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.Β 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 350ΛF.
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 350ΛF 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.
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
Thatβs 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.
Iβm so glad you enjoyed it, Olga! Thank you for the wonderful review!
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 havenβt tried freezing this cake and canβt 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
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 βI need this recipeβ π
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 π
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 π
Iβm 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 βmy 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.β I hope that helps.
Hi Natasha! I was wondering if I could make this cake with oatmeal instead of almond.
Hi Adrii! I havenβt 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 π. 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 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 Iβve 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. π 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!
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 π
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. Canβt 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!
Iβm 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 βalmond flourβ on the package) and there arenβt any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bobβs 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 π
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.
Iβm 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 havenβt 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 recipeβ₯οΈ Thank you! I also substituted the white sugar (Iβm 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 didnβt 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! Iβm 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 π
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.
Iβm 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 didnβt want to miss out. And am so glad β 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!!!!
Iβm 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 βalmond flourβ on the package) and there arenβt any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bobβs 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.
Youβre so welcome! Iβm 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 itβs described so newbie bakers like me could follow. Thanks!
You’re welcome! I’m so happy you both enjoyed it!
I just brought one of these lovely cakes in to work this morning. Your video is excellent. So easy to follow. I made two sponges and put in a filling combining mascarpone, whipped cream and lemon curd, and drizzled a little heated lemon curd over the top before the icing sugar. The cake was so moist and refreshing. Everybody loved it and it disappeared in moments.
Thatβs so great! Thank you for the wonderful review!! Iβm so happy you enjoyed that!
Me again…I doubled the recipe and used sugar as stated (before I would substitute with honey), used 2 heaping Tablespoons of cocoa powder and baked it in the open. It worked out great as a mildly tasting chocolate cake. The almond flour gave it an underlying almond- cherry flavor. I think this would be a great base for a gluten-free black forest cake. Perhaps adding a little instant coffee and a little more cocoa powder. So nice to have a recipe with simple ingredients.
Iβm so happy you enjoyed that. Thank you for sharing that with us!
This is a true find for people who are searching for a terrific Passover desert. NO FLOUR!!! And it is pretty awesome, I must say.
Thank you for the wonderful review Barbara!
Hi Natasha,
I tried the recipe with 3 eggs and added 1/2 tsp baking powder as i felt egg smell will be more on cake. also i added vanilla extract..
It was very good.. still soft and my family liked it so much.. thank you for the wonderful recipe…
I’m happy to hear you enjoyed that Renu!
Loved this cake. Used Trader Joe almond meal, with brown flecks. Came out fine but think other would be better. Like seeing other variation suggestions too. Very easy. No picture, ate it it too fast!
I’m so happy to hear that Susan! Thank you for sharing your great review!
Made it again with fine ground almond meal, less crumbly, but good both ways. Tried orange, a little too subtle. Doubled recipe worked well, but I should have blended whites in more thoroughly. So easy and delicious.
I’m so happy to hear that! Thank you for sharing that with us!
I don’t know if I am the only one who once again did not get a cake right…the egg white did not turn white and fluffy even after beating it with the hand mixer for about more than 5 minutes don’t know why so obviously the cake did not turn soft..but loved the taste..my husband liked it too but I wish mine was softer. Thanks for the easy recipe.
Hi Lata, 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, please let me know if I use ground almonds how many cups of almond I need>
Hi Patty, I know there are recipes out there on how to make almond flour. I honestly havenβt experimented substituting with a different flour in this recipe so I canβt advise on that. Since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency.
Love the recipe. Very clear directions. Turned out really nice and tasty. Would you have also a recipe for almond bread? Please do let me know. Thanks again!
Thank you Sahana! Not yet but that’s a great idea! Thank you!
I tried this cake and it came out really good. I would like to do again but this time I try to add some desiccated coconut. Do you think it will come out as good as the original recipe and if so how much coconut do I add pls?
