Almond Cake
57
Last updated on Feb 26, 2025
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This almond cake is light, fluffy and perfectly moist. It’s naturally sweetened with maple syrup, super easy to make and absolutely delicious served with coffee or tea.

You guys I’m so excited to finally be sharing this almond cake recipe with you today! I’ve been obsessed with it ever since I first tested it a few months back.
I love how simple this recipe is. It doesn’t require any fancy ingredients or difficult steps. And it’s not overly sweet, which is nice. I love having a slice for breakfast alongside a warm cup of coffee, but it can also be enjoyed for dessert and is elegant enough to serve for brunch. I mean how pretty are these photos?!
If the sound of a gluten free cake recipe appeals to you but you’re looking for something more indulgent, my flourless chocolate cake is just the thing!
Table of Contents
Why You’ll Love This Recipe
- Easy to make – This recipe requires only 9 simple ingredients and about 10 minutes of prep time to whip up.
- Dietary-friendly – This cake is gluten-free, grain-free, dairy-free and naturally sweetened making it a great option for those who have specific dietary needs.
- Moist and fluffy – Almond flour contains more moisture than traditional flour, so it results in super moist, fluffy baked goods!
// ★★★★★ REVIEW //
“Wow, even the almond flour haters loved this cake!! It has an incredibly moist texture and rich almond flavor from the extract. Perfect morning accompaniment to a cup of coffee, plus it comes together so quickly you could make it fresh. I will definitely be making this on repeat for friends and houseguests.“ – Natalie
Ingredients Needed for Almond Cake
As I mentioned above, you only need 9 simple ingredients to make this recipe that you probably already have in your kitchen!
- almond flour – the star of the show and what contributes to the cake’s light, fluffy texture. Make sure to use finely ground almond flour and not almond meal, which is not the same thing. I love using Bob’s Red Mill super fine almond flour.
- eggs – you’ll need 3 eggs for this cake, which adds structure to the cake and acts as a binding agent.
- maple syrup – the perfect natural sweetener for this cake! Just make sure you’re using pure maple syrup and not pancake syrup. Honey or agave syrup can be used as a substitute if needed. You can also use monkfruit maple syrup for a low-sugar option. I wouldn’t use granulated sugar as that’ll likely change the consistency of the cake.
- oil – helps to keep the cake moist. I recommend using olive oil or avocado oil, but you can also use melted coconut oil or butter if that’s what you have on hand.
- almond extract – enhances the almond flavor of this cake!
- vanilla extract – a nice flavor enhancer.
- sliced raw almonds – these add a nice crunch to the top of the cake! I used pre-sliced raw almonds for convenience, but you always chop whole raw almonds if that’s what you have on hand. Just make sure to use raw almonds as roasted and/or salted almonds will change the flavor of this cake.
- powdered sugar – this is optional, but I added a light dusting of powdered sugar on top when serving, which adds a touch of sweetness and a decorative finish.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Notes
- Using a different flour: This cake was specifically created to be made with almond flour so there really isn’t a good substitute because almond flour has a completely different consistency (and fat/protein level) than other flours.
- Making this cake vegan: Since we’re using 3 eggs in this recipe to give the cake structure I wouldn’t recommend using a vegan substitute. If you do end up trying to make this cake vegan let me know how it turns out in the comments below!
- Add citrus: Want to make a lemon almond flour cake similar to my lemon almond flour cookies? Swap the almond extract with lemon extract and add some lemon zest to the cake batter.
- Want to make cookies? If you don’t want to make a cake try these almond cookies instead, which are similar and absolutely delicious!
How to Make the Best Almond Cake (Step-by-Step)
This is such an easy almond cake to whip up. It comes together in no time, with simple ingredients and minimal fuss. Let’s walk through the steps so you can enjoy a slice ASAP!
Step 1: First, preheat your oven and prepare your springform pan with cooking spray. Then, toast your sliced almonds in the oven until they’re golden brown. Set them aside to cool.
