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!
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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
You are the best Natasha. All your recipes are amazing. I have tried this cake recipe many times and it always comes soooo delicious. Many many thanks beautiful.
Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!
This cake turned out well. Followed the directions exactly. It was less than an inch high and I used a 9″ springform.
Can this recipe be doubled and baked in one pan or would you suggest to make two layers?
Good to hear that! Someone else shared this comment “I made a double recipe for a baby shower today. I layered it (2 9inch cakes sliced in half – so 4 layers) and put almond flavoured whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
Just made this today with help from my 4 year old son – and we both really enjoyed it! I forgot the almonds on top, and i’m sure that kicks it up even more but it was great and very simple to make. Moist, just sweet enough and 4 year old approved . We will definitely be making this again! 🙂
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I made it. Taste and texture are great but it’s only about 1/2 inch high! Not a great visual for a birthday or a company dessert. So I surrounded it with strawberries cut in half.
It would help to have the almond flour given as a weight.
Hi Deborah, it should be taller than 1″. I would suggest watching the video tutorial in the post to see where things started to look different. Click on Metric in the recipe card and you will see the weight measurement. It may be too much almond flour.
Or maybe the pan was to big?
Hello,
I made this thrice already. Thank you so much. What are your tips to make it more moist instead of dry. Mine’s turning out dry but delicious. Should I add another egg?
Hi Arvs, a dry cake is usually due to over-baking which can dry out the crumb in the cake.
I made it, came out really good, i know this is a repeat 👍
Hi, I have two questions. 1. Can this be made with a stand mixer?
2. Is it important to do the egg yolk and egg white separately? Can all be combined together in one go in a stand mixer?
Hi, I would highly recommend making the recipe as written and you can use a stand mixer instead of an electric mixer.
Not sure what I did wrong, but mine turned out very flat like a thick cookie. The taste was good, however but not super moist.
Hi Lora, are you possibly using a larger pan to make your cake very flat and cause that to bake faster. Was anything else possibly altered in the recipe?
And does this cake rise while baking? If so, how much, approximately?
Thank you!
Hi Arielle, I suggest watching the video to gauge.
Hi, I was reading through the comments, and this cake seems pretty awesome and highly recommended. This morning I made an almond cake using a different recipe, but the instructions weren’t as clear, resulting in different results.
I would like to try the recipe, but I was wondering if it needed a simple syrup kind of thing to keep it moist? The batch I made this morning was a bit dry, so I’m more cautious of that now. 🙂
Thank you!
Hi Arielle, we don’t normally add anything besides what is in the recipe. Be sure not to over-bake the cake.
Delicious! Made this for my husband’s birthday. Lightly sweet, moist with a very light marzipan flavor. We will make it again.
Thank you for sharing that wonderful review with me, Rebecca! I’m glad you enjoyed that.
Natasha, I made your almond flour cake today for New Years. It was so easy and came out so tender and moist. I followed your recipe exactly but for one thing, I did not have a lemon, so I used an orange instead. Boy was it good, thank you for a great gluten free recipe.
Happy New Year, Cass! Thank you for sharing that wonderful review with me!
Very good, one of the best cakes I tried making…
That’s just awesome! Thank you for sharing your wonderful review!
Hi there, Natasha!
I love all of your recipes! Have you tried the Almond Cake recipe with a sugar substitute? And if so, could you please give me some recommendations?
Thank you!
Thank you, Jennifer but I honestly haven’t tried any other substitute to advise. I recommend checking the comments section below the recipe if someone else has tried it.
Hi Natasha,
I was searching for a gluten free cake recipe and am so happy I found one.Looks simple and amazing with just 4 ingredients.I want to try it ASAP. I am out of lemon but I have lemon essence. Can I substitute the 1tbsp lemon zest with lemon essence? If yes how much?
Hi Samina, I imagine that should work too but I have not personally tried it to advise. But I imagine that will work.
Hi Natasha,
I tried the almond cake today and it turned out awesome. I added 1tsp of lemon extract and 3 Tbsp of lemon juice as I did not have lemon zest and the flavor was perfect. So moist and delicious and easy to make .
Gluten and dairy free unbelievable!!!. The sweetness is so balanced with lemon flavor and the almond crunch..over all it’s amazing!!!.Thank you so much for coming up with a gluten free yumilicious recipe!
I would greatly appreciate if you can share more gluten free recpies of cookies and cakes .
Thank you so much for that suggestion Samina! I’m so glad you enjoyed this recipe!
Just enjoyed this cake for dessert following your Chicken and Broccoli stir fry! Both recipes were great and we will definitely be making them both again. Thank you for your delicious recipes!
Hi Gillian, I’m glad you’re enjoying my recipes. I hope that you will love every recipe that you will try!
This cake is awesome. It’s like marzipan in cake form. It was super easy to make. The first time I made it, I had it with homemade cream cheese ice cream. The second time I made it, I had it for breakfast!! Delish.
Hi Martica! I’m glad you loved the recipe. Thank you for sharing.
Hello Natasha! First of all, let me say, I absolutely LOVE your recipes! They always turn out to be fantastic. By the way, I love your enthusiasm on your show,! I have tried many of your recipes including your Chocolate chip cookies, peanut butter cookies, and your banana bread. I tried this almond cake, and it came out exactly like it looked in the picture! It wasn’t too sweet, and the lemon zest was an amazing touch to the cake. Thank you so much for your recipes, and I am looking forward to trying many more of them!
Hello Sophie, great to read your comments and feedback. Thank you for an awesome review, I hope that you will love every recipe that you will try!
When I cooked mine is more like brownish and not yellow? what is that?
It’s supposed to be a golden brown type of color and not exactly yellowish.
Natasha, question – it says 218 calories per serving it but doesn’t state the portion size. How do I cut the cake to get 218 cal per slice? 6? 8? 12? It looks delicious and 17g carbs works with my diabetes plan but only if I know how to cut the cake in order to get one serving.
Thanks! Can’t wait to try this.
Servings: 8 slices. You may base the nutritional info on the servings stated in the recipe card. I hope that helps.
I made this yesterday and it was delicious! I would have taken a picture, but my family ate it all so quickly! Thank you for this receipe.
That’s so great! It sounds like you have a new favorite!
Just perfect! Thank you for recipe!