This easy Almond Cake has just 4 main ingredients and a soft, moist crumb. It’s lightly sweet with a pop of lemon flavor, and it has so many rave reviews you won’t believe it is a grain-free and gluten-free cake recipe!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“A couple days ago, I found this recipe, I wanted to impress some expected guests though. WOW! I followed the prep and baking as instructed, it was a totally success, so our guests loved it, they asked for extra piece…” – Laura ★★★★★
Almond Cake Video
See this almond cake recipe come together quickly. My mother particularly loved this recipe, and no matter how old you are, when your Mom is impressed, it’s a big deal :).
Easy Almond Cake Recipe
A reader, Yana, shared this Calabrian Walnut Cake with me, and since there is a Walnut allergy in the family, I made it into this easy, gluten-free almond-flour cake. It’s a keeper!
The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds or that it’s gluten-free! It gets rave reviews when served plain, but it can also pair with Lemon Curd, Strawberry Sauce, Blueberry Compote, citrus, or chocolate shavings.
You can also double the almond cake recipe and create a stunning two-layer cake since it bakes up level and is sturdy enough to stack. This would make an amazing gluten-free birthday cake!!
Almond Cake Ingredients
Grab these 4 main ingredients to make the best almond cake in under an hour!
- Almond Flour – also called almond meal, it can be found by the flour in the baking aisle, and be sure to measure correctly!
- Eggs – separated egg and yolks. Since eggs provide the rise, it’s important to start at room temperature so the eggs capture as much air as possible. To bring to room temperature quickly, place them in a bowl of warm water for 5-10 minutes.
- Sugar – regular granulated sugar works with the eggs to create lift and sweeten the almond cake
- Lemon zest – grate one large lemon, or swap 1-to-1 with orange zest
- Optional – slivered almonds, confectioners’ sugar, and lemon slices to garnish
How to Make Almond Cake
Prep time for this Almond Cake takes just 10 minutes, so I find it easiest to use an electric hand mixer to make the batter.
- Prep – Grease and line a 9″ round cake pan (or use a springform pan, if you have one) and preheat the oven to 350°F.
- Beat the egg yolks and sugar in a large bowl with an electric mixer for 3 minutes until thick, and then add the almond flour and zest. Clean and dry the beaters.
- Whip the egg whites into stiff peaks (2 minutes), and then fold them into the almond flour mixture. Careful not to deflate the whites.
- Bake – pour batter into prepared pan and top with slivered almonds, if using, and then bake at 350°F for 30 minutes.
- Rest – cool the cake in the pan for 15 minutes and then remove and cool to room temperature. Garnish, if desired.
Toppings
This almond cake is beautiful on its own or dusted with powdered sugar. Or see as a blank slate for toppings:
- Fruit – Garnish with sliced citrus, berries, or slices of pear, peach, or fig.
- Drizzle – Chocolate Ganache, Caramel Sauce, or Dulce de Leche
- Dollop – Whipped Cream, ice cream, or Greek yogurt
- Stack – Make two batches, top one with Vanilla Buttercream, Chocolate Cream Cheese Frosting, Apricot Jam, or Country Peach Preserves, and then stack the second on top
Make-Ahead
This cake keeps well for 3-4 days on the counter in an airtight container, or in the fridge/freezer. Cool it completely and then store, but it keeps best without garnish.
- To Refrigerate: Wrap in plastic wrap or place in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap in plastic wrap in a freezer-safe container for up to 3 months in the freezer. Thaw in the fridge or on the counter overnight.
Helpful Reader Review
“I make 2 small cakes with this recipe, and then one I freeze. I always have a dessert for 5-6 people ready. Delicious with fresh berries a a little whip cream. I have celiac and I have probably made this cake 50 times in the last year….maybe more! Always turns out great!” – Erin ★★★★★
My easy almond cake recipe is a classic and versatile dessert everyone will love. They won’t even know it’s gluten-free, so keep this recipe for a quick, crowd-pleasing dessert.
Almond Cake
Ingredients
Almond Cake Ingredients:
- 1 1/2 cups almond flour, measured correctly*
- 4 eggs, separated, room temperature
- 1/2 cup granulated sugar
- 1 Tbsp lemon zest, grated from 1 large lemon
- 1/4 cup sliced almonds
- Confectioners sugar and lemon slices for garnish, optional
Instructions
- Prep – Grease/butter a 9" round cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- Beat – In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy, and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest, and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- Whip – In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure the batter has an even consistency.
- Bake – Once all the egg whites are incorporated and the batter is even in consistency (do not over-mix), transfer the batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Rest – Let the cake rest in the pan for 15 minutes. Then run a thin spatula around the sides and invert it onto your hand, and then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Notes
- Refrigerate – keep in the fridge for up to 5 days.
- Freeze – store in the freezer for up to 3 month, and then thaw in the fridge or on the counter overnight.
Nutrition Per Serving
Filed Under
More Gluten-Free Dessert Recipes
This almond cake is proof that gluten-free desserts are tasty and perfect for every occasion, so try these other delicious gluten-free dessert recipes:
- Lemon Posset
- Flan
- Hard Boiled Egg Chocolate Pudding
- Date Snickers Bars
- Panna Cotta
- Mini Cheesecakes (with GF crusts)
- Creme Brulee
Hi! I’m super excited to try this cake! I already baked it and it’s for an event tomorrow. Should I store this in the fridge or room temperature is ok?
