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

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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:

Natasha's Kitchen Cookbook

Almond Cake Recipe

4.98 from 580 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 8 slices

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" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.

Almond Cake Recipe Instructions:

  • 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. 
  • 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.
  • 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.
  • 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 Per Serving

218kcal Calories17g Carbs7g Protein14g Fat1g Saturated Fat81mg Cholesterol31mg Sodium54mg Potassium2g Fiber13g Sugar120IU Vitamin A1mg Vitamin C65mg Calcium1.3mg Iron
Nutrition Facts
Almond Cake Recipe
Amount per Serving
Calories
218
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
81
mg
27
%
Sodium
 
31
mg
1
%
Potassium
 
54
mg
2
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
7
g
14
%
Vitamin A
 
120
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
65
mg
7
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: almond cake
Skill Level: Easy
Cost to Make: $
Calories: 218

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.

 

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.

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Recipe Rating




Comments

  • Noelle
    September 14, 2018

    Hi there, have you ever made this recipe in cupcakes form?

    Reply

    • Natashas Kitchen
      September 14, 2018

      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!

      Reply

  • Nelly Papworth
    September 10, 2018

    Just loved this cake. Easy to make and totally delicious. Thank you

    Reply

    • Natashas Kitchen
      September 10, 2018

      I’m so happy you enjoyed that, Nelly! Thank you for the great review!

      Reply

  • Alice
    September 2, 2018

    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.

    Reply

    • Natashas Kitchen
      September 2, 2018

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

      Reply

  • Alice
    September 2, 2018

    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!

    Reply

    • Natashas Kitchen
      September 2, 2018

      Hi Alice! I’m so happy you found a family favorite!

      Reply

    • Sabrina
      September 15, 2018

      How much honey did you use?

      Reply

      • alice
        September 16, 2018

        about a heaped dessert spoon full

        Reply

  • Andrea
    August 23, 2018

    Best cake ever… I’ve made it twice and it is delicious and easy to prepare..

    Reply

    • Natashas Kitchen
      August 23, 2018

      Hi Andrea! Thank you so much for the awesome review!

      Reply

  • Tammy
    August 20, 2018

    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!

    Reply

    • Natashas Kitchen
      August 20, 2018

      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!

      Reply

  • Macarena Aguilar
    August 15, 2018

    It was so easy to make and tasted delicious. I had it with a glass of coconut milk! Great evening snack-

    Reply

    • Natashas Kitchen
      August 15, 2018

      That does sounds like the perfect evening snack! Thank you for the great review!

      Reply

  • Donetta
    August 10, 2018

    Could I use a different type of gluten free flour and artificial almond flavoring since several in my family are allergic to nuts?

    Reply

    • Natasha
      August 10, 2018

      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 🙂

      Reply

  • Lily
    August 3, 2018

    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.

    Reply

    • Natasha
      August 4, 2018

      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.

      Reply

      • Lily
        August 8, 2018

        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.

        Reply

        • Natashas Kitchen
          August 8, 2018

          We’ve tried the one from Costco and it seemed to work okay as well. I hope you find one you like!

          Reply

  • Renee A Davis
    August 2, 2018

    Hi Natasha,

    I was wondering how to correctly measure the Almond Flour into the measuring cups noted on your Ingredient list…??

    Thank you…

    Reply

    • Natashas Kitchen
      August 2, 2018

      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.

      Reply

  • Madeleine
    August 1, 2018

    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

    Reply

    • Natashas Kitchen
      August 1, 2018

      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!

      Reply

  • Laurie
    August 1, 2018

    II make the same cake with hazelnuts and have many compliments on it. With almonds it would be less expensive. Yay!!

    Reply

    • Natasha
      August 1, 2018

      Yes almonds are a little more reasonable and I love that they come sliced so you get that amazing crunch on top.

      Reply

  • Jess
    July 30, 2018

    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!

    Reply

    • Natasha
      July 30, 2018

      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.

      Reply

  • Sri Burger
    July 29, 2018

    I love almonds, can I also put almonds in the cake batter?

    Reply

    • Natashas Kitchen
      July 30, 2018

      Great question! I haven’t tried that but it sounds delicious! If you experiment please let me know how you like it!

      Reply

  • Marina L
    July 29, 2018

    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)

    Reply

    • Natashas Kitchen
      July 30, 2018

      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.

      Reply

      • Em
        August 2, 2018

        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.

        Reply

        • Natashas Kitchen
          August 2, 2018

          Can’t wait to hear your results!

          Reply

  • Alexandra
    July 29, 2018

    I’m on keto so I made this with monk fruit/erythritol instead and it’s so good and simple.

    Reply

    • Natashas Kitchen
      July 30, 2018

      That’s great!

      Reply

    • Fay
      November 3, 2018

      Did you substitute the same amount of sugar for erythritol?

      Reply

  • Gina
    July 27, 2018

    Can you use Monk fruit sugar, Stevia, Maple syrup or wrong honey in this recipe?

    Reply

    • Natashas Kitchen
      July 27, 2018

      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! 🙂

      Reply

    • Natasha
      July 27, 2018

      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 🙂

      Reply

    • 5Gigi5
      September 2, 2018

      I just made it with Swerve, sugar substitute, the cake is fabulous!!!

      Reply

      • Natashas Kitchen
        September 2, 2018

        I’m so happy you enjoyed that!

        Reply

  • marjorie hook
    July 26, 2018

    here in Britain we use lbs and ozs not cups measurements and can’t make any of your recipes

    Reply

    • Natashas Kitchen
      July 26, 2018

      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.

      Reply

      • Eileen
        August 3, 2018

        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

        Reply

        • Natasha
          August 4, 2018

          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!

          Reply

  • Vickie Woolley
    July 25, 2018

    ~~~ 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.

    Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Vickie! Although I haven’t tried that, a reader did report using almond extract and liking it!

      Reply

  • Merc
    July 23, 2018

    I love your recipes. I was wondering if there is a particular brand of almond meal you recommend?

    Reply

    • Natasha
      July 23, 2018

      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.

      Reply

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