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
Hi Natasha! I’m making this cake this weekend and I only have an 8 inch round cake pan. How should I adjust the time/temperature? Thanks so much for sharing the recipe with us 🙂
Hi Carolyn. It may work in a smaller pan; just be careful not to overfill (use a smaller pan for any extra batter). If you’re able to fill the entire pan, it will be taller and thicker, so it will take longer to bake. Keep an eye on it and check for doneness at the recommended time, but likely will need 5-10 more minutes to finish setting.
So easy to make and lightly sweet! Looks pretty too
can reg flour be used instead of almond flour?
Hi Tish, This cake was built around the base of almond flour. If you choose to make it with regular flour, you will need to make a series of changes, which will result in a new recipe. If you’re looking for a good sponge cake, we have our 4-Ingredient Sponge Cake recipe that can be used for many kinds of cakes.
Hi Natasha,
I am making this for a tea party baby shower. I want to serve it as 2 inch squares on square dessert liners. I’m worried about it holding up, do you think this would work?
Hi Ashlyn! I have not tested it to personally give some recommendations. I’m sure it will work for 2-inch squares but it needs to be handled and cut carefully.
Hi Natasha, can I substitute sugar with honey?
Hi Lana! I haven’t tested that, but one of my viewers reported that she thought it came out quite nice.
I will try this recipe. And thank for the tip on measuring the flour, I used to do it directly with the cup measurements and always was unsure if……
Hi Eleonora. You’re welcome for those tips! They make a huge difference and likely the culprit to failed or dense cakes due to too much flour!
I have made this years ago when I still ground my own almonds because you couldn’t buy almond flour. It’s a great recipe!!! However, seems almond flours changed, I could only find SUPER-FINE by Red Mills and the amount was way too much. Remade it, slowly adding almond flour until egg yolks had right consistency and it worked. May be good to compare almond flours.
Beautiful and delicious cake! The toppings are endless, melted dark chocolate is our family favourite. Thank you for sharing this made-simple recipe, and so many many more. Happy Holidays! 🙂
It’s my pleasure sharing this recipe! I’m happy to hear that it was a huge hit!
Love this cake. I have one question, what would the grams be if weighing the almond for this recipe? For 1 1/2 cups I used 144 grams. Is that correct?
Hi Jane, the recipe has a metric conversion recipe card. If you click on that it will translate to the metric measurement for you. I hope this helps.
Beautiful cake! Thank you Natasha! Can keep it at room temperature? And if yes for how long is ok
Hi Lana, 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.
Needed non gluten treats to be served with coffee after a yoga session. Made this cake, switching out orange zest for the lemon. It was delicious and well received! Thank you, Natasha!
P.S. Served this on a platter along with clementines and your date snickers, garnished
with mint and your sugared cranberries. All 3 recipes were “first timers” for me…
I can always count on you!
That sounds like a beautiful display, Deborah! I’m so glad to hear it was well received.
Can this cake be made in a molded Christmas cake pan?
Hi Bernadette! If may work if you butter and flour the pan prior, but it tends to stick which is why we use a springform pan with a parchment round on the bottom.
Excellent tasty cake! Its an easy recipe to follow without a lot of ingredients…It’s the first time i used almond flour and i’m a converted fan of almond flour now…
Don’t you just love it? I’m so happy you enjoyed this almond cake, Pua!
It was so freaking delicious. Love your recipes especially this one was so soft and not too sweet and we finished it off very quickly. Can you tell me how to double or triple this recipe
Hi Natasha!!
Love your recipes. Always a hit with the crowd. ❤️
Just want to know if I can replace sugar with coconut sugar if so then how much should I use?
Hi Sree, good news! More than one of our readers reported great results substituting with coconut sugar.
Looks so good and easy to make. Will be making tomorrow morning for friends who are coming to coffee. Will slice some strawberries to go with the cake. 🤩
I make 2 small cakes with this recipe and 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!
Hi there my family is elergic to almond can I use all purpose flour
Hi Franca! This cake was built around the base of almond flour. If you choose to make it with regular flour, you will need to make a series of changes, which will result in a new recipe. If you’re looking for a good sponge cake, we have our 4-Ingredient Sponge Cake recipe that can be used for many kinds of cakes.
My cake came out very flat. I tried to be gentle when folding in the egg whites, but did I over mix it ?
Hello! It’s possible that you had overmixed the batter. On your next try, you stop mixing as soon as the ingredients are combined to avoid overworking the batter. You can also use a spatula or wooden spoon as it’s more ideal for folding because they handle the batter gently.
I think the cake is naturally flat about 2″ thick. If I want the cake thicker say, double the height of the cake, will double the recipe work?
Hi Mark, it should be about 2″ thick yes. I haven’t tried doubling it in height to know if that will work out of how it will taste. If you experiment, let me know how you liked the recipe.
Perfect cake..awesome texture even without white flour
The best cake ever I make it weekly and everyone loves it!!!!
I’m so happy to hear that, Anita!
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. Our guests loved it, they asked for extra piece:) THANK YOU! Natasha.
That wonderful, Laura! I love it when recipes actually work! I’m so glad I was able to provide a winner for your guests.