FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Dessert > Cake > Almond Cake Recipe (VIDEO)

Almond Cake Recipe (VIDEO)

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!

Almond Cake Recipe over the top view garnished with almond slices and lemons with slice cut out

This post may contain affiliate links. Read my disclosure policy.

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 :).

We added our Amazon affiliate links for the tools we used to make this recipe.

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!!

Piece of cake on a fork showing texture of soft almond flour 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)

Ingredients for almond flour cake with almond flour, sliced almonds, eggs, sugar and lemon zest

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.

Angle of slice of cake being cut from the almond cake for serving

Almond Cake Recipe Printable:

Almond Cake Recipe

4.96 from 107 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Almond cake recipe with lemon and a slice removed
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Keyword: almond cake
Cuisine: French
Course: Dessert
Calories: 218 kcal
Servings: 8 slices

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:

  1. 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:

  1. 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. 

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts
Almond Cake Recipe
Amount Per Serving
Calories 218 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 81mg27%
Sodium 31mg1%
Potassium 54mg2%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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:

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.

 

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Alma Owens
    February 22, 2020

    Made the first time today and happy with it. Next time will make two layers and use lemon curd between the layers

    Reply

    • Natashas Kitchen
      February 22, 2020

      Thank you so much for sharing that with me.

      Reply

  • Janet Pohl
    February 9, 2020

    How can anything so easy be this good? I was just blown away by how lovely this cake is. I am not even on a gluten-free diet, and I loved it! So did everyone else I served it to. Thank you so much for this recipe.

    Reply

    • Natasha's Kitchen
      February 10, 2020

      What a great comment and feedback. Thank you for sharing your experience with this recipe Janet!

      Reply

  • Curt
    February 8, 2020

    This is almost exactly the king arthur recipe for almond flour cake…

    Reply

    • Natashas Kitchen
      February 8, 2020

      Thank you so much for sharing that with me!

      Reply

  • Mark
    February 7, 2020

    Hey Natasha, my wife and I love your videos. We tried making this last night. Followed the recipe word for word, but for some reason, our cake came out super flat. No thickness to it at all, a little thicker than a pancake. Do you know why this is? I have a feeling I may have over folded the egg whites into the almond mixture. The cake still looks pretty and we are serving it later, hope it tastes good too!

    Reply

    • Natashas Kitchen
      February 7, 2020

      Hi Mark, did you possibly use an oversized pan? I also recommend reading all of our tips and tricks for how to measure accurately for baking on this post on measuring which should help.

      Reply

  • Jacqueline
    February 2, 2020

    Absolutely delicious! So light and airy. I can’t wait to try your other recipes!

    Reply

    • Natasha's Kitchen
      February 3, 2020

      Can’t wait for you to try this Jacqueline. Hope you love it!

      Reply

  • Marie Gauci
    January 27, 2020

    I had some ground almonds in my freezer that I wanted to use. I found this recipe. I am not generally a fan of gluten free. Oh my goodness, this cake is amazing. Everybody had a second piece. I forgot the icing sugar on top but it honestly didn’t need it and it looked so good with the almonds on top that the people I took it to thought I had bought it. Awesome. I didn’t think I could have another recipe as good as your pumpkin cake. YUM.

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • marie gauci
      January 30, 2020

      I made this again with a light dusting of icing sugar on top and it looked even better so if you don’t have icing sugar it’s fine, if you do it looks amazing and doesn’t change the taste much.

      Reply

  • Stella CAMPANELLA
    January 6, 2020

    hello Natasha,
    Can I use a sugar substitute instead of regular sugar? My husband is diabetic but loves his desserts.
    Thank you

    Reply

    • Natasha
      January 6, 2020

      Hi Stella, I honestly haven’t tested that out so I can’t make a recommendation for it. If you experiment, please let us know how it goes since others may have the same question.

      Reply

    • blair
      April 12, 2020

      I tried it with stevia and the cake came out amazing!

      Reply

      • Natasha's Kitchen
        April 12, 2020

        Love it!

