This Almond Flour Cake has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made easy with 7 simple ingredients!
Other almond flour cake recipes like almond flour carrot cake and almond flour chocolate cake have quickly become our family favorites!
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Baking with almond flour has become a favorite of mine because it results in soft, fluffy baked goods without an overwhelming almond taste! Start with making these almond flour yogurt muffins and you will know what I mean.
This almond flour cake is no exception! It is an equivalent of vanilla sponge cake. You can enjoy it lightly dusted with powdered sugar or prepare a simple whipped coconut cream icing and top with fresh berries.
And if you are celebrating a birthday, try this almond flour birthday cake or almond flour cupcakes.
Why You Will Love This Recipe
- Quick and easy to make: One bowl and 15 minutes of prep time is all you need to make this almond flour cake recipe.
- Light and fluffy texture: Dessert that will melt in your mouth like a sponge cake.
- Nutritious: Health benefits of almond flour include vitamins, minerals, and antioxidants alongside monounsaturated fats. It is also low glycemic index food. Also almond flour is packed with healthy fats and is naturally gluten free and low carb.
Ingredients and Notes
To make this almond flour cake, you will need 7 simple ingredients. Coconut topping is optional.
- Almond flour: Use superfine blanched almond flour for this cake recipe. You can either buy it or here is how to make almond flour at home. Almond meal will not work.
- Eggs: You’ll need 4 large eggs at room temperature. Eggs are crucial in this recipe so I do not thing vegan egg substitutes will work.
- Citrus zest: Use lemon zest or orange zest. 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.
- Vanilla extract: To add more flavor.
- Baking soda: To provide lift and texture.
- Salt: Just a pinch for flavor.
- Butter: Or coconut oil for greasing the cake pan. Cooking spray is not enough to prevent cake from sticking.
How to Make Almond Flour Cake
Here is how a quick step-by-step overview how to make almond flour cake in 4 simple steps.
One thing to know is that if you plan to use coconut whipped cream, then place a can of coconut milk in the fridge overnight.
- Prep: Fit 9-inch cake pan with parchment paper round cut out and grease both with butter. Also preheat the oven to 350 degrees F.
- Mix the cake batter: In a large bowl, whisk the eggs well. Then add the maple syrup, vanilla extract, baking soda, and salt, whisking well to combine. Add the lemon zest and whisk more. Finally, add the almond flour and gently fold it into the batter until well incorporated.
- Bake the cake: Pour almond flour cake batter into the previously prepared cake pan and bake on the middle rack for 23-25 minutes. Your cake is ready when a toothpick inserted in the center comes out clean (or with a few crumbs) and your cake will be light and springy.
- Allow the cake to cool: Cool cake for about an hour in the pan, then use a flat spatula or knife to run around the pan’s edges. Flip it upside down on a wire rack. Remove the parchment paper and then allow it to cool completely.
- Serve the cake: Now you can either just sprinkle it with icing sugar and serve. Or make whipped coconut cream. Turn chilled coconut milk can upside down, open and drain the liquid. Using an electric mixer, whip the cream with icing sugar until fluffy. Top the cake with the whipped coconut cream and berries.
It’s essential to chill the cake with almond flour if you’ve topped it with coconut whipped cream as the cream will soften as it sits at room temperature.
Tips for Best Results
Here are top tips for you to nail this almond flour cake recipe from the first try!
- To provide more lift in the cake: You could separate the egg whites and egg yolks. Whip the egg whites to soft peak consistency. Mix the egg yolks into the batter, then fold in the egg whites carefully, so you don’t knock out too much of the air.
- Room temperature eggs: Will beat into a fluffier volume than cold eggs. Leave out for a few hours or fill a medium sized bowl with warm water and let sit for 5-10 minutes.
- Do not use a springform pan: In my experience, this tends to deform the cake shape and makes it very thin looking.
- If your frosting is too thin: Then you can refrigerate it for around an hour or add a little powdered sugar. This trick always works to make Greek yogurt frosting thicker!
- Powdered sugar and sliced almonds
- Whipped cream
- Fresh berries: I used a combination of fresh strawberries, blueberries, and raspberries.
- Berry compote: Make a compote like I do in Greek yogurt cheesecake.
- Lemon glaze: Try this one from almond flour lemon poppy seed bread.
- Make this almond flour cake more decadent with buttercream frosting or cream cheese frosting
- Top with chocolate frosting for extra special dessert
How to Store and Freeze
Store: 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.
Can I Make It Ahead of Time?
Yes. You can prepare unfrosted almond flour cake in advance and wrap it in plastic wrap. Store in a cool, dry place for a day in advance or in the fridge for a couple of days. Then assemble the cake before serving.
You can refrigerate coconut whipped cream in an airtight container for up to 1 week. You will likely need to whip it again immediately after removing from the fridge to achieve the fluffy texture.
No. This almond flour cake is specifically designed to be used with almond flour. All-purpose flour, oat flour, coconut flour or any gluten-free flour will not work in this cake recipe.
No. If you use almond meal, then the texture will be quite different although it will work.
Possibly. You could swap the liquid sweetener for a sugar free liquid sweetener for sure. As for granulated sugar free replacement, like erythritol or monk fruit might work but I have not tested.
Several brands that work well for whipping include full fat Thai Kitchen, Compliments, and 365 Organic coconut milk.
I’ve had positive and negative experiences with options that include guar gum and have found it’s best to chill it in the refrigerator for longer to guarantee separation. 2 days in advance, if possible. 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.
More Almond Flour Cake Recipes
- Almond flour blueberry breakfast cake
- Almond flour pumpkin cake
- Almond flour lemon bars
- Almond flour carrot cake bars
You might also enjoy this collection of 45 almond flour recipes!
Almond Flour Cake Recipe
- 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
- 14 oz can coconut milk full fat
- 3 tbsp icing sugar
- Berries like strawberries, raspberries and blueberries
- 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.
- Add almond flour and mix with spatula until well incorporated.
- 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.
- 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.
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.
- 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.
- Do not use springform pan: I highly recommend not to do it because it deforms the shape of cake and makes it very thin looking.
- Almond flour: Use superfine blanched almond flour. If you use almond meal, then the texture will be quite different although it will work.
- Can I use different flour? No.
- Room temperature eggs: Will beat into a fluffier volume than cold eggs.
This was so good!!! I used cherry infused maple syrup instead of regular, as that’s what I had. We topped it with foraged black raspberries and red raspberries, so amazing!
That sounds amazing! So glad you enjoyed it!
Can I add cocoa powder to make it chocolate almond flour cake?
I have this almond flour chocolate cake recipe Almond Flour Chocolate Cake
Made it today. Was delicious. I added lemon juice from lemon I zested. It was moist and flavorful in spite of no additional fats. Plan on dusting with powdered sugar. Will make it again and perhaps experiment with other flavors.
So glad you enjoyed it Theresa!
What size pan?
Either 8 or 9 inch standard cake pan works.
Sometimes simple is best and with the coconut cream and berries this is simply beautiful!
That’s so great! It sounds like you have a new favorite!
This cake is so simple & beautiful! The berries & the cream make it extra special 🙂
So happy to read this! My pleasure.
I have never baked a cake with almond flour before. This looks uncomplicated and so pretty, and healthier too!!
Such a yummy dessert and the colors make it perfect for Memorial day coming up!
Yay, so happy you like it!