Hi Tania! I honestly haven’t tried that with coconut. Some readers have reported using coconut flour and liking it. If you experiment please let us know how you like it!
The almond cake recipe is so easy to make and taste amazing! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Kimber!!
Hello!
I made it in my 6Q Instant Pot for 31 minutes and the opened it up after it went to warm mode for 8 more minutes. Cooked it in a 7 cup pyrex round with a stainless steel cover that fit like a bottlecap from a “tiffin tin?” that a good friend git me from India. Used 1/2 honey and 1 T lemon essense. It came out great. Oh and I used the trivet from Instant pot that had the handles, it is a lower trivet and lets the Pyrex bowl sit closer to the heat. Thank you Natasha!
Thank you so much for sharing this with us, Eman! I’m so happy you enjoyed this!
Hi Natasha ,this is delicious .Thank you so much for the amazing recipes.!!ALWAYS WORK PERFECT”.
Hi Marimar! Thank you for this amazing feedback!
Hello! There’s no almond flour here in our place to buy, can you give some tips, please? Thanks!
Hi Tessie! I know there are recipes out there on how to make almond flour. I honestly havenβt experimented substituting with a different flour in this recipe so I canβt advise on that. Since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency.
First try, success! Perfect cake texture, flavorful and not too sweet. Great with coffee and tea.
I agree this is perfect with coffee or tea! Thanks Minnie!
Natasha,
Just joined your blog. Your recipes look amazing. I have been looking for a cake to make and would like to know if I can use coconut sugar instead of refined white sugar and reduce the amount by half for your recipes.
Hi Barbara, readers have reported using coconut flour. If you experiment please let us know how you like it!
Actually I like using almond flour so I wouldn’t substitute it.
Oh-M-Geee! I just made this cake and it’s sooo good!
I didn’t have any lemons on hand so I used lemon extract.
I will be making this again!
Thanks for this recipe.
Iβm so glad you enjoyed it, Vella! Thank you for the wonderful review!
How much lemon extract did you use?
Hi Natasha, this recipe looks fabulous – the cooking temperature – is that in a normal oven or a fan forced oven – I am unable to turn of the fan. should I cook this at a lower Temp? What size are the eggs as sometimes the larger the eggs the more flour it requires. love all your recipes
Hi Michelle, I am using a conventional oven with top/bottom heat. π I hope this helps. We use large eggs.
Thank you!
You’re welcome Michelle!
Hi there, have you ever made this recipe in cupcakes form?
Hi Noelle, honestly I haven’t tried that and I tried searching the comments and haven’t seen anyone mention that. If you experiment I would love to know the result!
Just loved this cake. Easy to make and totally delicious. Thank you
I’m so happy you enjoyed that, Nelly! Thank you for the great review!
this is my family’s favourite at the moment. I substituted the sugar with honey. Still delicious.
I made it again yesterday and added chopped apple through it.
Iβm so glad you enjoyed it! Thank you for the wonderful review!
Love this recipe! The first time i made it – I substituted the sugar with honey. Turned it out yummy! I made it again today – again substituted the sugar with honey and added apple in it. It’s my families favourite!
Hi Alice! I’m so happy you found a family favorite!
How much honey did you use?
about a heaped dessert spoon full
Best cake ever… Iβve made it twice and it is delicious and easy to prepare..
Hi Andrea! Thank you so much for the awesome review!
Hi Natasha! I want my cake to be a little taller- can I use a 7 inch pan? Will it make the top too crispy since I have to bake longer?
Also, do you have any recommendations for toppings/glazes/creams?
I canβt wait to try making this!
Hi Tammy! As long as it is a taller pan that should work. Definitely watch the bake time as it may take longer. Our readers have reported using glazes as toppings. Enjoy!
It was so easy to make and tasted delicious. I had it with a glass of coconut milk! Great evening snack-
That does sounds like the perfect evening snack! Thank you for the great review!
Could I use a different type of gluten free flour and artificial almond flavoring since several in my family are allergic to nuts?
