In this recipe it gives the right amount of moisture and texture - if you used plain flour instead the cake would be far too heavy and possibly a bit wet. Almond flour has become a staple in many gluten-free and low-carb baking recipes, and for good reason. It’s naturally gluten-free, low in carbs, and high in healthy fats, making it a nutritious choice for any dietary restrictions - but most importantly, it tastes great and produces cakes with such a beautiful texture!