        Reply

  • Jane French
    December 23, 2019

    Hi Natasha! I love your recipes! A dear friend gave me a large bag of Chestnut flour in a basket of goodies for Christmas and I’m stumped what I can do with it. Lol. I’d love to make something sweet for her as a thank you. Will the Chestnut flour substitute for the finely ground almond flour in your Almond Cake Recipe do you think?
    Or if you have any advice on how to use the Chestnut flour to it’s best advantage.
    Thank you for any advice or links!
    Have a wonderful holiday and a very happy new year!

    Reply

    • Natasha
      December 23, 2019

      Hi Jane, I honestly haven’t tried working with chestnut flour so I’m not sure. I imagine if they are ground to the same consistency, that could work, but again, I haven’t tried that.

      Reply

  • Suzanne
    December 16, 2019

    This recipe looks great! Do you think it would make a good sponge layer for a trifle with lemon curd and a little lemonchello? Berries and cream will be the other layers as well. Looking for a gf alternative to my trifle which uses a pound cake.

    Reply

    • Natashas Kitchen
      December 16, 2019

      Hi Suzanne, that is a great question! I have not tested that but I imagine it may work. If you experiment I would love to know how you like that.

      Reply

  • Jo Warburton
    November 17, 2019

    I had lots of pears from our tree so I added little pieces of butter, a little brown sugar and sliced pears to the bottom of the springform pan and then made as directed. Delicious!! Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 18, 2019

      That’s so great, Jo! Thank you for that awesome review!

      Reply

  • Dee
    November 16, 2019

    This recipe is amazing. I had made it a few times as a cake but I just tried it as mini muffins and they came out great (they only needed 15 mins in oven). Also, I used brown sugar instead of white, and added a little lemon juice.

    Reply

    • Natashas Kitchen
      November 17, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Dee!

      Reply

      • Ellie
        December 9, 2019

        Can i substitute sugar with spelinda

        Reply

        • Natashas Kitchen
          December 9, 2019

          Hi Ellie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

          Reply

  • rennie
    November 12, 2019

    hi tryed your strawberry cake .it came out lovely

    Reply

    • Natashas Kitchen
      November 12, 2019

      I’m so glad you enjoyed that! Thank you for that great feedback.

      Reply

  • Louise
    November 9, 2019

    Delicious! Would like to make ahead and freeze for Christmas gifts–do you know if it freezes well?

    Reply

    • Natashas Kitchen
      November 10, 2019

      Hi Louise, 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.

      Reply

      • Connie
        May 12, 2020

        Should this recipe be refrigerated if not all used within a day

        Reply

        • Natashas Kitchen
          May 12, 2020

          Hi Connie, 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.

          Reply

  • R. Atwal
    November 3, 2019

    Natasha I would like to thank you for your almond cake recipe it is delicious. I did add some almond extract and the way I served it was l left it in pan to cool down then I spread some strawberry jam on top then sprinkled icing sugar over. It reminded me of a bakery where after school walking back from high school I would stop and buy myself almond tart or lemon tart. Your cake took me back there because the almond tart had raspberry jam at the bottom of it.

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Za
    October 15, 2019

    This recipe was perfect and very easy to follow, even for a baking newbie like me!

    Reply

    • Natashas Kitchen
      October 15, 2019

      Aww that’s the best! Thank you for sharing that with me

      Reply

  • Vinaya Dani
    October 13, 2019

    I love this recipe of Almond cake.
    We love healthy and gluten free recipes.
    After since following your recipe, I am making this cake at least once in two months.
    Thanks for this healthy and simple recipe.

    Reply

    • Vinaya Dani
      October 13, 2019

      How can I share the photograph of my cake?

      Reply

      • Natashas Kitchen
        October 14, 2019

        Hi Vinaya, social media is the best option. You may share it to IG, FB, or join our VIP Facebook Group here. Be sure to tag “@natashaskitchen” or” “#natashaskitchen”

        Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Keerthi
    October 12, 2019

    Loved it. First time with sugar it was awesome. Everyone loved it. Tried it second time today with maple syrup, waiting to taste

    Reply

    • Natashas Kitchen
      October 12, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Betsy
    October 10, 2019

    Yum! Our new favorite cake, thank you this delicious recipe. I’ll be making it on a regular basis – easy, quick and wonderfully tasty!

