dairy free)

3 Ingredient Almond Cake
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. Ingredients
  2. 2 ½ cups ground almonds (250g)
  3. 1 cup brown sugar (firmly packed)
  4. 6 eggs (room temp)
Instructions
  1. Preheat oven to 160 °C. Grease a 20cm round cake tin
  2. Separate eggs.
  3. In a large bowl, beat egg yolks and sugar until thick & creamy. This will take approx 5 minutes.
  4. Stir in almonds.
  5. In a separate bowl, beat egg whites until soft peaks form. Gently fold into almond mixture.
  6. Pour into a well lined tin and bake for 50 mins or until cooked through. Remove from oven. Leave in tin for 5 mins before transferring to a wire rack to cool.
Notes
  1. NOTE: You can use almond meal or grind your own almonds. 250g is approx 2 cups whole almonds. You can also replace almonds with ground walnuts.
  2. Storage: At room temperature, in airtight container for up to 3 days. In freezer for up to 2 months.
Be A Fun Mum http://beafunmum.com/

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Recipes by Amanda

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Amanda started on this journey when her 3rd child was born, and feeding a family of 5 became even more of a challenge with three children under 3 1/2 years of age! She started working on a list of recipes that were simple and affordable that she could make ahead of time so she wasn’t stuck in the kitchen at 5pm when the household duties kicked up a notch. Amanda’s goal is to create simple meals that anyone can cook and enjoy without spending hours in the kitchen. Her recipes are perfect for that busy weeknight dinner, snacks to fill the lunch boxes or for students learning to cook. It’s simple home cooking at its best to free up your time to enjoy the fun things in life — your kids! Check out her cookbooks at www.foodbefore5.com.au and her Simple Home Cook Facebook page here: www.facebook.com/foodbefore5

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