This just might be my new favorite (almond) cake.
I received free samples of Swerve mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Swerve and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s light, fluffy, and full of almond flavor. It happens to taste just as good cold and leftover out of the fridge as when served fresh (not that I would know or anything). This cake is sweet, without being cloyingly so. It’s simple, yet elegant enough when decorated with slivered almonds and amaretti (Italian almond) cookies, to serve for a holiday or birthday. This cake is about to become your new favorite cake too.
This cake is so fantastic anyone who gets a slice will likely be surprised to learn that “lightened-up” is in the name. Lightened-up almond cake is made with Swerve granular and confectioner sweeteners, which is called the ultimate sugar replacement. Serve is a natural sweetener made from erithritol which has a high GI tolerance and doesn’t cause the digestive issues other sugar alcohols can. Swerve is completely free from any of the bad stuff (artificial ingredients, preservatives, flavors, etc.) and is made from non-GMO verified starchy fruits and vegetables sourced from North America and Europe. A really fascinating fermentation process is used down in New Orleans to create Swerve!
Since Swerve can be used as an equal replacement for sugar, it makes life easy, you just measure and bake with is just as you’re used to. You probably won’t even notice any difference in the taste, but unlike sugar, Swerve is zero-calories and doesn’t have affect blood glucose (which is great for those who are watching their blood sugar).
The lighten things up even more this almond cake can easily be gluten and/or dairy free, making it perfect for any dietary needs and preference. With all those great things in mind, this almond cake is packed with almond flavor, texture from a bit of almond meal, sweetness from the Swerve, and bright from a touch of orange zest. A light butter cream (vegan or not) wraps the cake up for an extra touch of sweetness and the slivered almond and amaretti garnishes add to the texture and look of the cake.
I think this lightened-up almond cake would be lovely for your Easter table, spring birthday, or a dinner party with friends. I whipped up an almond cake on a Sunday afternoon and had a few friends over for a relaxed dinner, talk about sweet.
- 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
- 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)
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Allow the cakes to cool for 10-15 minutes then flip them on to baking racks to cool completely.
- 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.
- 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.
- 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).
- Decorate the cake by pressing slivered almonds around the edges and on top of the cake, and/or garnish with amaretti (Italian almond) cookies.
Now for some cake!