Ho Donetta, I honestly haven’t experimented substituting with a different flour in this recipe so I can’t advise on that, but if you experiment, let me know how it goes π
I was a bit disappointed because I was hoping for an almondy flavor. I love almonds! It tastes like a nice lemon cake but don’t expect to taste almonds.
Hi Lily, the primary ingredient in this cake is almond and between the almond meal and almond crust, you should have great almond flavor. If you wanted the almond to come through even more, you could try adding some almond extract.
Thanks for the tip Natasha. I used Trader Joe’s almond flour. I noticed the flour itself did not have an almond flavor. Maybe I need to use another kind.
We’ve tried the one from Costco and it seemed to work okay as well. I hope you find one you like!
Hi Natasha,
I was wondering how to correctly measure the Almond Flour into the measuring cups noted on your Ingredient list…??
Thank you…
Hi Renee, I have this in this recipe specifically but you can 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 on this post on measuring which should help.
HI! Could I freeze the cake without putting the ice sugar on it? I’ll want to make it ahead for a friend reunion! Thank you
Hi Madeleine! 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!
II make the same cake with hazelnuts and have many compliments on it. With almonds it would be less expensive. Yay!!
Yes almonds are a little more reasonable and I love that they come sliced so you get that amazing crunch on top.
Hi Natasha
Just wondering how to store this after baking (making a day or two in advance for mum’s birthday).
How long will it keep for?
Thanks from New Zealand!
Hi Jess, 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 love almonds, can I also put almonds in the cake batter?
Great question! I haven’t tried that but it sounds delicious! If you experiment please let me know how you like it!
Hi Natasha,
Thanks for the video super helpful. I was wondering what I can use as a substitute for granulated sugar & confectioners sugar? I am GF & DF and Sugar Free. Thanks for reading and hopefully getting back to me. =0)
Hi Marina, I honestly havenβt experimented with anything besides the 1/2 cup of sugar. It is on my list to try this with honey but I just havenβt experimented sugar free so I canβt make any recommendations on that.
I’m about to find out – making it with sweetener tomorrow π Can’t imagine why it wouldn’t work. Will just reduce the amount a little, and whizz some up in a coffee grinder to make some powdered sweetener for the top.
Can’t wait to hear your results!
Iβm on keto so I made this with monk fruit/erythritol instead and itβs so good and simple.
That’s great!
Did you substitute the same amount of sugar for erythritol?
Can you use Monk fruit sugar, Stevia, Maple syrup or wrong honey in this recipe?
Hi Gina, I havenβt experimented with anything besides sugar. It is on my list to try this with honey but without testing it first, I canβt make a specific recommendation.
If someone else tries before I do, please let us know how it goes! π
Hi Gina, I honestly haven’t experimented with those so I am not sure how it would affect the outcome or consistency of the cake with out testing it first. If you try it out, please let me know how it goes π
I just made it with Swerve, sugar substitute, the cake is fabulous!!!
I’m so happy you enjoyed that!
here in Britain we use lbs and ozs not cups measurements and can’t make any of your recipes
Hi Marjorie, On this recipe specifically we do have metric measuring available. Simply scroll down to the print version and select metric measurements and the amounts will be shown that way for you. We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
I made this cake yesterday, 8/2/2018 and it did not meet my expectations. It was dry and not that flavorful. Could the fact that i had trouble getting the egg whites to form stiff peaks have been the problem? It was extremely humid yesterday and i wonder if that was the problem. I would like to make this cake again, but need these questions answered. I did follow all of the directions and watched the video as i went along. Disappointed
Hi Eileen, I’m betting it was most likely due to high humidity. Egg whites should be beaten in a clean, dry bowl (no oil or moisture in the bowl) and egg whites beat the best when there is not excessively high humidity. This is why making meringue desserts does not work well on a humid day. I hope that helps!
~~~ Have you ever added Almond Extract to this batter ? Sure would like to know if you think it would work or not… Thank you and looking forward to a response.