    Reply

    • Natashas Kitchen
      October 10, 2019

      That’s so great! It sounds like you have a new favorite, Betsy!

      Reply

  • Shyamalima
    October 8, 2019

    Oh my, this is a KEEPER! Recently found out my son is gluten sensitive and baking has since been a challenge. I am constantly searching for gluten free recipes/tips/tricks. Made this today for my husband’s birthday, everyone loved it. Love the light texture of the cake. Thanks for sharing.

    Reply

    • Natashas Kitchen
      October 8, 2019

      I’m so happy you discovered this recipe! Thank you for sharing your great review!

      Reply

  • Stacey I Davis Jones
    September 20, 2019

    I do have a kitchen scale… How many grams of almond flour is needed?

    Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Stacey, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.

      Reply

  • Ping
    September 14, 2019

    Need Baking powder?

    Reply

    • Natasha
      September 16, 2019

      Hi, this recipe does not require baking powder. It relies on the eggs and sugar to rise so be sure to beat adequately as directed in the recipe. I hope you love the cake!

      Reply

  • Tina
    September 8, 2019

    I made this cake and all I can say is yum thank you sooo much Natasha.

    Reply

    • Natashas Kitchen
      September 9, 2019

      You’re welcome! I’m so happy you enjoyed it, Tina!

      Reply

  • Hanan
    September 2, 2019

    Very good recipe.

    Reply

    • Natashas Kitchen
      September 3, 2019

      I’m so glad you enjoyed it!

      Reply

  • Brinda Govindarajan
    August 30, 2019

    Thanks for this yummy dairy free cake. Was an instant hit at home and among my friends. Will keep making it

    Reply

    • Natashas Kitchen
      August 30, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Brinda!

      Reply

  • Tina
    August 29, 2019

    Hi Natasha
    What is the brand of almond flour you use?

    Reply

    • Natasha
      August 29, 2019

      Hi Tina, most recently, I tried it with Bob’s Red Mill super fine almond flour with great results.

      Reply

      • Tina
        August 29, 2019

        Thank you

        Reply

        • Natashas Kitchen
          August 29, 2019

          You’re welcome.

          Reply

  • Patti
    August 22, 2019

    Made this recipe as directed and it turned out great! Have also doubled the recipe, and baked in two cake pans. Once cooled, I topped one layer with a simple home made lemon curd and stacked the second layer on top. To serve I just placed on a plate with a dollop of whipped cream and a few fresh raspberries.

    Reply

    • Natasha
      August 23, 2019

      Wow that sounds delicious and beautiful! I will have to try that and thank you for sharing!

      Reply

  • Catherine Walcott
    August 22, 2019

    This was so good it only lasted two days. I love anything with almond I added a dash of almond extract. This was very satisfying I will be making it again

    Reply

    • Natashas Kitchen
      August 23, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • John Wenning
    August 19, 2019

    I would love to try this recipe! Could I use Swerve instead of sugar to make it sugar free?

    Reply

    • Natashas Kitchen
      August 19, 2019

      Hi John, I haven’t tested that but here is what one of our readers wrote “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.

      Reply

  • olga
    August 19, 2019

    Made it yesterday, it was delicious! Thanks for the recipe.

    Reply

    • Natashas Kitchen
      August 19, 2019

      I’m so glad you enjoyed it, Olga! Thank you for the wonderful review!

      Reply

    • Ronnie
      September 15, 2019

      Is it possible to add extra ingredients like chopped up figs and pistachio? Or blueberries etc

      Reply

      • Natasha
        September 16, 2019

        Hi Ronnie, I haven’t experimented with that but I think it could work to include some add-ins.

        Reply

        • Ronnie Harris
          September 16, 2019

          Oh I just went ahead and tried it anyway. Maybe a half cup of chopped up dried figs and chopped pistachios. I left out the lemon as I wasn’t too sure how the flavours would blend. I just added them before the egg white and mixed them in as I was adding each spoonful. It turned out lovely. It is such a lovely textured cake.

