Almond Cake Recipe (VIDEO)
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won’t believe it is a grain free and gluten free cake recipe!
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This almond cake comes together quickly and is perfect for unexpected company or satisfying the evening sweet tooth. My mother particularly loved this recipe and no matter how old you are, when your Mom is impressed, it’s a big deal :).
We added our Amazon affiliate links for the tools we used to make this recipe.
One of my readers, Yana P. wrote in and shared this Calabrian Walnut Cake with us and since there is a Walnut allergy in the family, we made it (even simpler) into an almond flour cake and changed the proportions. I made it 3 times in 1 week and it disappeared fast every single time. Its a keeper!
Watch How to Make Almond Cake:
The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds.You can also make a double batch 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!!
Ingredients for Easy Almond Cake:
Literally all you need to make this cake are 4 main ingredients: almond flour, eggs, sugar and lemon zest. I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below)
How to Measure Almond Flour Correctly:
Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond meal into the cup or you may end up with up to 50% more flour! Read all of our tips and tricks for how to measure accurately for baking.
How to Separate Eggs and Bring to Room Temperature:
To separate eggs, you can either use an egg separator or the shells of your egg if you get a clean break on the shell. It is easier to separate eggs while they are cold. To do that, separate eggs then cover and leave at room temperature no more than 30-60 minutes. You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes.
Almond Cake Recipe Printable:
Almond Cake Recipe
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:
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Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
Almond Cake Recipe Instructions:
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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.
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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 batter has an even consistency.
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Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer 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.
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Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Almond Flour Recipes you will LOVE:
- Almond Nutella Cake – flavor explosion gluten free indulgence
- Raspberry Macarons – gluten free cookies with raspberry filling
- Almond Croissants – incredible French bakery style filling
Q: What are your very favorite almond flour recipes or gluten free recipes? I’d love to hear from you in a comment below! We are always looking for new ideas.
Natasha Kravchuk
Almond Nutella Cake Recipe (Dacquoise) 
Lavender Lemon Blackberry Cake 
Berry Crumb Cake Recipe (VIDEO) 
Blueberry Ricotta Cake Recipe 
Easy Strawberry Cake with Strawberry Sauce (VIDEO) 
Berry Tiramisu Cake Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This cake is incredible and deserves 10 stars! I don’t know how it can be so light, moist and delicious without butter or oil but it’s amazing.
I didn’t want to go to the store so I made some substitutions: I used lime zest because I didn’t have a lemon and I added 1/2 cup chopped sweetened coconut because I had it. I used slivered almonds because I didn’t have sliced. The cake looked beautiful too! It’s pretty quick to make and was perfectly done in 30 minutes. Thanks for a fabulous recipe.
What an amazing review, thank you so much! It helps inspire us to do more content.
Hey natashaskitchen! This recipe was soo good! I enjoyed it very much. Thank you for sharing
I’m so glad you enjoyed that Nicole! Thank you for that wonderful feedback!
I haven抰 checked in here for a while because I thought it was getting boring, but the last few posts are great quality so I guess I will add you back to my daily bloglist. You deserve it my friend 🙂
Thanks, I hope you enjoy every recipe that you will try!
I made this tonight as a substitute for the shortcake part for strawberries and shortcake. It was great with fresh berries, and homemade whipped cream! I did leave out the shaved almonds because of how I was using it. I will be making this time and time again!! For home, church, potlucks. Thanks for the wonderful recipe!
That is awesome! So great to hear that your substitutes worked great with this recipe. Thanks for your excellent review!
This is a KEEPER!
I have tried a few of your recipes and I’ve loved all of them !
I made this last night and it’s almost gone (between 2 kids and my husband).
I substituted the sugar for Swerve granulated & powdered sugar and it came out great ! Didn’t have a round pan, but square worked just fine.
I am so glad you enjoyed this almond cake recipe, Joyce. Thanks for your excellent review!
Hey, can this be made with flaxseed egg replacement
Hi Ragini, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I was too skeptical to try this, since the other gluten free cake recipes (my husband is allergic to gluten) never gave me good results. This has been a game changer. This light and fluffy cake with its hint of lemon zest just wins you over. My family is in love with this cake. I’ve made it twice in two weeks already. Can’t be happier. Thanks Natasha. Love and hugs.
Wow that is so great! I am so glad that your family enjoyed this recipe, thanks for sharing that with us!
Hi Natasha, I wonder if I can make this with Stevia in the Raw, I am looking for a tasty low carb cake for my birthday.
Hi Lynette, I have not tested that but here is what one of our readers wrote. “hi, tried your almond cake recipe today.. and substituted the sugar for stevia… taste GREAT !.. thank you.” I hope it helps.
