by Olena

Almond Flour Cake

Olena's image
Olena Osipov
5 from 11 votes

This Almond Flour Cake is light, fluffy, nutty, and (optionally) topped with whipped coconut cream and fresh berries! This healthy cake is not only gluten-free, but it’s refined sugar-free, oil-free and dairy-free!

We love almond flour cake recipes like almond flour carrot cake and almond flour chocolate cake. Kids can’t tell the difference!

healthy almond flour cake topped with coconut whipped cream and berries

This almond flour cake is everything!!! Baking with almond flour has become a bit of a favorite of mine within the last few years due to its’ ability to yield soft, fluffy baked goods without overwhelming with almond taste. Having first tried almond flour in these berry almond muffins back in 2018, I fell in love with the light texture and subtle nutty flavor and have followed on to experiment with almond flour pumpkin cake, fudgy almond flour brownies, and crispy almond flour waffles (among many others). Of course, I had to include a simple healthy almond flour cake recipe too.

This healthy almond cake is the almond equivalent of a vanilla sponge; it’s simple, with a slight citrus twist through the addition of lemon or orange zest. You can enjoy it lightly dusted with powdered sugar or prepare a simple whipped coconut cream icing and top with berries.

Fluffy Nutrient-Dense Almond Flour Cake

Unlike traditional wheat flour, which some people describe as ’empty calories,’ (that’s a debate I won’t get into!) almond flour is packed with healthy fats and several health benefits, as well as being gluten-free and low carb.

In fact, almond flour contains several vitamins, minerals, and antioxidants alongside monounsaturated fats, which boost heart health by reducing cholesterol levels. Meanwhile, magnesium within the flour helps regulate blood sugar levels, and the fact that it’s a low glycemic index food is great for those with diabetes.

sliced almond flour cake topped with whipped cream and berries

Obviously, this is still a cake recipe. However, it’s certainly healthier than your average cake in several aspects alongside the use of almond flour, including being naturally sweetened with honey and being oil-free too. Not to mention that my whipped coconut cream ‘frosting’ contains just three tablespoons of powdered sugar in comparison to buttercream frosting, which would contain over a cup (or cups- plural!) for a cake of this size!

Due to the healthy nature of this almond cake, it can be eaten as a dessert or even enjoyed for breakfast (alongside Instant Pot yogurt and/or healthy granola, perhaps?).

So, why not try my healthy almond cake today?! (and then move on to this no bake strawberry cheesecake or almond flour cookies, etc.) because can you even have enough healthy baked goods for when the cravings hit?!

Ingredients and Substitutions

For the Almond Flour Cake:

  • Eggs: You’ll need 4 large eggs at room temperature.
  • Citrus Zest: Use the zest of either a lemon or orange. Make sure not to include the white pith, which is bitter.
  • Sweetener: You can use maple syrup or honey. Other liquid sweeteners may also work, but the flavor will vary. 
  • Baking Soda: To provide lift and texture to the almond flour cake.
  • Almond flour: Use superfine blanched almond flour for this cake recipe. I always use Kirkland. If you use almond meal, then the texture will be quite different – though it will work.
  • Butter: For greasing the cake tin. Cooking spray is not enough to prevent sticking – however, I’ve found butter or coconut oil to be a good option.
  • Salt: Just a pinch for flavor.
  • Vanilla Extract: Or vanilla paste will work. Alternatively, you could use real vanilla seeds.

The Optional Toppings:

  • Coconut Milk: Use a can of full-fat coconut milk chilled in the fridge overnight. Certain brands work better than others (read FAQs).
  • Powdered Sugar: Or a powdered sugar alternative like erythritol.
  • Fresh berries: I used a combination of fresh strawberries, blueberries, and raspberries.
  • (Optional) Vanilla Extract

Alternatively, you can sprinkle the top of the cake with flaked almonds and a light dusting of powdered sugar.

For a ‘Cherry Bakewell’ cake: Bake the almond cake sprinkled with almond flakes. Once baked, slice this cake in half and slather a layer of cherry jam in the middle. Then drizzle the cake with a bit of icing (a simple combination of confectioners’ sugar and milk).

How to Make Healthy Almond Flour Cake

Bake Almond Flour Cake

If you plan on making the coconut whipped cream, then place the can in the fridge overnight, ready to prepare later.

  • Preheat the oven: To 350F/125C and prepare the cake pan with either a pre-cut parchment round or create your own by tracing around the base of the cake tin over parchment paper then cut it out. Grease the bottom and sides of the pan well with butter, or coconut oil, then add the parchment round and grease the top of that too.
  • Mix the cake batter: In a large bowl, beat the eggs well, then add the maple syrup, vanilla extract, baking soda, and salt – whisking well to combine. Then add the lemon zest and whisk well until there are no lumps. Finally, add the almond flour and gently fold it into the batter until well incorporated.
  • Bake the almond cake: Pour batter into the previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean (or with a few crumbs). The almond flour cake should be light and springy.
  • Allow the cake to cool: Allow the cake to cool for around an hour in the pan, then use a flat spatula or knife to run around the pans’ edges and flip upside down to release the cake onto a cooling rack. Remove the parchment paper from the bottom of the cake and then allow it to cool completely before frosting.