Hi Vickie! Although I haven’t tried that, a reader did report using almond extract and liking it!
I love your recipes. I was wondering if there is a particular brand of almond meal you recommend?
Hi Merc, 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.
Our family absolutely loved the cake! I didnβt have store bought ground almonds, so grinded them myself (they were even a little bit salty) . Still the cake was totally amazing. Sooo light! Thank you
I’m so happy you enjoyed that!
Not sure if I added the stars, definitely 5 star.
You sure did! Thank you for the wonderful review, Inga! π
Made a double batch of this cake today. I didnβt have any citrus to zest so I substituted with rum – turned out absolutely delicious. The texture of this cake is very light yet fulfilling. I have celiac and absolutely loved this cake, my family who is not gluten conscious also loved this cake, and Iβm happy to report that it was eaten within an hour. Thank you Natasha!
You’re welcome! I’m so happy you all enjoyed the Almond cake!
Hi Inga – How much rum (or rum extract??) did you put in? Thanks!
Hi there,
Whenever I visit your website, I find something new and amazing work. Your work is amazing. I loved it.
Thanks for your amazing recipes.
Aww, Thank you for the wonderful compliment!
It turned out to be SO good as I did everything according to the recipe. Instead of lemon zest I put orange zest. Yum!!! Thank you thank you
Hi Julia! That’s just awesome!! Thank you for sharing your wonderful review π
Tried it and came out really well. Thanks for the simple yet amazing recipes. By the way, can you try a coconut flour gluten free recipe?Would love to try your version
I havenβt tested that but I think it could work. If you experiment, let me know how you liked the recipe.
If you replace sugar with 1/4 of the amount with stevia it reduces the carbohydrates significantly
Thank you for sharing that with us Peter!
Hi Natasha, Made this today, good recipe. Tasted like lemon pound cake and it’s flourless! Mine did come out pretty low but a smaller sized pan could help with that.
Iβm so glad you enjoyed it, Alyona!
Do you think this cake would do well in a pineapple upside down cake?
I will enjoy this Almond Cake–but would really appreciate the Walnut Cake as well!
Thanks,
Brooke Capps
Hi Brooke, if you like walnuts this one is so good! Royal Walnut Cake
Natasha, any chance youve tried this with an egg substitute? This is my absolute favorite cake (I make it with a lemon rosemary glaze and itβs BONKERS) but Iβd like to bake it as a birthday cake for a friend with a severe gluten and egg allergy!
Hi Anna, I’m so happy you love the recipe! You’ll have to share the details on that glaze – it sounds so amazing! I honestly have not experimented with making this egg free, but I think it would be very difficult to get the same results with a substitute.
anna 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.
Do you have a recipe for moist chocolate cake
Thanks
Hello Sharmila! I have several chocolate cake recipes. Click here to see what recipes I have in my archive. I hope this helps!
how tall your cake is? before bake and after bake?
Hi Kemala, it’s around 1″ before baking and 1 3/4″ to 2″ after baking.
i love the fact that you always replying to question natasha, thanks so much it means a lotπ
You are very welcome Kemala, we try π
I don’t do the gluten free thing at all. I just wanted to make a tasty almond cake. Well, this was it. Great cake! Turned out exactly as pictured. Moist and lighter than I expected. I want to make it again and try adding some fresh fruit. Strawberries or mandarins perhaps. I also think this recipe would be awesome as a Madeleine.
I’m so happy to hear that! Thank you for sharing your great feedback!
what if i wanna make this into 6/7/8 inch round cake pan?
Hi Kemala, I haven’t tried using those sizes but you would probably need some modifications in bake time. I’m not sure if this recipe would overfill a 6″ pan. Here’s a helpful article when converting cakes to different sized pans.
Thank you so much for the ”Metric” measurement option. It really helps a lot.
You’re welcome! It’ll take time to add them to all of our recipes, but totally worth it!
please add gram conversion i need it so muchh thanks
Hello Kemala, there is a conversion tool included in the recipe below the listed ingredients where you can chose “Metric”.
