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
is there an alternative to using lemon zest…. i have a citrus allergy 🙁
I haven’t tried any substitution to advise, Bobbie.
I have yet to bake this, but I think you could easily leave something like zest out. You could opt for other flavors, like really punch up the almond flavor by using almond extract.
Love this cake, we’ve added a raspberry coulis over the top. Do you think this could be turned into cupcakes? And if so, any suggestions on bake time?
We’re happy to know that you loved our Almond Cake Recipe! As for your question, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes! One of our readers also shared this comment “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!”
The cake turned out light and fluffy, but the egg yolk mixture when combined started to firm up so when I added the egg whites (beaten to peaks), it didnt fully mix well and the cake has this uncombined mixture scattered through it. It reminds me more of a gluten free sponge cake than a lemon almond cake.
Hmm – I think I did something wrong. The cake is only about 3/4 inch high (if that). We bought some from a gourmet grocery store a few days ago and it was was twice the height. Darn!
Hi Donna! The cake is only 1 layer and not very thick (see the images above), but it shouldn’t be that thin. This cake gets its volume from whipping the egg whites to stiff peaks. Over-mixing the batter can result in a deflated cake. I recommend watching my video again to see where your process could have been different. Also- did you use a larger pan? If so, the batter would be thinned out too thin. I hope that helps.
Hello
No need for baking powder or soda for the cake to rise ?
Hi Tania! No, that is not necessary. The cake gets it’s volume for beating the egg whites to stiff peaks and then folding in the dry ingredients.
I was a little worried about this cake going into the oven since the batter didn’t look like anything I had ever seen before. But the cake was fantastic – moist and delicious with a fantastic crumb. I added a pinch of salt and replaced the lemon zest with a touch of rum flavoring and vanilla. Served with nectarines.
It truly is the most delicious cake! I’m so happy you loved it, Sarah! Thank you for your wonderful review!
I was a little skeptical about making this cake since it didn’t have butter (or flour) in the recipe like usual recipes but hoped it would be good seeing the ratings and damn! I lovved it! My entire house smelled heavenly for a while after I took it out of the oven. The cake had a flat top, was super fluffy, buttery as well from all the almonds and just right! I did not dust it with icing sugar on top and didn’t feel the need to cos it has the perfect amount of sugar in the recipe. Thank you so much for sharing !
Just one question – how do I store them and for how long? I’m from Kerala, India and its pretty hot and humid here throughout the year. Can I keep it out for few days?
That’s wonderful. Thank you for trying my recipe. I’m so glad you loved it.
You can store this covered tightly with plastic wrap or in an air tight container. You can leave it out for 1-2 days at room temperature or refrigerate it for longer.
I like this recipe … and I have all of the ingredients in my kitchen. Can I weigh the flour instead of using a measuring cup? In this case, 1 1/2 c flour equals 12 oz. I don’t want to seem paranoid but I want to be sure to get this right and I like getting use out of my kitchen scale..
Thank you.
Hi DB! It’s best to measure dry ingredients in grams. If you click on the “metric” button in the recipe card, it will convert the ingredient list for you.
I recommend adding the juice of the lemon as well as the zest. It makes the cake more moist and more lemony.
Natasha, this cake is super delicious! Thank you so much! Hope you will post more receipts with almond flour
Hi Yuliia! Thank you. I’m so glad you love the recipe.
Can stevia replace the sugar in this recipe? I made the strawberry and peach cake this passed weekend and both were hits. I used whole wheat flower and Erythritol instead of sugar. Can I do the same for the almond cake? Have you or your sister tried this sugar substitution?? Thanks!
Hi Marjorie, I haven’t used stevia to advise. If you do an experiment, we’d love to know how it goes!
The eggs would not beat into the white peaks no matter how long I worked on them. The cake still turned out fabulous and was devoured immediately 😀
I’m so glad the outcome was still great Katia! I wonder if the speed of the mixer? Also, you’re beating the egg whites into the stiff peaks not the full egg correct?
Made this today for a party and it was fabulous! Easy recipe. Guests loved it! It looked fancy on the table, too! Thanks!
That’s wonderful, Dina! So glad to hear that.
Made this during lent and it was sooooo good!!! My middle child who wants to be in culinary school someday suggested that I should add a squeeze of
Lemon in the batter. He did squeeze some lemon to his slice before eating it as an alternative!
I might try it with a squeeze of lemon juice next time!
Thanks for the recipe! It sure was awesome! 😊
We’d love to know how you liked that version. Thanks for sharing and I’m so glad you enjoyed this!
Yum!! I made this in 2 6-in. pans baked for 18 min, cut them in half, and filled with coconut pudding, frosted with whipped coconut cream, and covered the sides in toasted unsweetened coconut. Soo good!! I reduced the sugar and used vanilla extract in the cake recipe. I make either whole wheat or paleo recipes and we’re used to lower sugar recipes so it was perfect 👍
Hi Rebecca! That’s great. Thank you for sharing that with us. Glad you loved the recipe.
Hi. This looks great. I look forward to trying it. Does this cake freeze well? Thanks
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.
Thank you. This definitely helps! My husband is sensitive to gluten so this will be perfect for him.
You’re welcome! 🙂
Thank you. This helps. I will try freezing it and hope that I have similar success.
Delicious cake! Easy recipe. I added candied lemons on top of a sprinkle of powdered sugar; not a crumb left!
Hi Jennifer! I’m so glad you love it. Thank you for sharing.
Hi
A friend made this lovely cake and it was delicious. I am trying to replicate its success. The eggs I have are rather small- should I compensate and add another.
Thanks!
Hi Dori, if the eggs are much smaller, you will likely need to add one. For reference, Four large eggs equal approximately three-fourths cup plus one tablespoon volume.
Do you have to use a mixer ? Or can you do it by hand? Apparently my comment is too short so I’m adding to this
Hi Nicole. The egg whites need to be mixed until stiff peaks form. This would be difficult to achieve without a mixer.
Hi natasha,
A quick question can i add vanilla extract or almond essence to this almond cake. If yes whats the measurements?
Hi! Yes, you can. You’d have to add this to your preferred taste. I would probably start with 1 tsp.
Thank you Natasha! This cake was a big hit last night! Your directions and video were so clear it was very easy to follow. Will definitely be making this again!
Great to know that it was a huge hit!
I LOVE this recipe! I am wondering whether I could make into small loaf pans to give away for the holidays. If so, would you have any idea of how long to cook them for?
Hi Lynda, I have not tested this recipe in a smaller batch/ pan. I would recommend looking up a cake pan conversion chart to see if that would help. I hope this helps!
I think I am going to love this cake. I made it today, it’s cooling and will be tonight’s dessert. I baked it in a 9″ pan and I think it’s too thin. Next time I will bake it in an 8″ pan, increase the cooking time and see how it goes. I don’t know if the egg whites alone would give enough structure to a loaf-shaped cake (which might collapse under its own weight), but I think it would work as cupcakes.
Hi Ellen! This type of cake gets its volume from how the eggs are whipped and then not over-mixing the batter to deflate it. It shouldn’t be flat but as you can see in the images above, it’s not super thick either. You can definitely try a smaller pan, you’ll just have to experiment with the baking time! 🙂 Let us know how it turns out.