This easy Almond Cake has just 4 main ingredients and a soft, moist crumb. It’s lightly sweet with a pop of lemon flavor, and it has so many rave reviews you won’t believe it is a grain-free and gluten-free cake recipe!
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Helpful Reader Review
“A couple days ago, I found this recipe, I wanted to impress some expected guests though. WOW! I followed the prep and baking as instructed, it was a totally success, so our guests loved it, they asked for extra piece…” – Laura ★★★★★
Almond Cake Video
See this almond cake recipe come together quickly. My mother particularly loved this recipe, and no matter how old you are, when your Mom is impressed, it’s a big deal :).
Easy Almond Cake Recipe
A reader, Yana, shared this Calabrian Walnut Cake with me, and since there is a Walnut allergy in the family, I made it into this easy, gluten-free almond-flour cake. It’s a keeper!
The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds or that it’s gluten-free! It gets rave reviews when served plain, but it can also pair with Lemon Curd, Strawberry Sauce, Blueberry Compote, citrus, or chocolate shavings.
You can also double the almond cake recipe and create a stunning two-layer cake since it bakes up level and is sturdy enough to stack. This would make an amazing gluten-free birthday cake!!
Almond Cake Ingredients
Grab these 4 main ingredients to make the best almond cake in under an hour!
- Almond Flour – also called almond meal, it can be found by the flour in the baking aisle, and be sure to measure correctly!
- Eggs – separated egg and yolks. Since eggs provide the rise, it’s important to start at room temperature so the eggs capture as much air as possible. To bring to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
- Sugar – regular granulated sugar works with the eggs to create lift and sweeten the almond cake
- Lemon zest – grate one large lemon, or swap 1-to-1 with orange zest
- Optional – slivered almonds, confectioners’ sugar, and lemon slices to garnish
How to Make Almond Cake
Prep time for this Almond Cake takes just 10 minutes, so I find it easiest to use an electric hand mixer to make the batter.
- Prep – Grease and line a 9″ round cake pan (or use a springform pan, if you have one) and preheat the oven to 350°F.
- Beat the egg yolks and sugar in a large bowl with an electric mixer for 3 minutes until thick, and then add the almond flour and zest. Clean and dry the beaters.
- Whip the egg whites into stiff peaks (2 minutes), and then fold them into the almond flour mixture. Careful not to deflate the whites.
- Bake – pour batter into prepared pan and top with slivered almonds, if using, and then bake at 350°F for 30 minutes.
- Rest – cool the cake in the pan for 15 minutes and then remove and cool to room temperature. Garnish, if desired.
Toppings
This almond cake is beautiful on its own or dusted with powdered sugar. Or see as a blank slate for toppings:
- Fruit – Garnish with sliced citrus, berries, or slices of pear, peach, or fig.
- Drizzle – Chocolate Ganache, Caramel Sauce, or Dulce de Leche
- Dollop – Whipped Cream, ice cream, or Greek yogurt
- Stack – Make two batches, top one with Vanilla Buttercream, Chocolate Cream Cheese Frosting, Apricot Jam, or Country Peach Preserves, and then stack the second on top
Make-Ahead
This cake keeps well for 3-4 days on the counter in an airtight container, or in the fridge/freezer. Cool it completely and then store, but it keeps best without garnish.
- To Refrigerate: Wrap in plastic wrap or place in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap in plastic wrap in a freezer-safe container for up to 3 months in the freezer. Thaw in the fridge or on the counter overnight.
Helpful Reader Review
“I make 2 small cakes with this recipe, and then one I freeze. I always have a dessert for 5-6 people ready. Delicious with fresh berries a a little whip cream. I have celiac and I have probably made this cake 50 times in the last year….maybe more! Always turns out great!” – Erin ★★★★★
My easy almond cake recipe is a classic and versatile dessert everyone will love. They won’t even know it’s gluten-free, so keep this recipe for a quick, crowd-pleasing dessert.
Almond Cake
Ingredients
Almond Cake Ingredients:
- 1 1/2 cups almond flour, measured correctly*
- 4 eggs, separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest, grated from 1 large lemon
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish, optional
Instructions
- Prep – Grease/butter a 9" round cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- Beat – In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy, and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest, and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- Whip – In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure the batter has an even consistency.
