Almond Flour Cake
Published
This easy almond flour cake is light, moist, and has a deliciously tender crumb! It’s also naturally gluten-free, dairy-free, and grain-free. I add lemon zest and almond extract to give it a bright, nutty flavor that’s perfect for breakfast, dessert, or afternoon tea. This flourless recipe is a great alternative to traditional cakes and comes together in one bowl. I love it served with a dollop of whipped cream and fresh berries—yum!
Homemade Almond Flour Cake Recipe
Almond flour is delicious in baked goods because it’s packed with nutrients and adds a wonderful texture. It’s a little thicker and denser than traditional wheat flour, but it works perfectly in this cake. I whip the eggs and sugar together until light and fluffy to create air pockets in the batter, which helps the cake rise. The added baking powder helps, too!
Unlike our almond flour chocolate cake, I keep my cake simple and don’t add any frosting. In fact, there are only 7 ingredients in this recipe (including the optional sliced almonds). Our almond flour crepes are another minimal-ingredient recipe I think you’ll love!
Ingredients
- Almond Flour: It’s essential for the texture to use super fine, blanched almond flour and not an almond meal. Almond meal is ground almonds that still have skins. Using almond meal will change the texture and flavor of the cake.
- Sugar: Sweetens the cake and helps keep it moist. I recommend using granulated sugar for the best flavor and texture, but honey, maple syrup, or a sugar substitute like erythritol could work. If using a liquid sweetener, you may need to reduce the number of eggs or increase the almond flour slightly to maintain the proper batter consistency. My step-by-step photos below show how thick the batter should be.
- Eggs: Provides structure and helps create a moist almond flour cake. You’ll need 4 large, room-temperature eggs. I don’t recommend using an egg substitute in this recipe.
- Lemon Zest: I love elegant desserts with a touch of citrus. The lemon zest adds a bright, fresh flavor without being overpowering. You can also use another zest, such as orange or lime. Or omit it completely and add 1 teaspoon of pure vanilla extract instead.
- Baking Powder: This helps the cake rise and gives it a lighter texture. Make sure your baking powder is certified gluten-free!
- Almond Extract: Adds a frangipane-like flavor.
- Salt: Balances the flavors. You’ll only need a pinch.
- Sliced Almonds (optional): These add a lovely crunch and some visual appeal but are optional.
Tips and Suggestions
- Use a hand mixer or whisk to combine the eggs and sugar. It’s important for the texture that you really beat the eggs and sugar together to create air pockets. These pockets will expand in the oven, giving your cake rise and a lighter texture.
- Fold in the dry ingredients, and don’t use a hand mixer for this step. Folding helps to keep the air pockets you created intact and will prevent your cake from becoming overly dense. It’ll also stop you from accidentally over-mixing the batter.
- This almond cake with almond flour might stick to your pan if not prepared properly. Grease your baking pan and also line it with parchment paper before adding the batter.
- For a different flavor, try folding in a handful of chocolate chips, dried fruit, or berries (blueberries would make this cake taste similar to our almond flour blueberry muffins!) Don’t add more than ½ to 1 cup of add-ins, or it may alter the cakes structure and baking time.
- If possible, make this cake the day before you plan to serve it. It actually tastes better the next day as the flavors have more time to meld! Store it in an airtight container to keep it fresh.
Can I Use Coconut Flour Instead of Almond Flour?
No, you can’t swap the almond flour for another flour in this recipe (or most recipes, for that matter). Almond flour is made from ground-blanched almonds, which are naturally high in healthy fats and low in carbohydrates. Coconut flour is made from dried coconut meat and is very absorbent. The whole recipe would need altering to accommodate a different flour.
If you’re looking for a sweet treat made from coconut flour, you should try our coconut flour brownies or coconut flour banana bread!
Can I Make it a Double Layer Cake?
Absolutely! This recipe for almond flour cake can easily be doubled to make a two-layer cake. Let the cakes cool completely before stacking them and adding frosting or toppings.