Just made this, and it turned out way better than I expected. Taste amazing, looks great, and super simple.
Awesome! Iβm glad you love it. Thanks for sharing your great review!
This looks so tasty, I have to try making it for the long weekend next week π
But one question arises: are you using top/bottom heat or the fan (convection oven fan)?
Hi Wiebke, I am using a conventional oven with top/bottom heat. π
Thank you, Natasha π
Now it’s hard to wait until Wednesday evening when I am going to bake this deliciously looking beauty of a cake.
My pleasure, I hope you love it!
I definitively love it! This is a super tasty cake in itself, but if you need something “bigger” for some party I would suggest the following: make two of these cakes – but only one with the sliced almonds on top (maybe, maybe both). Then make a yogurt-mango-cream (or orange, or lemon instead of mango). Place one layer of cake at the bottom, then one layer of yoghurt-mango-cream and on top another one of these nice cakes. If desired have another layer of cream on top and around. That should be great for any party π
Great tips and suggestions, thanks for sharing with other readers!
Hi Natasha, this recipe seems awesome! I am going to try it soon but I prefer eggless cakes so maybe I shall use flaxseed substitute or maybe apple sauce or mashed bananas and one more thing do you think I could use your recipe to make coconut cake too using coconut flour instead of almond flour??? Thanks for the wonderful recipes π
Some readers have reported using coconut flour. If you experiment please let us know how you like it! Thanks Leena!
Natasha, that almond cake turned out to be amazing from the 1st attempt! My friends and family now think I’m the best baker EVER. You are a treasure. Thank you SO much for the recipe and instructions.
My pleasure! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
Loved this recipe! Tastes phenomenal (: I want to make it again but if I added blueberries or raspberries in the batter Would it still be moist? Or would I ruin it that way?
Hi Anna, I haven’t tried but it’s worth an experiment. If you make it, let me know how it goes.
Turned out great with the berries inside of it (:
Excellent, Iβm glad to hear that Anna!
I will be doing this tomorrow but using swerve as to make it keto! I look forward to it ! thank you
I hope you enjoy it, please let me know what you think!
I made it yesterday, doubled the recipe for a 9×5 pan and it’s a keeper! Next time I will make a cake out of it, just have to pair it with the right frosting.
I’m happy to hear you enjoy the recipe, thanks for sharing your great review!
Just made this Almond Cake and it was gone in 10 minutes! It was so delicious and I know it will be a go-to and favorite in our house! My son with Celiac Disease (he has to be on a gluten free diet) ate 3 pieces. Winner! π It was so beautiful, wish I could post a picture. Thanks for the recipe Natasha! Oh and by the way, love your name! π
You’re welcome Natasha! I’m so glad to hear how much you and your family enjoy the recipe. Thanks for sharing your awesome review! π
Just made this almond cake. I turned out so well. Light and moist! Definitely easy to handle, so making a couple of these and putting them into a layer cake was a breeze. I used a lemon butter cream for frosting. Fabulous. Thank you for posting this recipe!
My pleasure! Iβm happy you enjoy the recipe so much. Thanks for sharing your excellent review with other readers!
Hi Natasha,
Thankyou for the wonderful recipe! I would like to try this with Orange Zest instead of lemon. Should I be using the same amount as lemon zest?
Hi DS, yes I would use the same amount or more of the orange zest. Orange zest isn’t quite as potent in flavor so you might try a little more.
Tried the recipe with a tbsp of orange zest and it turned out amazing! Such a soft and light cake!
Great suggestion, I will have to try that myself! Thanks for sharing your great review with other readers!
Hi, Natasha. I recently moved to New Mexico where the elevation is about 5,000 ft above sea level. Can you tell me what modifications to make when I bake at high altitudes?
Hi Debra, I wish I could be more helpful with that but I don’t have a way to test it. Maybe someone else has tried their experience with baking this cake in high altitudes? If so, please let us know and thanks in advance! π Here is a link to some good general guidelines for high altitude baking.
