Serve with fresh berries, whipped cream, or a drizzle of chocolate.

Store leftovers in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate for up to a week or freeze for up to a month.

Variations

Add a teaspoon of almond extract for extra almond flavor.

Fold in chocolate chips or chopped nuts for texture.

Top with a light glaze made of powdered sugar and lemon juice for a sweet finish.

FAQ

Q: Can I use regular flour instead of almond flour?
A: The texture will change; the cake won’t be gluten-free and will be less moist.

Q: How can I make it dairy-free?
A: Substitute butter with coconut oil or a dairy-free butter alternative.

Q: Can I make cupcakes with this batter?
A: Yes! Bake at 350°F (175°C) for 15–18 minutes in a lined muffin tin.