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!

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

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.

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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:

Almond Cake Recipe

4.93 from 40 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Calories: 218 kcal
Servings: 8 slices

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:

  1. 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:

  1. 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. 

  2. 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.

  3. 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.

  4. 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 Facts
Almond Cake Recipe
Amount Per Serving
Calories 218 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 81mg 27%
Sodium 31mg 1%
Potassium 54mg 2%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 13g
Protein 7g 14%
Vitamin A 2.4%
Vitamin C 1.2%
Calcium 6.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Minnie
    September 23, 2018

    First try, success! Perfect cake texture, flavorful and not too sweet. Great with coffee and tea. Reply

    • Natashas Kitchen
      September 23, 2018

      I agree this is perfect with coffee or tea! Thanks Minnie! Reply

  • Barbara Silver
    September 20, 2018

    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. Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Barbara, readers have reported using coconut flour. If you experiment please let us know how you like it! Reply

      • Barbara Silver
        September 20, 2018

        Actually I like using almond flour so I wouldn’t substitute it. Reply

  • Vella B
    September 19, 2018

    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. Reply

    • Natashas Kitchen
      September 19, 2018

      I’m so glad you enjoyed it, Vella! Thank you for the wonderful review! Reply

  • Michelle
    September 17, 2018

    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 Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Michelle, I am using a conventional oven with top/bottom heat. 🙂 I hope this helps. We use large eggs. Reply

      • Michelle
        September 18, 2018

        Thank you! Reply

        • Natashas Kitchen
          September 18, 2018

          You’re welcome Michelle! Reply

  • Noelle
    September 14, 2018

    Hi there, have you ever made this recipe in cupcakes form? Reply

    • Natashas Kitchen
      September 14, 2018

      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! Reply

  • Nelly Papworth
    September 10, 2018

    Just loved this cake. Easy to make and totally delicious. Thank you Reply

    • Natashas Kitchen
      September 10, 2018

      I’m so happy you enjoyed that, Nelly! Thank you for the great review! Reply

  • Alice
    September 2, 2018

    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. Reply

    • Natashas Kitchen
      September 2, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Alice
    September 2, 2018

    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! Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Alice! I’m so happy you found a family favorite! Reply

    • Sabrina
      September 15, 2018

      How much honey did you use? Reply

      • alice
        September 16, 2018

        about a heaped dessert spoon full Reply

  • Andrea
    August 23, 2018

    Best cake ever… I’ve made it twice and it is delicious and easy to prepare.. Reply

    • Natashas Kitchen
      August 23, 2018

      Hi Andrea! Thank you so much for the awesome review! Reply

  • Tammy
    August 20, 2018

    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 can’t wait to try making this! Reply

    • Natashas Kitchen
      August 20, 2018

      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! Reply

  • Macarena Aguilar
    August 15, 2018

    It was so easy to make and tasted delicious. I had it with a glass of coconut milk! Great evening snack- Reply

    • Natashas Kitchen
      August 15, 2018

      That does sounds like the perfect evening snack! Thank you for the great review! Reply

  • Donetta
    August 10, 2018

    Could I use a different type of gluten free flour and artificial almond flavoring since several in my family are allergic to nuts? Reply

    • Natasha
      August 10, 2018

      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 🙂 Reply

  • Lily
    August 3, 2018

    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. Reply

    • Natasha
      August 4, 2018

      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. Reply

      • Lily
        August 8, 2018

        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. Reply

        • Natashas Kitchen
          August 8, 2018

          We’ve tried the one from Costco and it seemed to work okay as well. I hope you find one you like! Reply

  • Renee A Davis
    August 2, 2018

    Hi Natasha,

    I was wondering how to correctly measure the Almond Flour into the measuring cups noted on your Ingredient list…??

