Comments on: Easy Almond Flour Yellow Cake. (Grain-free!)

By: Elizabeth

Elizabeth — Mon, 17 Jan 2022 15:32:01 +0000

In reply to Kim. You sure can! The texture will be slightly different (just the tiniest bit heavier) but it'll work!

By: Kim

Kim — Mon, 17 Jan 2022 15:06:52 +0000

I don’t have tapioca starch. Can I substitute cornstarch?

By: Elizabeth

Elizabeth — Mon, 04 Jan 2021 18:13:33 +0000

In reply to Noam. That's really interesting. Usually with the richness of the almond flour, this cake is dense and rich, not floury. What type of almond flour did you use? The tapioca starch sort of "melts" into the cake. So I don't think that would be it.

By: Noam

Noam — Fri, 01 Jan 2021 11:35:22 +0000

I made the cake and it came out looking really good, moist and fluffy. but when I tasted it, though the taste was great, it had a flowery texture. could it be the tapioca starch? what did I do wrong?

By: Elizabeth

Elizabeth — Mon, 19 Oct 2020 15:40:19 +0000

In reply to Hazel.

Hi Hazel,
It sounds like the cake wasn’t baked enough. Did a cake tester come out clean?

I’d check your oven temperature. Sometimes the oven temp can be off. If your over was too hot, the outside of the cake might have baked before the center.

By: Hazel

Hazel — Sat, 17 Oct 2020 09:31:18 +0000

I made gluten free cake using almond flour . It was well done and well risen inside the oven but as soon as I brought it out of the oven it sunk on the centre. Taste wise very good. But couldn’t frost it as it was way too soft. Why did this happen and how can I rectify it in future?

By: Elizabeth

Elizabeth — Mon, 12 Oct 2020 22:39:43 +0000

In reply to Lisa Steuerwald.

Good question! The density and color come down to a couple of factors. The first is the almond flour. I used a very finely ground blanched almond flour. I’ve bought some flours that weren’t ground as fine and my baked goods came out a bit denser.

As for the color, what type of sugar did you use? When I’ve made this with coconut sugar, it comes out darker. (The cake in the photo was made with natural cane sugar.) Almond flour can also play a role here if it’s dark in the bag, the cake turns out dark.

The other thing that I’ve noticed is that if my egg yolks are orange, the cake turns out darker since there are so many yolks in the batter.

I hope this helps!

By: Lisa Steuerwald

Lisa Steuerwald — Mon, 12 Oct 2020 22:19:58 +0000

I followed the recipe to a T except I used light olive oil instead of grapeseed oil. My cake was a good flavour but it was very dense and brown not at all golden and fluffy like your cake. Can you suggest why?