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
Do you think the recipe would work baked in a charlotte cake pan?
Hi Deborah, that pan is so beautiful, but to be honest, I haven’t tried it that way to advise it on the outcome. I worry when trying to remove it, it will break apart.
Recipe was wrong . Was over baked in 20 minutes and not a good recipe
Hello! Do you think sugar substitutes like coco sugar would work for this recipe? Hoping to make one for an in-law who’s diabetic.
Hi Terrie, I haven’t tested a sugar substitute, but here is what one of our readers wrote: “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.
I made it today as cupcakes using Monk Fruit in the Raw. Came out great! This is a wonderful versatile recipe. Orange Zest instead of Lemon or Vanilla and/or Cocoa, Cherry-Almond. Easy and fun! Thank you Natasha! Wonderful recipe. I am going to send it to Dr Guidry!
You are welcome! Sounds great, I hope he loves it too.
What brand of almond flour do you recommend? Is almond meal the same as almond flour? Thanks
I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.
No. Almond meal is courser. Flour is fine more like wheat flour. I use Publix Brand Greenwise Almond Flour but I also love Bob Red Mill’s.
The best cake EVER! I added a tsp of almond extract and skipped the powdered sugar since it was sweet enough already. I was so surprised by how moist and fluffy it turned out, just as Natasha predicted. I will definitely be making this again. Thank you!
You’re welcome! Glad it turned out great.
What do you mean by measured correctly? I don’t see an explanation, but it’s quite possible I’m just missing it.
Hi Julie, please see our post here on measuring.
I loved it. It’s like marzipan–moist, almondy, not too sweet. I didn’t have almonds for the top, but we enjoyed it all the same. My daughter is gluten-free so this was her birthday cake. I don’t think it’s really all that easy to make, but I managed.
I’m so glad you gave this a try and enjoyed it, Violetta! Happy Birthday to your daughter!
This cake was just ok, not very interesting, not in texture or flavor. There are other more interesting almond cakes out there. While other recipes may require more ingredients or more steps, they are also better. This cake was also very thin, even in a 9″ round pan. I tried to jazz it up with a glaze after trying it and finding it bland but that didn’t really help too much either. I think that if you are strictly gluten-free you might use this as a quickie cake with fruit or fresh whipped cream but otherwise, I didn’t think it was that great.
Hi Jennifer, this has been a very popular cake and I am always happy to help troubleshoot. You mentioned it seemed very thin. The cake relies on the volume of the egg whites to rise. Make sure when beating not to underbeat (which would make it too thin) or beat too long which would make it too dry and difficult to incorporate into the cake.
Hello, is this recipe good for cupcakes?
Thanks!
Hi Chrisy, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
I’d like to make a layer birthday cake to serve about 8 people
Usually 2 x 5- 6 inch cakes are perfect.
Has anyone tried 5-6” pans cut in half and what did you change – cooking temp / time etc. ?
Hi Li, 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 pans.
Hi, your recipe sounds absolutely lovely, my friend recommended it. On the nutrition chart it does not say what the size of a portion is (typically it would say 1/8 of a loaf or something like that). I am a Diabetic so it is important for me to know how many carbs are in what size portion. Thanks!
Hi Vivien, this cake serves 8. 1/8th of the recipe equals a serving. I hope that helps.
I made it with rice flour, I thought I had almond flour .came out tuff and dry. Is it because of the rice flour?
Hey Lucy, that may be the culprit. It’s hard to say what the outcome would be or if that is the reason why without trying rice flour myself.
I made this for a family gathering today. It was a huge hit. So delicious. It was so simple to make too! Will definitely make it again.
That’s just awesome! Thank you for sharing your wonderful review! I’m glad to hear it was a hit, Mona!
So delicious! I made this for my husband’s birthday and he’s raves about it ever since. Today I made it for Father’s Day. This time I baked it in an 8” round pan for 30 minutes, it came out moist & delicious. Thank you for sharing this wonderful recipe!
I’m happy to know that it’s always a hit! Thanks for sharing that with us, Rebecca.
Hi. Do you think this would work for a layer cream with cream between layers? Would I be able to cut this Into two layers?
I once tried an almond cake in Cali in a Eurpoean cafe and it was soo delicious. Want to kinda try replicating it. What do u say?
Hi Elena, 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 would suggest doubling the cake vs. Trying to cut. The cake is only about 2” high
Made this for Mother’s Day morning tea everyone loved it. I did add 2 tbs of lemon rind instead of one.
That’s so great! Thank you so much for sharing that with me.
I made the cake but it didn’t raise much! What did I do wrong???
Hi Rena, it’s hard to say without being there. Is it possible an ingredient of the process was substituted? I suggest following the recipe as written. It relies on the volume of the eggs to rise.
Oh my gosh–outrageously good! The only thing is it kind of stuck to the bottom, maybe I will grease it more or perhaps I needed to cool it longer?
I’m thinking about trying this with natural coconut flavoring and shredded coconut next time. But I’ll always come back to this version–it’s perfect! Thanks so much for sharing it 🙂
I’m so glad you enjoyed it!
Making this cake again as it was a big hit with my guests at my last dinner party.
Thanks Natasha!
Glad this cake was a hit! Thanks for sharing that, Robert.
Soooo good!! Made this for my Mom bec 1) she loves nuts, esp almonds, 2) she’s not fond of extremely sweet cakes. This was perfect!!
I added 1/4 tsp cinnamon as an extra. I was worried abt the egg yolk almond flour paste at first bec it seemed too thick. I’m glad I didn’t add any milk bec I really just needed to fold in the egg whites slowly like you said. This is best w coffee or tea!
Thanks, Natasha!
I’m so glad you both enjoyed this recipe, Dianne! We don’t care for overly sweet desserts either, and this was a perfect balance.
Hi Natasha! May i ask if how to double this recipe please? I tried your recipe and it was end up perfectly ❤️
Hi Anabella, 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.