          Reply

          • Natasha
            September 16, 2019

            Thank you for reporting back and sharing your wonderful results. That sounds awesome!

  • Brittany
    August 13, 2019

    Hi! Love this idea, but my little one is allergic to eggs. Do you think it would still work with an egg substitute (like neat egg?) By chance?

    Reply

    • Natashas Kitchen
      August 13, 2019

      Hi Brittany, I haven’t tested this to advise but here is what one of our readers wrote “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.” I hope that helps

      Reply

  • Averil
    August 3, 2019

    Hello! Was wondering if anyone had tried freezing this cake? Looking to portion it up for myself to take to work.

    Reply

    • Natashas Kitchen
      August 3, 2019

      Hi Averil, I honestly haven’t tried freezing this cake and can’t really say how this will taste after the fact. If you try that please let us know how it goes!

      Reply

      • Averil
        August 3, 2019

        Will do! Have a lovely day!

        Reply

  • Leslie
    July 27, 2019

    Hi Natasha, I am getting to make this cake and wanted to ask if I can substitute agave for sugar to make it glycemically lower? Adore all your recipes. Can’t wait to make this!!!

    Reply

    • Natashas Kitchen
      July 28, 2019

      Hi Leslie, I haven’t tested that so I cannot advise. Here is what one of our readers wrote by using truvia. I hope it helps “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.”

      Reply

  • Ruchira
    July 25, 2019

    Hi Natasha,

    Is it true that this recipe does not need any baking powder or baking soda? I dont see it being mentioned in the ingredients list?

    Reply

    • Natashas Kitchen
      July 25, 2019

      Hi Ruchira, that is correct! This almond cake relies on the volume of the eggs for leavening

      Reply

      • ZAINAB R
        September 9, 2019

        Hi I would like to make this today but in a loaf tin… can I? And can I add some lemon juice to the batter as well ?

        Reply

        • Natashas Kitchen
          September 9, 2019

          I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

          Reply

  • Aarthi Krishnan
    July 16, 2019

    Omg this cake came out so well and it was delicious

    Reply

    • Natashas Kitchen
      July 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Aarthi!

      Reply

  • Amy
    July 11, 2019

    I want to make this into a 2 layer cake. What would go well as the filling? The whole cake must be gluten free. Thanks!

    Reply

  • Ellie
    July 4, 2019

    Love this recipe

    Reply

    • Natashas Kitchen
      July 4, 2019

      I’m so happy you enjoyed that Ellie!

      Reply

  • Melissa
    July 1, 2019

    My mother in-law made this cake and after the first bite I said “I need this recipe” 🙂
    Question…
    How far in advance can you make this cake? I have guests coming Wednesday and don’t want it to taste stale if its best served same day.
    Thanks 🙂

    Reply

    • Natashas Kitchen
      July 1, 2019

      I’m so happy you enjoyed that Melissa! 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

      Reply

  • Susan
    June 9, 2019

    I made the cake. I put lemon extract instead of lemon zest because I didn’t have any lemons on hand. I was going to add orange zest because I use it in everything, but I decided to keep it lemon. I also added vanilla extract, and almond extract. I crushed my own almonds and left the skins on. When I took the cake out of the oven, it fell a little even though it was done baking, but it turned out so springy and fluffy, and so delicious! I garnished it with orange slices and sprinkled a little powdered sugar. It wasn’t too sweet at all. This is an amazing recipe. I would definitely try it again soon 😀

    Reply

    • Natashas Kitchen
      June 9, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Susan!

      Reply

  • Joan
    June 1, 2019

    Can you use lemon juice from fresh lemons instead of zest? How much for a single recipe?
    Thank you.

    Reply

    • Natashas Kitchen
      June 1, 2019

      Hi Joan, a few of our readers mentioned adding lemon juice to the batter and enjoyed that.

      Reply

  • Bee
    May 22, 2019

    Can Truvia be used instead of regular sugar?