Step 2: In a medium bowl, combine your dry ingredients. In a separate large bowl whisk together your wet ingredients until the mixture is smooth.
Step 3: Gradually add the flour mixture to the wet mixture, stirring until you have a smooth batter.
Step 4: Pour this batter into your prepared pan and evenly sprinkle a layer of toasted almonds on top. Bake until the top of the cake is golden and a toothpick or butter knife inserted in the center comes out clean.
Pro tips!
- Toast the almonds: I know you might be thinking “why toast the almonds when they’ll toast in the oven while the cake is baking?” but trust me on this! Toasting the almonds for a few minutes before baking the cake really elevates the flavors. And when I made this cake without toasting the almonds first some of the almonds were still quite raw, so toasting them separately ensures they’re all perfectly toasted.
- Use a springform pan: For the best results I recommend using a springform pan for easy removal. That said, if you don’t have a springform pan on hand you can totally use an 8″ cake pan. Just make sure to line it with parchment paper or spray it with cooking spray for easy removal.
How to Serve
This cake isn’t overly sweet making it the perfect treat to enjoy for breakfast with a cup of coffee or tea. It also makes for a great addition to any brunch spread, especially for a special occasion like Christmas, Easter or Mother’s Day. Here’s some ideas on how to serve this cake:
- For breakfast – Enjoy a slice for breakfast alongside your morning coffee or tea. For a more protein-packed breakfast serve it alongside two hardboiled eggs or a protein shake.
- For brunch – Especially when topped with powdered sugar, this cake makes for an elegant brunch option. Serve it alongside this breakfast egg casserole, fruit salad and mimosas.
- For dessert – I love having a slice of this cake for dessert after dinner. For a more decadent dessert serve it with a scoop of vanilla ice cream or a dollop of whipped cream. So good!
- With a fruit topping – This cake would be delicious topped with fresh berries like blueberries, raspberries and blackberries! It would also be nice with some citrus slices like oranges or lemons. Or make this strawberry chia jam to serve over top this cake.
- A drizzle of caramel – Make this 4-ingredient date caramel sauce to drizzle over this cake. Caramel + almond sounds like the best combo!
How to Store Almond Cake
At room temperature: For short-term storage, cover the almond cake with plastic wrap or store in an airtight container on the counter for 2-3 days.
In the fridge: For longer storage, place the cake in an airtight container and store in the fridge for up to 1 week.
In the freezer: Wrap the almond cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Frequently Asked Questions
If you don’t have a springform pan I’d recommend picking one up because it’s nice to have on hand! That said, an 8-inch round cake pan should work just fine. Just be careful when removing it from the pan! I’d let it cool completely in the pan before trying to remove it. And make sure to grease the pan well or line it with parchment paper before adding the batter to prevent the cake from sticking.
Almond flour is amazing for baking and super nutrient-rich, which is why I use it in a ton of my recipes! It’s packed with protein, fiber and important vitamins and minerals – most notably: vitamin B and magnesium. It’s also naturally gluten-free so great for those with celiac disease or a gluten intolerance. One thing to note is that you can’t simply swap almond flour for all-purpose flour at a 1:1 ratio. Almond flour is essentially just ground almond, which has totally different consistency (and fat/protein level) than traditional flour.
When it comes to almond flour and almond meal they are not the same thing. Almond flour is made from blanched almonds that are finely ground. And it is typically the preferred ingredient in baked goods for the lighter texture. Almond meal is whole almonds that are less finely ground so the meal is coarser and has a darker color. Almond meal works well in heartier recipes or recipes where the texture of flour doesn’t matter as much, like my almond flour crackers.
