Hi Katie! We have a feeling that a 100% almond flour cake here would be a bit on the disastrous side. (Though still tasty!) We recommend experimenting using it for 1/4 of the flour first. If you like that, try 1/3. Then 1/2, and so on. The more you use, the less the cake will hold together. Happy experimenting! Annabelle@KAF

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