This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won’t believe it is a grain free and gluten free cake recipe!
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This almond cake comes together quickly and is perfect for unexpected company or satisfying the evening sweet tooth. My mother particularly loved this recipe and no matter how old you are, when your Mom is impressed, it’s a big deal :).
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One of my readers, Yana P. wrote in and shared this Calabrian Walnut Cake with us and since there is a Walnut allergy in the family, we made it (even simpler) into an almond flour cake and changed the proportions. I made it 3 times in 1 week and it disappeared fast every single time. Its a keeper!
Watch How to Make Almond Cake:
The texture of this almond cake is so soft and fluffy, you would never guess it is made with finely ground almonds.You can also make a double batch 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!!
Ingredients for Easy Almond Cake:
Literally all you need to make this cake are 4 main ingredients: almond flour, eggs, sugar and lemon zest. I have tested this recipe with and without the sliced almonds over the top and it works both ways. (See exact measurements and print the recipe below)
How to Measure Almond Flour Correctly:
Spoon almond flour into a dry ingredients measuring cup and level off the top with the flat edge of a knife. Do not compress the almond meal into the cup or you may end up with up to 50% more flour! Read all of our tips and tricks for how to measure accurately for baking.
How to Separate Eggs and Bring to Room Temperature:
To separate eggs, you can either use an egg separator or the shells of your egg if you get a clean break on the shell. It is easier to separate eggs while they are cold. To do that, separate eggs then cover and leave at room temperature no more than 30-60 minutes. You could also separate them and place into separate small bowls and set the egg whites over a larger bowl with warm water so the bowl with the egg white warms up within 5-10 minutes.
Almond Cake Recipe Printable:
Almond Cake Recipe
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" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
Almond Cake Recipe Instructions:
- 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.
- 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 batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer 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.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Almond Flour Recipes you will LOVE:
- Almond Nutella Cake – flavor explosion gluten free indulgence
- Raspberry Macarons – gluten free cookies with raspberry filling
- Almond Croissants – incredible French bakery style filling
Q: What are your very favorite almond flour recipes or gluten free recipes? I’d love to hear from you in a comment below! We are always looking for new ideas.
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.