Hi Natasha!!
Would I be able to bake this in a pie dish?
Hi Ava, I haven’t tested that to advise. If you experiment please let me know how you like that.
Hi Natasha!
I tried this almond flour cake recipe and the whole family loved it. It turned out to be super moist and tasty. Thank you so much.The egg white foaming technique, can it be used in any other recipes like muffins or bundt cakes ?
Hi Priya, yes but it definitely depends on the recipe. I’m so glad you all loved the almond cake!
Hi, do i need butter for this recipe?
Only for greasing/butter the cake pan or springform pan
im just wondering is i can add orange jam in between of the layers, since i want to replace the lemon with orange.
Hello Khyati, I haven’t personally tested that to advise.If you do an experiment, please share with us how it goes!
Delish! Quick question, the nutrition facts listed, is it for the whole cake or individual serving size?
Hi Isabel, that is for individual servings.
There almond cake is the TASTIES YUMMIEST RECIPE that I have EVER made. So Simple and So Very Tasty. Thank You!
I’m so glad you loved it! Thanks for your excellent feedback.
Loved this cake!
Is it possible to double the ingredients to make a bigger layer?
I’m so happy you enjoyed that Patty! That should work! One of our readers tried it double in a 9×5 and loved it!
This cake is so delicious and easy to make. I already made it so many times. My family likes it a lot. Thank you for your great recipe.
My pleasure, thanks for sharing your good feedback with us!
This cake is divinely delicious. Thank you for the clear and well constructed recipe, I have made it many times, and shared it far and wide. Spreading the 💕
Thank you. Stay well.
You’re very welcome! Knowing that you enjoyed it already makes me so happy and inspired.
Light fluffy and delicious. This cake recipe is brillant thank you.
You’re welcome PEter! I’m so glad you enjoyed that!
Hi Natasha, I have just pulled two of these out of my oven and am planning to stack for a birthday cake.
What would you suggest using between the layers? Bonus if it’s dairy free
Thanks!
Hi Jess, I haven’t tried layering this one before to advise but here is what one of our readers wrote: “Okay I made the cake last night. I made two layers and put a chocolate butterfrosting in between, plus on top and covered the cake with the chocolate. It was delicious and a total hit! The lemon zest went very well with it. Amazing. Thank you for the awesome recipe, I will use it again” I hope that helps
If I am not able to have sugar, can I replace it with honey? Equal parts?
Hello Julia, I haven’t tried that yet to advise. Sorry wish I could be more help, please share with us how it goes if you do an experiment.
Hello, do you have the recipe in grams?
Thank you
Hi Sandra, if you click “Metric” in the recipe card, you will see the conversion.
Hi Sandra, if you scroll to the bottom of the recipe post, on the printable card you will see a metric measurement option highlighted in red. Click on that and it will convert the recipe for you.
I’ve previously commented on this delicious cake but wanted to add, for anyone needing to control blood sugar levels, that I tried the recipe as is but swapped the sugar for Monkfruit sweetener which has zero net carbs – the cake was still delicious!! I’m not a nutritionist so don’t know if this makes it keto friendly or not but I know that the cake did not affect my blood sugar readings!
That’s so helpful! Thank you for sharing that with us Jo!
Hi Natasha
This Almond cake looks delicious I was just wondering is the almond flour ground almond or is it different I wanted to make this cake but just wasn’t sure could you let me know thanks
Patricia obrien
Hi Patricia, almond flour is essentially very finely ground almond.
Hi Natasha!
Thank you for this recipe! I’ve been looking for a gluten free dessert to diversify and this almond cake is fabulous. I did improvise a little by omitting the lemon and adding 1 teaspoon of almond extract. By adding the almond extract it reminded me of a biscotti. It was scrumptious and the kids ask for it for breakfast all the time! Thank you!
Hello Monika, thank you for sharing that with us. It’s great to hear that you enjoyed this recipe. I hope you and your kids will love every recipe that you will try!
Hi Natasha
This is a delicious and easy receipe
My family enjoyed the almond cake
It was gone in 5 minutes
Thank you
Wow gone so fast! LOL Thanks for your great feedback.
I loved your recipe,
So good,
great video, it was very helpful !!!!
Thank you so much for your good comments, Nelia!
My 6year old son and I just tried this! So simple and amazing. We loved the cake. Just perfect.
That is the best when kids love what we parents make. That’s so great!
Baked this for hubby’s birthday. Turned out so well. loved the cake and the flawless recipe. much love!
That’s just awesome! Thank you for sharing that with us!
