Preheat your oven to 350°F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides with oil or butter. Preparing the pan early helps the cake release easily later.

Take a large mixing bowl. Add almond flour, baking powder, and salt. Whisk gently until the mixture looks even and soft. Breaking small almond flour lumps helps create a smoother cake texture.

In another bowl, crack the eggs and whisk them lightly. Add maple syrup, melted coconut oil, almond milk, and vanilla extract. Mix until the liquid becomes smooth and slightly creamy.

Slowly pour the wet mixture into the dry ingredients bowl. Stir gently using a spatula or whisk. Mix just until a smooth batter forms. Avoid overmixing because almond flour batter can become dense.

Pour the prepared batter into the lined cake pan. Spread the top gently with a spatula so the batter sits evenly. This step helps the cake bake evenly and rise nicely.

Place the cake pan in the preheated oven. Bake for about 28 to 30 minutes. The cake is ready when the top looks golden and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for about ten minutes. After that, gently transfer it to a cooling rack. Let the cake cool completely before slicing.