Almond flour is growing in popularity as a gluten-free alternative to regular wheat flour. Made from blanched, ground almonds, almond flour can be used to bake a variety of goods, including cakes. Using almond flour affects the texture, taste, appearance and nutritional profile of cakes.
What is almond flour?
Almond flour is made from almonds that have had their skins removed. The blanched almonds are then ground into a fine meal that resembles flour. It contains no gluten, making it a popular choice for gluten-free baking. Almond flour is sometimes confused with almond meal. While similar, almond meal is ground more coarsely and contains almond skins. For baking, almond flour is preferred over almond meal.
How is almond flour different from wheat flour?
Almond flour differs from wheat flour in several key ways:
Gluten content
Wheat flour contains gluten while almond flour is naturally gluten-free. Gluten provides elasticity and structure in baked goods made with wheat flour.
Protein content
Almond flour is higher in protein than wheat flour, containing 6g protein per 1⁄4 cup versus 3g in wheat flour.
Fat content
Almond flour contains significantly more fat than wheat flour due to the high oil content of nuts. Per 1⁄4 cup, almond flour has 14g fat compared to 1g in wheat flour.
Carbohydrates
Wheat flour is higher in carbohydrates with 28g per 1⁄4 cup versus 6g in almond flour.
Calories
Due to its high fat content, almond flour is more calorie dense than wheat flour. A 1⁄4 cup of almond flour contains 180 calories, while the same amount of wheat flour has just 110 calories.
Fiber
Almond flour contains slightly more fiber than wheat flour. There are 3g of fiber in a 1⁄4 cup of almond flour compared to 2g in wheat.
Absorbency
Almond flour does not absorb liquids in quite the same way as wheat flour. It requires more added moisture to achieve the same consistency.
How does using almond flour affect the texture of cakes?
Using almond flour in cakes affects the texture significantly compared to wheat flour. Some key ways almond flour impacts cake texture:
Crumbliness
Almond flour cakes are often more fragile and crumbly. Wheat flour contains gluten that provides structure as baked goods cool. Almond flour lacks that gelatin-like elasticity.
Density
Almond flour cakes tend to be more dense and heavy than wheat flour cakes. Without gluten development in the batter, there is less rise.
Richness
The high oil content of almond flour translates to a richer, more moist, and tender cake crumb.
Dryness
Despite added moisture, almond flour cakes can still turn out drier than wheat flour cakes. Too much almond flour can lead to dryness.
How to adjust baking techniques for almond flour cakes
Baking with almond flour requires some adjustments to ensure a good final cake texture:
Use less almond flour
Use almond flour as a partial substitute for wheat flour rather than an equal cup-for-cup replacement. Start by substituting no more than 1⁄4 to 1⁄3 of the wheat flour called for.
Increase liquids
Add a bit more moisture to account for almond flour’s dryness. Add a couple tablespoons extra milk or water.
Add binders
Help bind the batter by adding a touch more eggs or leavening like baking powder.
Avoid overmixing
Gently fold wet and dry ingredients rather than beating vigorously to avoid developing excess gluten.
Watch baking times
Almond flour cakes may bake faster than wheat flour cakes. Keep an eye on them and test for doneness a few minutes early.
How does almond flour change the taste of cakes?
Almond flour imparts a distinct nutty, buttery, and sweet flavor compared to more neutral wheat flour.
Nutty flavor
The almond flavor comes through strongly after baking, adding a pleasant nuttiness.
Richness
The high fat content makes almond flour cakes taste richer. They have a fuller, more indulgent mouthfeel.
Sweetness
Almonds have a subtle natural sweetness that enhances the sweet flavor of cakes. Less added sugar may be needed.
How does almond flour change the appearance of cakes?
Almond flour gives cakes a distinctive appearance:
Color
Almond flour cakes have a lighter golden color versus the browner hue of wheat flour cakes.
Crust
The crust may be more pale and matte looking compared to a glossy, golden crust on wheat cakes.
Crumbs
Crumbs tend to be coarser with flecks of almond visible. Crumbs of wheat cakes are finer.
Rising
Without gluten, almond cakes rise less and have a flatter shape. They dome rather than forming an even, rounded top.
How does almond flour change the nutrition of cakes?
Almond flour gives cakes a big nutritional boost compared to plain wheat flour:
More protein
The higher protein content makes almond cakes more filling and satisfying.