Turned out surprisingly well using almond meal. As a guy who baked for the first time, it says a lot about the simplicity of the recipe. Simple yet oh so satisfying. Amount of sugar was just nice.
That’s just awesome! Thank you for that wonderful feedback!
I was afraid it was going to be dry so I brushed on an orange glaze as it cooled. Used a fork to puncture the cake so the glaze soaked in.
Orange zest, orange juice and confectionary sugar. Delicious
So nice to know that Maralyce. Thank you for sharing that with us!
One of the most delicious cakes I have ever had. I love it.
Thank you for your short and sweet message and feedback!
Hi Natasha,
Here in England on a sunny Easter Sunday we are in lockdown due to coronavirus and I was looking for something to make to use up some ground almonds. I made your almond cake and we think it is amazing!
I used five small eggs as I didn’t have any large ones, and we are being discouraged from going shopping unnecessarily. I cooked it in an 8 inch cake tin, because I don’t have a 9 inch one, and put it in the baking oven of the Aga (not sure if you have Agas in America but it is a large Swedish range cooker) for 30 minutes. It came out perfect, golden brown and a lovely texture.
Thanks for a really good recipe!
Hi Fiona, I’m so glad you loved it. Happy Easter!
I made this cake. Added a half cup of coconut and a tbsp of fresh lemon juice. I made two and put raspberry jam in the middle. Came out amazing. Like a professional cake.
Thank you for sharing that awesome tip with us, Alvin! I’m so glad you enjoyed that recipe!
Hi there….i really like your idea of adding coconut to this batter. Would you plz specify if u used sweetened or unsweetened coconut flakes. Would appreciate it greatly. Can’t wait to make this…thanks Natasha for sharing it.
Hello Natasha, I just bake the cake, very easy to make, but my it is hard. Smells very good.
I followed the recipe step by step. Why is hard, any help, please?
I’m so glad you enjoyed that, Carolina! It should not be hard & I’m more than happy to troubleshoot to figure out why! Was anything altered in the recipe? Did you use an electric hand mixer and use egg whites from the egg (not from the carton which can contain additives). Also, did you make sure your bowl was completely clean without any oils on it? Hope that helps to troubleshoot!
Hi Natasha, first of all I want to say I love your recipes, they are simple to make and taste delicious! I want to try to make this almond cake but I would like to add chocolate to the recipe, either into the flour directly or on top of the cake as a ganache or topping. Also I was thinking I could make this into a 2-layer cake and put chocolate in between. Please let me know what you think and any suggestions.
Hi Andrea, I haven’t tried adding chocolate to the recipe so you would have to experiment and let me know how it goes. I love the idea of cutting the cake in half and putting a chocolate ganache or chocolate frosting in the center. That sounds delicious!
Hi Natacha,
Okay I made the cake last night. I made two layers and put a chocolate butterfrosting in between, plus on top and covered the cake with the chocolate. It was delicious and a total hit! The lemon zest went very well with it. Amazing. Thank you for the awesome recipe, I will use it again
I’m so glad you enjoyed it, Andrea! Thank you for the wonderful review!
I tried this cake.It turned out incredible.My favorite almond cake receipt so far
Super! Thanks for your amazing review and feedback. I love it!
I’ve made this cake about 5-6 times and it’s always a hit. Easy to make and delicious! This has also become our go-to afternoon tea cake. Thank you, Natasha!
That’s so great, Vee! It sounds like you have a new favorite!
I only have almond meal. Would that work with this cake?
Hi Sonja, as long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.
You need to add more than five stars to rate this!! Perfect recipe. Light, delicious, not too sweet, easy to prepare and bake…what can I say??? I have already shared your page with my family and friends. Loved it. Thank you !!!!
What a great compliment, Mona. This is so flaterring thank you so much! I’m so happy that you loved the recipe and I hope you enjoy all the recipes that you try.
I love this cake!!! So delicious, light, not too sweet! Perfect with a cup of coffee 👍🏼I just added 1 teaspoon of vanilla to the recipe. Definitely making this again! Thanks 🥰
Thanks for sharing that with us. I’m so happy that you enjoyed this recipe!
Can I make this ahead and put in the freezer? Thanks Natasha for all your delicious recipes.
Hi Margret, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
I whipped this up one morning, it was simple and easy and turned out delicious. I left out almonds simply because I didn’t have any. Dusted with powdered sugar. Voila! I would definitely make this again.
That’s just awesome!! Thank you for sharing your wonderful review, Tan!
Not much left over, it was so good!
What’s the best way to store leftovers? Fridge or just on counter?
