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Almond Butter Cake | Masala Monk
Eggless
✏️ By Neetu | Bake With Neetu
๐ฅ Prep: 15 min
๐ฅ Cook: 10 min
๐ฝ Serves: 2 servings
A soft, nutty, feel-good cake that proves real food ingredients always bake the best results.
Why You'll Love This Recipe
If you are looking for a cake that feels indulgent yet nourishing, this Almond Butter Cake from Bake With Neetu is exactly what you will want to bake this weekend. It is a beautifully simple recipe that brings together the rich, nutty depth of almond butter with a soft, fluffy crumb that everyone at the table will love.
Almond butter is packed with healthy fats, vitamin E, and magnesium, making every slice a little more wholesome than your average cake. Paired with the protein from real eggs, this cake gives you sustained energy without relying on any artificial additives or protein powders.
- ✅ Almond butter adds natural healthy fats and a rich, nutty flavour without the need for excess oil or butter
- ✅ Real eggs provide high-quality protein and give the cake a beautifully light and airy texture
- ✅ No protein powder is needed because wholesome ingredients like almond butter do all the nourishing work
- ✅ Simple pantry staples come together quickly, making this an easy bake for beginners and seasoned bakers alike
Ingredients You'll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 3 eggs at room temperature — ensures even mixing
- • 3/4 cup sugar — sweetens the batter
- • 2 Tbsp almond butter — adds richness and protein
- • 2 tsp vanilla essence — enhances flavour
Dry Ingredients
- • 1.5 cups flour — base structure
- • 2 tsp baking powder — helps cake rise
- • 1/4 tsp baking soda — extra lift
- • pinch of salt — balances sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| sugar | coconut sugar or jaggery powder |
| flour | oat flour for gluten free |
| eggs | 3 flax eggs for eggless version |
⚠️ Do not overmix once flour is added or the cake will turn dense.
How to Make It — Step by Step
1
Prep
Preheat oven to 180C and grease a 7 inch cake tin.
2
Beat Wet
Whisk eggs and sugar until pale and fluffy, then add almond butter and vanilla.
3
Add Dry
Sift in flour, baking powder, baking soda and salt. Fold gently until just combined.
4
Bake
Pour batter into tin and bake for 28 to 32 minutes until a skewer comes out clean.
5
Cool
Allow cake to cool in tin for 10 minutes before turning out onto a wire rack.
Tips for the Best Result
Room Temperature Eggs
Always use eggs at room temperature as they incorporate more air when beaten, giving your cake a lighter and fluffier texture.
Do Not Overmix
Once you add the flour, fold gently until just combined. Overmixing develops gluten and will make your cake dense and tough.
Check Your Baking Powder
Make sure your baking powder is fresh and active. Drop a teaspoon into hot water and if it does not bubble vigorously, it is time to replace it.
How to Store
๐งบ
Room Temp
Store in an airtight container at room temperature for up to 2 days.
❄️
Refrigerator
Refrigerate in an airtight container for up to 5 days; bring to room temperature before serving.
๐ง
Freezer
Wrap slices individually and freeze for up to 2 months; thaw overnight in the refrigerator.
Frequently Asked Questions
QCan I substitute almond butter with peanut butter?
Yes, peanut butter works as a 1:1 substitute but it will give a stronger, nuttier flavour to the cake.
QCan I make this cake eggless?
You can try using 3 flax eggs (1 Tbsp ground flaxseed plus 3 Tbsp water per egg) though the texture will be denser.
QCan I use whole wheat flour instead of maida?
Yes, whole wheat flour works but the cake will be slightly denser; you can also use a 50-50 blend for a lighter result.
QWhy did my cake sink in the middle?
This usually happens if the oven door is opened too early or if the baking powder is not fresh. Do not open the oven before the minimum bake time.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
๐ Almond Butter Cake | Masala Monk
Prep: 15 min | Cook: 10 min | Serves: 2 servings
Ingredients
- → 3 eggs at room temperature
- → 3/4 sugar
- → 2 Tbsp Almond Butter
- → 2 tsp vanilla essence
- → 1 1/2 cups of flour/ maida
- → 2 tsp baking powder
- → 1/4 tsp baking soda
- → pinch of salt
Instructions
- 1. Preheat oven to 180C and grease a 7 inch cake tin.
- 2. Whisk eggs and sugar until pale and fluffy, then add almond butter and vanilla.
- 3. Sift in flour, baking powder, baking soda and salt. Fold gently until just combined.
- 4. Pour batter into tin and bake for 28 to 32 minutes until a skewer comes out clean.
- 5. Allow cake to cool in tin for 10 minutes before turning out onto a wire rack.
▶ Watch Me Make It
See every step in action.
N
Neetu — Bake With Neetu
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Almond Butter Cake a try and let the rich, nutty flavor win over everyone at your table. We would love to see your beautiful bakes, so tag us at bakewithneetu on Instagram and share your creation with our community.
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