    Reply

    • Natashas Kitchen
      May 22, 2019

      Hi Bee, I haven’t tested that but here is what one of our readers wrote “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 that helps.

      Reply

  • Adrii
    May 21, 2019

    Hi Natasha! I was wondering if I could make this cake with oatmeal instead of almond.

    Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Adrii! I haven’t tested that so I can’t advise. If you experiment, let me know how you liked the recipe

      Reply

      • Christy
        August 6, 2019

        Would cherry butter cream pair well with this? I’m considering making this cake for a client. Thank you.

        Reply

        • Natasha
          August 6, 2019

          Hi Christy, we typically serve this plain but a buttercream should pair well with this almond cake.

          Reply

  • Rosie
    May 21, 2019

    Omg! I made it and it came out just like the one in the picture! Best cake ever! Thank you so much for this recipe!

    Reply

    • Natashas Kitchen
      May 21, 2019

      That’s so awesome Rosie! I’m so happy you enjoyed that!

      Reply

  • Dorothy
    May 19, 2019

    I made this cake for the GOT finale, since lemon cake is Sansa’s favorite and my friend can’t have gluten. I did make a few changes: I used Meyer lemons. The batter was a little thick so I added 2 tsp lemon juice. I wanted to add some more complexity so I added 1 tsp orange blossom water and 1/2 tsp almond extract. It was a very humid day so I added 1/4 tsp cream of tartar to the egg whites to make sure the cake would rise and hold its structure well. I wanted a thicker cake so I used an 8 in cake pan, cook time stayed the same. I docked the cake then brushed it liberally with lemon simple syrup. Since I topped the cake with thin candied lemon zest strands, I left the almond slices out. I still used the powdered sugar. The rustic yet beautiful and tasty topping made more of a Winterfell style lemon cake than a Red Keep style 😉. I definitely prefer it over icing. The cake was an all around success. The few crumbs that were left were scrapped off. Thanks!!!

    Reply

    • Natasha
      May 20, 2019

      Hi Dorothy, I’m so glad you loved the cake!

      Reply

    • Felvira Godinho
      May 18, 2020

      I loved this cake. It’s the first time I am making an almond flour cake.
      It had a bit of egg my taste to it. Is there anything I am doing wrong or it’s meant to be that way.

      Reply

      • Natashas Kitchen
        May 18, 2020

        Thank you so much for sharing that with us!

        Reply

  • Jane
    May 8, 2019

    I would like to try making the almond cake as a double batch with icing in between. Do you have any good gluten free icing that is not just butter and sugar? Do you think that Mascarpone cheese and some whipped cream with cocoa and sugar might work?

    Reply

    • Natasha
      May 8, 2019

      Hi Jane, I don’t have a recipe for a frosting like what you are describing but if you do, that could work, although I’m not a big fan of combining lemon and chocolate. I think a Swiss Meringue Buttercream might also be nice.

      Reply

      • Jane
        May 20, 2019

        You are so right. I must have been thinking almonds and chocolate combination. I totally forgot about the lemon part. LOL. The Swiss Meringue Buttercream sounds like a good idea. I will give it a try.

        Reply

    • Susan
      May 9, 2019

      I made filling with mascarpone, sugar and whipped cream, went well. Could also combine with lemon curd. Do not think chocolate would be good.

      Reply

  • AJ
    May 6, 2019

    How would you adjust the recipe or cooking time/temp to make this in mini muffin form?

    Reply

  • Clementine
    May 3, 2019

    Love this recipe – no dairy or oil and uses up the mountain of almond flour I’ve accumulated from making almond milk! I dehydrate the almond meal in the oven and then blend it to a fine powder in my nutribullet. The brown flecks are fine. 🙂 I only use 2 tablespoons of sugar, 1/2 tsp of stevia for sweetness as well as a handful of raisins. New favourite snack! So quick and easy to whip up

    Thanks x

    Reply

    • Natashas Kitchen
      May 3, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Clementine! & especially thank you for sharing that process with us!

      Reply

  • Molly Boyll
    April 29, 2019

    Con this cake be made the day before? Thank you!