    Thank you… Reply

    • Natashas Kitchen
      August 2, 2018

      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. Reply

  • Madeleine
    August 1, 2018

    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 Reply

    • Natashas Kitchen
      August 1, 2018

      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! Reply

  • Laurie
    August 1, 2018

    II make the same cake with hazelnuts and have many compliments on it. With almonds it would be less expensive. Yay!! Reply

    • Natasha
      August 1, 2018

      Yes almonds are a little more reasonable and I love that they come sliced so you get that amazing crunch on top. Reply

  • Jess
    July 30, 2018

    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! Reply

    • Natasha
      July 30, 2018

      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. Reply

  • Sri Burger
    July 29, 2018

    I love almonds, can I also put almonds in the cake batter? Reply

    • Natashas Kitchen
      July 30, 2018

      Great question! I haven’t tried that but it sounds delicious! If you experiment please let me know how you like it! Reply

  • Marina L
    July 29, 2018

    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) Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Marina, 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. Reply

      • Em
        August 2, 2018

        I’m about to find out – making it with sweetener tomorrow 🙂 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. Reply

        • Natashas Kitchen
          August 2, 2018

          Can’t wait to hear your results! Reply

  • Alexandra
    July 29, 2018

    I’m on keto so I made this with monk fruit/erythritol instead and it’s so good and simple. Reply

    • Natashas Kitchen
      July 30, 2018

      That’s great! Reply

  • Gina
    July 27, 2018

    Can you use Monk fruit sugar, Stevia, Maple syrup or wrong honey in this recipe? Reply

    • Natashas Kitchen
      July 27, 2018

      Hi Gina, I haven’t 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! 🙂 Reply

    • Natasha
      July 27, 2018

      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 🙂 Reply

    • 5Gigi5
      September 2, 2018

      I just made it with Swerve, sugar substitute, the cake is fabulous!!! Reply

      • Natashas Kitchen
        September 2, 2018

        I’m so happy you enjoyed that! Reply

  • marjorie hook
    July 26, 2018

    here in Britain we use lbs and ozs not cups measurements and can’t make any of your recipes Reply

    • Natashas Kitchen
      July 26, 2018

      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. Reply

      • Eileen
        August 3, 2018

        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  Reply

        • Natasha
          August 4, 2018

          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! Reply

  • Vickie Woolley
    July 25, 2018

    ~~~ 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. Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Vickie! Although I haven’t tried that, a reader did report using almond extract and liking it! Reply

  • Merc
    July 23, 2018

    I love your recipes. I was wondering if there is a particular brand of almond meal you recommend? Reply

    • Natasha
      July 23, 2018

      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. Reply

  • Oksana
    July 20, 2018

    Our family absolutely loved the cake! I didn’t 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 Reply

    • Natashas Kitchen
      July 21, 2018

      I’m so happy you enjoyed that! Reply

  • Inga
    July 7, 2018

    Not sure if I added the stars, definitely 5 star. Reply

    • Natashas Kitchen
      July 8, 2018

      You sure did! Thank you for the wonderful review, Inga! 🙂 Reply

  • Inga
    July 7, 2018

    Made a double batch of this cake today. I didn’t 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 I’m happy to report that it was eaten within an hour. Thank you Natasha! Reply

    • Natashas Kitchen
      July 8, 2018

      You’re welcome! I’m so happy you all enjoyed the Almond cake! Reply

    • Luanne
      July 26, 2018

      Hi Inga – How much rum (or rum extract??) did you put in? Thanks! Reply

  • FaridabadCake
    July 7, 2018

    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. Reply

    • Natashas Kitchen
      July 7, 2018

      Aww, Thank you for the wonderful compliment! Reply

  • Julia Korotysh
    July 6, 2018

    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 Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Julia! That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • rose
    July 3, 2018

    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 Reply

    • Natashas Kitchen
      July 3, 2018

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • Peter
    June 16, 2018

    If you replace sugar with 1/4 of the amount with stevia it reduces the carbohydrates significantly Reply

    • Natashas Kitchen
      June 16, 2018

      Thank you for sharing that with us Peter! Reply

  • Alyona
    June 6, 2018

    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. Reply

    • Natashas Kitchen
      June 6, 2018

      I’m so glad you enjoyed it, Alyona! Reply

    • Mem
      July 8, 2018

      Do you think this cake would do well in a pineapple upside down cake? Reply

  • Brooke Capps
    June 2, 2018

    I will enjoy this Almond Cake–but would really appreciate the Walnut Cake as well!

