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
I’m thinking of making this into a layered cake for my mom’s birthday tomorrow. Do you think it would go well with a butter custard as filling? The recipe I have for the custard isn’t super sweet and I usually use it to make Swedish almond cake.
Hi, I haven’t tested that but it sounds delicious.
This was so easy and it was devoured almost immediately. I’m thinking of adding a drop of almond extract to it next time.
Don’t you love easy recipes that are also so good? I’m glad you enjoyed this, Ann!
made almond cake everyone loved it.if i was to add almond extract when would i add
it smells like eggs, tastes like eggs, mixed with a hint of lemon, even though I followed the recipe and video precisely. it looked exactly like yours in the video. the process was pretty easy but if there was a way to use less eggs It would be much better. im not sure why my cake tasted like this. maybe my eggs were bigger who knows. anyways good and fun recipe regardless.
I’ve heard that if you allow the eggs to warm to room temperature before using, they incorporate better and taste less eggy. Just what I read somewhere.
Can this cake be frozen?
Hi Cindy, I haven’t tested freezing that but here is what one of our readers wrote ” 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” I hope that helps.
Hi Natasha,
Can I use crushed almonds in the batter to give extra crunch to the bites? would that require a change in baking time?
Hi Amita, I haven’t tried that, but I imagine that may work. If you experiment, I would love to know how you like that.
I use 1/3 cup maple syrup for the sweetener. It makes for a different consistency but once I fold the egg whites in, it’s just fine. I also add 1/2 cup of frozen blueberries and because of that cook for an extra 7 minutes. I use a silicone loaf pan. Love this cake and make it all the time.
Thank you so much for sharing that with me, Christine!
Can you add berries internally to this cake. I’m thinking a mixture of frozen cranberries and blueberries
Hi Deb, 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 flavored whipped cream and blueberries+blackberries between the layers. It was a perfect light cake for a summer party” I hope that helps.
I just want to say that I have made cake with this recipe as a base maybe 30 or 40 times. I’ve used different citrus and different flavors, made two for a layer cake, used it as a base for trifle type desserts. It is so easy and so reliable. I have it in the oven now as a lemon spice cake with coconut sugar in place of half the white sugar. I’ve even made a chocolate version and it always comes out so good. No matter where I bring dessert to, this always gets compliments. I even sent someone the recipe to use as their daughter’s wedding cake. The most important piece of the recipe is to measure the almond flour correctly and to make sure your bowl and beaters are CLEAN for the egg whites and free of any grease or fats. It’s so easy to get great results.
Hello Mikala, wow that’s so awesome! I’m very happy to read about your good comments and feedback, thank you for sharing them with us. I’m glad that this is your go-to-recipe!
Mikala, what did you do to turn it into a lemon spice cake?
Hi Natasha! Just made this recipe, turned out amazing! for next time,can I substitute lemon zest for orange zest
Great to hear that! I haven’t tried that yet to advise but I think that will work well too. Please share with us how it goes if you try that!
Can you link to that nice flat spatula you use in several videos. Thanks. Going to make this cake and the strawberry cake for a baby shower this weekend!
Hi MJ, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I don’t have almond flour, would oat flour work?
Hi there, I honestly haven’t tried oat flour yet to advise. 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. If you do an experiment, please share with us how it goes.
I’m so happy I found your kitchen, Natasha! This will be the third recipe I’ve made of yours and it was brilliant! I’ve booked marked your site and look forward to coming back for more amazingness.
Aww, that’s the best! Thank you so much for sharing that with me. I’m so happy you discovered our blog. Welcome! 🙂
Hello!
I love your recipes Natasha!!
What change in baking time would you suggest if I only have an 8” springform pan?
Thank you!
Hi Tracy, it will be slightly taller but that should work! I hope you love this recipe.
Hi Natasha, is it necessary to bring the eggs to room temp?? I’ve made this recipe before and it was delish! But today I was in a hurry and forgot to warm up the eggs. Now i’m in the middle of baking and worried I messed up too much!!
Hi Zara, it may impact the volume and rise. I hope it works out!
Hi natasha, to make a double recipe, do I just double the ingredients to make double batter?
Hi Matt, doubling this up should work! One of our readers tried it doubled in a 9×5 and loved it! Yes, you would double all ingredients.
Hi natasha, can I put this in a stand mixer, if so is it better to make it in the stand than a regular mixer?
Hi Jake, yes, you can use a stand mixer instead of an electric mixer.
I will try to make it. I would like non gluten recipes.
Thank you.
Hi Dorina, check out our Gluten-Free Recipes here.
This cake was so fun and easy to make! It was the first time I made anything with Almond flour and it turned out beautifully!!! The cake was full of lemony goodness!!!
Hi Patricia, I’m happy to know that you loved this recipe. Thank you for your wonderful review!
I watch your videos every time, I am russian who lives in nj and I love home cooking!!!!
Thanks for always watching! I hope you’ll love every recipe that you will try.
Love your recipes! This receipe was easy and delicious! Thank you Natasha! 🙂
Hi Michelle, I’m glad you are enjoying my recipes! Thank you so much for sharing.