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
Our family absolutely loved the cake! I didn’t have store bought ground almonds, so grinded them myself (they were even a little bit salty) . Still the cake was totally amazing. Sooo light! Thank you
I’m so happy you enjoyed that!
Not sure if I added the stars, definitely 5 star.
You sure did! Thank you for the wonderful review, Inga! 🙂
Made a double batch of this cake today. I didn’t have any citrus to zest so I substituted with rum – turned out absolutely delicious. The texture of this cake is very light yet fulfilling. I have celiac and absolutely loved this cake, my family who is not gluten conscious also loved this cake, and I’m happy to report that it was eaten within an hour. Thank you Natasha!
You’re welcome! I’m so happy you all enjoyed the Almond cake!
Would love for you to know different variations that have come out nice, I would love Christmas, Thanksgiving, Easter, Summer, Chocolate, Valentine’s Day options, Etc…..
would be a great contest! Or just a great way to expand on an already great idea! Thanks.
Hi Inga – How much rum (or rum extract??) did you put in? Thanks!
Hi there,
Whenever I visit your website, I find something new and amazing work. Your work is amazing. I loved it.
Thanks for your amazing recipes.
Aww, Thank you for the wonderful compliment!
It turned out to be SO good as I did everything according to the recipe. Instead of lemon zest I put orange zest. Yum!!! Thank you thank you
Hi Julia! That’s just awesome!! Thank you for sharing your wonderful review 🙂
Tried it and came out really well. Thanks for the simple yet amazing recipes. By the way, can you try a coconut flour gluten free recipe?Would love to try your version
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
If you replace sugar with 1/4 of the amount with stevia it reduces the carbohydrates significantly
Thank you for sharing that with us Peter!
Hi Natasha, Made this today, good recipe. Tasted like lemon pound cake and it’s flourless! Mine did come out pretty low but a smaller sized pan could help with that.
I’m so glad you enjoyed it, Alyona!
Do you think this cake would do well in a pineapple upside down cake?
I will enjoy this Almond Cake–but would really appreciate the Walnut Cake as well!
Thanks,
Brooke Capps
Hi Brooke, if you like walnuts this one is so good! Royal Walnut Cake
Natasha, any chance youve tried this with an egg substitute? This is my absolute favorite cake (I make it with a lemon rosemary glaze and it’s BONKERS) but I’d like to bake it as a birthday cake for a friend with a severe gluten and egg allergy!
Hi Anna, I’m so happy you love the recipe! You’ll have to share the details on that glaze – it sounds so amazing! I honestly have not experimented with making this egg free, but I think it would be very difficult to get the same results with a substitute.
anna you can try with a flax seed egg substitute. Just google flax seed egg and youll see how to make it. Its simple, just flax seeds and water. Ive used the flax seed egg with gluten free pancake mix when i didnt have eggs and the pancakes turned out just fine.
Do you have a recipe for moist chocolate cake
Thanks
Hello Sharmila! I have several chocolate cake recipes. Click here to see what recipes I have in my archive. I hope this helps!
how tall your cake is? before bake and after bake?
Hi Kemala, it’s around 1″ before baking and 1 3/4″ to 2″ after baking.
i love the fact that you always replying to question natasha, thanks so much it means a lot😀
You are very welcome Kemala, we try 😀
I don’t do the gluten free thing at all. I just wanted to make a tasty almond cake. Well, this was it. Great cake! Turned out exactly as pictured. Moist and lighter than I expected. I want to make it again and try adding some fresh fruit. Strawberries or mandarins perhaps. I also think this recipe would be awesome as a Madeleine.
I’m so happy to hear that! Thank you for sharing your great feedback!
what if i wanna make this into 6/7/8 inch round cake pan?
Hi Kemala, I haven’t tried using those sizes but you would probably need some modifications in bake time. I’m not sure if this recipe would overfill a 6″ pan. Here’s a helpful article when converting cakes to different sized pans.
Thank you so much for the ”Metric” measurement option. It really helps a lot.
You’re welcome! It’ll take time to add them to all of our recipes, but totally worth it!
please add gram conversion i need it so muchh thanks
Hello Kemala, there is a conversion tool included in the recipe below the listed ingredients where you can chose “Metric”.
Just made this, and it turned out way better than I expected. Taste amazing, looks great, and super simple.
Awesome! I’m glad you love it. Thanks for sharing your great review!
This looks so tasty, I have to try making it for the long weekend next week 🙂
But one question arises: are you using top/bottom heat or the fan (convection oven fan)?
Hi Wiebke, I am using a conventional oven with top/bottom heat. 🙂
Thank you, Natasha 🙂
Now it’s hard to wait until Wednesday evening when I am going to bake this deliciously looking beauty of a cake.
My pleasure, I hope you love it!
I definitively love it! This is a super tasty cake in itself, but if you need something “bigger” for some party I would suggest the following: make two of these cakes – but only one with the sliced almonds on top (maybe, maybe both). Then make a yogurt-mango-cream (or orange, or lemon instead of mango). Place one layer of cake at the bottom, then one layer of yoghurt-mango-cream and on top another one of these nice cakes. If desired have another layer of cream on top and around. That should be great for any party 🙂
Great tips and suggestions, thanks for sharing with other readers!
Hi Natasha, this recipe seems awesome! I am going to try it soon but I prefer eggless cakes so maybe I shall use flaxseed substitute or maybe apple sauce or mashed bananas and one more thing do you think I could use your recipe to make coconut cake too using coconut flour instead of almond flour??? Thanks for the wonderful recipes 😊
Some readers have reported using coconut flour. If you experiment please let us know how you like it! Thanks Leena!
Natasha, that almond cake turned out to be amazing from the 1st attempt! My friends and family now think I’m the best baker EVER. You are a treasure. Thank you SO much for the recipe and instructions.
My pleasure! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review!
Loved this recipe! Tastes phenomenal (: I want to make it again but if I added blueberries or raspberries in the batter Would it still be moist? Or would I ruin it that way?
Hi Anna, I haven’t tried but it’s worth an experiment. If you make it, let me know how it goes.
Turned out great with the berries inside of it (:
Excellent, I’m glad to hear that Anna!
I will be doing this tomorrow but using swerve as to make it keto! I look forward to it ! thank you
I hope you enjoy it, please let me know what you think!