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
This Lemon and Almond Cake is next level.
So easy to make. So utterly delicious and, best of all, dairy and gluten-free.
Have made this cake six times and will add a few summer blueberries to the mixture. The perfect cake for the Christmas table down here in New Zealand – Aotearoa.
I’m so glad you loved this cake. The addition of berries sounds delicious!
It really is delicious and makes an excellent cake for dairy and gluten dietary restrictions. Thank you for the review.
Can I add a tsp almond extract or is the almond flavor enough with the just the almond flour and the sliced almonds?
Hi Nancy, I haven’t tested that and we didn’t miss the almond flavor without the extract, but here’s what one of our readers wrote: “For those interested in sugar-free, my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.” I hope this helps!
Thank you. I’ll let you know how it turns out. Merry Christmas!
My doctor has me on a low carb protein diet and it’s been a challenge for this baker to eat desserts. Came across this recipe and had to give it a try. I really enjoyed this cake. So did the family. I’m wondering if it can someway turn into a chocolate cake with added cocoa for a variation? Would love your input.
Hi Dawn! I have not tested it with this recipe. I think it could work but you’d have to experiment with it. Cocoa powder can dry cakes if the ingredients are not balanced well. You may also enjoy this almond nutella cake HERE.
Made it twice. Came out very well. Your demonstration on the video is excellent and lighthearted. Wonder what can make it a little more sweet . Perhaps more of confectioners sugar?
Hi Subash, we prefer it not overly sweet, but yes, adding a bit more of that may help the sweetness. I hope you love it even more!
Can this recipe be adjusted to work in 9×13 pan? If not, can an 8 inch square pan work? I don’t have 9 inch pans.
Hi HC, I haven’t tested this in a large pan, I’m sure it could work with a few adjustments tho! If you experiment, let me know how you liked the recipe.
This is the best Almond cake recipe so far and foolproof.
Taste awesome and not dense or dry. I had it with a drizzle of maple syrup since i left out garnishing with powdered sugar.
Love you Natasha… big fan
That’s great! Thank you for sharing with us.
I love your YouTube channel- only issue…please slow down!
Thanks, Peggy
why are you instructing an inexact measuring technique, calling it “almond flour measured correctly” instead of just measuring by weight LOL?
Emmy, you can click “Metric” to get the ingredients in grams.
Hi Natasha, I would rather not use lemon in this particular cake.
Do you think the almond flavor would be enough?
Hi Monna, I think that would be fine if you don’t want lemon. For some extra taste, you can try using a little bit of almond extract of vanilla extract.
Well done Natasha,
Your cake was a success, I made it with my own Almonds & lemons from my finca in Mallorca, just after the harvest.
Especialy welcomed by my non gluten friends. Thank you so much. Maggies farm Mallorca x
Wonderful review! Thank you for sharing, Margaret.
This is the best almond cake recipe I’ve found so far. Once I saw that it called for 4 eggs, I knew it wouldn’t be dry or dense, like other almond cake recipes. This was very good. I topped it with fresh berries and a little whipped cream. Perfect weekday dessert. Thanks for sharing this recipe & thanks for the video, it helped 🙂
Hi Angela, thank you for your good comments and feedback. We appreciate it and we’re so glad you enjoyed this recipe!
My husband thinks this is the best cake ever! Not sure I would agree with that but an easy, quick nice almond cake
Hi from Australia xx
I’m so glad you enjoyed it, Janet! Thank you so much for sharing that with me.
Does this cake work with unbleached flour instead of almond flour
Thank you
Hi Ray, this cake was built around the base of almond flour. If you choose to make it with regular flour, you will need to make a series of changes, which will result in a new recipe. If you’re looking for a good sponge cake, we have one HERE that can be used for many kinds of cakes.
Love this cake!!! I have family that HATE gluten free items and they ate every crumb.
Natasha have you tried adding dried fruit? Thinking dried blueberries would be delicious.
That’s great to hear! I haven’t tried adding fruits yet but I think it would be a good experiment. If you try that, please update us on how you liked it!
Bland, so bland. If I make this again I will add almond extract. The lemon didn’t shine through either.
Any difference if I use almond meal, rather than almond flour?
Thanks
Hi Kim, I haven’t tested that to advise. If you try that as an experiment, please share with us how it goes.
Hi Natasha, This cake didn’t turn out good at all. The mixture was dry and I had to add lots of milk to make the desired consistency.
I don’t have cup measurement. I looked on internet and it says 1 and a half cup of almond flour is 144 grams. May be the problem is the measurement. Can you tell me please 1 and a half almond flour is how much grams.
I really want to try this cake again as you have good reviews.
Thank you
Hi Mirella! If you click on “metric” in the recipe card, it will convert this recipe to grams for you. 150g is what you’ll need to use in this recipe. I would also recommend you measure all the ingredients correctly, following this tutorial how to measure ingredients will help with that. I also recommended watching the recipe video to see my process and batter consistency. I hope that helps.
This cake is amazing! I made it for my friend who is celiac, and I ended up loving it and making it again for myself! (Usually I’m not such a fan of gluten free baking!) the taste is incredible and I couldn’t believe it was gluten free!
Wow! That’s when you know it’s good! I’m so glad you enjoyed it, Rachel!
I have made this cake several times, and everyone loves it. The last time, I used the zest of a mandarin orange and then, when it cooled, I glazed it with the juice of half a mandarin and powdered sugar. WOW!
That sounds delicious! Thank you for sharing, Barry.
Baking is my specialty so I wanted to make something simple and quick and this cake sounded great. However unfortunately the cake didn’t rise much (maybe 1 “) – disappointing for me giving all the positive reviews.
Hi Rachael, I’m sorry to hear that, yes, this recipe has excellent reviews. I understand you bake often but maybe I can help troubleshoot. The cake relies on the volume of the egg whites to rise. Make sure when beating not to under beat (which would make it too thin) or beat too long which would make it too dry and difficult to incorporate into the cake. I used a 9” pan for this recipe anything larger would cause it to be thinner. As you can see in the pictures provided, the cake isn’t overly thick, but it shouldn’t be too thin either. I hope that helps and hopefully you will try it again with better results.
Thank you so much for your great recipe, and shearing with me .
You are so friendly . Wish you always be happy and very successful in your life 🙏
You’re welcome, Vida. It is my pleasure, wishing you great success too!