    Reply

    • Natashas Kitchen
      April 29, 2019

      Hi Molly! 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. I hope that helps.

      Reply

  • Derek
    April 26, 2019

    This cake is heaven on earth. It was so simple to make (thank you for the perfect instructions). I added a touch of almond extract and its flavor is amazing. No oil, not butter and gluten free…..no one is going to believe it when I serve it at my next dinner party. Yum yum yum.

    Reply

    • Natashas Kitchen
      April 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Derek!

      Reply

      • Mary
        March 7, 2020

        Can I leave lemon zest out?

        Reply

        • Natashas Kitchen
          March 7, 2020

          Hi Mary, since this recipe is so simple, you would have to replace it with something else for added flavor. You might try doubling the vanilla extract instead. The zest is not overpowering here though and it complements the almond flavor very well.

          Reply

  • Jalelah Abu Baker
    April 26, 2019

    I’ve been baking for about 7 years and using all kinds of recipes online but it’s the first time I’ve been moved to write a review for the recipe. This recipe was as it promised! Easy. And I needed that because it was my first time baking an almond flour based cake, and had no idea how to work with it. For a birthday no less! It was so very fluffy, which came as a surprise. I was trying to make it healthier so I used lower GI coconut sugar, which works for 1-1 substitution. And I topped it with a raspberry compote which worked well.

    Reply

    • Natashas Kitchen
      April 26, 2019

      Thank you so much for that feedback Jalelah! It’s so good to know this works with coconut sugar! I’ so happy you enjoyed this recipe!

      Reply

  • Nadia
    April 22, 2019

    Hi Natasha,
    I’m going to try out your recipe. I was wondering about the baking powder since you don’t use in the recipe. As you are a baker, can you explain why because I am curious and would love to learn why 🙂

    Reply

    • Natasha
      April 22, 2019

      Hi Nadia, this almond cake relies on the volume of the eggs for leavening.

      Reply

  • Uz
    April 22, 2019

    Beyond delicious ! The only almond cake recipe anyone ever needs!!!

    Reply

    • Natashas Kitchen
      April 22, 2019

      Sounds like you found a new favorite! Thank you for sharing your awesome review with me!

      Reply

  • Helen Goode
    April 20, 2019

    Hi Natasha. I have made this cake today. Just taken it out of the oven and it looks fab. Can’t wait to eat it. Just wondered what size eggs you use? I used large and I think the batter looked runnier than yours. The cake still cooked ok and looks fine so not sure it matters but wanted to check with you. Many thanks.

    Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Helen, we used large eggs.

      Reply

  • Beth
    April 17, 2019

    This is amazing! So simple to make! Great presentation! And the taste is amazing. I will definitely make this again!

    Reply

    • Natashas Kitchen
      April 17, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Beth!

      Reply

  • Susan
    April 15, 2019

    Hi! Can I use almond meal or ground almonds instead of almond flour? Or does it have to be almond flour?

    Reply

    • Natashas Kitchen
      April 15, 2019

      Hi Susan, as long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.

      Reply

  • Ivana Barkovic
    April 13, 2019

    1 and 1/2 cup of flour should be 192 gr of flour, right? 1 cup is 128 gr according to several conversion sites
    I am.about to bake so keep your fingers crossed for me 🙂

    Reply

    • Natashas Kitchen
      April 13, 2019

      Hi Ivana, I recommend checking the metric option at the bottom of our print window. “150 g almond flour * measured correctly”

      Reply

      • Ivana Barkovic
        April 14, 2019

        Thanks! I made it yesterday!

        Reply

        • Natashas Kitchen
          April 14, 2019

          You’re welcome!

          Reply

  • Sharon
    April 10, 2019

    Has anyone fiddled with the recipe enough to make it a bit more lemony? Would more zest make it bitter? Would adding lemon juice mess with the texture?

    Reply

    • Natashas Kitchen
      April 10, 2019

      Hi Sharon! I think a little more will work fine. Here is what one of our readers wrote “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 that helps.

