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Almond Flour Cake Recipe

Almond Flour Cake Recipe

Learn how to make this homemade gluten-free almond flour cake with a perfectly moist crumb and delicate almond flavor. This easy baking recipe uses simple ingredients and foolproof techniques for the best naturally grain-free dessert that's impressive yet surprisingly simple to prepare.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
35 mins
Serves:
1 cake (10 slices)
An overhead shot of a golden-brown almond flour cake dusted with a light snowfall of powdered sugar, with a single slice removed to reveal its moist, tender crumb. The cake sits on a white ceramic cake stand against a backdrop of scattered almonds and fresh berries. Soft natural light streams in from a side window, highlighting the cake's slightly crackled top and giving the powdered sugar a glistening appearance. A vintage silver cake server rests beside the cake, ready for serving, while a small sprig of fresh mint adds a pop of color to the sophisticated, earthy scene.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g almond flour (ground blanched almonds)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp almond extract (optional)</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">30g sliced almonds, for topping</li><li class="ingredients-single-item">15g powdered sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper and grease the sides lightly with some butter. This preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the almond flour, baking powder, and salt. This step helps distribute the leavening agent evenly throughout the dry ingredients, ensuring an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy. The mixture should nearly triple in volume and form a ribbon when the beaters are lifted. This extended beating creates air pockets essential for the cake's structure, since almond flour doesn't contain gluten to trap air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the vanilla extract and almond extract (if using) to the egg mixture and beat briefly to combine. The almond extract intensifies the nutty flavor, but the cake will still be delicious without it if you prefer a milder taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold the almond flour mixture into the egg mixture using a rubber spatula, making a figure-eight motion through the batter. Work carefully to maintain as much air as possible in the batter, as this will help your cake rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the melted and cooled butter in a slow stream while continuing to fold the batter. The butter should be cool enough not to cook the eggs but still liquid enough to incorporate smoothly. Fold until just combined with no visible streaks remaining.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan and smooth the top with the spatula. Sprinkle the sliced almonds evenly over the surface, pressing them gently into the batter so they don't fall off after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs. The cake may crack slightly on top - this is perfectly normal and adds to its rustic charm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 10 minutes. The cake will pull away slightly from the sides of the pan as it cools, which is a good sign! Then release the springform ring and transfer the cake to a cooling rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, dust the top with powdered sugar using a fine mesh sieve. This cake is delicious served slightly warm or at room temperature, and pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. It will keep well in an airtight container at room temperature for up to 3 days, or can be frozen for up to 2 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Almond Flour Cake Recipe?

This gluten-free cake requires almond flour, granulated sugar, eggs, vanilla extract (optional almond extract), baking powder, salt, unsalted butter, sliced almonds for topping, and powdered sugar for dusting. Simple ingredients for a naturally grain-free treat!

How to cook Almond Flour Cake Recipe at home?

Learn how to cook Almond Flour Cake Recipe by preheating your oven to 180°C, whisking dry ingredients separately, beating eggs and sugar until fluffy, folding in almond flour mixture gently, adding melted butter, transferring to a parchment-lined springform pan, topping with sliced almonds, and baking for 30-35 minutes until golden and a toothpick comes out clean.

Can I use regular flour instead of almond flour in this gluten-free cake?

No, regular flour cannot be substituted directly for almond flour. They have different properties - almond flour is higher in fat, protein, and moisture with no gluten. The recipe is specifically developed for almond flour's unique characteristics to create the tender, moist crumb.

How do I know when my almond flour cake is properly baked?

Your cake is done when it's golden brown on top, slightly pulling away from the pan edges, and a toothpick inserted in the centre comes out with just a few moist crumbs. The top may crack slightly - this is normal and adds rustic charm to your gluten-free dessert.

What can I serve with almond cake to enhance its flavour?

Enhance your almond cake with fresh berries, whipped cream, a scoop of vanilla ice cream, or a fruit compote. For extra indulgence, try a drizzle of honey or warm chocolate sauce. A sprinkle of toasted almonds or a side of strong coffee complements the nutty flavour beautifully.

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This cake is delicious served slightly warm or at room temperature, and pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "147" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2023-04-15", "reviewBody": "Perfect texture, not too sweet! I've been looking for a gluten-free cake that doesn't taste like cardboard and this is it. The almond flavor is subtle and elegant.", "name": "Wonderful Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-04-18", "reviewBody": "Best gluten-free cake I've tried! I served this at a dinner party and nobody could tell it was made with almond flour. The crumb is so tender and moist. Adding to my permanent recipe collection.", "name": "Perfect for Entertaining", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2023-04-22", "reviewBody": "Guests couldn't believe it's almond flour! I added a bit of lemon zest as another reviewer suggested and it was truly divine. Not complicated to make either, which is always a plus.", "name": "Fooled Everyone", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2023-04-25", "reviewBody": "Made this three times already! It's become my go-to dessert when I have friends over who have gluten sensitivities. The cake keeps well for several days and actually gets better on day two.", "name": "Reliable Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-04-29", "reviewBody": "Wonderful with afternoon tea! I love how this cake isn't overly sweet and has such a natural almond flavor. I've also tried freezing slices for later and they thaw beautifully. Fantastic recipe!", "name": "Perfect Tea Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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