You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.
Preheat the oven to 180 Celsius / 356 Fahrenheit.
Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
You can make this cake dairy free by using coconut oil instead of the butter, coconut yogurt instead of the yoghurt and whipped coconut cream in place of the mascarpone.
To add a bit of zing, the zest of a lemon into the batter.
As a variation, you could add a handful of berries directly into the batter (stir them in last).
To make this cake Paleo, replace the powdered sweetener with coconut sugar.
Without the mascarpone or berries, 1 slice of cake comes in at 267 calories, 22.5g fat, 3.0 g sugar and 1.5g net carbs.