Make Coconut Whipped Cream

  • Drain the coconut milk can: Turn the chilled coconut milk can upside down and open. Drain the liquid from the top of the can and then transfer the cream to a large bowl. The drained liquid from the can is usable within smoothies and bread recipes in the place of water. 
  • Beat to whipped cream: Add the powdered sugar and then beat with a mixer until fluffy and like whipped cream.

If it’s too thin, then you can refrigerate it for around an hour and/or add a little additional powdered sugar.

Assemble Almond Cake

  • Frost the cake: Top the cake with the whipped coconut cream and berries, optionally with some mint leaves to garnish. Serve the cake immediately, or chill until you’re ready to serve.

It’s essential to chill the cake if you’ve topped it with coconut whipped cream as the cream will soften as it sits at room temperature.

Alternatively, the unfrosted healthy almond flour cake will also work well as a good base for trifle dishes or even for tiramisu (best when it’s served in individual portions rather than in a large dish that needs to be sliced as the cake becomes fragile once soaked).

almond flour cake recipe with coconut cream and fresh berries

How to Store, Freeze and Make Ahead

Storing: Refrigerate leftover almond flour cake, covered, for between 3-4 days. Allow it to come to room temperature before serving.

Freeze: You can freeze the unfrosted cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

Make ahead: You can prepare the almond cake in advance (unfrosted) and wrap it in plastic wrap. Store in a cool, dry place for a day in advance or within the fridge for a couple of days. Then assemble the cake before serving.

Also, prepared coconut whipped cream can be stored in the refrigerator, covered, for up to 1 week. You will likely need to re-whip it immediately after removing it from the fridge to re-achieve the fluffy texture.

FAQs

Can I use different flour?

This almond flour cake is specifically designed to be used with almond flour. However, you may be able to get similar results with cashew flour – which is similar in terms of fat content.

Can I make this into muffins/cupcakes?

This isn’t something I’ve tried with this recipe, though I have several almond flour muffin recipes, including almond flour banana muffins and almond berry muffins.
However, if you want to experiment with this recipe, I’d bake the muffins/cupcakes for between 15-25 minutes (this will vary on the size of your pan and oven, so keep an eye after 15 minutes).

What brand of coconut milk is best for whipped cream?

It’s best to use brands that don’t contain additives and stabilizers, which can affect how the contents of the tin separate and whip. I’ve had positive and negative experiences with options that include guar gum – and have found it best to chill these in the refrigerator for longer to guarantee separation ( 2 days in advance, if possible).

Several brands work well for whipping in the US/Canada, including full-fat Thai Kitchen, Compliments, and 365 Organic.

If you have a batch that won’t whip up thick enough then don’t worry, you can still spread it over the cake as a softer ‘icing’.

How else can I top this almond flour cake?

Along with the options already mentioned, you could also make this almond cake more of a decadent treat by using buttercream or cream cheese frosting (plain, strawberry, coffee, or chocolate-flavored frosting will all work well) – optionally swirled with a bit of your favorite berry jam or compote.

More Tips

  • Make sure to use the spoon and level method: When measuring the almond flour (rather than scooping the cup directly into the flour bag). If you use too much flour, the almond cake will end up dense.
  • To provide more lift in the cake: You could separate the egg white and yolks. Whip the egg whites to soft peak consistency. Mix the egg yolks into the batter and normal. Then fold in the egg whites as the final ingredient into the batter – folding them in carefully, so you don’t knock out too much of the air from the whites.
  • Do not use a springform pan: I highly recommend avoiding this. In my experience, this tends to deform the cake shape and makes it very thin looking.
  • If you don’t have powdered sugar: You can actually make some at home with your granulated sugar (or sugar alternative of choice) and a high-speed blender or electric coffee or spice grinder.

More Healthy Dessert Recipes

If you enjoyed this healthy almond flour cake recipe, you might like some other healthy baking recipes!