      Reply

  • Jenny
    March 28, 2019

    Do you use a hand-mixer for the egg whites as well? Would I be ale to use a stand mixer for either/both steps?

    Reply

    • Natashas Kitchen
      March 29, 2019

      Hi Jenny! Yes we used a hand mixer for both! I’m sure you could use a stand mixer just beat sure to not overbeat the egg white.

      Reply

  • Deb
    March 23, 2019

    Made this cake today for the first time. I was a little leery before adding the egg whites but it turned out beautifully. We both love it.

    Reply

    • Natashas Kitchen
      March 23, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • pinky poodle
    March 18, 2019

    hi,
    tried your almond cake recipe today.. and substituted the sugar for stevia… taste GREAT !.. thank you.
    ps : just a suggestion : wont it be more idiot proof to indicate the amount of ingredient in WEIGHT instead of CUPS ?

    Reply

    • Natasha
      March 18, 2019

      Hi, thank you for the great review and sharing your tip about using stevia. In the recipe card, if you click on the word “metric” in red, it will display the ingredient measurements in grams (weight) instead of cups. Hope that helps!

      Reply

    • D. Hutabarat
      April 3, 2019

      Hi Pinky,
      What is the measurement of the Stevia? I want to bake this cake for my colleague. She has digestion problems. She can’t consume so many things. However she may use Stevia.

      Reply

  • Camille Bratkowski
    March 17, 2019

    I was wondering if this could be made in a loaf pan? I want to take it on a picnic and it’ll be easier to handle.

    Reply

    • Natashas Kitchen
      March 17, 2019

      HI Camille, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Camille Bratkowski
        March 23, 2019

        Natasha, this recipe is great! I made it in a well buttered Pyrex loaf dish; put it in the oven on top of an Airbake cookie sheet; and, baked it an additional 5 minutes until the top was nice an golden and the poke test came out clean. I let it sit for 15 minutes and took it out of the dish. Slipping a spatula under the loaf, it came out with no effort at all. 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!

        Reply

        • Natashas Kitchen
          March 24, 2019

          You’re so welcome, Camille! Thank you for sharing your wonderful review with me!

          Reply

  • Alix
    March 17, 2019

    Simple almond cake. Wonderful recipe♥️ Thank you! I also substituted the white sugar (I’m not allowed) with cocoanut sugar. Worked perfectly.

    Reply

    • Natashas Kitchen
      March 17, 2019

      Thank you so much for sharing that with me.

      Reply

  • Victoria
    March 15, 2019

    Natasha,
    I made this cake and it turned out great! I didn’t have almond flour so I took almond meal, dried it in a low oven, and ground it in the food processor. Though the meal was darker, it rose beautifully. I candied the almond slivers before sprinkling on top. I used a little almond extract as well. Great gluten free desert and low in sugar! I’m going to experiment with different flavors. Thank you for sharing your recipes. You have a beautiful family. God Bless!

    Reply

    • Natashas Kitchen
      March 15, 2019

      I’m so happy you enjoyed that, Victoria! Thank you for sharing your wonderful review with me!

      Reply

  • Pat
    March 3, 2019

    Hello there Natasha, I made this cake this morning and I am gonna have a problem…it is so stinking good, I am going to be making it much too often 😋

    Reply

    • Natashas Kitchen
      March 3, 2019

      That’s just awesome!! Thank you for sharing that with me!

      Reply

  • Vahideh Pishdad
    February 28, 2019

    This cake is amazing. Easy to make, best result and tasty as well as healthy. Well done. My daughter and I love it.

    Reply

    • Natashas Kitchen
      February 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • LRQ
    February 23, 2019

    Hi! If I don’t have a 9″ round pan can I use a 9×13 pan. Or is not going to be as good?

    Reply

    • Natasha
      February 25, 2019

      Hi, using a larger pan like that will make your cake very flat and it will bake faster. It won’t look like much of a pan in a larger pan – you would probably want to do 1 1/2 times the recipe in that case.

