Almond Flour Cake Recipe (4 Ingredients!) - The Big Man's World ® (2024)

FAQs

How much almond flour equals 1 cup all-purpose flour? ›

Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Almond flour is a low glycemic index food. Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber.

Almond flour is denser than wheat flour, so it cannot be used as a 1:1 replacement for wheat flour in a recipe. It requires different measurements and adjustments to achieve the right texture in baked goods.

As mentioned above, almond flour is made from blanched, peeled almonds that have had their skins removed. It's fairly fine in texture and light in colour, lacking the darker specks from the skins. Ground almonds, on the other hand, are the same thing as almond meal – they're just ground, skin-on, unpeeled almonds.

Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough. The extra moisture helps prevent baked goods from drying out quickly.

Almond flour makes a great thickener for a sauce but don't expect it to act the same as traditional flour. You'll need to cook off excess liquid to achieve a thicker consistency. For a smoother sauce, puree mixture after cooking.

Almond flour contains lots of nutrients and vitamins, including vitamin E, magnesium, and fiber. Almond flour is gluten free, making it a popular alternative to wheat flour in gluten-free baking and cooking. Almond flour is also low in carbohydrates and high in fat, making it suitable for someone on a keto diet.

Breading: Use almond flour in place of breadcrumbs or flour to make a gluten-free crust for fish or chicken. Use chopped almonds instead of very finely ground ones for a crunchier coating. Meatballs and meat loaf: Substitute almond flour for any bread used in your favorite recipes.

Almond flour is made from ground almonds and is gluten-free, while all-purpose flour contains gluten. Here are some general guidelines for substituting almond flour for all-purpose flour: General Ratio for Substitution: Substitute 1 cup of all-purpose flour with approximately 1 cup of almond flour.

Does almond flour spike your blood sugar? ›

Almond flour is one of the most popular flour alternatives, and for good reason: It has a fine texture similar to wheat flour, but packs in twice as much protein and is unlikely to spike blood sugar. A quarter-cup serving also delivers around 20 percent of the RDI for magnesium.

And because almonds have a glycemic index of just 15, this flour is a safe bet for people with diabetes. According to a 2021 study, consuming more almonds could lead to reduced hemoglobin A1C, an important measure of long-term blood sugar levels.

When converting almond flour, you can use a 1:1 ratio from traditional flour, however this can vary depending on the recipe. Most recipes will require a little extra flour, though, due to their different properties and composition.

Amount: Use 3/4 cup almond flour for every 1 cup all-purpose flour. This is due to almond flour's higher absorbency. Texture: Almond flour makes denser bakes, so add 1-2 tablespoons extra liquid per cup of almond flour to compensate. You can also use eggs to bind the dough.

When you replace some of the all-purpose flour with almond flour in non-yeast recipes, you'll probably notice a difference in how your baked goods either rise, or spread. Cookies and scones may spread more; cake, biscuits, and muffins may rise less.

The Basic Baking Guidelines

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.