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
This recipe is amazing. I had made it a few times as a cake but I just tried it as mini muffins and they came out great (they only needed 15 mins in oven). Also, I used brown sugar instead of white, and added a little lemon juice.
That’s just awesome!! Thank you for sharing your wonderful review, Dee!
Can i substitute sugar with spelinda
Hi Ellie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
hi tryed your strawberry cake .it came out lovely
I’m so glad you enjoyed that! Thank you for that great feedback.
Delicious! Would like to make ahead and freeze for Christmas gifts–do you know if it freezes well?
Hi Louise, I haven’t tested freezing that but here is what one of our readers wrote ” It was beautiful! I let it sit overnight under a tea towel and the next morning I wrapped it in parchment and aluminum foil and put it in a large Ziploc baggie. I then put it in the freezer where it sat for 3 days. I took it out the night before and let it defrost on the counter for 7 hours before we were going to eat it. It was amazing! I will be making this recipe quite a bit. My mother-in-law is very sensitive to gluten and she will love this! Thank you for the recipe” I hope that helps.
Should this recipe be refrigerated if not all used within a day
Hi Connie, 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.
Natasha I would like to thank you for your almond cake recipe it is delicious. I did add some almond extract and the way I served it was l left it in pan to cool down then I spread some strawberry jam on top then sprinkled icing sugar over. It reminded me of a bakery where after school walking back from high school I would stop and buy myself almond tart or lemon tart. Your cake took me back there because the almond tart had raspberry jam at the bottom of it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe was perfect and very easy to follow, even for a baking newbie like me!
Aww that’s the best! Thank you for sharing that with me
I love this recipe of Almond cake.
We love healthy and gluten free recipes.
After since following your recipe, I am making this cake at least once in two months.
Thanks for this healthy and simple recipe.
How can I share the photograph of my cake?
Hi Vinaya, social media is the best option. You may share it to IG, FB, or join our VIP Facebook Group here. Be sure to tag “@natashaskitchen” or” “#natashaskitchen”
I’m so happy to hear that! Thank you for sharing your great review!
Loved it. First time with sugar it was awesome. Everyone loved it. Tried it second time today with maple syrup, waiting to taste
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yum! Our new favorite cake, thank you this delicious recipe. I’ll be making it on a regular basis – easy, quick and wonderfully tasty!
That’s so great! It sounds like you have a new favorite, Betsy!
Oh my, this is a KEEPER! Recently found out my son is gluten sensitive and baking has since been a challenge. I am constantly searching for gluten free recipes/tips/tricks. Made this today for my husband’s birthday, everyone loved it. Love the light texture of the cake. Thanks for sharing.
I’m so happy you discovered this recipe! Thank you for sharing your great review!
I do have a kitchen scale… How many grams of almond flour is needed?
Hi Stacey, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
Need Baking powder?
Hi, this recipe does not require baking powder. It relies on the eggs and sugar to rise so be sure to beat adequately as directed in the recipe. I hope you love the cake!
I made this cake and all I can say is yum thank you sooo much Natasha.
You’re welcome! I’m so happy you enjoyed it, Tina!
Very good recipe.
I’m so glad you enjoyed it!
Thanks for this yummy dairy free cake. Was an instant hit at home and among my friends. Will keep making it
I’m so happy to hear that! Thank you for sharing your great review, Brinda!
Hi Natasha
What is the brand of almond flour you use?
Hi Tina, most recently, I tried it with Bob’s Red Mill super fine almond flour with great results.
Thank you
You’re welcome.
Made this recipe as directed and it turned out great! Have also doubled the recipe, and baked in two cake pans. Once cooled, I topped one layer with a simple home made lemon curd and stacked the second layer on top. To serve I just placed on a plate with a dollop of whipped cream and a few fresh raspberries.
Wow that sounds delicious and beautiful! I will have to try that and thank you for sharing!
This was so good it only lasted two days. I love anything with almond I added a dash of almond extract. This was very satisfying I will be making it again
That’s so great! It sounds like you have a new favorite!
I would love to try this recipe! Could I use Swerve instead of sugar to make it sugar free?
Hi John, I haven’t tested that but here is what one of our readers wrote “I just made it with Swerve, sugar substitute, the cake is fabulous!!” I hope that helps.
Made it yesterday, it was delicious! Thanks for the recipe.
I’m so glad you enjoyed it, Olga! Thank you for the wonderful review!
Is it possible to add extra ingredients like chopped up figs and pistachio? Or blueberries etc
Hi Ronnie, I haven’t experimented with that but I think it could work to include some add-ins.
Oh I just went ahead and tried it anyway. Maybe a half cup of chopped up dried figs and chopped pistachios. I left out the lemon as I wasn’t too sure how the flavours would blend. I just added them before the egg white and mixed them in as I was adding each spoonful. It turned out lovely. It is such a lovely textured cake.
Thank you for reporting back and sharing your wonderful results. That sounds awesome!
Hi! Love this idea, but my little one is allergic to eggs. Do you think it would still work with an egg substitute (like neat egg?) By chance?
Hi Brittany, I haven’t tested this to advise but here is what one of our readers wrote “you can try with a flax seed egg substitute. Just google flax seed egg and youll see how to make it. Its simple, just flax seeds and water. Ive used the flax seed egg with gluten free pancake mix when i didnt have eggs and the pancakes turned out just fine.” I hope that helps