Also, I was expecting it to be more moist/soft, I baked as instructed. Perhaps should take it out few min earlier?
Hi Ruby, I’m so happy you enjoyed that! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving,
Look forward to making this cake. You are so enjoyable to watch.
I’m excited for you to try this out. I hope you love it!
Thank you so much for this recipe! It was simple to make yet delicious!
I’m so happy you enjoyed that, Maddy!
Natasha, I am excited to try this recipe as I love lemon flavored cakes. Could I possibly use a tart pan still using the parchment ring?
Hi Caroline, I haven’t tested that in a tart pan to advise. If you experiment, let me know how you liked the recipe.
I made this cake twice now exactly as written and it turned out super !! Not too sweet and gluten free. I dusted it with pure icing sugar not icing mix so it was totally gluten free. Thankyou for such an easy and tasty recipe. You are a delight to watch on the videos and your recipes are so easy to follow. I am of similar heritage and I am so happy to find recipes for things my mother made and I never learnt but you have put them up . Thankyou from Australia.
That is awesome, Martha. Thank you for sharing that with us and for your nice feedback. Appreciate the support!
Made the first time today and happy with it. Next time will make two layers and use lemon curd between the layers
Thank you so much for sharing that with me.
How can anything so easy be this good? I was just blown away by how lovely this cake is. I am not even on a gluten-free diet, and I loved it! So did everyone else I served it to. Thank you so much for this recipe.
What a great comment and feedback. Thank you for sharing your experience with this recipe Janet!
This is almost exactly the king arthur recipe for almond flour cake…
Thank you so much for sharing that with me!
Hey Natasha, my wife and I love your videos. We tried making this last night. Followed the recipe word for word, but for some reason, our cake came out super flat. No thickness to it at all, a little thicker than a pancake. Do you know why this is? I have a feeling I may have over folded the egg whites into the almond mixture. The cake still looks pretty and we are serving it later, hope it tastes good too!
Hi Mark, did you possibly use an oversized pan? I also recommend reading all of our tips and tricks for how to measure accurately for baking on this post on measuring which should help.
Absolutely delicious! So light and airy. I can’t wait to try your other recipes!
Can’t wait for you to try this Jacqueline. Hope you love it!
I had some ground almonds in my freezer that I wanted to use. I found this recipe. I am not generally a fan of gluten free. Oh my goodness, this cake is amazing. Everybody had a second piece. I forgot the icing sugar on top but it honestly didn’t need it and it looked so good with the almonds on top that the people I took it to thought I had bought it. Awesome. I didn’t think I could have another recipe as good as your pumpkin cake. YUM.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this again with a light dusting of icing sugar on top and it looked even better so if you don’t have icing sugar it’s fine, if you do it looks amazing and doesn’t change the taste much.
hello Natasha,
Can I use a sugar substitute instead of regular sugar? My husband is diabetic but loves his desserts.
Thank you
Hi Stella, I honestly haven’t tested that out so I can’t make a recommendation for it. If you experiment, please let us know how it goes since others may have the same question.
I tried it with stevia and the cake came out amazing!
Love it!
Hi Natasha! I love your recipes! A dear friend gave me a large bag of Chestnut flour in a basket of goodies for Christmas and I’m stumped what I can do with it. Lol. I’d love to make something sweet for her as a thank you. Will the Chestnut flour substitute for the finely ground almond flour in your Almond Cake Recipe do you think?
Or if you have any advice on how to use the Chestnut flour to it’s best advantage.
Thank you for any advice or links!
Have a wonderful holiday and a very happy new year!
Hi Jane, I honestly haven’t tried working with chestnut flour so I’m not sure. I imagine if they are ground to the same consistency, that could work, but again, I haven’t tried that.
This recipe looks great! Do you think it would make a good sponge layer for a trifle with lemon curd and a little lemonchello? Berries and cream will be the other layers as well. Looking for a gf alternative to my trifle which uses a pound cake.
Hi Suzanne, that is a great question! I have not tested that but I imagine it may work. If you experiment I would love to know how you like that.
I had lots of pears from our tree so I added little pieces of butter, a little brown sugar and sliced pears to the bottom of the springform pan and then made as directed. Delicious!! Thank you Natasha!
That’s so great, Jo! Thank you for that awesome review!
This recipe is amazing. I had made it a few times as a cake but I just tried it as mini muffins and they came out great (they only needed 15 mins in oven). Also, I used brown sugar instead of white, and added a little lemon juice.
That’s just awesome!! Thank you for sharing your wonderful review, Dee!
Can i substitute sugar with spelinda
Hi Ellie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
hi tryed your strawberry cake .it came out lovely
I’m so glad you enjoyed that! Thank you for that great feedback.