- Bake – Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Rest – Let the cake rest in the pan for 15 minutes. Then run a thin spatula around the sides and invert it onto your hand, and then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Notes
- Refrigerate – keep in the fridge for up to 5 days.
- Freeze – store in the freezer for up to 3 month, and then thaw in the fridge or on the counter overnight.
Nutrition Per Serving
Filed Under
More Gluten-Free Dessert Recipes
This almond cake is proof that gluten-free desserts are tasty and perfect for every occasion, so try these other delicious gluten-free dessert recipes:
- Lemon Posset
- Flan
- Hard Boiled Egg Chocolate Pudding
- Date Snickers Bars
- Panna Cotta
- Mini Cheesecakes (with GF crusts)
- Creme Brulee
Have made this successfully before. How would you adjust any of the ingredients, temp, or baking time in order to make this in two separate 6-inch round cake tins???
Hi Gary! Two 6-inch pans hold slightly less batter than one 9-inch pan. I think it can work, but the layers will be thicker. Make sure to not over fill the pans, if you have left over batter, put it in a smaller pan or oven safe dish to bake.
Keep an eye on them in the oven, they may bake faster, but if the cake layers are thicker, it can take longer to bake through. You can use a toothpick to check for doneness. It should come out clean with a few moist crumbs.
Hi Gary, that should work, but I would recommend making 1 1/2 times the recipe for two 6-inch pans if you want a taller double-layer cake (you can adjust the recipe by clicking on the serving size). Otherwise, the layers may turn out fairly thin. Bake at the same temperature and start checking for doneness around 25-30 minutes.
Delicious! Used Meyer lemon zest as that is what we have on our tree. Followed recipe exactly. A perfect cake with just the right amount of sweetness. It’s a keeper.
I am making this cake today. I have cane sugar can I use this?
Thank you
Hi Kathy, good news! More than one of our readers reported great results substituting with coconut sugar.
What changes would need to be made to make this at high altitude?
I have not tried making this recipe in high altitude, hope this guide on high altitude baking could help.
I made this today, it was delicious! Thanks much Natasha, only thing I wanted to ask was I notice egg smell when biting it, I’m not sure if anybody else had this but eating wise there was no smell. Is there anything we can do about that?
Thank you,
Sara
I’m glad you enjoyed it! For next time, you can add a bit more vanilla or almond extract it helps mask the egginess.
This is the best recipe ever! I change up the lemon zest for orange zest at times and also do one tablespoon rose water with lime zest! Always a hit! Thank you!
That sounds wonderful, Elizabeth!
Hi Natasha,
My almond flour converter says 1.5 cups should be 144 grams. I see you convert it to 168 g.
I’ve been using the 144 with no issues. I use a scale to measure my flour out. Any idea for the difference?
HI Janice, thank you for pointing that out. I’m not sure why our automated converter is calculating at the highest end of the range. 1 1/2 cups of almond flour is an average of 144-168 grams. I adjusted the recipe to 150 grams which I believe will create a fluffier batter.
I make this cake once a week for my dad who’s on hospice, but still has a craving for sweets. The first time I made it i thought “no way is this 4 ingredient cake with very little sugar going to be good.” But I decided to try it since my dad had to eat mild, soft foods (I eliminated the almond slices for him). Boy was i surprised. It quickly became a staple for my entire family.
Absolutely amazing this cake fat free gluten free and delicious everyone loved it
Hosted a dinner for 12. I made the recipe using 1.5 of all ingredients. I divided batter between two cake pans and layered the cakes with a home made dairy free lemon curd between them. Dusted top with powdered sugar. Much appreciated and enjoyed by all, but especially the gf/df people.
Thank you for sharing that with me, Mary! I’m so glad you enjoyed this recipe.
Hi I’m not sure what went wrong but I beat the egg yolks and sugar but when I added the flour it was really dry and like breadcrumbs! So when I added the egg white it dint combine properly? I checked the weight of my almond flour again and it was 168g
Shouldn’t the mixture be like a batter?
Hi Helen, it sounds like possibly too much flour was used. I wish I could help from afar, but I recommend reading through the full process again and ensuring the measurements were done properly.
Thanks Natasha yes I looked at your flour and mine is a very fine almond flour. Maybe I will try half the weight of flour,what do you think?
I can’t say half is correct not being there, but I do recommend trying less. I wish I could be more helpful.
Can I use coconut sugar instead of granulated
Hi Joanne, More than one of our readers reported great results substituting with coconut sugar.