The Simplest of Cakes

I love a one bowl cake situation because a homemade cake doesn’t have to be daunting. When you’re craving something a little sweet and want to use ingredients that you have available you’ll probably have all that you need to create this darling cake. It can easily be made up to 3 days ahead and it’s perfect with coffee or tea for a delightful treat. Although you can top it with whipped cream and berries for a decadent dessert, this cake in its simplest form will convince you that it can be served any time of day and not just for a dinner time dessert. You must try this as a breakfast cake straight out of the oven after it has cooled a bit. I’d like to see your version so show me your creation on Instagram by tagging me at

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This gluten free cake baked with almond flour gets a hint of flavor from orange zest and rosemary. It is the perfect coffee companion when served without any toppings. You can easily make it a celebration cake with a dusting of powdered sugar around the edges and your favorite jam or marmalade in the center. This version has apricot jam, but you can also use orange marmalade or mixed berry jam. Add seasonal berries for a decorative touch.

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The Simplest of Cakes

Yvette Jemison

Servings: 8

 ¾ cup maple syrup

3 large eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon kosher salt

3 cups super fine almond flour

1 Tablespoon orange zest

1 teaspoon fresh rosemary, finely chopped


1. Preheat oven to 350°F. Grease an 8-inch round cake pan.

2. In a large bowl using an electric mixer, blend syrup, eggs and vanilla until well combined. Add baking soda and salt and blend to combine. Add flour, zest and rosemary and blend until well combined. 

3. Spread batter in greased pan and bake until a tester inserted in center comes out clean, 23-25 minutes.  

4. Cool in the pan for 15 minutes. Remove cake from pan, transfer to cooling rack, cover with a dishtowel until completely cool.

5. Serve the cake cut in wedges or top with any of the following: dusting of powdered sugar, berries, whipped cream, orange or apricot jam.


Do Ahead: Cake can be made up to 3 days ahead and stored at room temperature tightly wrapped or in a cake dome. Add toppings when ready to slice and serve.