Delicious! Would like to make ahead and freeze for Christmas gifts–do you know if it freezes well?
Hi Louise, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
Should this recipe be refrigerated if not all used within a day
Hi Connie, It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving.
Natasha I would like to thank you for your almond cake recipe it is delicious. I did add some almond extract and the way I served it was l left it in pan to cool down then I spread some strawberry jam on top then sprinkled icing sugar over. It reminded me of a bakery where after school walking back from high school I would stop and buy myself almond tart or lemon tart. Your cake took me back there because the almond tart had raspberry jam at the bottom of it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe was perfect and very easy to follow, even for a baking newbie like me!
Aww that’s the best! Thank you for sharing that with me
I love this recipe of Almond cake.
We love healthy and gluten free recipes.
After since following your recipe, I am making this cake at least once in two months.
Thanks for this healthy and simple recipe.
How can I share the photograph of my cake?
Hi Vinaya, social media is the best option. You may share it to IG, FB, or join our VIP Facebook Group here. Be sure to tag “@natashaskitchen” or” “#natashaskitchen”
I’m so happy to hear that! Thank you for sharing your great review!
Loved it. First time with sugar it was awesome. Everyone loved it. Tried it second time today with maple syrup, waiting to taste
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yum! Our new favorite cake, thank you this delicious recipe. I’ll be making it on a regular basis – easy, quick and wonderfully tasty!
That’s so great! It sounds like you have a new favorite, Betsy!
Oh my, this is a KEEPER! Recently found out my son is gluten sensitive and baking has since been a challenge. I am constantly searching for gluten free recipes/tips/tricks. Made this today for my husband’s birthday, everyone loved it. Love the light texture of the cake. Thanks for sharing.
I’m so happy you discovered this recipe! Thank you for sharing your great review!
I do have a kitchen scale… How many grams of almond flour is needed?
Hi Stacey, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
Need Baking powder?
Hi, this recipe does not require baking powder. It relies on the eggs and sugar to rise so be sure to beat adequately as directed in the recipe. I hope you love the cake!
I made this cake and all I can say is yum thank you sooo much Natasha.
You’re welcome! I’m so happy you enjoyed it, Tina!
Very good recipe.
I’m so glad you enjoyed it!
Thanks for this yummy dairy free cake. Was an instant hit at home and among my friends. Will keep making it
I’m so happy to hear that! Thank you for sharing your great review, Brinda!
Hi Natasha
What is the brand of almond flour you use?
Hi Tina, most recently, I tried it with Bob’s Red Mill super fine almond flour with great results.
Thank you
You’re welcome.
Made this recipe as directed and it turned out great! Have also doubled the recipe, and baked in two cake pans. Once cooled, I topped one layer with a simple home made lemon curd and stacked the second layer on top. To serve I just placed on a plate with a dollop of whipped cream and a few fresh raspberries.
Wow that sounds delicious and beautiful! I will have to try that and thank you for sharing!
This was so good it only lasted two days. I love anything with almond I added a dash of almond extract. This was very satisfying I will be making it again
That’s so great! It sounds like you have a new favorite!
I would love to try this recipe! Could I use Swerve instead of sugar to make it sugar free?
Hi John, I haven’t tested that but here is what one of our readers wrote “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.
Made it yesterday, it was delicious! Thanks for the recipe.
I’m so glad you enjoyed it, Olga! Thank you for the wonderful review!
Is it possible to add extra ingredients like chopped up figs and pistachio? Or blueberries etc
Hi Ronnie, I haven’t experimented with that but I think it could work to include some add-ins.
Oh I just went ahead and tried it anyway. Maybe a half cup of chopped up dried figs and chopped pistachios. I left out the lemon as I wasn’t too sure how the flavours would blend. I just added them before the egg white and mixed them in as I was adding each spoonful. It turned out lovely. It is such a lovely textured cake.
Thank you for reporting back and sharing your wonderful results. That sounds awesome!
Hi! Love this idea, but my little one is allergic to eggs. Do you think it would still work with an egg substitute (like neat egg?) By chance?
Hi Brittany, I haven’t tested this to advise but here is what one of our readers wrote “you can try with a flax seed egg substitute. Just google flax seed egg and youll see how to make it. Its simple, just flax seeds and water. Ive used the flax seed egg with gluten free pancake mix when i didnt have eggs and the pancakes turned out just fine.” I hope that helps
Hello! Was wondering if anyone had tried freezing this cake? Looking to portion it up for myself to take to work.