We live in Colorado Springs at about 6000ft above sea level and I bake everything 25degrees above the temp given in the recipe. I do everything else the same so far and I haven’t had any issues. I hope that helps a little.
I made this recipe for me because I love baking with almond flour.My husband ate it all up! We loved the flavor and the texture was perfect.
Thanks!!
You’re welcome Marjanne! I’m glad you both enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Hi Natasha,
Do you have cake/cookies or other sweets that doesnt conatain sugar or flour?
Hi Yaffa, I can’t think of any that don’t have either sugar or flour besides a fruit salad. I don’t have anything baked like that.
Natasha, you can try replacing the sugar with a sugar replacement like sucrolose or stevia. And then use almond flour or coconut flour for baking
Thank you for sharing!
It’s truly the easiest recipe!! I love simple things ππ
I think it would be great with lemon jams or chocolate sauce π
Yum, that does sound delicious! I’m glad you enjoy the recipe Natalie, thanks for sharing your great review!
Thank you for such a delicious cake Natasha. My family devoured the cake within a few hours and asked me to bake a second one the same day. I donβt like the overly sweet American cake so I love your recipes. Can you help me with a baking question? If I want to cut down the sugar in a recipe, what can I do to keep the cake moist and not dry out? And do you have a recipe for rum cake? Iβve been looking for one but all of them have a higher ratio of sugar to flour.
Hi Han, I haven’t tested it with less sugar but I think you could still make it work well with 1/3 cup sugar if you wanted to cut it down even more. I think at 1/3 cup you could leave everything else the same.
What is the difference between almond flour and almond meal? I love you Natasha for such wonderful recipes…..
Hi Vanessa, almond flour is basically almond meal that is finely ground. Almond flour is usually made with blanched almonds so you won’t see the brown flex in almond flour. Here is an article that goes into more detail on the difference between almond flour and almond meal.
Natasha,
I am so glad you are adding some gluten-free recipes! I can’t wait to try the almond cake as I have a ton of almond flour and rarely use it. Have you tried other gluten-free flours? I love Grandpa’s Kitchen Gluten-Free flour blend and find I can make almost anything I want to and it tastes great, which is unusual for gluten free. I’m curious about your experience with gluten free flours and what you use. My favorite recipe is the Angel Food cake I make with the Grandpa’s Kitchen flour, my husband couldn’t believe it was gluten free.
Thank you for all of your amazing recipes, I have tried many of them and they are now family favorites!!
Hi Allyson, thank you for sharing! Which Angel Food cake recipe did you try gluten free? I’d love to experiment! I currently use the Namaste brand that I found at Costco and the results I have been getting are great! I experimented with my sponge cake recipe and it worked so well π I will have to try the brand you recommended also! Thanks again! π
Natasha,
I would love your sponge cake recipe. I haven’t tried Namaste, but I’ve spoken to many people who have found it gritty with a bad after taste. I’m glad it is working for you. This is the Angel Food Cake recipe I use:
Angel Food Cake
3/4 c Grandpaβs Kitchen Baking Flour Blend
1 ΒΌ c granulated sugar
1 ΒΎ c egg whites, room temperature
3 Tbsp corn starch
1 Β½ tsp cream of tartar
Β½ tsp salt
2 tsp vanilla
Preheat oven to 350ΛF. Move oven rack to lowest position (remove other racks).
In medium bowl stir together flour blend and 3/4 c of the sugar. Set aside. In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy. Increase speed to high and beat until egg whites have doubled in volume and thickened. About 2 minutes. Beat in remaining 3/4 c sugar a little at a time on high speed, add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat.
Sprinkle sugar/flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears, transfer egg white mixture to a very large bowl if necessary. Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake.
I hope you like it!
Allyson
Hi Allyson, thank you so much for sharing! This is the sponge cake recipe we use and we replace the flour with gluten free flour for a gluten free version :).
