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 there, have you ever made this recipe in cupcakes form?
Hi Noelle, honestly I haven’t tried that and I tried searching the comments and haven’t seen anyone mention that. If you experiment I would love to know the result!
Just loved this cake. Easy to make and totally delicious. Thank you
I’m so happy you enjoyed that, Nelly! Thank you for the great review!
this is my family’s favourite at the moment. I substituted the sugar with honey. Still delicious.
I made it again yesterday and added chopped apple through it.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Love this recipe! The first time i made it – I substituted the sugar with honey. Turned it out yummy! I made it again today – again substituted the sugar with honey and added apple in it. It’s my families favourite!
Hi Alice! I’m so happy you found a family favorite!
How much honey did you use?
about a heaped dessert spoon full
Best cake ever… I’ve made it twice and it is delicious and easy to prepare..
Hi Andrea! Thank you so much for the awesome review!
Hi Natasha! I want my cake to be a little taller- can I use a 7 inch pan? Will it make the top too crispy since I have to bake longer?
Also, do you have any recommendations for toppings/glazes/creams?
I can’t wait to try making this!
Hi Tammy! As long as it is a taller pan that should work. Definitely watch the bake time as it may take longer. Our readers have reported using glazes as toppings. Enjoy!
It was so easy to make and tasted delicious. I had it with a glass of coconut milk! Great evening snack-
That does sounds like the perfect evening snack! Thank you for the great review!
Could I use a different type of gluten free flour and artificial almond flavoring since several in my family are allergic to nuts?
Ho Donetta, I honestly haven’t experimented substituting with a different flour in this recipe so I can’t advise on that, but if you experiment, let me know how it goes 🙂
I was a bit disappointed because I was hoping for an almondy flavor. I love almonds! It tastes like a nice lemon cake but don’t expect to taste almonds.
Hi Lily, the primary ingredient in this cake is almond and between the almond meal and almond crust, you should have great almond flavor. If you wanted the almond to come through even more, you could try adding some almond extract.
Thanks for the tip Natasha. I used Trader Joe’s almond flour. I noticed the flour itself did not have an almond flavor. Maybe I need to use another kind.
We’ve tried the one from Costco and it seemed to work okay as well. I hope you find one you like!
Hi Natasha,
I was wondering how to correctly measure the Almond Flour into the measuring cups noted on your Ingredient list…??
Thank you…
Hi Renee, I have this in this recipe specifically but you can 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 on this post on measuring which should help.
HI! Could I freeze the cake without putting the ice sugar on it? I’ll want to make it ahead for a friend reunion! Thank you
Hi Madeleine! 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!
II make the same cake with hazelnuts and have many compliments on it. With almonds it would be less expensive. Yay!!
Yes almonds are a little more reasonable and I love that they come sliced so you get that amazing crunch on top.
Hi Natasha
Just wondering how to store this after baking (making a day or two in advance for mum’s birthday).
How long will it keep for?
Thanks from New Zealand!
Hi Jess, 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 love almonds, can I also put almonds in the cake batter?
Great question! I haven’t tried that but it sounds delicious! If you experiment please let me know how you like it!
Hi Natasha,
Thanks for the video super helpful. I was wondering what I can use as a substitute for granulated sugar & confectioners sugar? I am GF & DF and Sugar Free. Thanks for reading and hopefully getting back to me. =0)
Hi Marina, I honestly haven’t experimented with anything besides the 1/2 cup of sugar. It is on my list to try this with honey but I just haven’t experimented sugar free so I can’t make any recommendations on that.
I’m about to find out – making it with sweetener tomorrow 🙂 Can’t imagine why it wouldn’t work. Will just reduce the amount a little, and whizz some up in a coffee grinder to make some powdered sweetener for the top.
Can’t wait to hear your results!
I’m on keto so I made this with monk fruit/erythritol instead and it’s so good and simple.
That’s great!
Did you substitute the same amount of sugar for erythritol?
Can you use Monk fruit sugar, Stevia, Maple syrup or wrong honey in this recipe?
Hi Gina, I haven’t experimented with anything besides sugar. It is on my list to try this with honey but without testing it first, I can’t make a specific recommendation.
If someone else tries before I do, please let us know how it goes! 🙂
Hi Gina, I honestly haven’t experimented with those so I am not sure how it would affect the outcome or consistency of the cake with out testing it first. If you try it out, please let me know how it goes 🙂
I just made it with Swerve, sugar substitute, the cake is fabulous!!!
I’m so happy you enjoyed that!
here in Britain we use lbs and ozs not cups measurements and can’t make any of your recipes
Hi Marjorie, On this recipe specifically we do have metric measuring available. Simply scroll down to the print version and select metric measurements and the amounts will be shown that way for you. We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
I made this cake yesterday, 8/2/2018 and it did not meet my expectations. It was dry and not that flavorful. Could the fact that i had trouble getting the egg whites to form stiff peaks have been the problem? It was extremely humid yesterday and i wonder if that was the problem. I would like to make this cake again, but need these questions answered. I did follow all of the directions and watched the video as i went along. Disappointed
Hi Eileen, I’m betting it was most likely due to high humidity. Egg whites should be beaten in a clean, dry bowl (no oil or moisture in the bowl) and egg whites beat the best when there is not excessively high humidity. This is why making meringue desserts does not work well on a humid day. I hope that helps!
~~~ Have you ever added Almond Extract to this batter ? Sure would like to know if you think it would work or not… Thank you and looking forward to a response.
Hi Vickie! Although I haven’t tried that, a reader did report using almond extract and liking it!
I love your recipes. I was wondering if there is a particular brand of almond meal you recommend?
Hi Merc, 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.