Almond Flour Cake Topping Ideas
A simple topping made from sliced almonds and a sprinkle of powdered sugar is a delicious option for this cake. But if you’re in the mood for something a little more indulgent, here are some topping ideas to try:
- Chocolate ganache or caramel drizzle
- Strawberry frosting (made with fresh or freeze-dried strawberries)
- Fresh berries and whipped cream
- Lemon curd and toasted coconut flakes
- Gluten-free vanilla buttercream frosting
- Chocolate-nut spread and chopped hazelnuts
- Chocolate buttercream frosting (I’d use the one from our gluten-free chocolate cake recipe)
Storage Instructions
Store your cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. I’d slice and freeze it in individual servings so you can defrost just what you need. Let it thaw at room temperature before serving.
More Almond Flour Recipes to Try!
- Almond Flour Brownies
- Almond Flour Pumpkin Bread
- Almond Flour Bread
- Almond Flour Banana Bread
- Almond Flour Sugar Cookies
- …or check out all our almond flour recipes here!
Almond Flour Cake
Ingredients
- 4 large eggs
- ½ cup sugar
- 1 tablespoon lemon zest
- ½ teaspoon almond extract
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sliced almonds, optional
Instructions
- Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the eggs and sugar together using a hand mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. Add the lemon zest and almond extract to the egg mixture and stir to combine.
- Add the almond flour, baking powder, and salt and fold the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula, if necessary. Sprinkle the sliced almonds evenly over the top of the batter, if using.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy.
Notes
- To Store: Keep in an airtight container for up to 3 days at room temperature. It’ll also last for up to a week in the fridge.
- To Freeze: Freeze individual slices for up to 3 months. Thaw at room temperature before enjoying.
- Mama says, “Check all of your labels.”
- The nutritional information does not include the optional sliced almonds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Cake Step-by-Step
Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. In a large bowl, beat 4 large eggs and ½ cup sugar together using a hand mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. Add 1 tablespoon lemon zest and ½ teaspoon almond extract to the egg mixture and stir to combine.
Add the 1 ½ cups almond flour, 1 teaspoon baking powder, and ¼ teaspoon salt and fold the dry ingredients into the wet mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula, if necessary.
Sprinkle 3 tablespoons sliced almonds evenly over the top of the batter, if using.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy.
terrible nothing to pour. more like cookie dough. even added 2 eggs extra still thick like cookie dough. measured carefully.
Hi Suzanne, Almond flour cake batter is naturally much thicker than traditional wheat-flour cake batter, so it won’t be pourable — it’s more like a very thick batter that needs to be spread into the pan. Adding extra eggs won’t necessarily thin it out and can actually make it denser. The most important factors are using super-fine almond flour (not almond meal) and beating the eggs and sugar until very light and airy before mixing in the dry ingredients. If your batter was thick but smooth, that consistency is normal for this recipe.
This is a fantastic cake! I loved it! The only granulated sugar I had was maple, and it beat beautifully with the eggs. Don’t skip this part! We topped it with warm blueberries sautéed in butter and did as you suggested…topped it with whipped cream. Thank you for the recipe!
it came out perfect! and delicious
Can’t wait to try it for passover
could not believe there was no oil
it came out amazing without the oil
no oil?
Not in this recipe!
its perfect
i actually iced it with a chocolate glaze for my grandaughter who is gluten free
thanks so much
I’m an experienced baker, but not with almond flour. This cake completely burned on the bottom. I can’t believe other people have not had this issue.
Hi Linda, We’re so sorry your cake burned!
My hubby can’t have refined sugar and so I subbed in coconut sugar. I’m so happy with how it turned out!!
Perfect amount of sweetness. Very easy to make. Almonds on top added a lovely crunch. Used 2 tablespoons Anthonys organic powdered lemon juice. The lemon substitute was delicious. Next time I want to add a swirl of almond paste. So easy and delicious.
Great recipe ! I’m new to making gluten free cakes, this was so moist and delicious…..everyone loved it ! Thank you !
Very very good! If you follow the recipe and beat the eggs and sugar first, it is light and fluffy!