Description
A moist and nutty almond butter cake, perfect for dessert or afternoon tea. Rich in almond flavor with a tender crumb.
Ingredients
Units
Scale
- 1 cup almond butter (smooth, unsweetened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 cup sliced almonds for topping
Instructions
- Preheat the oven to 175 °C (350 °F). Grease and line an 8‑inch round cake pan.
- In a bowl, whisk together almond butter, sugar, eggs, baking soda, vanilla, and salt until smooth.
- Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds if using.
- Bake for 25–30 minutes, or until the center is set and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute sugar with coconut sugar or a sugar alternative for a lower glycemic option.
- Ensure almond butter is well-stirred and oil-free for best texture.
- Cake can be stored in an airtight container at room temperature for up to 3 days.
- For extra moisture, add ¼ cup Greek yogurt or applesauce to the batter.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 37 mg