More Cake Recipes to Try
- Easy Berry Cake
- Healthy Vanilla Cake
- Healthy Birthday Cake
- Oatmeal Carrot Cake
- Protein Cake
- French Yogurt Cake
- Healthy Chocolate Cake
Be sure to check out all of my almond flour recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Cake
Ingredients
- ¼ cup sliced raw almonds, plus more for serving
- 2 cups fine blanched almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 eggs
- ½ cup maple syrup
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- Powdered sugar, for serving, optional
Instructions
- Preheat oven to 350F and spray an 8” springform pan or 8" round cake pan with cooking spray.
- Once oven is preheated add sliced almonds to a small baking tray and place in the oven to toast for 4-5 minutes or until golden brown. Watch closely to make sure they don’t burn! Once toasted, remove from oven and set aside to cool.
- In a medium mixing bowl combine the dry ingredients (almond flour, baking powder and salt).
- In a separate large mixing bowl whisk together the wet ingredients (eggs, maple syrup, oil, vanilla extract and almond extract) until smooth and combined.
- Add dry ingredients to wet ingredients and mix together until fully combined and smooth.
- Transfer batter to your prepared springform pan. Evenly sprinkle toasted almond slices on top of the cake.
- Bake for 20-25 minutes or until top is slightly golden and toothpick inserted comes out clean.
- Remove from oven and let cool in the pan. One cool, sprinkle powdered sugar on top with additional raw almond slices if desired and serve!
Notes
- Storage: Keep the almond cake covered at room temperature for 2–3 days. For longer storage, refrigerate it in an airtight container for up to 1 week, or freeze it (well-wrapped) for up to 3 months. When ready to serve, simply thaw at room temperature or in the fridge.
- Want to make cookies? If you don’t want to make a cake try these almond cookies instead, which are similar and absolutely delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have already done this cake twice. It tastes like heaven! 😍 But at both times I needed to add some splashes of almond milk, because the batter was a bit too heavy 🤔Thank you for the recipe 💐
This cake is delicious, so easy to make, will definitely be making this again! thank you for the recipe!
Oh yay! So glad you loved this recipe, Emma. Thanks for making it and for coming back to leave a review. I appreciate it!
My mother in law stopped by last minute and I wanted to make a somewhat healthy bday cake for her. This cake was SO easy and SO delicious. We had 9 people from Ave 71 to 2 and everyone loved it. Amazing recipe! I can always count on Brittany ☺️
So glad this recipe was a hit, Alex! Thanks for coming back to leave a review. It means the world to me. 🙂
Wanted to make a healthy-ish version (no processed sugars) of a Joconde Sponge. I made as written except I separated the eggs, whipping the whites and folding in last per another review (thank you Fleur!) Worked out perfectly so beautiful and delicious! Thank you Brittany, this will be my go to recipe for almond cake!
Yay! So glad you loved this recipe, Charlene. Thanks for making it and for coming back to leave a review. I appreciate it!
I’m very excited to make a vegan version of this for my AIP mom- all I need is to sub flax for the eggs. Would this bake well in a loaf pan (8×5)? I assume I’d need to add ~10 mins to the baking time (while checking of course)
Hi Sarah! I haven’t tested it, so I’m not 100% sure how the recipe would turn out with flax eggs or in a loaf pan. I’d imagine it would turn out just fine, but it might not rise the same? And yes, I’d imagine this would need to cook longer in a loaf pan. Definitely let me know if you try it and how it turns out!
This almond cake is so easy and SO delicious!! Thank you!
Yay! So glad you loved this cake, Joy. Thanks for making it and for coming back to leave a review. I so appreciate it!
Hiya. I’ve made this recipe but the middle tends to sink. I was wondering if I’m using the correct amount of flour, I know that almond flour is often better weighed by weight rather than cups. Do you have the gram measurements for this recipe please?
Thank you ☺️
Hi RK! Great question and next time I test this recipe I will weigh the almond flour because I do think it would be helpful. I know that when I measure almond flour I usually scoop it rather than using the spoon and level method so that very well might be the issue. I’ll test this and report back!