Lightened-Up Almond Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
Layered almond cake gets lightened up with Swerve, the ultimate sugar replacement. This fluffy almond cake is frosted with a light almond butter cream and can be vegan and/or gluten free as preferred.
Almond Cake
  • ½ c vegetable or coconut oil
  • 1⅔ c Swerve, Granular
  • 2 eggs at room temperature
  • 1 t vanilla extract
  • 1.5 t almond extract
  • 1 t orange zest
  • 1.5 c unbleached all purpose flour or gluten-free flour blend
  • ⅕ c almond flour
  • ¼ c almond meal
  • ⅔ c almond milk at room temperature
  • ½ c boiling water
Almond Butter Cream
  • ¾ c unsalted or vegan butter, at room temperature
  • 1¾ c Swerve, Confectioners
  • 1 t almond extract
  • 2-3 T almond milk
  • ⅓ c slivered almonds, amaretti cookies to garnish (optional)
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer cream the oil and the granulated Swerve. Add the eggs and mix until creamy and fluffy, about 2 minutes. Add the vanilla and almond extracts and orange zest, mix.
  3. Add the all purpose of gluten free flour and the almond mix, mix to combine. Then add the almond flour, almond meal, and boiling water, and mix until well blended, about 3 minutes.
  4. Spray two 9" round cake pans well with coconut oil, divide the batter equally between the two pans. Bake for 22-25 minutes, cover with aluminum foil after 12 minutes to avoid over browning.
  5. Allow the cakes to cool for 10-15 minutes then flip them on to baking racks to cool completely.
  6. While the cakes cool, prepare the frosting. Add the softened butter to the bowl of an electric mixer, and blend with the whisk attachment for 2 minutes.
  7. Add the almond extract. Add the powdered Swerve ½ cup at a time, with 1 T of almond milk, and continue to mix with the whisk attachment. After about 5-7 minutes, the frosting should be light and fluffy.
  8. Place one cake to the middle of a cake stand or serving dish and top with about ⅓ of the frosting. Top with the second cake and cover with the remainder of the frosting (I used a rather thin layer of frosting so I didn't use it all).
  9. Decorate the cake by pressing slivered almonds around the edges and on top of the cake, and/or garnish with amaretti (Italian almond) cookies.
The cake is best stored in the fridge for 3-4 days.
Recipe by The Mexitalian at