Ingredients
Scale
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, combine almond flour, all-purpose flour, salt, and baking powder.
- In another bowl, whisk together melted butter, sugar, and eggs until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in vanilla extract and sliced almonds.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving warm.
Notes
- These cakes are best served warm, straight from the oven.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg