Craving something sweet but short on time? Dive into the world of air fryer cakes, where delicious meets effortless! From gooey chocolate delights to fluffy vanilla sponges, these 18 recipes are your ticket to quick, mouthwatering desserts. Perfect for busy home cooks across North America, each cake promises simplicity without sacrificing flavor. Ready to transform your air fryer into a bakery? Let's get baking!
Chocolate Chip Air Fryer Cake
Comfort comes in many forms, and today, it arrives as a warm, chocolate chip-studded cake, effortlessly baked in the air fryer. This recipe is a testament to the joy of simple pleasures, blending the nostalgia of homemade cake with the convenience of modern cooking.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk, at room temperature
- 1 pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the air fryer to 320°F for 5 minutes.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
- Add the melted butter, whole milk, lightly beaten egg, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure a tender crumb.
- Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket. Smooth the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the cake set properly.
Best enjoyed slightly warm, this cake boasts a moist interior with pockets of melted chocolate, offering a delightful contrast in textures. Serve it with a dusting of powdered sugar or a scoop of vanilla bean ice cream for an extra touch of indulgence.
Vanilla Sponge Air Fryer Cake
Now, as the quiet hum of the morning settles in, let’s gently embark on creating a Vanilla Sponge Air Fryer Cake, a light and airy delight that whispers of simplicity and comfort.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup clarified butter, melted and cooled
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup whole milk, room temperature
Instructions
- Preheat your air fryer to 320°F for 5 minutes, ensuring even heat distribution for a perfectly baked cake.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
- Add the lightly beaten pasture-raised eggs, melted clarified butter, pure vanilla extract, and whole milk to the dry ingredients. Gently fold until the batter is smooth and free of lumps, being careful not to overmix to maintain the cake’s light texture.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the air fryer frequently to prevent temperature fluctuations.
- Once baked, remove the cake from the air fryer and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting period allows the cake to set properly, ensuring it doesn’t collapse.
- For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of freshly whipped cream. Tip: The cake’s delicate vanilla flavor pairs beautifully with fresh berries for a refreshing contrast.
Fluffy and tender, this Vanilla Sponge Air Fryer Cake carries a subtle sweetness and a melt-in-your-mouth texture that’s simply irresistible. Consider layering it with a light mascarpone frosting for an indulgent twist, or enjoy it as is, with a cup of tea, savoring the quiet moments it brings.
Red Velvet Air Fryer Cake
Beneath the quiet hum of the kitchen, the Red Velvet Air Fryer Cake emerges as a modern twist on a classic, its deep crimson hue whispering tales of tradition and innovation alike.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk, room temperature
- 1/2 cup clarified butter, melted and cooled
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp distilled white vinegar
- 1 tsp pure vanilla extract
- 1 oz red food coloring
- 1/2 cup cream cheese frosting, for serving
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heat distribution.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until fully incorporated.
- Add the buttermilk, clarified butter, beaten eggs, vinegar, vanilla extract, and red food coloring to the dry ingredients. Gently fold until the batter is smooth and uniformly colored.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, spread the cream cheese frosting evenly over the top of the cake, using the back of a spoon to create soft peaks for a rustic finish.
This cake boasts a tender crumb and a subtly tangy flavor, perfectly balanced by the creamy sweetness of the frosting. Serve it with a dusting of cocoa powder or alongside a scoop of vanilla bean ice cream for an indulgent contrast.
Lemon Drizzle Air Fryer Cake
How quietly the morning sun filters through the kitchen window, casting a golden glow on the counter where today’s creation awaits. There’s something deeply comforting about the simplicity of a lemon drizzle cake, especially when the air fryer promises a tender crumb and a perfectly crisp edge in a fraction of the time.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tbsp lemon zest, finely grated
- 2 tbsp fresh lemon juice
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup powdered sugar, for drizzle
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heat distribution.
- In a mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
- Add the melted clarified butter, lightly beaten pasture-raised eggs, lemon zest, and fresh lemon juice to the dry ingredients. Stir until the batter is smooth and free of lumps.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula.
- Place the cake pan in the air fryer basket and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, mix the powdered sugar with 1 tablespoon of lemon juice to create a thin drizzle. Pour over the cake, allowing it to seep into the tiny holes for extra moisture.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Light as a cloud yet rich with the bright tang of lemon, this cake is a delightful paradox. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance, or enjoy it as is, with a cup of tea in the quiet of the afternoon.
Banana Bread Air Fryer Cake
Under the soft glow of the kitchen light, there’s something deeply comforting about transforming overripe bananas into a warm, fragrant cake, especially when the air fryer makes it effortlessly quick.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 overripe bananas, mashed
- 1/4 cup Greek yogurt
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even cooking from the start.
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking soda, and sea salt, whisking to aerate the dry ingredients.
- In a separate bowl, mix the mashed bananas, clarified butter, lightly beaten eggs, pure vanilla extract, and Greek yogurt until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to maintain a tender crumb.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula.
- Place the pan in the air fryer and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Best enjoyed slightly warm, this banana bread air fryer cake boasts a moist interior with a subtly crisp edge. For an indulgent twist, serve with a dollop of whipped cream and a drizzle of caramel sauce, highlighting its rich banana flavor.
Carrot Cake Air Fryer Cake
Yesterday, as the golden light of early summer streamed through my kitchen window, I found myself craving the warm, spiced embrace of carrot cake. Yet, the thought of turning on the oven in the burgeoning heat seemed less than appealing. That’s when the air fryer, my trusty countertop companion, came to mind, offering a quicker, cooler solution to my dessert dilemma.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup chopped walnuts
Instructions
- Preheat the air fryer to 320°F for 5 minutes.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Add the applesauce, clarified butter, beaten eggs, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
- Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
- Lightly grease a 6-inch cake pan that fits inside your air fryer. Pour the batter into the pan, smoothing the top with a spatula.
- Place the cake pan in the air fryer basket. Cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Now, the cake emerges with a tender crumb, each bite infused with the earthy sweetness of carrots and the warmth of cinnamon. For an indulgent twist, serve slices with a dollop of cream cheese frosting or a drizzle of caramel sauce, transforming this simple treat into a decadent delight.
Coffee Walnut Air Fryer Cake
How quietly the morning unfolds, with the aroma of coffee weaving through the air, promising a day of simple pleasures. This Coffee Walnut Air Fryer Cake is a testament to the joy of baking, combining the rich depth of coffee with the earthy crunch of walnuts, all made effortlessly in your air fryer.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup clarified butter, melted
- 1/4 cup strong brewed coffee, cooled
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup walnuts, finely chopped
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the air fryer to 320°F for 5 minutes.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
- Add the lightly beaten eggs, melted clarified butter, cooled brewed coffee, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the finely chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Tip: For an even bake, rotate the cake pan halfway through the cooking time.
- Tip: Ensure the brewed coffee is completely cooled to prevent cooking the eggs prematurely.
- Tip: To enhance the walnut flavor, lightly toast the chopped walnuts before adding them to the batter.
Just as the day settles into its rhythm, this cake offers a moment of pause, its moist crumb and robust coffee flavor punctuated by the occasional walnut. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.
Blueberry Muffin Air Fryer Cake
Delving into the quiet morning, the aroma of blueberries and vanilla seems to whisper promises of comfort and simplicity, a testament to the humble yet profound joy of baking. This air fryer cake, with its tender crumb and bursts of berry sweetness, is a modern twist on a classic, designed for those moments when you crave something sweet without the fuss.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup whole milk, at room temperature
- 1/4 cup clarified butter, melted and cooled
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your air fryer to 320°F (160°C) for 5 minutes, ensuring even cooking from the start.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
- In a separate bowl, mix the whole milk, clarified butter, lightly beaten egg, and pure vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to maintain a light texture.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter without crushing them.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula.
- Place the pan in the air fryer basket and cook at 320°F (160°C) for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
The cake emerges with a golden top, its interior moist and dotted with juicy blueberries that burst with flavor. Serve it warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence, perfect for a leisurely breakfast or a quiet afternoon treat.
Pineapple Upside Down Air Fryer Cake
On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply comforting about the sweet, caramelized aroma of pineapple upside down cake. This air fryer version brings a modern twist to the classic, with a tender crumb and jewel-like fruit topping that’s as delightful to look at as it is to eat.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 6 pineapple rings, drained
- 6 maraschino cherries, stems removed
- 1 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
Instructions
- Preheat the air fryer to 320°F for 5 minutes.
- In a small bowl, combine melted butter, brown sugar, and vanilla extract. Pour into a 7-inch round cake pan, spreading evenly.
- Arrange pineapple rings over the sugar mixture, placing a cherry in the center of each ring.
- In a medium bowl, whisk together sifted flour, baking powder, and sea salt.
- In another bowl, beat granulated sugar and eggs until pale and fluffy. Gradually mix in milk.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour the batter over the pineapple layer in the cake pan, smoothing the top with a spatula.
- Place the pan in the air fryer basket. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
- Tip: For an extra glossy finish, brush the pineapple with a little warmed apricot jam after inverting.
Rich with the flavors of caramelized pineapple and buttery cake, this dessert offers a perfect balance of sweetness and texture. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.
Strawberry Shortcake Air Fryer Cake
How quietly the seasons change, bringing with them the simple pleasures we often overlook. Today, let’s embrace the warmth of summer with a dessert that marries the classic charm of strawberry shortcake with the modern convenience of an air fryer, creating something unexpectedly delightful.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 tbsp granulated sugar (for strawberries)
- 1 cup heavy cream, chilled
- 1 tbsp confectioners’ sugar
Instructions
- Preheat your air fryer to 320°F (160°C) for 5 minutes.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the mixture. Pour in the lightly beaten eggs, milk, and vanilla extract. Gently fold until just combined; do not overmix.
- Lightly grease a 6-inch cake pan that fits into your air fryer. Pour the batter into the pan, smoothing the top with a spatula.
- Place the pan in the air fryer basket. Air fry at 320°F (160°C) for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, toss the sliced strawberries with 1 tbsp granulated sugar in a bowl. Set aside to macerate.
- In a chilled bowl, whip the heavy cream and confectioners’ sugar until soft peaks form.
- Once the cake has cooled slightly, slice it horizontally into two layers. Spread the bottom layer with half of the whipped cream, then arrange half of the macerated strawberries on top.
- Place the second cake layer on top. Finish with the remaining whipped cream and strawberries.
Just as the air fryer brings a quick warmth to the kitchen, this cake brings a lightness to the palate, with layers that whisper of summer. The strawberries, slightly softened with sugar, bleed their juices into the cream, while the cake itself remains tender, a perfect canvas for the flavors to dance upon. Serve it on a porch at dusk, when the air is just cool enough to appreciate the warmth of the season.
Peanut Butter Chocolate Air Fryer Cake
Dusk settles softly outside, and here in the kitchen, the air is rich with the promise of something sweet and comforting. Today, we’re blending the nostalgic flavors of peanut butter and chocolate into a tender, airy cake that comes together with the modern ease of an air fryer.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 cup whole milk, at room temperature
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tbsp clarified butter, for greasing
Instructions
- Preheat your air fryer to 320°F for 5 minutes, ensuring even heat distribution.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until fully combined.
- Add the peanut butter, lightly beaten egg, whole milk, and vanilla extract to the dry ingredients. Stir gently until the batter is smooth and free of lumps.
- Lightly grease a 6-inch cake pan with clarified butter, ensuring all sides and the bottom are coated to prevent sticking.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooled, this cake reveals a moist crumb and a perfect balance of peanut butter richness against the deep cocoa notes. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Coconut Lime Air Fryer Cake
Yesterday, as the golden light of the evening streamed through my kitchen window, I found myself craving something that could marry the tropical zest of summer with the comforting embrace of a homemade cake. The result was a delicate, airy creation that danced between the tang of lime and the sweet whisper of coconut, all coming together in the modern magic of the air fryer.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup clarified butter, melted and cooled
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup coconut milk, full-fat
- 1 tbsp lime zest, finely grated
- 2 tbsp lime juice, freshly squeezed
- 1 tsp baking powder
- 1/4 tsp sea salt
Instructions
- Preheat your air fryer to 320°F for 5 minutes, ensuring even heat distribution for baking.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
- Create a well in the center of the dry ingredients; pour in the melted clarified butter, lightly beaten eggs, coconut milk, lime zest, and lime juice. Gently fold the mixture until just combined, being careful not to overmix to maintain the cake’s lightness.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring the structure sets properly.
Soft and moist, this cake carries the bright notes of lime against the creamy backdrop of coconut, creating a symphony of flavors that’s both refreshing and indulgent. Serve it with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes for an extra layer of texture and taste.
Apple Cinnamon Air Fryer Cake
Wandering through the kitchen on a quiet afternoon, the scent of apples and cinnamon beckons a moment of warmth and comfort. This air fryer cake, with its tender crumb and spiced sweetness, is a simple joy to prepare, offering a cozy embrace in every bite.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/4 cup clarified butter, melted and slightly cooled
- 1/2 cup whole milk, at room temperature
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 medium Granny Smith apple, peeled, cored, and finely diced
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even cooking.
- In a medium bowl, whisk together the sifted flour, granulated sugar, baking powder, sea salt, and ground cinnamon until well combined.
- In a separate bowl, mix the melted clarified butter, whole milk, lightly beaten egg, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing to keep the cake tender.
- Fold in the finely diced Granny Smith apple, distributing evenly throughout the batter.
- Lightly grease a 6-inch cake pan that fits inside your air fryer basket, then pour the batter into the pan, smoothing the top with a spatula.
- Place the pan in the air fryer basket and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Soft and moist, this cake carries the perfect balance of sweet and tart, with the apples adding a delightful texture. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.
Pumpkin Spice Air Fryer Cake
Evenings like these call for something warm, something that whispers of autumn yet fits effortlessly into the summer air. This Pumpkin Spice Air Fryer Cake is just that—a tender, spiced delight that comes together with the ease of your air fryer, filling your kitchen with the scent of cinnamon and nutmeg.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup clarified butter, melted
- 1/4 cup buttermilk
- 1 pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
Instructions
- Preheat your air fryer to 320°F for 5 minutes.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a separate bowl, mix the pumpkin puree, clarified butter, buttermilk, lightly beaten egg, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket.
- Place the cake pan in the air fryer basket and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best enjoyed slightly warm, this cake boasts a moist crumb and a harmonious blend of spices. For an extra touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.
Almond Flour Air Fryer Cake
Remembering the quiet mornings when the kitchen feels like a sanctuary, this almond flour air fryer cake emerges as a tender companion. Its simplicity belies the depth of flavor, a testament to the magic of minimal ingredients meeting mindful technique.
Ingredients
- 1 1/2 cups finely ground almond flour
- 1/4 cup clarified butter, melted and slightly cooled
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heat distribution.
- In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt until no lumps remain.
- Add the lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract to the dry ingredients. Whisk until a smooth, cohesive batter forms.
- Lightly grease a 6-inch cake pan with clarified butter, then pour the batter into the pan, smoothing the top with a spatula.
- Place the cake pan in the air fryer basket and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Softly crumbly with a moist interior, this cake carries the subtle sweetness of maple and the rich undertones of almond. Serve it alongside a dollop of whipped coconut cream for an elegant contrast, or enjoy it as is, in its unadorned glory.
