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
There almond cake is the TASTIES YUMMIEST RECIPE that I have EVER made. So Simple and So Very Tasty. Thank You!
I’m so glad you loved it! Thanks for your excellent feedback.
Loved this cake!
Is it possible to double the ingredients to make a bigger layer?
I’m so happy you enjoyed that Patty! That should work! One of our readers tried it double in a 9×5 and loved it!
This cake is so delicious and easy to make. I already made it so many times. My family likes it a lot. Thank you for your great recipe.
My pleasure, thanks for sharing your good feedback with us!
This cake is divinely delicious. Thank you for the clear and well constructed recipe, I have made it many times, and shared it far and wide. Spreading the 💕
Thank you. Stay well.
You’re very welcome! Knowing that you enjoyed it already makes me so happy and inspired.
Light fluffy and delicious. This cake recipe is brillant thank you.
You’re welcome PEter! I’m so glad you enjoyed that!
Hi Natasha, I have just pulled two of these out of my oven and am planning to stack for a birthday cake.
What would you suggest using between the layers? Bonus if it’s dairy free
Thanks!
Hi Jess, I haven’t tried layering this one before to advise but here is what one of our readers wrote: “Okay I made the cake last night. I made two layers and put a chocolate butterfrosting in between, plus on top and covered the cake with the chocolate. It was delicious and a total hit! The lemon zest went very well with it. Amazing. Thank you for the awesome recipe, I will use it again” I hope that helps
If I am not able to have sugar, can I replace it with honey? Equal parts?
Hello Julia, I haven’t tried that yet to advise. Sorry wish I could be more help, please share with us how it goes if you do an experiment.
Hello! I made it with honey instead and think it came out quite nice. Thank you Natasha for this simple yet flavorful recipe!
Hello, do you have the recipe in grams?
Thank you
Hi Sandra, if you click “Metric” in the recipe card, you will see the conversion.
Hi Sandra, if you scroll to the bottom of the recipe post, on the printable card you will see a metric measurement option highlighted in red. Click on that and it will convert the recipe for you.
I’ve previously commented on this delicious cake but wanted to add, for anyone needing to control blood sugar levels, that I tried the recipe as is but swapped the sugar for Monkfruit sweetener which has zero net carbs – the cake was still delicious!! I’m not a nutritionist so don’t know if this makes it keto friendly or not but I know that the cake did not affect my blood sugar readings!
That’s so helpful! Thank you for sharing that with us Jo!
Hi Natasha
This Almond cake looks delicious I was just wondering is the almond flour ground almond or is it different I wanted to make this cake but just wasn’t sure could you let me know thanks
Patricia obrien
Hi Patricia, almond flour is essentially very finely ground almond.
Hi Natasha!
Thank you for this recipe! I’ve been looking for a gluten free dessert to diversify and this almond cake is fabulous. I did improvise a little by omitting the lemon and adding 1 teaspoon of almond extract. By adding the almond extract it reminded me of a biscotti. It was scrumptious and the kids ask for it for breakfast all the time! Thank you!
Hello Monika, thank you for sharing that with us. It’s great to hear that you enjoyed this recipe. I hope you and your kids will love every recipe that you will try!
Hi Natasha
This is a delicious and easy receipe
My family enjoyed the almond cake
It was gone in 5 minutes
Thank you
Wow gone so fast! LOL Thanks for your great feedback.
I loved your recipe,
So good,
great video, it was very helpful !!!!
Thank you so much for your good comments, Nelia!
My 6year old son and I just tried this! So simple and amazing. We loved the cake. Just perfect.
That is the best when kids love what we parents make. That’s so great!
Baked this for hubby’s birthday. Turned out so well. loved the cake and the flawless recipe. much love!
That’s just awesome! Thank you for sharing that with us!
Turned out surprisingly well using almond meal. As a guy who baked for the first time, it says a lot about the simplicity of the recipe. Simple yet oh so satisfying. Amount of sugar was just nice.
That’s just awesome! Thank you for that wonderful feedback!
I was afraid it was going to be dry so I brushed on an orange glaze as it cooled. Used a fork to puncture the cake so the glaze soaked in.
Orange zest, orange juice and confectionary sugar. Delicious
So nice to know that Maralyce. Thank you for sharing that with us!
One of the most delicious cakes I have ever had. I love it.
Thank you for your short and sweet message and feedback!
Hi Natasha,
Here in England on a sunny Easter Sunday we are in lockdown due to coronavirus and I was looking for something to make to use up some ground almonds. I made your almond cake and we think it is amazing!
I used five small eggs as I didn’t have any large ones, and we are being discouraged from going shopping unnecessarily. I cooked it in an 8 inch cake tin, because I don’t have a 9 inch one, and put it in the baking oven of the Aga (not sure if you have Agas in America but it is a large Swedish range cooker) for 30 minutes. It came out perfect, golden brown and a lovely texture.
Thanks for a really good recipe!
Hi Fiona, I’m so glad you loved it. Happy Easter!
I made this cake. Added a half cup of coconut and a tbsp of fresh lemon juice. I made two and put raspberry jam in the middle. Came out amazing. Like a professional cake.
Thank you for sharing that awesome tip with us, Alvin! I’m so glad you enjoyed that recipe!
Hi there….i really like your idea of adding coconut to this batter. Would you plz specify if u used sweetened or unsweetened coconut flakes. Would appreciate it greatly. Can’t wait to make this…thanks Natasha for sharing it.
Hello Natasha, I just bake the cake, very easy to make, but my it is hard. Smells very good.
I followed the recipe step by step. Why is hard, any help, please?
I’m so glad you enjoyed that, Carolina! It should not be hard & I’m more than happy to troubleshoot to figure out why! Was anything altered in the recipe? 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!