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
I made this will Allulose instead of sugar. I checked on it at 25 minutes and it was already burned. However it tasted good so next time I’ll check after 10-15 minutes. Even though it was burned it still seemed fluffy.
One other tip- It took me a lot longer than 2 minutes to get my room temp egg whites at stiff peaks!
I followed the recipe exactly and it came out like it was supposed too. However, the taste is not good. Has a funny after taste. Sad because I usually love Natasha’s recipes. My search for a good almond tea cake will continue.
Hi Cynthia, I have never noticed a funny after taste with this cake and nothing in it should cause that. Did you substitute any ingredients? Or could any of your ingredients have expired which would cause an off taste?
I did not get my egg whites to whip into stiff peaks, got lazy lol. I used a spray avocado oil to grease the pan, and the cake did stick . But it still turned out great, so I imagine a lot lighter cake when I actually whip the eggs. Will be making this recipe a lot! Super simple and easy to follow.
Hi Kimberly, I’m so glad you still liked it. Thank you so much for sharing that with me.
the first batter is too thick and didn’t mix with the egg whites
Hi Natasha, did you use too much almond flour or were your eggs smaller? It sounds like something was off in the liquid to dry ingredients. I added a note into the recipe card notes on measuring the almond flour which should help.
Doesn’t seem to rise in the oven. Pretty flat for a 9 inch spring form. Cake should be at least an inch tall. Maybe adding a T of flour? Or a t of baking powder? Lemon takes the almond out of it entirely would only add a pinch or so. Also needs almond extract. Doesn’t have that typical chemical flavor almond cakes I’ve eaten have has. Almonds on top ruin the texture for some so I made a candied almonds for the base of plating with a cornel of marscapone and segmented orange and grapefruit
Hi Micah, make sure to beat the egg whites for the appropriate amount of time until they are stiff since the cake relies on the beaten egg whites to rise. For a taller cake, I would suggest making a second batch and creating 2 layers. You could frost between the layers and it would make a delicious 2-layer almond cake. I like your flavoring ideas. Let me know if you experiment with those.
I plan to make this cake for my son’s second birthday. I want to make it a cute smaller cake in inch pans. Will this recipe work for that or do I need more batter?
I have always make this cake using a 9″ pan. I’m sure a smaller cake will work but you have to make some adjustments.
Can you add berries to the top and a butter crumb topping to this like your other cake?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Kathi!
Would this still work if substitute coconut sugar for cane sugar?
Hi VM, good news! More than one of our readers reported great results substituting with coconut sugar.
I made this cake today and there is only one word that can describe it DELICIOUS !!! 😋 😋😋
I’ve not baked with almond flour before, made the cake, followed directions, used a springform pan, it came out great! I do love almond flavor, but forgot to add a bit of extract and just did the lemon zest. I thought it had a nice texture, and was not too dense, and had light lemon flavor. I saw that you could do two layers, it doesn’t rise as much as a regular cake does, but that’s fine, and if you added almond extract to the cake or a powdered sugar glaze, sprinkled slivered almond on top, it would be quite pretty and a nice gluten free dessert and maybe a raspberry jam to the center. Yum! Recipe is going in my book. Thank you.
Did not fair well with this cake. It came out like a biscuit. Maybe too much flour? I will try to make it again.
We havem’t had that problem before. Did you use any subsbstitutions? I recommend checking the recipe ingredients again to be sure you didn’t miss anything.
This cake is amazing not only for those of us who have celiac disease but for anyone! I brought it to a party and the hostess said it was the closest thing she’s tasted to her favorite Spanish dessert since she left Spain. All the guests loved it too and it was gone super quick!
I’m happy to know that the guests love this recipe! Thanks for sharing, Alex!
Wowwwww made this to bring to dinner to meet my boyfriend’s parents (who keep kosher for passover) for the first time. I was worried cause I tend to ruin baked goods in one way or another but this cake turned out absolutely perfect. The sweetness, the moisture, the subtle tart of the lemon zest, everything was delicious. I wasn’t sure if after finishing baking I should leave the cake to rest for 15 min in the still-hot oven or take it out to rest. I ended up leaving it in and it turned out great. Thank you for this, will definitely keep making it throughout the year!!
Can I use ground almonds instead of almond flour? I have a large bag of ground almonds so I’m hoping that it will be successful using ground almonds instead of the flour
Hi Margaret! Yes, almond flour is essentially very finely ground almonds. If your ground almonds are coarse, then the texture of the cake will be a bit different but it will still work. If needed, you can toss them in the food processor for a little bit to get a more fine texture.
Hi,
I was wondering if we can add some baking powder in this cake?
Hi! You can experiment with baking powder, but this recipe does not require baking powder. It relies on the eggs and sugar to rise. Be sure to beat the eggs properly.
This is my “go to” dessert recipe! So easy to make and oh, so delicious!
Love it! I omit the lemon, use almond extract, make two layers and put your strawberry cake cream and filling. Could I make this onto tres leches cake? I want to make it for a gluten free friend.
Thanks for sharing! I have not tried making this into tres leches cake to advise but I have a recipe for Tres Leches Cake.
Can we substitute Lemmon zest with lime zest? Same for Lemmon juice, can that be replaced with lime juice. I generally love all your recipes.
Hi there, I haven’t tries using lime to advise. If you do an experiment, we’d love to know how it turns out!
Found out recently that I’m intolerant to wheat and dairy but LOVE cake! This is a delicious and simple alternative. Thanks, I think I’m gonna make it! 🙂
Very simple, wonderful cake recepie, and low calory,
Love it!!!
I’m so happy you loved this cake, Ildiko!. Thank you for sharing that with us!
Cake smells good (still in the oven) but wondering if this cake should have risen a lot or is this a relative low profile cake? Mine does not look like it rose a lot. Thanks
Hi Jodi! I hope you loved the taste of the cake. It doesn’t grow very much (you can reference the video or image above to see what mine looked like).
Hi. Wanted to know if this can be made ahead and frozen for a few days? Thanks
Hi Tara, Yes, the cake freezes well. Cool it completely and then wrap it well or keep it in an airtight container.
My partner is gluten intolerant so I am always on the lookout for new desserts – we made this tonight. Incredibly straightforward and quick to make and we both loved it. Agreed it would be great for a holiday breakfast dessert too!