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
Hi, can I top this with a caramel almond topping and then bake it? Will that affect the rise of the sponge underneath?
Hi Noor, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
i watched the video and looks so easy to do! question: how long would a cake keep if left out wrapped in saran wrap?
Hi Martina, 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.
Almond cake looks wonderful. Will it freeze well
Hi Iana, 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.
Re freezing, does anyone know why it is good to let the cake sit under a tea towel for a night before freezing it? The cake is cooling on the counter at this very moment. Yippee!
Steam turns to ice if frozen too soon
I used fairly coarse ground almonds, from Trader Joe’s, plus orange zest and 1/4 tsp almond essence. Delicious!
Very nice! Thank you for sharing that with us, Susan.
The recipe for red velvet cake and almond cake amazing I love watching you cook amazing recipes
Hi Tazmin, I’m glad you enjoyed those recipes! Thank you for sharing your good feedback with us.
I’m going to try this tonight. I can’t wait. Thank you for all you’re recipes. You’re awesome!
You’re welcome, Addie! I hope you love this one too!
Hi Natasha! Anxious to make this recipe. Am diabetic and wondering if I could use a sugar substitute! .
Hi Ann, I haven’t tried a substitute for this recipe but here’s what one of our readers wrote “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 hope this helps
Could you give measurements in grams instead of cups
Hi Jill, click on Metric in the recipe card and you will see the gram measurements.
There are many conversion tables online. Save one to your photos.
Don’t we need to add baking soda and baking powder like regular cakes?
Hi Bharathi, I suggest following the recipe as written. It relies on the volume of the eggs to rise.
Absolutely amazing Natasha… thank you for the recipe. How long can you keep this( not that it lasted long in my household )
You’re welcome! I’m so happy you enjoyed it, Anuji!
This is absolutely amazing, thanks Natasha
Thank you so much!
Dear Natasha, this cake is so delicious! Everyone in the family love it! They’re asking for more! Thanks so much. Edina from Sydney Australia
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hello Natasha, I made this cake quite few times as my husband is sensitive to Gluten.
I have a question – can we freeze the cake? If yes, please let me know the process. Thank you!
Hi Bharani, 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.
First time making a cake with almond flour! It’s soooo good! I added more lemon zest and a handful of frozen blueberries!! Delicious!! Next time maybe I’ll add cocoa powder and strawberries!! Natasha’s recipes are always the best!
That’s just awesome! Thank you for sharing your wonderful review!
I love all of Natasha’s recipes but this is my favourite! The cake is very light but the flavour is so complex and delicious, even though the cake only has 5 ingredients. I ran out of lemons so I just used 1/2 a tablespoon of lemon extract. Thank you Natasha!
That’s so great! It sounds like you have a new favorite!
It was unbelievably great. I love it and I added to my list.
Thanks for your absolutely amazing and delicious receipt.
You’re welcome! I’m so happy you enjoyed it, Maryam!
Hi Natasha.
I made the cake and turned out very good. I like it a lot. The only thing, I don’t like any citrus taste in my pastry. Any suggestions what I can substitute zest with?
Thank you.
Hi Marina, I’m happy to hear that you enjoyed the cake. I have not tried any other substitute aside from the citrus zest to advise. You can try to omit it from the recipe and see how it goes.
Made this today. It’s delicious. Nice and moist and airy. Will definitely make again.
I’m so glad you enjoyed it!
Made this it was super easy and the cake came out soft and moist and was so good
I’m so glad you enjoyed it, Gayatri!
Doubled the recipe to use up ground almonds left over from Christmas baking. Did not separate the eggs, and beat the whole eggs with the sugar 5-10 minutes, which increased the volume considerably. Added the ground almonds, zest and almond extract by hand. Baked it
in a 9.5 x 14.5″ pan.
Perfect! Thanks for the recipe.
Glad you loved the result, Trudy. Thanks for sharing that with us!