Almond Flour Cake

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, almond flour chocolate cake and even Instant Pot peach cobbler. Kids can’t tell the difference!

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.

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. I have not tried flax eggs or chia egg, but you could try. Cake will be more dense.
• 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. You could even make a compote like I do in Greek yogurt cheesecake!
• (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.

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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).

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

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!

• Healthy chocolate cake
• Healthy coffee cake
• Healthy carrot cake
• Healthy vanilla cupcakes
• Healthy coffee cake

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