More good fats
The mono- and polyunsaturated fats in almonds are healthier than saturated fats.
Fewer carbs
The lower net carb content suits low carb, paleo and diabetic diets.
More vitamins & minerals
Almonds provide important nutrients like vitamin E, magnesium, calcium and potassium.
Gluten-free
Almond flour allows those with celiac disease or gluten sensitivity to enjoy cake.
Tips for making almond flour cakes
Here are some top tips for baking delicious almond flour cakes:
– Start by replacing 25% of the wheat flour with almond flour and work upwards from there.
– For every 1 cup of almond flour, add 2-3 extra tablespoons of liquid.
– Include powdered sugar or extra eggs for binding if a cake seems too crumbly.
– Fold batter gently to avoid overworking it.
– Check doneness 5 minutes early as almond flour cakes bake faster.
– Add almond extract to maximize nutty almond flavor.
– Dust with powdered sugar instead of icing to highlight almond cake texture.
– Store almond cakes in the fridge to extend freshness.
Choosing the right almond flour
Not all almond flours perform the same in baking. For best results, look for:
– Finely ground flour without large almond pieces.
– Blanched almonds without skins.
– Raw, unroasted flour to allow control over doneness.
– No additional ingredients like sugar, salt, etc.
– Store in the freezer to prevent oxidation.
Sample almond flour cake recipes
Here are some example recipes showcasing almond flour in cakes:
Gluten-Free Almond Cake
| Almond flour | 1 1⁄4 cups |
| Granulated sugar | 3⁄4 cup |
| Baking powder | 1 1⁄2 teaspoons |
| Salt | 1⁄4 teaspoon |
| Eggs | 3 |
| Almond milk | 1⁄2 cup |
| Almond extract | 1 teaspoon |
| Coconut oil, melted | 1⁄4 cup |
1. Preheat oven to 350°F. Grease an 8-inch cake pan.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients in a separate bowl.
4. Gently fold dry ingredients into wet ingredients until just combined.
5. Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean.
Chocolate Almond Cake
| Almond flour | 11⁄2 cups |
| Cocoa powder | 1⁄4 cup |
| Baking powder | 2 teaspoons |
| Salt | 1⁄4 teaspoon |
| Eggs | 3 |
| Honey | 1⁄2 cup |
| Almond milk | 1⁄2 cup |
| Coconut oil, melted | 1⁄4 cup |
| Chocolate chips | 1⁄4 cup |
1. Preheat oven to 325°F. Grease an 8-inch cake pan.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients except chocolate chips.
4. Gently fold dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
5. Pour batter into prepared pan and bake 35-40 minutes until toothpick comes out clean.
Storing and serving almond flour cakes
Almond flour cakes have a shorter shelf life than wheat flour cakes. Follow these storage tips:
– Cool cake completely before wrapping to prevent condensation.
– Refrigerate cake and consume within 3-4 days for optimal freshness.
– Freeze cake up to 2-3 months. Thaw overnight before serving.
– Cover cake well as almond flour cakes stale faster.
– Enjoy cake at room temperature. The flavors will be best pronounced.
– Dust with powdered sugar instead of glazes or frostings.
– Pair with vanilla ice cream or fresh fruit like raspberries.
The benefits of baking with almond flour
While tricky, mastering baking with almond flour has many bonuses:
Gluten-free cakes
Almond flour allows those avoiding gluten to savor delicious cakes.
Nutritious cakes
The nutrition profile improves significantly with more protein, vitamins and healthy fats.
Reduced carbs and sugar
The lower carb and sugar content creates a healthier cake option.
Delicious almond flavor
Almond flour imparts a lovely nutty flavor and aroma.
Tender, rich texture
The high oil content makes almond cakes melt-in-your-mouth moist.
Unique, dense crumb
Almond flour gives cakes a pleasantly dense and grainy crumb.
Conclusion
Almond flour makes a wonderful gluten-free, low carb alternative to regular wheat flour in cakes. It creates cakes with a uniquely dense, grainy texture and pronounced almond flavor. Adjusting recipes to accommodate more moisture and binders allows almond flour to perform well in cakes. With proper preparation and storage, almond flour cakes can be just as delicious and satisfying as traditional cakes. The extra nutrition and versatility of almond flour make it a smart addition to any baker’s pantry.
