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
How do you recommend storing? Should it be served right away or might it even improve with time?
Hi Colleen! 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. It’s best eaten freshly baked.
I baked this cake few times , it an excellent cake , everyone tested loved it. Thank you Natasha. I’m fan
Hi! Love how simple this recipe is!! Can I halve the recipe and do this in a 9*5 loaf pan?
Hi Resh! Yes, you can cut the recipe in half, but I’m not sure what size pan it will fit in. You’ll need to experiment and watch it in the oven because the making time will also be different.
Made this a few days ago, lasted a day. Delicious!!! I added a drop of almond extract. It was divine.
I’ve made this cake twice and got rave reviews! Thank you for the great recipe!
I wish that the almond flour measurement was given in grams, almond flour can be clumpy and measuring with a measuring cup feels very imprecise. I used 168g of Bob’s Red Mill almond flour since they list 112g/cup on their website and it came out way too thick 🙁
Hello! Have you tried this? Click jump to recipe, then click Metric to see the ingredients in grams.
Do you ever bake by weight instead of volume? I find it more precise and easier. 1 cup of almond flour is 100 grams. I’m going to try your cake by weight – it looks delicious and I love that the amount of sugar is minimal. Thanks for sharing this.
Hi Wendy! Yes, I do sometimes. The recipe card has a metric button you can click on to convert the recipe.
I have made this easy cake many times. I have used lemon or orange peel. Always good. I have also served it with a side of whipped cream and berries. Thank you.
Fantastic recipe! Easy n tasty! Thanks Natasha!
Can I use the same recipe in 9 inches cake pan .? If not how much amount of the ingredients should I increase ?
Thanks
Hi Madhu! We use a 9” cake pan or springform pan for this recipe.
I have been making many of your recipes and love all and enjoy making them. Have made this cake a few times and always turns out great. Want to ask if I have to make it for more number of people, then can I double the quantity of the recipe and use the same 9” cake pan and only increasing the bake time ?
I’m glad to hear that! Doubling the quantity of the recipe using the same 9-inch cake pan can be tricky. Instead of doubling the recipe in a 9-inch pan, you might want to use a larger cake pan (like a 10-inch or 11-inch) to accommodate the increased batter. This will allow the cake to bake more evenly and avoid an undercooked center then adjust the baking time.
Can I double the quantity of the recipe and use the same 9” cake pan?
Hi Shibani, I haven’t tested that to advise, I worry it will overflow and you will need to adjust bake time.
Love this recipe, made it many times and always used brown sugar and probably less than 1/2 cup. But I was wondering if I can make it with coconut sugar instead?
Hi Nena! More than one of our readers reported great results substituting with coconut sugar. Glad you love the recipe!
Hello Natasha. Would you advise making this in cupcake forms instead of a standard cake shape?
Hi Olga, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Hi Natasha! i love your recipes & I have made this one so many times & it turns out absolutely perfect buttt it has a very strong egg smell (guests have said the same thing). any ideas on how I can reduce this?
Thank you! It could be because of several reasons but I would make sure that you are using fresh eggs. Do not overmix too as it can enhance the egg smell if overmixed. Make sure that it’s bakead thoroughly.
Hi Natasha,
Can I add a little baking powder for it to rise more, if so how much should I add. Thanks
Hi Sue! I have to personally experiment on that to give you an accurate measurement and advise. I have not tried that yet.
Love this recipe, simple and delicious. I did have a question though.
What’s the total weight of the cake once baked ?
Hi! I’m so glad you love the recipe. I did not weigh the cake once it was done so I am not sure how much it weighs, I’m sorry.
Very soft and tasty. Wonderful recipe. Thanks Natasha for all your great recipes.
I’m an experienced baker and loooove this one bc it’s amazingly fast & easy, GF + healthier bc no butter, perfectly tender & slightly dense texture, and not too sweet. Made as written + 1 tsp almond extract. Will be making again & again!
Thank you for your review, Lin! I’m so happy you found a new favorite on my blog.
Absolutely heavenly delicious <3
My 2nd review, this time i didn’t substitute the sugar for allulose and as I learned from my last 2 times making this to check the cake every 5 minutes so it doesn’t burn! This might be a regular cake I make now! Best almond flour cake recipe so far.
That’s great, Alie. Thank you for sharing.
Alie- could you share how much allulose you substituted? was it 1:1 ratio or you did something else? I was wondering if I use sugar substitute how much should I use.