Gluten Free Chocolate Air Fryer Cake
Amidst the quiet hum of the kitchen, there’s something deeply comforting about the promise of a chocolate cake, especially one that whispers of simplicity and warmth, made gluten-free and with the modern ease of an air fryer.
Ingredients
- 1 cup almond flour, finely sifted
- 1/4 cup cocoa powder, Dutch-processed
- 1/2 cup granulated sugar
- 1 tsp baking powder, aluminum-free
- 1/4 tsp sea salt, finely ground
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted and cooled
- 1 tsp pure vanilla extract
- 1/4 cup whole milk, room temperature
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heat distribution.
- In a medium bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, and sea salt until no lumps remain.
- Add the lightly beaten eggs, melted clarified butter, vanilla extract, and whole milk to the dry ingredients. Stir until just combined, being careful not to overmix.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula.
- Place the cake pan in the air fryer basket and cook for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Unassuming yet rich, this cake boasts a moist crumb and deep chocolate flavor, perfect when paired with a dollop of whipped coconut cream or fresh berries for a touch of brightness.
Vegan Vanilla Air Fryer Cake
Whispering the gentle hum of the morning, this Vegan Vanilla Air Fryer Cake emerges as a tender companion to your quiet moments, blending simplicity with the warmth of vanilla in a dance of light and airy textures.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup almond milk, unsweetened
- 1/3 cup coconut oil, melted
- 2 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heat distribution for a perfectly baked cake.
- In a large mixing bowl, whisk together the sifted all-purpose flour, organic cane sugar, baking soda, and sea salt until fully combined.
- Add the unsweetened almond milk, melted coconut oil, apple cider vinegar, and pure vanilla extract to the dry ingredients. Gently fold until the batter is smooth, avoiding overmixing to maintain the cake’s light texture.
- Pour the batter into a greased 6-inch cake pan, smoothing the top with a spatula for an even bake.
- Place the cake pan in the air fryer basket and bake at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring the structure sets properly.
Yielding a cake that’s irresistibly soft with a delicate crumb, this Vegan Vanilla Air Fryer Cake sings with the pure, comforting essence of vanilla. Serve it adorned with a dusting of powdered sugar or alongside a dollop of coconut whipped cream for an extra touch of indulgence.
Low Carb Keto Air Fryer Cake
Perhaps there’s no greater comfort than the simple pleasure of a homemade cake, especially when it aligns with your low-carb lifestyle. This air fryer version is a testament to how indulgence and health can coexist, offering a moist, tender crumb that belies its keto-friendly credentials.
Ingredients
- 1 cup almond flour, finely sifted
- 1/4 cup erythritol, powdered
- 1 tsp baking powder, aluminum-free
- 1/4 tsp sea salt, finely ground
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted and cooled
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
- Preheat the air fryer to 320°F for 5 minutes, ensuring even heating.
- In a medium bowl, whisk together the almond flour, powdered erythritol, baking powder, and sea salt until no lumps remain.
- Add the lightly beaten eggs, melted clarified butter, vanilla extract, and almond milk to the dry ingredients. Stir until the batter is smooth and homogenous.
- Pour the batter into a greased 6-inch cake pan that fits inside your air fryer basket, smoothing the top with a spatula.
- Place the cake pan in the air fryer basket and cook at 320°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How the cake emerges with a golden crust yet remains impossibly soft inside is nothing short of magic. Serve it with a dollop of whipped coconut cream for an extra touch of decadence, or enjoy it as is, savoring each bite of its subtly sweet, nutty flavor.
Conclusion
These 18 delicious air fryer cake recipes offer a quick, easy, and healthier way to satisfy your sweet cravings. Tempted to try? We’d love to hear which recipes become your favorites! Don’t forget to leave a comment and share this roundup on Pinterest so fellow home cooks can enjoy these treats too. Happy baking!
