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
Hello! Was wondering if anyone had tried freezing this cake? Looking to portion it up for myself to take to work.
Hi Averil, 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!
Will do! Have a lovely day!
Hi Natasha, I am getting to make this cake and wanted to ask if I can substitute agave for sugar to make it glycemically lower? Adore all your recipes. Can’t wait to make this!!!
Hi Leslie, I haven’t tested that so I cannot advise. Here is what one of our readers wrote by using truvia. I hope it helps “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.”
Hi Natasha,
Is it true that this recipe does not need any baking powder or baking soda? I dont see it being mentioned in the ingredients list?
Hi Ruchira, that is correct! This almond cake relies on the volume of the eggs for leavening
Hi I would like to make this today but in a loaf tin… can I? And can I add some lemon juice to the batter as well ?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Omg this cake came out so well and it was delicious
That’s just awesome!! Thank you for sharing your wonderful review, Aarthi!
I want to make this into a 2 layer cake. What would go well as the filling? The whole cake must be gluten free. Thanks!
Hi Amy, I think a Swiss Meringue Buttercream might also be nice.
Love this recipe
I’m so happy you enjoyed that Ellie!
My mother in-law made this cake and after the first bite I said “I need this recipe” 🙂
Question…
How far in advance can you make this cake? I have guests coming Wednesday and don’t want it to taste stale if its best served same day.
Thanks 🙂
I’m so happy you enjoyed that Melissa! 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 made the cake. I put lemon extract instead of lemon zest because I didn’t have any lemons on hand. I was going to add orange zest because I use it in everything, but I decided to keep it lemon. I also added vanilla extract, and almond extract. I crushed my own almonds and left the skins on. When I took the cake out of the oven, it fell a little even though it was done baking, but it turned out so springy and fluffy, and so delicious! I garnished it with orange slices and sprinkled a little powdered sugar. It wasn’t too sweet at all. This is an amazing recipe. I would definitely try it again soon 😀
I’m so happy you enjoyed that. Thank you for sharing that with us Susan!
Can you use lemon juice from fresh lemons instead of zest? How much for a single recipe?
Thank you.
Hi Joan, a few of our readers mentioned adding lemon juice to the batter and enjoyed that.
Can Truvia be used instead of regular sugar?
Hi Bee, I haven’t tested that but here is what one of our readers wrote “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.” I hope that helps.
Hi Natasha! I was wondering if I could make this cake with oatmeal instead of almond.
Hi Adrii! I haven’t tested that so I can’t advise. If you experiment, let me know how you liked the recipe
Would cherry butter cream pair well with this? I’m considering making this cake for a client. Thank you.
Hi Christy, we typically serve this plain but a buttercream should pair well with this almond cake.
Omg! I made it and it came out just like the one in the picture! Best cake ever! Thank you so much for this recipe!
That’s so awesome Rosie! I’m so happy you enjoyed that!
I made this cake for the GOT finale, since lemon cake is Sansa’s favorite and my friend can’t have gluten. I did make a few changes: I used Meyer lemons. The batter was a little thick so I added 2 tsp lemon juice. I wanted to add some more complexity so I added 1 tsp orange blossom water and 1/2 tsp almond extract. It was a very humid day so I added 1/4 tsp cream of tartar to the egg whites to make sure the cake would rise and hold its structure well. I wanted a thicker cake so I used an 8 in cake pan, cook time stayed the same. I docked the cake then brushed it liberally with lemon simple syrup. Since I topped the cake with thin candied lemon zest strands, I left the almond slices out. I still used the powdered sugar. The rustic yet beautiful and tasty topping made more of a Winterfell style lemon cake than a Red Keep style 😉. I definitely prefer it over icing. The cake was an all around success. The few crumbs that were left were scrapped off. Thanks!!!
Hi Dorothy, I’m so glad you loved the cake!
I loved this cake. It’s the first time I am making an almond flour cake.
It had a bit of egg my taste to it. Is there anything I am doing wrong or it’s meant to be that way.
Thank you so much for sharing that with us!
I would like to try making the almond cake as a double batch with icing in between. Do you have any good gluten free icing that is not just butter and sugar? Do you think that Mascarpone cheese and some whipped cream with cocoa and sugar might work?
Hi Jane, I don’t have a recipe for a frosting like what you are describing but if you do, that could work, although I’m not a big fan of combining lemon and chocolate. I think a Swiss Meringue Buttercream might also be nice.
You are so right. I must have been thinking almonds and chocolate combination. I totally forgot about the lemon part. LOL. The Swiss Meringue Buttercream sounds like a good idea. I will give it a try.
I made filling with mascarpone, sugar and whipped cream, went well. Could also combine with lemon curd. Do not think chocolate would be good.
How would you adjust the recipe or cooking time/temp to make this in mini muffin form?
Hi AJ, I haven’t tested it that way so I can’t advise.
Love this recipe – no dairy or oil and uses up the mountain of almond flour I’ve accumulated from making almond milk! I dehydrate the almond meal in the oven and then blend it to a fine powder in my nutribullet. The brown flecks are fine. 🙂 I only use 2 tablespoons of sugar, 1/2 tsp of stevia for sweetness as well as a handful of raisins. New favourite snack! So quick and easy to whip up
Thanks x
That’s just awesome!! Thank you for sharing your wonderful review, Clementine! & especially thank you for sharing that process with us!
Con this cake be made the day before? Thank you!
Hi Molly! 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 hope that helps.
This cake is heaven on earth. It was so simple to make (thank you for the perfect instructions). I added a touch of almond extract and its flavor is amazing. No oil, not butter and gluten free…..no one is going to believe it when I serve it at my next dinner party. Yum yum yum.
That’s just awesome!! Thank you for sharing your wonderful review Derek!
Can I leave lemon zest out?
Hi Mary, since this recipe is so simple, you would have to replace it with something else for added flavor. You might try doubling the vanilla extract instead. The zest is not overpowering here though and it complements the almond flavor very well.
I’ve been baking for about 7 years and using all kinds of recipes online but it’s the first time I’ve been moved to write a review for the recipe. This recipe was as it promised! Easy. And I needed that because it was my first time baking an almond flour based cake, and had no idea how to work with it. For a birthday no less! It was so very fluffy, which came as a surprise. I was trying to make it healthier so I used lower GI coconut sugar, which works for 1-1 substitution. And I topped it with a raspberry compote which worked well.
Thank you so much for that feedback Jalelah! It’s so good to know this works with coconut sugar! I’ so happy you enjoyed this recipe!
Hi Natasha,
I’m going to try out your recipe. I was wondering about the baking powder since you don’t use in the recipe. As you are a baker, can you explain why because I am curious and would love to learn why 🙂
Hi Nadia, this almond cake relies on the volume of the eggs for leavening.