Recipe description
July 23, 2026
Spanish almond cake light
A light Spanish almond cake designed for easy digestion.
Easy Recipe
Batch Cooking
30 Minute Meal
70%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: tree_nut, milk, peanut, egg
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from almonds and almond flour.
- Includes polyphenol-rich nuts that support gut health concepts.
- Balanced fats from nuts and dairy with mindful sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, almond
1.5
cup
White sugar
0.5
cup
Egg
3
piece
Butter
4
tablespoon
Baking powder
1
teaspoon
Vanilla Extract
1
teaspoon
Nut, almond
0.25
cup
Instructions
1
Preheat oven to 180°C (350°F). Grease and line a small cake pan approximately 15cm (6 inches) in diameter.
2
In a mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
3
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4
In a separate bowl, whisk together the almond flour and baking powder to combine.
5
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6
Pour the batter into the prepared cake pan. Sprinkle the whole almonds evenly over the top.
7
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
More Recipes For Your Gut
Nutrition
1020 kcal
Calories
28 g
Protein
67 g
Carbohydrates
9 g
Fiber
51 g
Sugar
75 g
Fat
19 g
Saturated fat
0.3 g
Salt
FAQ
Is this cake gluten-free?
The recipe uses almond flour and other gluten-free ingredients, but check that your baking powder is gluten-free.
Is this cake vegan?
No. It uses eggs and butter. You can make it vegan by replacing eggs with flax eggs and using vegan butter.
How many servings does this make?
2 servings.
Can I reduce or substitute the sugar?
You can reduce sugar slightly; try 1/3 cup or use coconut sugar and monitor the texture.
How do I know when it's done?
Bake 25–30 minutes; insert a toothpick into the center—if it comes out clean or with a few crumbs, it's done.
How should I store leftovers?
Cool completely, then refrigerate in an airtight container for 3–4 days, or freeze for longer storage.
Can I make this dairy-free?
Yes—use a dairy-free butter substitute; if desired, replace eggs with flax eggs to keep it dairy- and egg-free.
Can I adapt the flavors?
Yes, try orange or lemon zest, extra vanilla, or top with sliced almonds for extra texture.
What if I use a different pan size?
The recipe uses a 15 cm (6 inch) pan. A larger or smaller pan will change bake time; start checking around 20 minutes and adjust.
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