Keep it simple enough and you can even enjoy cake on a weeknight.
This cake isn't just easy, it's also practically healthy thanks to its lack of refined sugars and the fact that almonds are packed with protein and healthy fats. We don't like it for either of those traits, though—we just care about how light, tender, and delicious it is. The secret is slowly beating room-temperature egg whites with a little acid to make an airy, stable foam.
Once the cake is done you can turn to icing—we like to double down with a chocolate ganache, but a confectionery glaze will provide a lighter finish if that's what you're after.Gluten-free bakers should all keep this yellow cake recipe in their collection for when they need a quick, easy option. The cake is made with white rice flour, potato starch, baking powder, and xantham gum in the same dump cake method as our bundt cake, keeping cleanup to a minimum.
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