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!

Almond flour cake topped with whipped cream, blueberries and raspberries.

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.

Maple syrup, almond flour, eggs, lemon, butter, vanilla extract, baking soda, salt.
  • 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.

Step by step process how to make almond flour cake.
  • 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.

Recipe Tip

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.

Cake topped with coconut whipped cream, fresh berries, and mint leaves.

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!

Toppings Ideas

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.


Can I use different flour?

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.

Can I use almond meal instead of almond flour?

No. If you use almond meal, then the texture will be quite different although it will work.

Can I use erythritol instead of maple syrup?

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.

What brand of coconut milk is best for whipped cream?

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

You might also enjoy this collection of 45 almond flour recipes!

Cake sliced into topped with whipped cream, blueberries, and raspberries.
almond flour cake recipe with fresh berries

Almond Flour Cake Recipe

Almond Flour Cake Recipe has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made with 7 simple ingredients!
5 from 17 votes
Servings 10 slices
Calories 189
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


Optional Garnishes


  • 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.


Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Fiber: 2g | Sugar: 15g
Course: Dessert
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Wow, what a picture perfect cake and recipe. Love how this turns out. A great basic for so many occasions. 🙂 🙂

  2. 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!!!

  3. 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.

  4. 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. 🙂

    2. You can’t whip coconut milk – you can only whip coconut cream. You can buy coconut cream on its own, or if you store a can of full fat coconut milk in the fridge, the cream will rise to the top leaving the watery part of the coconut milk (coconut water) at the bottom, so you can just scoop off the coconut cream and try whipping that. You wouldn’t attempt to whip full fat milk would you? You’d use whipping cream of course. It’s the same concept with coconut milk – it needs to be the cream! I hope this helps 🙂

  5. 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!

  6. 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. You can sure cut recipe in half. Didn’t occur to me cake pans come smaller. You are welcome.:) Have a great weekend!

      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.

  7. 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.

5 from 17 votes (4 ratings without comment)

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