Ingredients:

  • 2 cups (192g) super-fine almond flour
  • 1/2 cup (120ml) maple syrup
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat the eggs, maple syrup, and vanilla extract using an electric mixer on high until the mixture is smooth, pale, and has noticeably increased in volume.
  3. Sift in the almond flour, baking powder, and salt. Use a rubber spatula to gently fold the ingredients together until no streaks of flour remain.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the edges turn golden and the center springs back when lightly touched.
  5. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge and invert it onto a wire rack to cool completely.