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, I made the same recipe three times in last week. It turned out to be perfect and finished in just 10 minutes. I want to know if i want to double the cake should i double all the ingredients and is 13 by 9 inch baking sheet ok?
That should work, VG! One of our readers tried it double in a 9×5 and loved it!
For those interested in sugar free, my niece made the almond cake for Christmas using Truvia. It was delicious! She also added more lemon zest and a small amount of almond extract.
Thank you so much for sharing that awesome review with us, Nancy!
Thank you, Nancy! That is helpful!
The cake looks so delicious! Has anyone experimented with using Stevia instead of sugar.
Hi Monica, I haven’t tried that but here is what one of our readers wrote “you can try replacing the sugar with a sugar replacement like sucralose or stevia. And then use almond flour or coconut flour for baking” I hope this helps!
Thank you for recipe !!! Delicious cake,easy direction,great website.
You’re so welcome! I’m so happy you enjoyed that!
Hello Natasha, I made this cake for my husband who loves anything almond flour and this was a huge hit. The recipe is perfect and easy to follow. Thank you so much for sharing this recipe. I really appreciate how easy and accurately it’s described so newbie bakers like me could follow. Thanks!
You’re welcome! I’m so happy you both enjoyed it!
I just brought one of these lovely cakes in to work this morning. Your video is excellent. So easy to follow. I made two sponges and put in a filling combining mascarpone, whipped cream and lemon curd, and drizzled a little heated lemon curd over the top before the icing sugar. The cake was so moist and refreshing. Everybody loved it and it disappeared in moments.
That’s so great! Thank you for the wonderful review!! I’m so happy you enjoyed that!
Me again…I doubled the recipe and used sugar as stated (before I would substitute with honey), used 2 heaping Tablespoons of cocoa powder and baked it in the open. It worked out great as a mildly tasting chocolate cake. The almond flour gave it an underlying almond- cherry flavor. I think this would be a great base for a gluten-free black forest cake. Perhaps adding a little instant coffee and a little more cocoa powder. So nice to have a recipe with simple ingredients.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is a true find for people who are searching for a terrific Passover desert. NO FLOUR!!! And it is pretty awesome, I must say.
Thank you for the wonderful review Barbara!
Hi Natasha,
I tried the recipe with 3 eggs and added 1/2 tsp baking powder as i felt egg smell will be more on cake. also i added vanilla extract..
It was very good.. still soft and my family liked it so much.. thank you for the wonderful recipe…
I’m happy to hear you enjoyed that Renu!
Loved this cake. Used Trader Joe almond meal, with brown flecks. Came out fine but think other would be better. Like seeing other variation suggestions too. Very easy. No picture, ate it it too fast!
I’m so happy to hear that Susan! Thank you for sharing your great review!
Made it again with fine ground almond meal, less crumbly, but good both ways. Tried orange, a little too subtle. Doubled recipe worked well, but I should have blended whites in more thoroughly. So easy and delicious.
I’m so happy to hear that! Thank you for sharing that with us!
I don’t know if I am the only one who once again did not get a cake right…the egg white did not turn white and fluffy even after beating it with the hand mixer for about more than 5 minutes don’t know why so obviously the cake did not turn soft..but loved the taste..my husband liked it too but I wish mine was softer. Thanks for the easy recipe.
Hi Lata, did you use an electric hand mixer and use egg whites from the egg (not from the carton which can contain additives). Also, did you make sure your bowl was completely clean without any oils on it? Hope that helps to troubleshoot!
Can it be made the day before? And if so, refrigerated? Or left out?
Hi Stacey, yes you can make this the day before, once it’s at room temperature, cover loosely and leave at room temperature overnight then dust with powdered sugar just before serving.
Hi Natasha, please let me know if I use ground almonds how many cups of almond I need>
Hi Patty, I know there are recipes out there on how to make almond flour. I honestly haven’t experimented substituting with a different flour in this recipe so I can’t advise on that. Since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency.
Love the recipe. Very clear directions. Turned out really nice and tasty. Would you have also a recipe for almond bread? Please do let me know. Thanks again!
Thank you Sahana! Not yet but that’s a great idea! Thank you!
I tried this cake and it came out really good. I would like to do again but this time I try to add some desiccated coconut. Do you think it will come out as good as the original recipe and if so how much coconut do I add pls?
Hi Tania! I honestly haven’t tried that with coconut. Some readers have reported using coconut flour and liking it. If you experiment please let us know how you like it!
The almond cake recipe is so easy to make and taste amazing! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Kimber!!
Hello!
I made it in my 6Q Instant Pot for 31 minutes and the opened it up after it went to warm mode for 8 more minutes. Cooked it in a 7 cup pyrex round with a stainless steel cover that fit like a bottlecap from a “tiffin tin?” that a good friend git me from India. Used 1/2 honey and 1 T lemon essense. It came out great. Oh and I used the trivet from Instant pot that had the handles, it is a lower trivet and lets the Pyrex bowl sit closer to the heat. Thank you Natasha!
Thank you so much for sharing this with us, Eman! I’m so happy you enjoyed this!
Hi Natasha ,this is delicious .Thank you so much for the amazing recipes.!!ALWAYS WORK PERFECT”.
Hi Marimar! Thank you for this amazing feedback!
Hello! There’s no almond flour here in our place to buy, can you give some tips, please? Thanks!
Hi Tessie! I know there are recipes out there on how to make almond flour. I honestly haven’t experimented substituting with a different flour in this recipe so I can’t advise on that. Since almond flour is basically finely ground almonds, yes it can be done :). I would suggest googling how to make almond flour to get the correct consistency.
First try, success! Perfect cake texture, flavorful and not too sweet. Great with coffee and tea.
I agree this is perfect with coffee or tea! Thanks Minnie!
Natasha,
Just joined your blog. Your recipes look amazing. I have been looking for a cake to make and would like to know if I can use coconut sugar instead of refined white sugar and reduce the amount by half for your recipes.
Hi Barbara, readers have reported using coconut flour. If you experiment please let us know how you like it!
Actually I like using almond flour so I wouldn’t substitute it.
Oh-M-Geee! I just made this cake and it’s sooo good!
I didn’t have any lemons on hand so I used lemon extract.
I will be making this again!
Thanks for this recipe.
I’m so glad you enjoyed it, Vella! Thank you for the wonderful review!
How much lemon extract did you use?
Hi Natasha, this recipe looks fabulous – the cooking temperature – is that in a normal oven or a fan forced oven – I am unable to turn of the fan. should I cook this at a lower Temp? What size are the eggs as sometimes the larger the eggs the more flour it requires. love all your recipes
Hi Michelle, I am using a conventional oven with top/bottom heat. 🙂 I hope this helps. We use large eggs.
Thank you!
You’re welcome Michelle!