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!
This post may contain affiliate links. Read my disclosure policy.
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 was delicious. If I wanted to make a chocolate version would I substitute some almond flour for cocoa? Thank you.
Hi Taylor, I have not tested making this recipe with chocolate, but I bet cocoa will work here. Cocoa powder can dry cakes if the ingredients are not balanced well, I would be mindful of that. You may also enjoy this Almond Nutella Cake.
Can I add a packet of pistachio pudding to the mix instead of lemon to make a pistachio cake?
Hi Ana. I’m not sure. I’ve never tested anything like that to advise.
I just made this and had one egg not separate well, so quickly tossed the white and all into the yolk/sugar bowl mixture. Only 3 whites but it baked evenly and looks lovely. After seeing comments about the batter being too thick , I did reduce the almond flour to 145 grams from 150 g and the whites folded in very easily. Did add a pinch of salt. Making for Easter dinner with family who need a gluten free dessert, so once it’s cooled will be going in the freezer for a few days. I plan to serve with a dusting of icing sugar and fresh berries.
I was worried about not overbaking so watched it carefully towards the end and took out when just golden. I stuck a thermometer in the middle and it read 185f. Hope this helps as I don’t have much experience with gluten free baking but this seems like a good recipe and with fairly simple ingredients. I did use a 9 x 9 pan and it was quite full.
You have an asterisk in this recipe but no footnote – what is it supposed to imply?
Hi Marietta. See the section in the blog post (above the recipe card) titled, “How to Measure Almond Flour Correctly.”
Hi from Malta just made this cake and it turned super yummy. I’ll be doing it again as a dessert for Easter Lunch for the whole family. But i will decorated it accordingly.
Hi Carmen! Thank you for trying the recipe. I’m glad it was enjoyed.
Can this cake be made with allulose instead of sugar? I am on a strict diet, and have substituted Allulose in other deserts.
Hi Margaret! I haven’t tested any sugar substitutes to advise. I looked through the comment section but I did not see any feedback from my viewers about this. If you experiment let us know how it is.
Made this cake with freshly squeezed orange juice and zest and it was AMAZING! I added vanilla extract as well. I made a glaze with orange juice and powdered sugar to top it. What a great recipe! Thank you!
Hi Dina! I’m so glad you loved it. Thank you for the wonderful feedback!
Made this cafe for the very first time. I made three in one day for two for people I promised a almond cake to and one to share with a group where I live. I got the same response from all three, WOW! It was delicious.
That’s wonderful, Kenneth! I’m so glad it was a hit.
Hello from Madrid. I spontaneously decided to make it but only had one cup of almond flour. Turned out delicious anyway! Thank you
Good to hear that you liked the results!
Could you give the flour in weight? You know in case I can’t measure correctly.
If you click on the “metric” button in the recipe card, it will convert the ingredient list for you.
Do you think this cake would layer well? I am thinking just two layers.
Thank you!
Hi Lauren! I think it would for 2 layers.
Delicious and simple! I added orange zest instead and loved it! Thank you for this G/f d/f dessert!
Hi Lisa! You’re very welcome. Thank you for the review.
Can I add more sugar or would that change the texture of the cake?
Hi Manha! Yes, sugar affects the texture of the cake. I always recommend trying the recipe as written first before making modifications. I have not tested using more sugar.
Very good! Nice crumb, moist, delicious flavours, although I did add vanilla and almond extract.
Hi Patty! Thank you for sharing. So glad you enjoyed the recipe.
Hi Natasha, could you please explain to me how you folded the egg whites into the batter as it is very hard and sticky? I have been a baker myself for 20+ years but I find it hard to fold the egg whites into the formed batter. Thanks so much
Hi Dana! I did not have difficulty doing this. There is a video linked in the blog above so you can view my process there and see what my batter looked like.
Thanks Natasha. Yes, i did watch the video but that was not the issue. The batter seems to be hard and sticky prior to folding the egg
whites. thanks
Hi! I experience the sane issue each time so I fold in small amounts of egg white and kind of start to chop the batter in half to get it inside. It’s never caused the cake to sink etc. I LOVE this recipe but yes, I hear you!!!
I agree the batter was hard to fold I think the trick is to hand fold the almond flour little by little and the fold the egg whites. We have to remember we are dealing with a different “flour”
I found the same issue. However, I did not fold the almond flour batter mix, instead I used the mixer. I had to add a little milk to even get a batter. The 9 inch pan is too large. 8 inch would be better. A disappointing result.
Can this be made ahead and frozen? I love your recipes and want to make this for boxing day.
Hi Helen! Yes, the cake freezes well. Cool it completely and then wrap it well or keep it in an airtight container.
This cake is elegantly simple and delicious! Finally an almond flour cake that is even better than wheat flour! Thank you so much!
You’re very welcome, Heidi! Thank you for sharing.
I expected this to be a little eggy but it has no eggy taste at all! very delicious! Can I replace some of the almond flour with cocoa powder to make a chocolate version? Thank you so much for all these tested and great recipes!
I’m so happy you enjoyed this recipe, Nikole! I have not tested it with this recipe, but I bet cocao will work here. Cocoa powder can dry cakes if the ingredients are not balanced well, I would be mindful of that. You may also enjoy this Almond Nutella Cake.
This cake was sooo delicious! Tasted exactly like the almond cake we had at a beach-side bakery in Spain last year. So glad to be able to recreate it at home! Thank you!
We are 6 adults at home, so this size of such a delicious cake is never enough for us, lol!
What would be a good recipe for a 9×13 version? Would the bake time and temperature remain the same?
That’s amazing to hear! I’m so glad you loved it. Thank you for sharing.
I have not tested the recipe in different size pans to give the exact instructions or quantities. Likely the temperature can remain the same but you’ll have to watch it in the oven.
Thank you for this wonderful recipe. I had some people coming over and quickly fixed this cake. Everyone loved it!
So lovely to hear that it was a huge hit!