    Thanks,

    Brooke Capps Reply

  • Anna
    May 31, 2018

    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 it’s BONKERS) but I’d like to bake it as a birthday cake for a friend with a severe gluten and egg allergy! Reply

    • Natasha
      May 31, 2018

      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. Reply

    • Martha
      July 4, 2018

      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. Reply

  • Sharmila
    May 29, 2018

    Do you have a recipe for moist chocolate cake

    Thanks Reply

    • Natasha's Kitchen
      May 30, 2018

      Hello Sharmila! I have several chocolate cake recipes. Click here to see what recipes I have in my archive. I hope this helps! Reply

  • kemala hayati
    May 28, 2018

    how tall your cake is? before bake and after bake? Reply

    • Natasha
      May 28, 2018

      Hi Kemala, it’s around 1″ before baking and 1 3/4″ to 2″ after baking. Reply

      • kemala hayati
        May 28, 2018

        i love the fact that you always replying to question natasha, thanks so much it means a lot😀 Reply

  • kemala hayati
    May 20, 2018

    what if i wanna make this into 6/7/8 inch round cake pan? Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      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 pansReply

  • Rez
    May 20, 2018

    Thank you so much for the ”Metric” measurement option. It really helps a lot. Reply

    • Natasha's Kitchen
      May 20, 2018

      You’re welcome! It’ll take time to add them to all of our recipes, but totally worth it! Reply

  • kemala hayati
    May 19, 2018

    please add gram conversion i need it so muchh thanks Reply

    • Natasha's Kitchen
      May 19, 2018

      Hello Kemala, there is a conversion tool included in the recipe below the listed ingredients where you can chose “Metric”. Reply

  • Nafisah Innis
    May 16, 2018

    Just made this, and it turned out way better than I expected. Taste amazing, looks great, and super simple. Reply

    • Natasha's Kitchen
      May 17, 2018

      Awesome! I’m glad you love it. Thanks for sharing your great review! Reply

  • Wiebke
    May 10, 2018

    This looks so tasty, I have to try making it for the long weekend next week 🙂
    But one question arises: are you using top/bottom heat or the fan (convection oven fan)? Reply

    • Natasha
      natashaskitchen
      May 10, 2018

      Hi Wiebke, I am using a conventional oven with top/bottom heat. 🙂 Reply

      • May 12, 2018

        Thank you, Natasha 🙂
        Now it’s hard to wait until Wednesday evening when I am going to bake this deliciously looking beauty of a cake. Reply

        • Natasha's Kitchen
          May 12, 2018

          My pleasure, I hope you love it! Reply

          • Wiebke
            May 16, 2018

            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 🙂

          • Natasha's Kitchen
            May 16, 2018

            Great tips and suggestions, thanks for sharing with other readers!

          • Leena
            July 25, 2018

            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 😊

          • Natashas Kitchen
            July 25, 2018

            Some readers have reported using coconut flour. If you experiment please let us know how you like it! Thanks Leena!

  • Mrs. Finkel
    May 9, 2018

    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. Reply

    • Natasha's Kitchen
      May 9, 2018

      My pleasure! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review! Reply

  • Anna
    May 3, 2018

    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? Reply

    • Natasha
      natashaskitchen
      May 3, 2018

      Hi Anna, I haven’t tried but it’s worth an experiment. If you make it, let me know how it goes. Reply

      • Anna
        May 22, 2018

        Turned out great with the berries inside of it (: Reply

        • Natasha's Kitchen
          May 22, 2018

          Excellent, I’m glad to hear that Anna! Reply

  • lorryfry
    May 1, 2018

    I will be doing this tomorrow but using swerve as to make it keto! I look forward to it ! thank you Reply

    • Natasha's Kitchen
      May 2, 2018

      I hope you enjoy it, please let me know what you think! Reply

  • Valentina
    May 1, 2018

    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. Reply

    • Natasha's Kitchen
      May 2, 2018

      I’m happy to hear you enjoy the recipe, thanks for sharing your great review! Reply

  • Natasha C.
    April 28, 2018

    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! 😃 It was so beautiful, wish I could post a picture. Thanks for the recipe Natasha! Oh and by the way, love your name! 😉 Reply

    • Natasha's Kitchen
      April 28, 2018

      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! 🙂 Reply

  • NPJM
    April 27, 2018

    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! Reply

    • Natasha's Kitchen
      April 27, 2018

      My pleasure! I’m happy you enjoy the recipe so much. Thanks for sharing your excellent review with other readers! Reply

