Almond Flour Cake Recipe - (2024)

This Almond Flour Cake has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made easy with 7 simple ingredients!

Other almond flour cake recipes like almond flour carrot cake and almond flour chocolate cake have quickly become our family favorites!

Almond Flour Cake Recipe - (1)

Table of Contents

  • Why You Will Love This Recipe
  • Ingredients and Notes
  • How to Make Almond Flour Cake
  • Tips for Best Results
  • Toppings Ideas
  • How to Store and Freeze
  • Can I Make It Ahead of Time?
  • FAQs
  • More Almond Flour Cake Recipes
  • Almond Flour Cake Recipe Recipe

Baking with almond flour has become a favorite of mine because it results in soft, fluffy baked goods without an overwhelming almond taste! Start with making these almond flour yogurt muffins and you will know what I mean.

This almond flour cake is no exception! It is an equivalent of vanilla sponge cake. You can enjoy it lightly dusted with powdered sugar or prepare a simple whipped coconut cream icing and top with fresh berries.

And if you are celebrating a birthday, try this almond flour birthday cake or almond flour cupcakes.

Why You Will Love This Recipe

  • Quick and easy to make: One bowl and 15 minutes of prep time is all you need to make this almond flour cake recipe.
  • Light and fluffy texture: Dessert that will melt in your mouth like a sponge cake.
  • Nutritious: Health benefits of almond flour include vitamins, minerals, and antioxidants alongside monounsaturated fats. It is also low glycemic index food. Also almond flour is packed with healthy fats and is naturally gluten free and low carb.

Ingredients and Notes

To make this almond flour cake, you will need 7 simple ingredients. Coconut topping is optional.

Almond Flour Cake Recipe - (2)
  • Almond flour: Use superfine blanched almond flour for this cake recipe. You can either buy it or here is how to make almond flour at home. Almond meal will not work.
  • Eggs: You’ll need 4 large eggs at room temperature. Eggs are crucial in this recipe so I do not thing vegan egg substitutes will work.
  • Citrus zest: Use lemon zest or orange zest. Make sure not to include the white pith, which is bitter.
  • Sweetener: You can use maple syrup or honey. Other liquid sweeteners may also work but the flavor will vary.
  • Vanilla extract: To add more flavor.
  • Baking soda: To provide lift and texture.
  • Salt:Just a pinch for flavor.
  • Butter:Or coconut oil for greasing the cake pan. Cooking spray is not enough to prevent cake from sticking.

How to Make Almond Flour Cake

Here is how a quick step-by-step overview how to make almond flour cake in 4 simple steps.

One thing to know is that if you plan to use coconut whipped cream, then place a can of coconut milk in the fridge overnight.

Almond Flour Cake Recipe - (3)
  • Prep:Fit 9-inch cake pan with parchment paper round cut out and grease both with butter. Also preheat the oven to 350 degrees F.
  • Mix the cake batter:In a large bowl, whisk the eggs well. Then add the maple syrup, vanilla extract, baking soda, and salt, whisking well to combine. Add the lemon zest and whisk more. Finally, add the almond flour and gently fold it into the batter until well incorporated.
  • Bake the cake:Pour almond flour cake batter into the previously prepared cake pan and bake on the middle rack for 23-25 minutes. Your cake is ready when a toothpick inserted in the center comes out clean (or with a few crumbs) and your cake will be light and springy.
  • Allow the cake to cool:Cool cake for about an hour in the pan, then use a flat spatula or knife to run around the pan’s edges. Flip it upside down on a wire rack. Remove the parchment paper and then allow it to cool completely.
  • Serve the cake: Now you can either just sprinkle it with icing sugar and serve. Or make whipped coconut cream. Turn chilled coconut milk can upside down, open and drain the liquid. Using an electric mixer, whip the cream with icing sugar until fluffy. Top the cake with the whipped coconut cream and berries.

Recipe Tip

It’s essential to chill the cake with almond flour if you’ve topped it with coconut whipped cream as the cream will soften as it sits at room temperature.

Almond Flour Cake Recipe - (4)

Tips for Best Results

Here are top tips for you to nail this almond flour cake recipe from the first try!