      Reply

      • LRQ
        February 25, 2019

        Thank you for the quick reply!! I actually bought a 9 in pan because all your reader reviews were so positive and I didn’t want to miss out. And am so glad — it turned out amazingly!!! I ended up using 1/2 tbsp orange zest and 1/2 tbsp lemon zest and it was delicious. Thank YOU for such an amazing low carb recipe. Please do more recipes with almond flour!!!

        Reply

  • Olga
    February 12, 2019

    Hi Natasha, my family and I really like this recipe, thanks! I actually use my own homemade almond meal that I have leftover from when
    I make almond milk, and it tastes delicious !

    Reply

    • Natashas Kitchen
      February 12, 2019

      That’s so great! Thank you for sharing that with me!

      Reply

  • Oilie
    February 5, 2019

    Okay I seriously thought I had ruined the cake, I just angrily tasted a piece AND ITS DELICIOUS AND MOIST?!?! omg thanks so much for this recipe!

    Reply

    • Natashas Kitchen
      February 5, 2019

      I’m so happy that worked out for you, Oilie!!

      Reply

  • Maria Howard
    January 26, 2019

    Super delicious cake!!!! OMG!!! I changed it a little…..hehe. I have tons of apples so I made an upside down apple cake!!!! I use butter, brown sugar and cinnamon in a pan and mix it. I pit some sliced apples on top. I make your cake recipe exactly and pour it on the apples. I bake in the same pan and is an incredible super yummy cake!!!!

    Reply

    • Natashas Kitchen
      January 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Yulia S
    January 18, 2019

    Hi, looks so delicious! Can you use almond meal vs. almond flour for this recipe? Thanks!

    Reply

    • Natashas Kitchen
      January 18, 2019

      Hi Yulia, As long as you get the finely ground almond meal (it is usually marked “almond flour” on the package) and there aren’t any brown flecks in it, it will work well. I have tried the Simple Truth Brand, Bob’s Red Mill and the Big bag at Costco and all work well.

      Reply

  • Michelle
    January 4, 2019

    Hi natasha I love your recipes esp your Swiss merigune just wanted to ask Could you make this cake with self raising flour and use and almond flavour?

    Reply

    • Natashas Kitchen
      January 4, 2019

      Hi Michelle, without experiment, I cannot advise. IF you do try that please let me know how you like that!

      Reply

  • VG
    January 2, 2019

    Hi, I made the same recipe three times in last week. It turned out to be perfect and finished in just 10 minutes. I want to know if i want to double the cake should i double all the ingredients and is 13 by 9 inch baking sheet ok?

    Reply

    • Natashas Kitchen
      January 2, 2019

      That should work, VG! One of our readers tried it double in a 9×5 and loved it!

      Reply

  • Nancy
    December 27, 2018

    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.

    Reply

    • Natashas Kitchen
      December 27, 2018

      Thank you so much for sharing that awesome review with us, Nancy!

      Reply

    • Bee
      May 22, 2019

      Thank you, Nancy! That is helpful!

      Reply

  • Monica s Mitchell
    December 23, 2018

    The cake looks so delicious! Has anyone experimented with using Stevia instead of sugar.

    Reply

    • Natashas Kitchen
      December 24, 2018

      Hi Monica, I haven’t tried that but here is what one of our readers wrote “you can try replacing the sugar with a sugar replacement like sucralose or stevia. And then use almond flour or coconut flour for baking” I hope this helps!

      Reply

  • MasterCakes
    December 12, 2018

    Thank you for recipe !!! Delicious cake,easy direction,great website.

    Reply

    • Natashas Kitchen
      December 12, 2018

      You’re so welcome! I’m so happy you enjoyed that!

      Reply

  • Sonal
    December 6, 2018

    Hello Natasha, I made this cake for my husband who loves anything almond flour and this was a huge hit. The recipe is perfect and easy to follow. Thank you so much for sharing this recipe. I really appreciate how easy and accurately it’s described so newbie bakers like me could follow. Thanks!

    Reply

    • Natashas Kitchen
      December 6, 2018

      You’re welcome! I’m so happy you both enjoyed it!

      Reply

Add comment/review

Leave a comment






As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.