• Watson

Almond Flour To the Rescue! (Part I)

Updated: May 1, 2020

We've been baking so much lately!

First we ran out of all-purpose flour.

Then we ran out of cake flour.

We ordered all-purpose flour along with our other groceries for same-day delivery.

Everything else arrived, but the APF!

After some long search for cake flour online with a remotely reasonable delivery date, I decided to give up and turn to my pantry...

Who knew we still have one big bag of almond flour left! 3 pounds!

Gluten free, protein rich, low carb and full of nutrients (good fat, vitamin E, etc. etc.)! What are we waiting for? Let's get baking!

Almond Flour Olive Oil Matcha Cake


  • ½ Cup Olive Oil

  • ½ Cup Milk

  • 2 Large Eggs

  • 1 Teaspoon Vanilla Extract

  • ⅓ Cup Sugar (feel free to up the amount of sugar if you preferred a sweeter cake)

  • 2 Cups Almond Flour

  • 1 ½ Tablespoons Matcha Powder (I used “Jade Leaf”)

  • 1 ½ Teaspoons Baking Powder

  • ½ Teaspoon Salt


  1. Preheat oven to 325 degrees F.

  2. In a medium bowl, whisk together the eggs, oil, milk, sugar and vanilla.

  3. In a separate bowl, mix the almond flour, matcha powder, baking powder, and salt. Sift it into the bowl of wet ingredients in #2.

  4. Mix all the ingredients together. You should have a smooth and thin batter.

  5. Using a rubber spatula, transfer the batter to a 9 inch cake pan.

  6. Bake until the top is brown and a toothpick inserted in center comes out clean, about 30 to 40 minutes.

  7. Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.

Tips: sweet with a hint of savory; pairs well with strawberries and whipped cream; unbelievably soft and moist!

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