This Almond Cake recipe is simple, requiring only a handful of ingredients and minimal prep time. The almond flavor combined with the cake’s light, moist texture makes it an instant crowd-pleaser.
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Why you need to try this almond flour cake
Easy to make: With just one bowl and no special techniques required, this recipe is wonderfully straightforward.
Versatile: Serve it plain, dusted with powdered sugar, or topped with sliced almonds for a simple yet stunning presentation.
Naturally gluten-free: Almond flour contains no gluten but gives this cake its moist texture and nutty flavor, making it a great choice for those avoiding gluten.
Looking for more easy and delicious cake recipes? Check out this Flourless chocolae cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
Ingredients you will need
Almond flour: The finer the flour, the better the texture of your cake will be.
Salt
Sugar: Use white granulated sugar for this almond cake recipe.
Eggs: Bring the eggs to room temperature before whipping them.
Almond extract: If you prefer a milder almond flavor, you can skip adding the extract to the batter.
Vanilla extract
Sliced almonds: I love how crunchy the topping becomes after baking, adding variation to the texture of the cake. However, if you prefer, you can skip the sliced almonds and instead dust the completely cooled cake with powdered sugar, drizzle it with a Brown butter glaze, or use a simple sugar glaze of your choice.
Cooking tips
Room-temperature eggs: These will whip better, helping the cake achieve its fluffy texture.
Don’t overwhip the eggs: Avoid whipping the eggs to the ribbon stage, as you would for a Genoise sponge. Overwhipping can cause the cake to sink in the middle during baking or while cooling. Properly whipped eggs for this recipe should look pale yellow and fluffy but not overly thick. The mixture should run off the whisk attachments rather quickly without forming ribbons on the surface.
Quality almond flour: Use finely ground almond flour for the smoothest texture. Avoid almond meal, which is coarser and may affect the cake’s structure.
Allow to cool down completely before cutting: Allow the cake to cool completely before slicing to prevent crumbling.
How to make almond cake
Prepare your pan and oven: Preheat your oven to 355F (180C). Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper. This ensures your almond cake comes out cleanly and looks flawless.
Whisk the eggs and sugar: In the bowl of a stand mixer (or use a hand mixer), combine the eggs, sugar, almond extract, and vanilla extract. Whip on medium speed until the mixture triples in volume and becomes pale yellow, about 5 minutes. This step is key to achieving the light, airy texture of the cake.
Incorporate the dry ingredients: Gently fold in the almond flour and salt using a rubber spatula. Mix just until no dry ingredients remain—overmixing, however, can cause the cake to lose its fluffiness.
Transfer to the pan: Pour the batter into your prepared pan. Tap the pan on a flat surface a few times to release any large air bubbles and sprinkle sliced almonds evenly over the top.
Bake the cake: Place the cake in the center of your preheated oven and bake for 30–35 minutes. The cake is ready when it has risen, the top is golden brown, and a toothpick inserted into the center comes out clean. Avoid opening the oven door before 30 minutes to maintain an even rise.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your beautiful Almond flour cake with a cup of tea or coffee.
Storing tips
Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap, followed by a layer of foil, and freeze it for up to 1 month.
Recipe card
Almond cake
Equipment
- Digital kitchen scale
- Stand mixer fitted with a whisk attachment or hand mixer and a large mixing bowl
- Rubber spatula
- an 8" (20cm) springform pan
- Parchment paper
Ingredients
- 4 large eggs
- 200 g white granulated sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 200 g almond flour
- ½ teaspoon salt
- Sliced almonds for topping
Instructions
- Preheat the oven to 355F (180C) and line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer and mixing bowl), combine the eggs, sugar, almond extract, and vanilla extract. Whip on medium speed until the mixture triples in volume and becomes pale yellow. This will take approximately 5 minutes. Do not overwhip the eggs! (see the notes)
- Gently fold the almond flour and salt into the wet ingredients using a rubber spatula, ensuring no dry ingredients remain.
- Pour the cake batter into the prepared pan and tap it several times on a flat surface to release any large air bubbles. You can also swirl a knife through the batter to ensure no large air pockets remain.
- Bake in the center of the oven for 30–35 minutes, or until the cake has risen and turned golden brown on top. A toothpick inserted into the center should come out clean. Avoid opening the oven before 30 minutes to check for doneness.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and allow it to cool completely to room temperature before slicing and serving.
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