This Almond Flour Cake is a light, airy dessert with a delicate almond flavor and a tender crumb that almost feels sponge-cake like. It's just sweet enough to be the perfect ending to a meal, yet easy going enough to enjoy with coffee at breakfast or brunch.
I first made this cake while visiting my parents, and every one fell in love with how simple yet special it felt, turning it into a dessert that's now on regular rotation in our home. It's one of those naturally gluten-free cakes that feels timeless and dependable.
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Why You'll Love This Cake
Light Texture: the whipped egg whites give this cake a sort, airy crumb that never feels heavy.
Simple Flavor: almond extract and lemon zest work together for a clean, balanced taste.
Everyday Elegant: it's easy enough for home baking but nice enough for guests.
Key Ingredients for Almond Flour Cake
See the recipe card below for a full list of ingredients and instructions.
- Almond Flour: creates a tender crumb and gives the cake its signature flavor.
- Eggs: separated eggs provide structure and lift, keeping the cake light.
- Lemon Zest: adds brightness without making the cake taste lemony.
- Almond Extract: deepens the almond flavor without overpowering.
- Sliced Almonds: adds a gentle crunch and a pretty finish on top.
Ingredient Substitutions
- Vanilla extract can replace almond extract for a milder flavor.
- Orange zest can be used instead of lemon zest for a warmer citrus note.
- Chopped pistachios may replace sliced almonds for the topping.
Variations on Almond Flour Cake with Almonds
Berry Layer: spread a thin layer of raspberry or cherry preserves over the cooled cake and finish with powdered sugar for a simple fruit-forward dessert.
Layered Dessert: slice the cake in half horizontally and fill with lightly sweetened whipped cream, then dust the top with powdered sugar before serving.
Brunch Style: serve with a spoonful of Greek yogurt and fresh berries for a brunch-friendly option that feels special without being heavy.
Tips for the Best Cake Made with Almond Flour
- Beat the egg whites to stiff peaks for the best lift.
- Fold gently to keep the batter light and airy.
- Check the cake around 28 minutes; it should be just set in the center.
How to Store
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Individual slices can be frozen and thawed at room temperature when ready to serve.
Serving With...
Serve this simple almond treat with a dusting of powdered sugar for a simple finish, or pair it with whipped cream for an easy dessert plate. It's especially good alongside Vanilla Bean Ice Cream or Pistachio Cherry Ice Cream for a more indulgent option.
More Recipes You'll Love
If your looking for a strictly low carb version, try my Keto Raspberry Coffee Cake, or Keto Lemon Pound Cake. For a more decadent pastry, try my Almond Filled Cookies and Blueberry Almond Tart.
I hope this cake becomes just as special in your home as it is in mine! If you give it a try, please leave a ⭐⭐⭐⭐⭐ rating and drop a comment below. I truly love hearing how these recipes turn out for you. And, don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful bakes!
📖 Recipe
Almond Flour Cake
Equipment
- 9" springform pan
- Medium mixing bowl
- Wire cooling rack
- Microplane zester , to remove the zest from the lemon
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Ingredients
- 4 large eggs separated
- 1 tablespoon lemon zest
- 1 teaspoon almond extract
- ½ cup sugar divided
- 1½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sliced or slivered almonds
Instructions
- Preheat oven 350℉.
- Line a 9-inch springform pan with parchment and spray with cooking spray. Set aside.
- In a medium bowl, stir together almond flour, baking powder, and salt. Set aside.
- In a large bowl, whisk egg yolk, lemon zest, and almond extract with ¼ cup sugar until combined.
- Fold almond flour mixture into egg yolk mixture (this will be thick)
- In a large non-reactive bowl, beat egg whites til foamy. Add remaining ¼ cup of sugar, beating until stiff peaks form.
- Add ⅓ of the egg white mixture to egg yolk mixture and using an electric hand mixer or hand whisk, mix together until smooth and light.
- Fold remaining egg whites into the almond flour mixture until just combined. Spread in prepared pan, top with almonds and bake for 28-30 minutes.
- Remove from oven and cool completely on wire rack.
Shelby Law Ruttan says
I love the simplicity of this cake. It is light, airy, lightly sweet, and so delicious! Not to mention it is so easy to make!