Hi Temmy, 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.
This cake is my family favorite.Sometimes I add vanilla pod and grand marnier to the batter to enhance the flavor. It turns out really good. Thank you Natasha
Sounds delicious, thank you for sharing!
Love this cake ! Want now to bake in a square pan and then cut into squares? How would I alter pan size and baking time?
Hi Reva, I haven’t tested this in a square pan to advise. If the size is similar to our pan then it should work! If it is smaller or larger you many need to increase or decrease the amount of batter you make.
Hi Natasha I would like to make this recipe but my pan is 10 “, how much should I add to the dough?
Hi Sindy, if the size is similar to our pan then it should work! If it is smaller or larger you may need to increase or decrease the amount of batter you make.
Hi! Will almond meal (I have the Trader Joe’s brand Just Almond Meal) work if I don’t have almond flour? Thanks 😊
Hi Lama, others commented that they used almond meal and it turned out great. 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.
Just Perfect. Loved the recipe. Thank you. Please let me know if you have more gluten free cakes.
I’m so glad you loved this recipe!
Hi Natasha
As always your recipes are perfect just one thing I was trying to listen you you mixing and making the almond cake but could not hear it because music from another recipe of your was coming through and I could not hear you because of it not sure what’s wrong
From t
Hi Patricia, thanks for your feedback. You can close the other window anytime, you should be able to see a close or x button to close it.
I loved this recipe bc it was so easy. But I did find that my finished result was a slight tad dry, like it could’ve used a sauce or whipped cream or something. Any suggestions? I weighed everything and followed directions as the recipe
Hi Cat, a dry cake is usually due to over-baking which can dry out the crumb in the cake.
This cake is incredible and deserves 10 stars! I don’t know how it can be so light, moist and delicious without butter or oil but it’s amazing.
I didn’t want to go to the store so I made some substitutions: I used lime zest because I didn’t have a lemon and I added 1/2 cup chopped sweetened coconut because I had it. I used slivered almonds because I didn’t have sliced. The cake looked beautiful too! It’s pretty quick to make and was perfectly done in 30 minutes. Thanks for a fabulous recipe.
What an amazing review, thank you so much! It helps inspire us to do more content.
Hey natashaskitchen! This recipe was soo good! I enjoyed it very much. Thank you for sharing
I’m so glad you enjoyed that Nicole! Thank you for that wonderful feedback!
I haven抰 checked in here for a while because I thought it was getting boring, but the last few posts are great quality so I guess I will add you back to my daily bloglist. You deserve it my friend 🙂
Thanks, I hope you enjoy every recipe that you will try!
I made this tonight as a substitute for the shortcake part for strawberries and shortcake. It was great with fresh berries, and homemade whipped cream! I did leave out the shaved almonds because of how I was using it. I will be making this time and time again!! For home, church, potlucks. Thanks for the wonderful recipe!
That is awesome! So great to hear that your substitutes worked great with this recipe. Thanks for your excellent review!
This is a KEEPER!
I have tried a few of your recipes and I’ve loved all of them !
I made this last night and it’s almost gone (between 2 kids and my husband).
I substituted the sugar for Swerve granulated & powdered sugar and it came out great ! Didn’t have a round pan, but square worked just fine.
I am so glad you enjoyed this almond cake recipe, Joyce. Thanks for your excellent review!
Hey, can this be made with flaxseed egg replacement
Hi Ragini, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I was too skeptical to try this, since the other gluten free cake recipes (my husband is allergic to gluten) never gave me good results. This has been a game changer. This light and fluffy cake with its hint of lemon zest just wins you over. My family is in love with this cake. I’ve made it twice in two weeks already. Can’t be happier. Thanks Natasha. Love and hugs.
Wow that is so great! I am so glad that your family enjoyed this recipe, thanks for sharing that with us!
Hi Natasha, I wonder if I can make this with Stevia in the Raw, I am looking for a tasty low carb cake for my birthday.
Hi Lynette, I have not tested that but here is what one of our readers wrote. “hi, tried your almond cake recipe today.. and substituted the sugar for stevia… taste GREAT !.. thank you.” I hope it helps.
Hi Natasha!!
Would I be able to bake this in a pie dish?
Hi Ava, I haven’t tested that to advise. If you experiment please let me know how you like that.
Hi Natasha!
I tried this almond flour cake recipe and the whole family loved it. It turned out to be super moist and tasty. Thank you so much.The egg white foaming technique, can it be used in any other recipes like muffins or bundt cakes ?
Hi Priya, yes but it definitely depends on the recipe. I’m so glad you all loved the almond cake!
Hi, do i need butter for this recipe?
Only for greasing/butter the cake pan or springform pan
im just wondering is i can add orange jam in between of the layers, since i want to replace the lemon with orange.
Hello Khyati, I haven’t personally tested that to advise.If you do an experiment, please share with us how it goes!
Delish! Quick question, the nutrition facts listed, is it for the whole cake or individual serving size?
Hi Isabel, that is for individual servings.