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–+ servings
slice of almond flour cake on a plate with powdered sugar sprinkled over the top

Almond Flour Cake

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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 45 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10
Calories 179 kcal

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℉ (180℃)
  • Line the bottom of an 8" round cake pan with parchment paper or grease lightly with butter.
  • 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.
    1½ Cups Almond Flour, ¼ teaspoon Salt, ½ teaspoon Baking powder
  • 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.
    4 Large Eggs, ½ Cup Granulated sugar, 2 teaspoons Amaretto
  • 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℉ (180℃) for 25 - 30 minutes.
    ¼ Cup Sliced almonds
  • 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!
    2 Tablespoons Powdered sugar

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.

Nutrition

Calories: 179kcalCarbohydrates: 16gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 108mgPotassium: 45mgFiber: 2gSugar: 11gVitamin A: 108IUCalcium: 65mgIron: 1mg
Keyword almond flour cake, gluten free cake
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