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Almond Cake

Yield: 1 10” Cake Pan

Degree of difficulty: Easy

Bake Time: 30-40 minutes


1 1/3 cups Cup4Cup Ancient Grains Flour

1 ¼ cups granulated sugar

2/3 cup almond flour

1 tablespoon baking powder

2 teaspoons salt

2/3 cup buttermilk

3 large eggs

1 teaspoon almond extract

2 teaspoons vanilla extract

2/3 cup unsalted butter, melted

¾ cup sliced almonds

Powdered sugar for dusting


  1. Preheat oven to 350°F.
  2. Oil and line a 10” cake pan. Evenly spread sliced almonds across the bottom of the pan.
  3. In a large mixing bowl combine Cup4Cup Ancient Grains Flour, sugar, almond flour, baking powder, and salt and mix well.
  4. In a separate bowl whisk together buttermilk, eggs, almond and vanilla extracts.
  5. Add the dry ingredients and melted butter, mixing well until fully incorporated. Pour into the lined cake pan and distribute evenly.
  6. Bake on middle rack for 30-40 minutes, or until firm in center. Remove from oven and allow to cool for 5 minutes. Invert onto cooling rack and cool completely.
  7. Add powdered sugar by dusting gently with fine mesh strainer held about 8″ above the cake before slicing.