Hi Averil, I honestly haven’t tried freezing this cake and can’t really say how this will taste after the fact. If you try that please let us know how it goes!
Will do! Have a lovely day!
Hi Natasha, I am getting to make this cake and wanted to ask if I can substitute agave for sugar to make it glycemically lower? Adore all your recipes. Can’t wait to make this!!!
Hi Leslie, I haven’t tested that so I cannot advise. Here is what one of our readers wrote by using truvia. I hope it helps “For those interested in sugar-free, my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.”
Hi Natasha,
Is it true that this recipe does not need any baking powder or baking soda? I dont see it being mentioned in the ingredients list?
Hi Ruchira, that is correct! This almond cake relies on the volume of the eggs for leavening
Hi I would like to make this today but in a loaf tin… can I? And can I add some lemon juice to the batter as well ?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Omg this cake came out so well and it was delicious
That’s just awesome!! Thank you for sharing your wonderful review, Aarthi!
I want to make this into a 2 layer cake. What would go well as the filling? The whole cake must be gluten free. Thanks!
Hi Amy, I think a Swiss Meringue Buttercream might also be nice.
Love this recipe
I’m so happy you enjoyed that Ellie!
My mother in-law made this cake and after the first bite I said “I need this recipe” 🙂
Question…
How far in advance can you make this cake? I have guests coming Wednesday and don’t want it to taste stale if its best served same day.
Thanks 🙂
I’m so happy you enjoyed that Melissa! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving
I made the cake. I put lemon extract instead of lemon zest because I didn’t have any lemons on hand. I was going to add orange zest because I use it in everything, but I decided to keep it lemon. I also added vanilla extract, and almond extract. I crushed my own almonds and left the skins on. When I took the cake out of the oven, it fell a little even though it was done baking, but it turned out so springy and fluffy, and so delicious! I garnished it with orange slices and sprinkled a little powdered sugar. It wasn’t too sweet at all. This is an amazing recipe. I would definitely try it again soon 😀
I’m so happy you enjoyed that. Thank you for sharing that with us Susan!
Can you use lemon juice from fresh lemons instead of zest? How much for a single recipe?
Thank you.
Hi Joan, a few of our readers mentioned adding lemon juice to the batter and enjoyed that.
Can Truvia be used instead of regular sugar?
Hi Bee, I haven’t tested that but here is what one of our readers wrote “my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.” I hope that helps.
Hi Natasha! I was wondering if I could make this cake with oatmeal instead of almond.
Hi Adrii! I haven’t tested that so I can’t advise. If you experiment, let me know how you liked the recipe
Would cherry butter cream pair well with this? I’m considering making this cake for a client. Thank you.
Hi Christy, we typically serve this plain but a buttercream should pair well with this almond cake.
Omg! I made it and it came out just like the one in the picture! Best cake ever! Thank you so much for this recipe!
That’s so awesome Rosie! I’m so happy you enjoyed that!
I made this cake for the GOT finale, since lemon cake is Sansa’s favorite and my friend can’t have gluten. I did make a few changes: I used Meyer lemons. The batter was a little thick so I added 2 tsp lemon juice. I wanted to add some more complexity so I added 1 tsp orange blossom water and 1/2 tsp almond extract. It was a very humid day so I added 1/4 tsp cream of tartar to the egg whites to make sure the cake would rise and hold its structure well. I wanted a thicker cake so I used an 8 in cake pan, cook time stayed the same. I docked the cake then brushed it liberally with lemon simple syrup. Since I topped the cake with thin candied lemon zest strands, I left the almond slices out. I still used the powdered sugar. The rustic yet beautiful and tasty topping made more of a Winterfell style lemon cake than a Red Keep style 😉. I definitely prefer it over icing. The cake was an all around success. The few crumbs that were left were scrapped off. Thanks!!!
Hi Dorothy, I’m so glad you loved the cake!
I loved this cake. It’s the first time I am making an almond flour cake.
It had a bit of egg my taste to it. Is there anything I am doing wrong or it’s meant to be that way.
Thank you so much for sharing that with us!
I would like to try making the almond cake as a double batch with icing in between. Do you have any good gluten free icing that is not just butter and sugar? Do you think that Mascarpone cheese and some whipped cream with cocoa and sugar might work?
Hi Jane, I don’t have a recipe for a frosting like what you are describing but if you do, that could work, although I’m not a big fan of combining lemon and chocolate. I think a Swiss Meringue Buttercream might also be nice.
You are so right. I must have been thinking almonds and chocolate combination. I totally forgot about the lemon part. LOL. The Swiss Meringue Buttercream sounds like a good idea. I will give it a try.
