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Almond Flour Cake (3 Main Ingredients)

This Almond Flour Cake recipe 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 fruits or made into a layer cake.

If you love trying desserts with almond flour then you might love our hugely popular Almond Flour Shortbread Cookies, Chocolate Almond Muffins, Chocolate Cake or Chocolate Chip Cookies.

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green plates with a slice of almond flour cake

Almond Flour Cake

This recipe has been a reader favorite ever since it was published and we couldn’t agree more. It is made with just 3 main ingredients, not overly sweet and perfect as as snack or made into a layer cake.

If you are familiar around here, then you might be aware of our love for 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 Cake without Eggs, Banana Cake Air Fryer Recipe, Carrot Walnut Cake, Banana Sheet Cake or Orange Walnut Cake.

A Reader said “Tried this recipe tonight on a whim since I had all of the ingredients and I’ve been wanting to experiment with almond flour since I have never used it before. It came out so delicious!!! The cake texture is so good it reminds me of these guava cake bars at my local grocery story. I’m going to try it again but with a fruit/homemade jam filling in between a layer. I can already tell this one is a keeper my husband loved it too!!!”

Almond Flour in Cakes

It behaves much different that standard all purpose flour in baking recipes. Due to the absence of gluten, texture and moisture, it makes a lighter, fluffier and moister baked good. It also adds loads of nutrition, making it a healthier ingredient.

I usually pick up a bag of almond flour from Costco and store in the refrigerator. 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. Check out the Microwave Almond Flour Cake made in under 2 minutes.

WHY YOU’LL LOVE THIS RECIPE?

  1. Basic pantry ingredients – Nothing fancy here.
  2. Quick an easy – There is no separating eggs like other recipes. All you need is an electric beater and you are all set.
  3. Naturally gluten free and mostly healthy– There is no butter or oil which makes it a much healthier option.
  4. Great for breakfast / dessert / snack
  5. Stores well at room temperature for several days.
  6. Not-too-sweet – When you are craving something sweet but not an indulgent dessert, then this is perfect for you.

Can I make in a 9-inch pan ?

Absolutely! The flourless gateau will be slightly shorter in height and also reduce the baking time by 5 to 8 minutes.

How to make into a layer cake?

Double the recipe and bake in two pans. Cool completely and use whatever filling you’d like between the layers. We love a simple sweetened whipped cream to fill and frost on the outside. As mentioned earlier, this gateau stays soft even when chilled since it does not use any butter.

How long will this last?

This will stay fresh for 2 to 3 days at room temperature, or up to 4 days in the refrigerator.

INGREDIENTS

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

  1. Almond flour – It 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.
  2. Brown sugar – Golden brown sugar gave the perfect color and taste for the almond flour cake recipe (check out more brown sugar desserts).
  3. Eggs – It is very important for the eggs to be at room temperature for several hours, for optimal volume when beating.
  4. Flavorings – Vanilla extract and salt.
  5. Leavening – Baking powder which gives the much needed lift.

PRO TIPS FOR SUCCESS

  • Use SUPER FINE almond flour.
  • Do not use almond meal instead – The meal is much more coarser since it contains the skin. So, the 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 is perfect for an 8-inch round or square baking pans.

VARIATIONS

This is a basic vanilla sponge that can be jazzed up with your favorite frostings. Here are a few variations that you can try with the batter itself:

  1. Almond extract
  2. Orange zest
  3. Lemon zest
  4. Anise extract
  5. Coconut extract

How to make?

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 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 it has golden brown top and springs back when touched.

Cool and slice.

Freshly baked cake with almond flour and topped with sliced almonds

How to store leftovers?

Store leftovers in an air tight container for up to 4 days at room temperature.

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

Serving suggestions

Enjoy plain for snack – This gateau is not-too-sweet and makes a simple snacking pastry.

Make it a dessert – Serve 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 round pans. Cool and frost with your favorite chocolate frosting ( I like this recipe from joyofbaking.com).

Toppings – Serve as is topped with candied fruits, cherries, vanilla ice cream or sweetened greek yogurt.

Gluten free almond cake placed on a blue cake stand

Frequently asked Questions

Whether it’s your first time baking or an experienced baker, here are some of the frequently asked questions that might help you as you make this best recipe:

Can I use coconut flour?

Unfortunately no! This recipe was created to work with only almond flour and not any other flours.

Does almond flour make a cake moist?

Generally, Almond flour baked goods are more moist and can fall apart more easily after baking due to the fat content and absence of gluten. Egg is a key component which helps with the binding.

Will this recipe work with flax eggs?

No. Eggs are essential in gluten free baking to help with binding and rise. Flax eggs can sometimes not offer that much needed structure.

Is this healthy?

This is certainly healthier than traditional gateau recipes. It is very high in protein, low carb and contains lots of nutrients and vitamins, including vitamin E, magnesium, and fiber.

sliced flourless almond cake being taken with a spatula

More Almond Flour Dessert Recipes to try

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Almond Flour Cake (3 Main Ingredients)

Almond Flour Cake (3 Main Ingredients)

Yield: 12 Slices
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes

This Almond Flour Cake recipe 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 fruits or made into a layer cake.

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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Margo Gribble

Saturday 27th of August 2022

Followed instructions but the cake was a little dry husband likes moist cake. What can be used to moisten it.

Maria Doss

Sunday 28th of August 2022

Hi Margo, We are so sorry that the cake turned out dry for you. Our guess is that the measurement of almond flour was a little more than needed or the eggs might have been medium sized and not large as the recipe called for. However, to salvage this cake we will recommend a few options that you can try: 1. Brush a warm simple syrup on top and let it soak for about 1/2 hour. 2. Top with softly whipped cream and store in the fridge for about 1/2 a day. The cream tends to moisten the cake a touch. 3. Brush diluted jam or jelly on top. 4. Make into a tres leches cake - Place cake in the baked pan, pour a mix of sweetened condensed milk, almond milk/ whole milk and vanilla over the cake and let it rest in the fridge allowing the cake to soak up the milk for a few hours. 5. Stir sliced strawberries and sugar, leave aside for about 30 minutes for it to get syrupy. Spoon the mixture along with juices on top of the cake and let it absorb for a few minutes. Hope you find one of the above tip helpful - Maria

Joseph

Saturday 28th of May 2022

Just made a test cake as a stand alone before I use the other batch of batter for my upside down cake. I substituted cinnamon honey for the vanilla to compliment the almond and used a rectangular loaf pan. Still cooked through in 1/2 an hour and just tasted it, nice and moist. It got me wondering if the batter could be used for pancakes, waffles, or muffins.

Maria Doss

Tuesday 31st of May 2022

Hi Joseph, Happy to hear, Maria

Neela F

Sunday 20th of March 2022

Tried this recipe tonight on a whim since I had all of the ingredients and I’ve been wanting to experiment with almond flour since I have never used it before. It came out so delicious!!! The cake texture is so good it reminds me of these guava cake bars at my local grocery story. I’m going to try it again but with a fruit/homemade jam filling in between a layer. I can already tell this one is a keeper my husband loved it too!!!

Maria Doss

Monday 21st of March 2022

Hi Neela, Glad you loved it, Maria

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