This recipe for an Almond Flour Cake creates a moist, tender cake made with finely ground almond flour instead of traditional wheat flour. It has a delicate crumb and a subtly nutty flavor, making it naturally rich and slightly dense while still being light.
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This almond flour cake recipe is super easy! Just whisk eggs and sugar until they’re light and fluffy, mix in some flavoring, and gently stir in the almond flour. You’ll get a soft, moist cake with an inviting texture. Plus, it’s naturally gluten-free and still tastes amazing.
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Almond flour cake ingredients
Gather the following ingredients to make this cake using almond flour:
- Almond flour - use a finely ground almond flour to achieve a softer cake texture
- Eggs - use large eggs brought to room temperature
- Granulated sugar
- Baking powder
- Salt
- Amaretto - this is an almond-flavored liqueur which adds a nutty depth to this cake. If preferred, you can substitute it with almond or lemon extract for a similar flavor boost.
- Almonds - use sliced almonds for sprinkling over top of cake prior to baking
- Powdered sugar - optional for dusting top of cake after baking
See recipe card for quantities.
Instructions
The first thing you need to do when making this almond flour cake is get your baking pan ready. Use an 8-inch round pan and either line the bottom with parchment paper or spray it with non-stick baking spray.
Follow the instructions below to make this cake recipe:
1 - In a medium-sized bowl, combine almond flour, baking powder and salt. Whisk thoroughly to ensure the ingredients are evenly distributed.
2 - Place the eggs and sugar in a mixing bowl. Using an electric mixer, begin mixing on medium speed.
3 - Increase mixer speed to medium-high and continue whipping until the mixture is light, fluffy, and pale in color. The mixture should form a ribbon-like trail when the beaters are lifted. (note: this will take several minutes)
4 - Add the Amaretto, or another flavor if using, to the mixing bowl. Mix on low speed for 20 seconds.
5 - Gradually fold the dry ingredients into the whipped egg mixture, using a gentle motion to preserve the airy texture. Take care not to deflate the egg foam, as this will help keep the cake soft and fluffy.
6 - Pour almond flour cake batter into the prepared baking pan. Use an offset spatula to spread it evenly, then sprinkle sliced almonds on top. Bake at 350℉ (177℃) for 25 - 30 minutes.
7 - Remove cake from oven and place on a wire rack to cool. After cooling (approximately 40 minutes), unmold cake from pan and place on a serving platter. Sprinkle with powdered sugar if desired.
Almond flour cake variations
This cake is incredibly versatile, so feel free to customize it to suit your taste. Here are some ideas to enhance it:
- Dried fruit - almonds and apricots are a match made in heaven! Dice ½ cup of dried apricots and fold into almond flour cake batter after adding the dry ingredients.
- Chocolate - add some chocolate goodness to the cake by stirring in ¾ cup of mini chocolate chips after adding the dry ingredients, or drizzle with chocolate sauce.
Equipment
Gather the following equipment before starting this cake using almond flour:
- 8" round cake pan
- Parchment paper or non-stick baking spray
- Bowls, measuring cups and spoons
- Stand Mixer or hand mixer
- Silicone spatula
Storage
Place the almond flour cake in an airtight container and store at room temperature for up to 4 days. For longer storage, wrap well and place in freezer for up to 2 months.
Top Tip
Make sure to whip the eggs until they become light, fluffy, and pale in color. When you lift the beaters, the mixture should create a ribbon-like trail. This step is crucial, as it contributes significantly to the cake’s rise.
More almond dessert recipes
These are my favorite dishes to serve with [this recipe]:
I hope you enjoy this Almond Flour Cake as much as my family and friends have over the years!
📋 Recipe
Almond Flour Cake
Equipment
- 8" round cake pan
- Parchment paper or non-stick baking spray
- Bowls, measuring cups and spoons
- Stand Mixer or hand mixer
- Rubber spatula
Ingredients
- 1½ Cups Almond Flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 4 Large Eggs room temperature
- ½ Cup Granulated sugar
- 2 teaspoons Amaretto or substitute with almond or lemon extract
- ¼ Cup Sliced almonds
- 2 Tablespoons Powdered sugar optional for dusting over cake after baking
Instructions
- Preheat oven to 350℉ (177℃)
- In a medium-sized bowl, combine almond flour, baking powder and salt. Whisk thoroughly to ensure the ingredients are evenly distributed, which helps create a uniform texture in the final cake.
- Place the eggs and sugar in a mixing bowl and whip on medium-high speed until light, fluffy, and pale in color. The mixture should form a ribbon-like trail when the beaters are lifted. Add Amaretto and mix for 20 seconds.
- Gradually fold the almond flour mixture into the whipped egg mixture, using a gentle motion to preserve the airy texture. Be careful not to deflate the egg foam, as this will help keep the cake soft and fluffy.
- Pour the cake batter into the prepared baking pan. Use an offset spatula to spread it evenly, then sprinkle sliced almonds on top. Bake at 350℉ (177℃) for 25 - 30 minutes.
- Remove cake from oven and place on a wire rack to cool. After cooling (approximately 40 minutes), unmold cake from pan and place on a serving platter.
- Using a fine sieve, dust top of cake with powdered sugar (optional). Slice, serve and enjoy!
Video
Notes
- Storage: Place cake in an airtight container and store at room temperature for up to 4 days. For longer storage, wrap well and place in freezer for up to 2 months.
Laura /Isabella says
thank you for the delicious recipe!
dessertswithstephanie says
So pleased you enjoyed the cake! Thank you for your review.