I made filling with mascarpone, sugar and whipped cream, went well. Could also combine with lemon curd. Do not think chocolate would be good.
How would you adjust the recipe or cooking time/temp to make this in mini muffin form?
Hi AJ, I haven’t tested it that way so I can’t advise.
Love this recipe – no dairy or oil and uses up the mountain of almond flour I’ve accumulated from making almond milk! I dehydrate the almond meal in the oven and then blend it to a fine powder in my nutribullet. The brown flecks are fine. 🙂 I only use 2 tablespoons of sugar, 1/2 tsp of stevia for sweetness as well as a handful of raisins. New favourite snack! So quick and easy to whip up
Thanks x
That’s just awesome!! Thank you for sharing your wonderful review, Clementine! & especially thank you for sharing that process with us!
Con this cake be made the day before? Thank you!
Hi Molly! It will keep for a day or two at room temperature. If it is going to be in a warm area, I would cover and refrigerate to be safe. Before serving, bring to room temperature then dust with powdered sugar just before serving. I hope that helps.
This cake is heaven on earth. It was so simple to make (thank you for the perfect instructions). I added a touch of almond extract and its flavor is amazing. No oil, not butter and gluten free…..no one is going to believe it when I serve it at my next dinner party. Yum yum yum.
That’s just awesome!! Thank you for sharing your wonderful review Derek!
Can I leave lemon zest out?
Hi Mary, since this recipe is so simple, you would have to replace it with something else for added flavor. You might try doubling the vanilla extract instead. The zest is not overpowering here though and it complements the almond flavor very well.
I’ve been baking for about 7 years and using all kinds of recipes online but it’s the first time I’ve been moved to write a review for the recipe. This recipe was as it promised! Easy. And I needed that because it was my first time baking an almond flour based cake, and had no idea how to work with it. For a birthday no less! It was so very fluffy, which came as a surprise. I was trying to make it healthier so I used lower GI coconut sugar, which works for 1-1 substitution. And I topped it with a raspberry compote which worked well.
Thank you so much for that feedback Jalelah! It’s so good to know this works with coconut sugar! I’ so happy you enjoyed this recipe!
Hi Natasha,
I’m going to try out your recipe. I was wondering about the baking powder since you don’t use in the recipe. As you are a baker, can you explain why because I am curious and would love to learn why 🙂
Hi Nadia, this almond cake relies on the volume of the eggs for leavening.
Beyond delicious ! The only almond cake recipe anyone ever needs!!!
Sounds like you found a new favorite! Thank you for sharing your awesome review with me!
Hi Natasha. I have made this cake today. Just taken it out of the oven and it looks fab. Can’t wait to eat it. Just wondered what size eggs you use? I used large and I think the batter looked runnier than yours. The cake still cooked ok and looks fine so not sure it matters but wanted to check with you. Many thanks.
Hi Helen, we used large eggs.
This is amazing! So simple to make! Great presentation! And the taste is amazing. I will definitely make this again!
I’m so happy you enjoyed that. Thank you for sharing that with us Beth!
Hi! Can I use almond meal or ground almonds instead of almond flour? Or does it have to be almond flour?
Hi Susan, as long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.
1 and 1/2 cup of flour should be 192 gr of flour, right? 1 cup is 128 gr according to several conversion sites
I am.about to bake so keep your fingers crossed for me 🙂
Hi Ivana, I recommend checking the metric option at the bottom of our print window. “150 g almond flour * measured correctly”
Thanks! I made it yesterday!
You’re welcome!
Has anyone fiddled with the recipe enough to make it a bit more lemony? Would more zest make it bitter? Would adding lemon juice mess with the texture?
Hi Sharon! I think a little more will work fine. Here is what one of our readers wrote “my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.” I hope that helps.
Do you use a hand-mixer for the egg whites as well? Would I be ale to use a stand mixer for either/both steps?
Hi Jenny! Yes we used a hand mixer for both! I’m sure you could use a stand mixer just beat sure to not overbeat the egg white.
Made this cake today for the first time. I was a little leery before adding the egg whites but it turned out beautifully. We both love it.
I’m so glad you enjoyed it! Thank you for the wonderful review!
hi,
tried your almond cake recipe today.. and substituted the sugar for stevia… taste GREAT !.. thank you.
ps : just a suggestion : wont it be more idiot proof to indicate the amount of ingredient in WEIGHT instead of CUPS ?
Hi, thank you for the great review and sharing your tip about using stevia. In the recipe card, if you click on the word “metric” in red, it will display the ingredient measurements in grams (weight) instead of cups. Hope that helps!
