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Almond Flour Cake

An easy Almond Flour Cake is mildly sweet, light, fluffy and made with just 3 main ingredients! It is light with a moist crumb is delicious plain or served with some whipped cream and berries.

green plates with a slice of almond flour cake

If you are familiar around here, then you might be aware of my for love simple cakes when compared the heavily frosted or layer cakes. They are easier to make and we don’t have to wait for a special occasion. Some of my favorites are Carrot Walnut Cake, Banana Sheet Cake or Orange Walnut Cake.

I usually pick up a bag of almond flour from Costco and store in the refrigerator. It makes a healthy alternative to all purpose flour in many baking recipes. One of my favorite trick is to replace half the all purpose flour with almond flour when making pancakes or waffles for my family.

The 3 main ingredients

Almond flour, Eggs and Brown sugar!!! Additional flavorings include vanilla extract and salt along with baking powder for leavening. It is almost similar to our popular 3-Ingredient almond flour cookies, which are extremely easy yet incredibly delicious.

Almond flour cake is

  • Basic pantry ingredients
  • No separating eggs
  • Naturally gluten free
  • Mostly healthy
  • Great for breakfast / dessert / snack
  • Stores well at room temperature for several days
  • Not-too-sweet

Main ingredients

Almond flour – Almond flour is finely ground blanched almonds. It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe.

Brown sugar – Golden brown sugar gave the perfect color and taste for the almond flour cake recipe.

Eggs – It is very important for the eggs to be at room temperature for several hours, for optimal volume when beating.

Flavorings – Vanilla extract and salt

Leavening – Baking powder

Method

Beat eggs and brown sugar – Place room temperature eggs and golden brown sugar in a large bowl and beat with a hand held electric beater on high speed for 4 to 5 minutes, until pale in color and thick.

Beat in all dry ingredients – Add almond flour, baking powder, vanilla extract and salt, continue beating for one minute (begin on low speed and build to high), until thoroughly combined.

Bake – Transfer batter into a greased and parchment lined 8-inch round baking pan, spread evenly, sprinkle sliced almonds on top and bake at 350°F for 30 to 35 minutes, until the cake has golden brown top and springs back when touched.

Cool and slice.

Expert tips

Use SUPER FINE almond flour

Do not use almond meal instead – almond meal is much more coarser and also contains almond skin. So, the cake texture and taste is affected.

Leave eggs at room temperature – This is very important since room temperature eggs beat to full volume when compared to cold eggs straight from the refrigerator. So, leave eggs out preferably over night or at least for 3 hours.

Use golden brown sugar – We have tried this recipe with both dark and golden brown sugar and preferred the taste with the golden variety.

Variations – Almond extract / Lemon zest / Orange zest are all great alternatives to vanilla extract.

Pan size – This cake is perfect for an 8-inch round or square baking pans.

Can I make the cake in a 9-inch pan ? Absolutely! The flourless almond cake will be slightly shorter in height and also reduce the baking time by 5 to 8 minutes.

How to store leftovers? Store leftover sliced cake in an air tight container for up to 4 days at room temperature.

Freezing instructions: Place cooled cake (not sliced) in a zip lock bag and freeze for up to a month. Thaw overnight at room temperature.

Freshly baked cake with almond flour and topped with sliced almonds

Serving suggestions

Enjoy plain for snack – This gluten free almond cake is not-too-sweet and makes a simple snacking cake.

Make it a dessert – Serve the cake with some whipped cream and fresh berries.

Top it with chocolate glaze -Make this easy chocolate glaze (halve the recipe), spread over cooled cake and top toasted chopped nuts.

Make it a layer cake – Double the recipe and make in two 8-inch cake pans. Cool and frost with your favorite chocolate frosting ( I like this recipe from joyofbaking.com).

Gluten free almond cake placed on a blue cake stand
sliced flourless almond cake being taken with a spatula

More Almond Flour Recipes

Nutella Brownie Muffins <— only 4 ingredients

Almond flour brownies <— Super fudgy

Almond Flour Cookies <— Only 3 ingredients

Chocolate Chip Cookies

Almond Butter Bars <— No-Bake recipe

Nutella Brownies <—- only 4 ingredients

Yield: 12 Slices

Almond Flour Cake

Almond Flour Cake

An easy Almond Flour Cake is mildly sweet and made with just 3 main ingredients! It is light with a moist crumb is delicious plain or served with some whipped cream and berries.

Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes

Instructions

It is important to have room temperature eggs for this recipe. So, leave the eggs at room temperature for several hours or preferably overnight.

1. Pre heat oven to 350°F. Line the bottom of a 8-inch round baking pan with parchment paper and grease the bottom and sides with non-stick cooking spray and set aside.

2. Place eggs and brown sugar in a large bowl and beat with a hand held electric beater, on high, for about 4 minutes, until pale in color and thickened.

3. Add almond flour, vanilla extract, baking powder and salt. Continue beating for an additional one minute ( start on low speed and build to high).

4. Using a rubber spatula, scrape the sides of the bowl and gently stir couple of times.

5. Transfer batter to prepared pan, spread evenly and sprinkle sliced almonds on top (if using).

6. Bake for 30 to 35 minutes, until a tooth pick inserted in the middle comes clean.

7. Place pan on a wire rack to cool completely.

Enjoy cake plain with coffee or with whipped cream and berries.

Notes

Use SUPER FINE almond flour

Leave eggs at room temperature – This is very important since room temperature eggs beat to full volume when compared to cold eggs straight from the refrigerator. So, leave eggs out preferably over night or at least for 3 hours.

Use golden brown sugar – We have tried this recipe with both dark and golden brown sugar and preferred the taste with the golden variety.

Variations – Almond extract / Lemon zest / Orange zest are all great alternatives to vanilla extract.

Pan size – This cake is perfect for an 8-inch round or square baking pans.

Can I make the cake in a 9-inch pan ? Absolutely! The flourless almond cake will be slightly shorter in height and also reduce the baking time by 5 to 8 minutes.

How to store leftovers? Store leftover sliced cake in a air tight container for up to 4 days at room temperature.

Freezing instructions: Place cooled cake (not sliced) in a zip lock bag and freeze for up to a month. Thaw overnight at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 162Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 90mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 6g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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