  • DS
    April 26, 2018

    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? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      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. Reply

      • DS
        April 29, 2018

        Tried the recipe with a tbsp of orange zest and it turned out amazing! Such a soft and light cake! Reply

        • Natasha's Kitchen
          April 30, 2018

          Great suggestion, I will have to try that myself! Thanks for sharing your great review with other readers! Reply

  • Debra C
    April 26, 2018

    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? Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      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! 🙂 Here is a link to some good general guidelines for high altitude bakingReply

      • Alisha Winters
        April 29, 2018

        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. Reply

  • Marjanne Turton
    April 25, 2018

    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!! Reply

    • Natasha's Kitchen
      April 25, 2018

      You’re welcome Marjanne! I’m glad you both enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • Yaffa
    April 25, 2018

    Hi Natasha,
    Do you have cake/cookies or other sweets that doesnt conatain sugar or flour? Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      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. Reply

    • Martha
      July 4, 2018

      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 Reply

  • Natalie Ellis
    April 23, 2018

    It’s truly the easiest recipe!! I love simple things 😍😍
    I think it would be great with lemon jams or chocolate sauce 😋 Reply

    • Natasha's Kitchen
      April 24, 2018

      Yum, that does sound delicious! I’m glad you enjoy the recipe Natalie, thanks for sharing your great review! Reply

  • Han
    April 22, 2018

    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 don’t 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? I’ve been looking for one but all of them have a higher ratio of sugar to flour. Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      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. Reply

  • Vanessa
    April 21, 2018

    What is the difference between almond flour and almond meal? I love you Natasha for such wonderful recipes….. Reply

    • Natasha
      natashaskitchen
      April 23, 2018

      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 mealReply

  • Allyson
    April 21, 2018

    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!! Reply

    • Natasha
      natashaskitchen
      April 22, 2018

      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 🙂 I will have to try the brand you recommended also! Thanks again! 🙂 Reply

      • Allyson
        April 25, 2018

        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 Grandpa’s Kitchen Baking Flour Blend
        1 ¼ c granulated sugar
        1 ¾ c egg whites, room temperature
        3 Tbsp corn starch
        1 ½ tsp cream of tartar
        ½ tsp salt
        2 tsp vanilla

        Preheat oven to 350˚F. 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 Reply

        • Natasha
          natashaskitchen
          April 25, 2018

          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 :). Reply

          • Allyson
            April 28, 2018

            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.

          • Natasha
            natashaskitchen
            April 28, 2018

            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 🙂

  • Debbie
    April 21, 2018

    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! Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      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 🙂 Reply

  • Natalie Marjasovs
    April 21, 2018

    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! Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      I’m so happy you loved it!! Thank you for sharing your amazing review 🙂 Reply

  • Sasha
    April 21, 2018

    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 Reply

    • Natasha's Kitchen
      April 21, 2018

      My pleasure Sasha! I’m glad you enjoy the recipe, expect more of these in the future! Reply

  • Shannon Mark
    April 21, 2018

    Looks and sounds great! Do you think it would work with a sweetener instead of sugar? Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Shannon, I haven’t 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! 🙂  Reply

      • Shannon Mark
        April 21, 2018

        Ty 🙂 Reply

        • Natasha's Kitchen
          April 21, 2018

          You’re welcome! Reply

  • Julie
    April 21, 2018

    This cake looks yummy and amazing. I really want to try it. Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Thank you Julie!! I hope you LOVE it! 🙂 Reply

  • Jackson
    April 20, 2018

    Is there a sugar free option for this delicious looking cake? Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      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. Reply

    • Sasha
      April 21, 2018

      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. Reply

      • Barbara Silver
        September 20, 2018

        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. Reply

        • Natashas Kitchen
          September 20, 2018

          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! Reply

          • Barbara Silver
            September 20, 2018

            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.

          • Natashas Kitchen
            September 20, 2018

            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.

          • Natasha
            September 20, 2018

            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 🙂

  • Victoria
    April 20, 2018

    So many of your recipes have lemon zest. I don’t 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. Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      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. Reply

    • Sasha
      April 21, 2018

      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. Reply

  • Rose Lea
    April 20, 2018

    Can you use finely ground almonds instead of flour? Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      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. Reply

  • Oksana
    April 20, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 20, 2018

      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. Reply

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