Hi Pinky,
What is the measurement of the Stevia? I want to bake this cake for my colleague. She has digestion problems. She can’t consume so many things. However she may use Stevia.
I was wondering if this could be made in a loaf pan? I want to take it on a picnic and it’ll be easier to handle.
HI Camille, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Natasha, this recipe is great! I made it in a well buttered Pyrex loaf dish; put it in the oven on top of an Airbake cookie sheet; and, baked it an additional 5 minutes until the top was nice an golden and the poke test came out clean. I let it sit for 15 minutes and took it out of the dish. Slipping a spatula under the loaf, it came out with no effort at all. It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe!
You’re so welcome, Camille! Thank you for sharing your wonderful review with me!
Simple almond cake. Wonderful recipe♥️ Thank you! I also substituted the white sugar (I’m not allowed) with cocoanut sugar. Worked perfectly.
Thank you so much for sharing that with me.
Natasha,
I made this cake and it turned out great! I didn’t have almond flour so I took almond meal, dried it in a low oven, and ground it in the food processor. Though the meal was darker, it rose beautifully. I candied the almond slivers before sprinkling on top. I used a little almond extract as well. Great gluten free desert and low in sugar! I’m going to experiment with different flavors. Thank you for sharing your recipes. You have a beautiful family. God Bless!
I’m so happy you enjoyed that, Victoria! Thank you for sharing your wonderful review with me!
Hello there Natasha, I made this cake this morning and I am gonna have a problem…it is so stinking good, I am going to be making it much too often 😋
That’s just awesome!! Thank you for sharing that with me!
This cake is amazing. Easy to make, best result and tasty as well as healthy. Well done. My daughter and I love it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi! If I don’t have a 9″ round pan can I use a 9×13 pan. Or is not going to be as good?
Hi, using a larger pan like that will make your cake very flat and it will bake faster. It won’t look like much of a pan in a larger pan – you would probably want to do 1 1/2 times the recipe in that case.
Thank you for the quick reply!! I actually bought a 9 in pan because all your reader reviews were so positive and I didn’t want to miss out. And am so glad — it turned out amazingly!!! I ended up using 1/2 tbsp orange zest and 1/2 tbsp lemon zest and it was delicious. Thank YOU for such an amazing low carb recipe. Please do more recipes with almond flour!!!
I’m so glad you loved the recipe. Thank you for the awesome review! You can see all of our current almond flour recipes here.
Hi Natasha, my family and I really like this recipe, thanks! I actually use my own homemade almond meal that I have leftover from when
I make almond milk, and it tastes delicious !
That’s so great! Thank you for sharing that with me!
Okay I seriously thought I had ruined the cake, I just angrily tasted a piece AND ITS DELICIOUS AND MOIST?!?! omg thanks so much for this recipe!
I’m so happy that worked out for you, Oilie!!
Super delicious cake!!!! OMG!!! I changed it a little…..hehe. I have tons of apples so I made an upside down apple cake!!!! I use butter, brown sugar and cinnamon in a pan and mix it. I pit some sliced apples on top. I make your cake recipe exactly and pour it on the apples. I bake in the same pan and is an incredible super yummy cake!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi, looks so delicious! Can you use almond meal vs. almond flour for this recipe? Thanks!
Hi Yulia, As long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.
Hi natasha I love your recipes esp your Swiss merigune just wanted to ask Could you make this cake with self raising flour and use and almond flavour?
Hi Michelle, without experiment, I cannot advise. IF you do try that please let me know how you like that!
Hi, I made the same recipe three times in last week. It turned out to be perfect and finished in just 10 minutes. I want to know if i want to double the cake should i double all the ingredients and is 13 by 9 inch baking sheet ok?
That should work, VG! One of our readers tried it double in a 9×5 and loved it!
For those interested in sugar free, my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.
Thank you so much for sharing that awesome review with us, Nancy!
Thank you, Nancy! That is helpful!
The cake looks so delicious! Has anyone experimented with using Stevia instead of sugar.
Hi Monica, I haven’t tried that but here is what one of our readers wrote “you can try replacing the sugar with a sugar replacement like sucralose or stevia. And then use almond flour or coconut flour for baking” I hope this helps!
Thank you for recipe !!! Delicious cake,easy direction,great website.
You’re so welcome! I’m so happy you enjoyed that!
Hello Natasha, I made this cake for my husband who loves anything almond flour and this was a huge hit. The recipe is perfect and easy to follow. Thank you so much for sharing this recipe. I really appreciate how easy and accurately it’s described so newbie bakers like me could follow. Thanks!
You’re welcome! I’m so happy you both enjoyed it!