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, Natasha. If I double the recipe and bake it in a 10″ cake pan, how long do I need to bake it for?
Hi Tina, I have not tested this in a 10” pan. However, if you double the recipe and use only one 10” pan, it will be too much batter. This recipe is written for one 9” pan and I have doubled it and made it into two 9” pans. You’ll have to experiment with the time depending on the size and depth of the pan(s) you decide to use.
Do you think I could use orange zest instead of lemon zest? Does almond and orange go together?
Hi Hannah, I bet that would work great with orange zest! I hope you love it!
What kind of buttercream do you suggest if we want to layer the cake?
I have a classic buttercream recipe that works well with almost anything. https://natashaskitchen.com/vanilla-buttercream-frosting/
I also have a swiss meringue buttercream that is not very sweet https://natashaskitchen.com/swiss-meringue-buttercream-recipe/
If you wanted a lighter frosting that is whipped and airy and I believe it would go well with an almond cake, I’d recommend my cream cheese frosting. https://natashaskitchen.com/cream-cheese-frosting/
This looks so good! If I halved the recipe, do you have any idea if I could do it in a loaf pan/smaller pan and what the cooking timing would be?
Hi Sara, I have not tested this recipe in half. I would recommend looking up a cake pan conversion chart to see if that would help. If I had to guess maybe a 6-7″ pan. As for baking time, you’ll have to experiment but I’d recommend checking at about 20mins and then seeing how many additional minutes you’ll need to add on from there. Let us know how it works out for you!
I haven’t make this cake yet. I was wondering if we add ricotta cheese like your blueberry ricotta cake. Would it still work?
Hi Claudia, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
This recipe is easy and the cake is fantastic! It’s moist and a great hit with family and friends. It seems even better the next day (if there are leftovers!). My question is- should this be stored in the fridge or can it be left out on counter overnight?
I’m so glad it was a hit, Jane! 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,
Has anyone tried using aquafaba instead of egg white for this recipe? Would love to know if it can work to make it egg free. I’m dying to have gluten free almond cake again. I can’t have eggs. please let me know if not aquafaba anything else that might work for replacement. Recipe looks amazing!
I haven’t tried that yet, Denise. But maybe others have and can share it with us.
I love to use vanilla extract in cakes, so has anyone added a bit of vanilla? If so, how much and how did it affect the end result? Thanks.
Hi Tina, you can try it. It shouldn’t negatively affect the recipe. It would also depend on the type of vanilla you are using. If you are using good quality vanilla that has a strong flavor, you shouldn’t need more than 2-3tsp. Good luck!
Hi Tina,
I used vanilla extract in this cake, and it turns out great.
Hi Tina,
I used vanilla extract in this cake, and it was great.
My family loves this cake. It’s healthy and very tasty. I used a bit less sugar (8/10). Delicious! Thank you Natasha 🌸
You’re so welcome. Great to hear that your family loved this cake, thanks for sharing that with us.
I loved this recipe!!! Delicious! Do you think I could add apples?
Hi Emily, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi, can i double the recipe so i can bake it in a rectangle pan or will that affect the taste and density?
Hi Layla, 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.
Hello, does the almond flour need to be packed into the measuring cups, or measured like all-purpose flour, spooned and any remaining dome evened with a knife? Thank you.
Hi Lydia, I provide instructions for this in the recipe notes under, “How to Measure Almond Flour Correctly.” 🙂
Hi Natasha,
I made this beautiful almond cake and was very happy with its outcome. I will admit I was a bit worried it may be dry but it was light, soft and moist. I substituted the sugar for coconut sugar due to excluding sugar from my diet. It was a real treat to eat cake again.
Thank you and continue putting recipes out for those who need to watch sugar and gluten.
Thanks for sharing that with us, Yasmin. Good to know that it worked well using coconut sugar too!
Fantastic and easy recipe!!! It takes like 10 mins to make ! Mine even baked in less than 30mins. Great cake to serve to guests, kids, everyone . Deliciously moist and with no added fat. Absolutely perfectly moist and yummy !!! Everyone enjoyed it and it was gone in minutes ! You have to try this recipe !
Thank you for your good comments and feedback. I’m happy to now that you enjoyed making this recipe!
The cake was just amazing… My kids loved it… It didn’t tk 5mins for everyone for finish the to he cake… It’s was soft and moist… I’ve tried so many of ur recipes.. chocolate cake, vanilla cake,cookies..etc …. All just perfect and yummy… All the recipe are saved in my Diary…
That is awesome! Thank you for sharing that with us, I hope you and your family will love all the recipes that you will try.
Question:
I love this cake and am going to make this for my granddaughter who can only have gluten free.
When freezing this cake should you hold off using confectioner sugar until it thaws ?
Thanks so much!
Hi Joyce, I haven’t tested freezing that but like you said, I would hold off on the confectioner sugar until you’re ready to serve.
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.
I never read the reviews about this recipe until today. I want to start by saying that this is the most delicious cake I’ve ever made. My friends and family love it so much , that they ask me to make this every time they come and visit me. I made this for my neighbor who is a chef and she loved it so much. I don’t understand the negative reviews -sorry. Natasha, this recipe is delicious and I want to thank you for sharing this and so many other delicious recipes with your readers. I will be making this for Thanksgiving and I will also be making it for Christmas . This will be my Christmas present for my neighbors. Love the taste, texture and everything about this recipe!!
Hi Lizzy, your comments just made my day brighter! Thank you for your great feedback, it helps inspire me to do more recipes for you all!
Natasha do you think this would work with coconut flour and shredded coconut on top. I might have to try it .
Hi Silwana, I honestly haven’t tried that with coconut. Some readers have reported using coconut flour and liking it. If you experiment, please let us know how you want it!
I am not sure about the comments that the cake didn’t work. I am not a good baker but this recipe appeared easy to me, so I decided to make it , and I had some almond flour on hand . Easy and so yummy. It looked great and it came together like a dream. I can see myself making often to use up my flour.
I’m so happy to hear you enjoyed this recipe, Silwana!
How would subbing wheat flower work? Should I use more or less flower?
Ho JoDee, I haven’t tried this with wheat flour to advise on the outcome.
Can you add poppy seeds to this recipe? If so when and how much?
Hi Galina, I haven’t tried adding poppy seeds but I think it would work to add some to the batter, folding it in at the very end before baking.