Thank you. I tried sending you a picture of the Angel Food cake but I couldn’t figure out how to upload it, it’s so pretty. You see it on the Grandpa’s Kitchen website along with a bunch of other recipes. They don’t have nearly as many as you, but they have some good ones.
Hi Allyson, I would love to see it! You can also email it to me: natasha @ natashaskitchen.com (no spaces). Thanks for thinking of me π
I just made this Almond cake and I was not sure If I did right but I just tasted it and it is amazing, Thank you for all of your great recipes.
You’re so welcome, Penny! I’m happy you enjoyed that!!
Hi,
Can you give the correct weight of the almond flour? I’d feel better that I was measuring correctly (haha — I don’t trust myself).
Thanks!
Hi Debbie, scroll down to the bottom of the recipe and click “Metric” in the print-friendly section and you will get the weight in grams π
Natasha, I love your recipes! Always work perfect. I was waiting for almond flour cake or cookies and plan to ask you for it. I made this cake today and it is delicious! Thank you so much!
I’m so happy you loved it!! Thank you for sharing your amazing review π
I am beyond thrilled to see you experimenting with ‘alternative’ flours. You are such an inspirational source for me — but because we are on low carb diet, I cannot do some of your recipes – so this is a wonderful trend you are on. Thanks for the great site
My pleasure Sasha! I’m glad you enjoy the recipe, expect more of these in the future!
Looks and sounds great! Do you think it would work with a sweetener instead of sugar?
Hi Shannon, I havenβt experimented with anything besides sugar. It is on my list to try this with honey but without testing it first, I can’t make a specific recommendation.
If someone else tries before I do, please let us know how it goes! π
Ty π
You’re welcome!
This cake looks yummy and amazing. I really want to try it.
Thank you Julie!! I hope you LOVE it! π
Is there a sugar free option for this delicious looking cake?
Hi Jackson, I honestly haven’t experimented with anything besides the 1/2 cup of sugar. It is on my list to try this with honey but I just haven’t experimented sugar free so I can’t make any recommendations on that.
My family is sugar free for the past 2+years. I use Sukrin 1:1 and Swerve confectioners to substitute refined sugar in this recipe.
Natasha,
Just joined your blog. Your recipes look amazing. I have been looking for a cake to make and would like to know if I can use coconut sugar instead of refined white sugar and reduce the amount by half for your recipes.
Hi Barbara, Welcome to our blog!! Some of our readers have reported using coconut flour. If you experiment please let us know how you like it!
Hi Natasha,
Thank you for your quick response. I have used coconut flour in the past and could use it in this recipe as suggested. However, my question is about substituting refined white sugar with coconut sugar and using a lesser amount. I do this with most recipes and wondered if it would work with this one.
Hi Barbara, Well that was a honest mistake… I totally read flour out of habit. I haven’t tested coconut sugar myself. So without knowing the exact sweetness level or how it reacts to baking I won’t be able to say specifically.
Hi Barbara, I haven’t tested that so it is difficult to make that recommendation without experimenting first. I’m assuming it would work, but if you test it out, please let me know how it goes π
So many of your recipes have lemon zest. I donβt like citrusy smells and tastes. Is there anything else to substitute?
Cake looks really good though. Will definitely try to bake it, if I find substitution for lemon zest.
Hi Victoria, 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 used Almond extract + Mexican Guava thinly sliced on top instead of lemon. Any fresh fruit SPARSELY placed on top would add interest to this basic cake.You want firm, under-ripe fruit like pear, apple, or mango slices not something watery like watermelon.
Can you use finely ground almonds instead of flour?
Hi Rose, since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency.
Lately you have not been incorporating step-by-step pictures in your recipes. Is there a reason why? Nonetheless, thank you for yet another delicious recipe. However, I do wish you would go back and add the step-by-step pictures.
Hi Oksana, when there is a video tutorial included, we do not include step by step photos, but otherwise we are continuing to do the step by step photos when there is no video.