  • To provide more lift in the cake: You could separate the egg whites and egg yolks. Whip the egg whites to soft peak consistency. Mix the egg yolks into the batter, then fold in the egg whites carefully, so you don’t knock out too much of the air.
  • Room temperature eggs: Will beat into a fluffier volume than cold eggs. Leave out for a few hours or fill a medium sized bowl with warm water and let sit for 5-10 minutes.
  • Do not use a springform pan: In my experience, this tends to deform the cake shape and makes it very thin looking.
  • If your frosting is too thin: Then you can refrigerate it for around an hour or add a little powdered sugar. This trick always works to make Greek yogurt frosting thicker!

Toppings Ideas

  • Powdered sugar and sliced almonds
  • Whipped cream
  • Fresh berries: I used a combination of fresh strawberries, blueberries, and raspberries.
  • Berry compote: Make a compote like I do in Greek yogurt cheesecake.
  • Lemon glaze:Try this one from almond flour lemon poppy seed bread.
  • Make this almond flour cake more decadent with buttercream frosting or cream cheese frosting
  • Top with chocolate frosting for extra special dessert

How to Store and Freeze

Store:Refrigerate leftover almond flour cake covered for between 3-4 days. Allow it to come to room temperature before serving.

Freeze: You can freeze the unfrosted cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

Can I Make It Ahead of Time?

Yes. You can prepare unfrosted almond flour cake in advance and wrap it in plastic wrap. Store in a cool, dry place for a day in advance or in the fridge for a couple of days. Then assemble the cake before serving.

You can refrigerate coconut whipped cream in an airtight container for up to 1 week. You will likely need to whip it again immediately after removing from the fridge to achieve the fluffy texture.


Can I use different flour?

No. This almond flour cake is specifically designed to be used with almond flour. All-purpose flour, oat flour, coconut flour or any gluten-free flour will not work in this cake recipe.

Can I use almond meal instead of almond flour?

No. If you use almond meal, then the texture will be quite different although it will work.

Can I use erythritol instead of maple syrup?

Possibly. You could swap the liquid sweetener for a sugar free liquid sweetener for sure. As for granulated sugar free replacement, like erythritol or monk fruit might work but I have not tested.

What brand of coconut milk is best for whipped cream?

Several brands that work well for whipping include full fat Thai Kitchen, Compliments, and 365 Organic coconut milk.

I’ve had positive and negative experiences with options that include guar gum and have found it’s best to chill it in the refrigerator for longer to guarantee separation. 2 days in advance, if possible. If you have a batch that won’t whip up thick enough then don’t worry, you canstill spread it over the cake as a softer icing.

More Almond Flour Cake Recipes

  • Almond flour blueberry breakfast cake
  • Almond flour pumpkin cake
  • Almond flour lemon bars
  • Almond flour carrot cake bars
  • Blueberry coffee cake
  • Whole orange blender cake

You might also enjoy this collection of 45 almond flour recipes!

Almond Flour Cake Recipe - (5)

Almond Flour Cake Recipe - (6)

Almond Flour Cake Recipe

Almond Flour Cake Recipe has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made with 7 simple ingredients!

5 from 17 votes

Servings 10 slices

Calories 189

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Print RecipeSave RecipeRate Recipe


Optional Garnishes


  • Place can of coconut milk in the fridge overnight if making "whipped cream".

  • Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.

  • In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.

  • Add almond flour and mix with spatula until well incorporated.

  • Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.

  • Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If you are decorating with coconut cream cake has to cool off completely. If not, sprinkle with icing sugar or not, cut into 10 slices and enjoy.

To Make Coconut "Whipped Cream"

  • Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a large bowl. Add powdered sugar and beat with a mixer until fluffy. If it's too thin, refrigerate for another hour.

  • To assemble the cake, top it with whipped coconut cream and berries. Also mint leaves garnish looks pretty.



  • Store: Refrigerate covered for up to 3-4 days.
  • Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.
  • Do not use springform pan: I highly recommend not to do it because it deforms the shape of cake and makes it very thin looking.
  • Almond flour: Use superfine blanched almond flour. If you use almond meal, then the texture will be quite different although it will work.
  • Can I use different flour? No.
  • Room temperature eggs: Will beat into a fluffier volume than cold eggs.


Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Fiber: 2g | Sugar: 15g

Course: Dessert

Cuisine: American

Author: Olena Osipov

Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Almond Flour Cake Recipe - (2024)


Is almond flour good for baking cakes? ›

It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads. It can also be used as a gluten-free breading or coating for fried or baked foods.

Can almond flour be substituted for all-purpose flour in baking? ›

Almond flour is a little more moist than wheat flour, and doesn't have quite the same binding qualities. You'll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter.

Can I use almond flour for cake flour? ›

Almond flour can be used to bake cookies, pie crusts, cakes, cupcakes, breads, muffins and more! You can even use it as breadcrumbs for chicken, vegetables, and more.

Why is my almond flour cake dry? ›

When almond flour is overmixed, its absorbent nature can become a pitfall. The more you mix, the more the fat in the almond flour is released and absorbed, resulting in a dry, crumbly texture in your baked goods.

What is a good binding agent for almond flour? ›

Don't skip the binding ingredients.

Almond flour recipes rely on eggs and other binding agents such as flax meal, psyllium powder, pumpkin puree, and mashed banana to create a cohesive batter/dough and give the finished results more structure.

Do you need more eggs when using almond flour? ›

Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour. Check out our almond flour recipe book here for more information on a specific recipe!

Why doesn't my almond flour rise? ›

No, almond flour doesn't rise with yeast because of its low carbohydrate count. In this recipe, the almond flour gets its quick bread rise from the baking soda and eggs, but without that eggy taste. My almond flour bread recipe doesn't use yeast because I don't want you to waste your money.

What are the pros and cons of almond flour? ›

The Pros & Cons
Low Carb – useful in the keto diet and diabetic cookingHigh calorie – should be use sparingly in diets that rely on calorie counting
Naturally gluten and grain free – deal for coeliacs, gluten intolerance and paleo dietsNuts are a common allergy that should be avoided by many people
2 more rows
Jun 21, 2021

Can I use baking soda with almond flour? ›

Almond Pancakes

They require only seven ingredients — Natural Almond Flour, salt, baking soda, ground cinnamon, banana, eggs, and almond milk — and are super simple to throw together. Spread them with a dollop of almond butter or peanut butter for even more nutty flavor and all-day satisfaction.

Is almond flour good for diabetics? ›

Almond flour is a low glycemic index food. Compared to wheat flour, almond flour has fewer sugars and carbohydrates. Switching to almond flour can help people with diabetes manage their blood sugar levels more effectively. Almond flour contains a lot of prebiotic dietary fiber.

Can almond flour go bad? ›

Almond flour can spoil or become rancid, and it's important to recognize the signs to prevent food poisoning or an unpleasant taste in your recipes. Identifying spoilage involves checking for visual, textural, and olfactory changes.

How does almond flour affect cakes? ›

Sometimes tenderness is what you're after, especially in cakes or muffins, and that's where almond flour shines. Used alongside all-purpose or whole grain flours, it can lighten a batter or dough, adding depth and softness without heft.

What flour is closest to cake flour? ›

You can make a cake flour substitute by mixing a few tablespoons of cornstarch (or a cornstarch substitute, but more on that later) into all-purpose flour, which will help inhibit gluten formation. The result? A cake that's just as tender as it would be if you used store-bought cake flour.

How to improve the texture of almond flour? ›

The Basic Baking Guidelines

Our chef prefers to add a little xanthan gum or cornstarch to the almond flour to help with the texture, though it is not entirely necessary to do so. Almond flour is pretty forgiving in that regard. Some use arrowroot powder to achieve a similar effect in their bread recipes.

Why didn't my almond flour bread rise? ›

So, if you've ever made an almond flour recipe and had issues with the final product holding together, leaching out the oils or butter, or not rising properly and holding its shape, a likely culprit is that you are using the coarser almond meal, instead of almond flour.

Does almond flour thicken like all purpose flour? ›

Almond flour makes a great thickener for a sauce but don't expect it to act the same as traditional flour. You'll need to cook off excess liquid to achieve a thicker consistency. For a smoother sauce, puree mixture after cooking.

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