You might also enjoy this list of best almond flour recipes!

almond cake with fresh berries on marble platter
Almond Flour Cake

Almond Flour Cake {Easy Recipe}

This Almond Flour Cake is light, fluffy, nutty, and (optionally) topped with whipped coconut cream and fresh berries! This healthy cake is not only gluten-free, but it's refined sugar-free, oil-free and dairy-free!
5 from 11 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 slices
Calories: 189kcal
Author: Olena Osipov

Ingredients

  • 4 large eggs
  • 1/2 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 lemon or orange zest of
  • 1 3/4 cups almond flour 6 oz
  • Butter or coconut oil for greasing

Optional Garnishes

  • 14 oz can coconut milk full fat
  • 3 tbsp icing sugar
  • Berries like strawberries, raspberries and blueberries

Instructions

  • Place can of coconut milk in the fridge overnight if making "whipped cream".
  • Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
  • In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.
    Almond Flour Cake
  • Add almond flour and mix with spatula until well incorporated.
    Almond Flour Cake
  • Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.
    Almond Flour Cake
  • Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If you are decorating with coconut cream cake has to cool off completely. If not, sprinkle with icing sugar or not, cut into 10 slices and enjoy.
    Almond Flour Cake

To Make Coconut "Whipped Cream"

  • Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a large bowl. Add powdered sugar and beat with a mixer until fluffy. If it's too thin, refrigerate for another hour.
  • To assemble the cake, top it with whipped coconut cream and berries. Also mint leaves garnish looks pretty.
    Almond Flour Cake

Store: Refrigerate covered for up to 3-4 days.

    Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

      Video

      Notes

      • Do not use springform pan: I highly recommend no to do it because it deforms the shape of cake and makes it very thin looking.
      • Almond flour: Use superfine blanched almond flour for this cake recipe. I always use Kirkland. If you use almond meal, then the texture will be quite different – though it will work.
      • Can I use different flour? This almond flour cake is specifically designed to be used with almond flour. However, you may be able to get similar results with cashew flour – which is similar in terms of fat content.
      • Can I make this into muffins/cupcakes? This isn’t something I’ve tried. However, if you want to experiment with this recipe, I’d bake the muffins/cupcakes for between 15-25 minutes.
      • What brand of coconut milk is best for whipped cream? It’s best to use brands that don’t contain additives and stabilizers, which can affect how the contents of the tin separate and whip. Also more powdered sugar, more whip. If you have a batch that won’t whip up thick enough then don’t worry, you can still spread it over the cake as a softer ‘icing’.
      See recipe post for more Tips and FAQs.

      Nutrition

      Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Potassium: 34mg | Fiber: 2g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      29 comments on “Almond Flour Cake

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      1. 5 stars
        This cake is so simple & beautiful! The berries & the cream make it extra special 🙂

      2. 5 stars
        I have never baked a cake with almond flour before. This looks uncomplicated and so pretty, and healthier too!!

      3. 5 stars
        Wow, what a picture perfect cake and recipe. Love how this turns out. A great basic for so many occasions. 🙂 🙂

      4. 5 stars
        Thank you so much for a healthy and delicious recipe! My family loves it! We ate it with coconut cream and blueberries, Yumm!!!

      5. 5 stars
        I tried this recipe last night after craving something different. I wanted cake but not cake with icing. I wanted a healthy but tasty cake. I found this recipe while working from home and had all ingredients at home. The cake turned out perfect. I did not make the topping. I used a mascarpone topping (mascarpone 250g, vanilla extract 1tsp, powdered sugar 2tbsp) and added the berries on top. This is so amazing. The taste is so good. Thanks for this great recipe.

      6. I tried this cake a number of times but just can’t get the coconut mild to be ‘whipped’. Tried different full fat brands, all refrigerated overnight but just doesn’t work. Any advice?

        1. Mine is not whipped either, it’s just blended until very smooth. I am with you. I do not think we are doing anything wrong. It is basically like creamy spread on top. Only thing I can think of is to add a lot of icing sugar, then it will be more whipped. But I don’t want to. 🙂

      7. 5 stars
        I made this tonight and it’s excellent! I still need to perfect the coconut whipped topping but all else was fantastic! Thank you!

      8. Lol, yes, plans always do change, for sure!

        That cake! Looks so good I don’t dare to make it! Maybe if I cut the recipe down. I have 2 5″ pans. I wonder if it could translate scaled down and come out okay. I know I would devour the whole thing if it’s looking at me. I am like you with sweets, I don’t miss them, but once I start with sweet things, I have a really hard time putting on the breaks.

        This is at least a healthy balance! I will try making a small recipe to enjoy now, then save it for our family summer reunion where there won’t be any leftovers.

        Thank-you Olena, for another great recipe!

          1. Wilton makes inexpensive cake pans in so many sizes. Amazon should have them if you don’t have Michaels or Hobby Lobby craft stores.

      9. This is one gorgeous cake! I’m the same way with desserts, I don’t have it – I don’t crave it. You have no idea how much I’d like a slice of that cake right now! You know, it’s kinda funny, but I always have “Napoleon ‘ s” plans for the weekend, but when the weekend comes, plans often change 😉

        1. It’s like I am sitting and craving a nice meat kebab right now and watching my 8 lb chunk of venison completely frozen. It won’t happen till tomorrow. I know, my weekend is already looking different 24 hours later LOL. On Sunday we decided to explore Squamish.

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