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!

Almond Cake Recipe over the top view garnished with almond slices and lemons with slice cut out

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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 :).

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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!!

Piece of cake on a fork showing texture of soft almond flour 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)

Ingredients for almond flour cake with almond flour, sliced almonds, eggs, sugar and lemon zest

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.

Angle of slice of cake being cut from the almond cake for serving

Almond Cake Recipe Printable:

Natasha's Kitchen Cookbook

Almond Cake Recipe

4.99 from 559 votes
Author: Natasha of NatashasKitchen.com
Almond cake recipe with lemon and a slice removed
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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 slices

Almond Cake Ingredients:

  • 1 1/2 cups almond flour, * measured correctly
  • 4 eggs, separated, room temperature
  • 1/2 cup granulated sugar
  • 1 Tbsp lemon zest, grated from 1 large lemon
  • 1/4 cup sliced almonds
  • Confectioners sugar and lemon slices for garnish, optional

Instructions

Prep:

  • Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.

Almond Cake Recipe Instructions:

  • 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. 
  • 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.
  • 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.
  • 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.

Nutrition Per Serving

218kcal Calories17g Carbs7g Protein14g Fat1g Saturated Fat81mg Cholesterol31mg Sodium54mg Potassium2g Fiber13g Sugar120IU Vitamin A1mg Vitamin C65mg Calcium1.3mg Iron
Nutrition Facts
Almond Cake Recipe
Amount per Serving
Calories
218
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
81
mg
27
%
Sodium
 
31
mg
1
%
Potassium
 
54
mg
2
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
7
g
14
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
65
mg
7
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: almond cake
Skill Level: Easy
Cost to Make: $
Calories: 218

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:

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

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • MARGARET DOYLE
    March 2, 2024

    Can this cake be made with allulose instead of sugar? I am on a strict diet, and have substituted Allulose in other deserts.

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Hi Margaret! I haven’t tested any sugar substitutes to advise. I looked through the comment section but I did not see any feedback from my viewers about this. If you experiment let us know how it is.

      Reply

  • Dina
    February 13, 2024

    Made this cake with freshly squeezed orange juice and zest and it was AMAZING! I added vanilla extract as well. I made a glaze with orange juice and powdered sugar to top it. What a great recipe! Thank you!

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Dina! I’m so glad you loved it. Thank you for the wonderful feedback!

      Reply

  • Kenneth Ray
    February 6, 2024

    Made this cafe for the very first time. I made three in one day for two for people I promised a almond cake to and one to share with a group where I live. I got the same response from all three, WOW! It was delicious.

    Reply

    • NatashasKitchen.com
      February 6, 2024

      That’s wonderful, Kenneth! I’m so glad it was a hit.

      Reply

  • Mirieio
    January 31, 2024

    Hello from Madrid. I spontaneously decided to make it but only had one cup of almond flour. Turned out delicious anyway! Thank you

    Reply

    • Natasha's Kitchen
      January 31, 2024

      Good to hear that you liked the results!

      Reply

  • bbailey
    January 30, 2024

    Could you give the flour in weight? You know in case I can’t measure correctly.

    Reply

    • Natasha's Kitchen
      January 30, 2024

      If you click on the “metric” button in the recipe card, it will convert the ingredient list for you.

      Reply

  • Lauren Henderson
    January 22, 2024

    Do you think this cake would layer well? I am thinking just two layers.

    Thank you!

    Reply

    • NatashasKitchen.com
      January 22, 2024

      Hi Lauren! I think it would for 2 layers.

      Reply

  • Lisa
    January 13, 2024

    Delicious and simple! I added orange zest instead and loved it! Thank you for this G/f d/f dessert!

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Hi Lisa! You’re very welcome. Thank you for the review.

      Reply

  • Manha
    January 13, 2024

    Can I add more sugar or would that change the texture of the cake?

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Hi Manha! Yes, sugar affects the texture of the cake. I always recommend trying the recipe as written first before making modifications. I have not tested using more sugar.

      Reply

  • Patty
    December 16, 2023

    Very good! Nice crumb, moist, delicious flavours, although I did add vanilla and almond extract.

    Reply

    • NatashasKitchen.com
      December 16, 2023

      Hi Patty! Thank you for sharing. So glad you enjoyed the recipe.

      Reply

  • Dana
    December 11, 2023

    Hi Natasha, could you please explain to me how you folded the egg whites into the batter as it is very hard and sticky? I have been a baker myself for 20+ years but I find it hard to fold the egg whites into the formed batter. Thanks so much

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Dana! I did not have difficulty doing this. There is a video linked in the blog above so you can view my process there and see what my batter looked like.

      Reply

      • Dana
        December 12, 2023

        Thanks Natasha. Yes, i did watch the video but that was not the issue. The batter seems to be hard and sticky prior to folding the egg
        whites. thanks

        Reply

        • Jo
          December 16, 2023

          Hi! I experience the sane issue each time so I fold in small amounts of egg white and kind of start to chop the batter in half to get it inside. It’s never caused the cake to sink etc. I LOVE this recipe but yes, I hear you!!!

          Reply

          • Annalisa
            December 30, 2023

            I agree the batter was hard to fold I think the trick is to hand fold the almond flour little by little and the fold the egg whites. We have to remember we are dealing with a different “flour”

    • Peter Bryce
      February 12, 2024

      I found the same issue. However, I did not fold the almond flour batter mix, instead I used the mixer. I had to add a little milk to even get a batter. The 9 inch pan is too large. 8 inch would be better. A disappointing result.

      Reply

  • Helen Jewsbury
    December 9, 2023

    Can this be made ahead and frozen? I love your recipes and want to make this for boxing day.

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Hi Helen! Yes, the cake freezes well. Cool it completely and then wrap it well or keep it in an airtight container.

      Reply

  • Heidi
    November 16, 2023

    This cake is elegantly simple and delicious! Finally an almond flour cake that is even better than wheat flour! Thank you so much!

    Reply

    • NatashasKitchen.com
      November 16, 2023

      You’re very welcome, Heidi! Thank you for sharing.

      Reply

  • Nikole
    November 14, 2023

    I expected this to be a little eggy but it has no eggy taste at all! very delicious! Can I replace some of the almond flour with cocoa powder to make a chocolate version? Thank you so much for all these tested and great recipes!

    Reply

    • Natashas Kitchen
      November 14, 2023

      I’m so happy you enjoyed this recipe, Nikole! I have not tested it with this recipe, but I bet cocao will work here. Cocoa powder can dry cakes if the ingredients are not balanced well, I would be mindful of that. You may also enjoy this Almond Nutella Cake.

      Reply

  • RM
    November 2, 2023

    This cake was sooo delicious! Tasted exactly like the almond cake we had at a beach-side bakery in Spain last year. So glad to be able to recreate it at home! Thank you!
    We are 6 adults at home, so this size of such a delicious cake is never enough for us, lol!
    What would be a good recipe for a 9×13 version? Would the bake time and temperature remain the same?

    Reply

    • NatashasKitchen.com
      November 2, 2023

      That’s amazing to hear! I’m so glad you loved it. Thank you for sharing.
      I have not tested the recipe in different size pans to give the exact instructions or quantities. Likely the temperature can remain the same but you’ll have to watch it in the oven.

      Reply

  • RFI
    October 9, 2023

    Thank you for this wonderful recipe. I had some people coming over and quickly fixed this cake. Everyone loved it!

    Reply

    • Natasha's Kitchen
      October 9, 2023

      So lovely to hear that it was a huge hit!

      Reply

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