Almond Cake
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Published Nov 29, 2023, Updated Feb 20, 2024
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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?!
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.
- Allergen-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.
- baking powder – helps the cake rise and become fluffy!
- salt – just a pinch to bring all the flavors together.
- 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.
How to Make Almond Cake
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. Pour this batter into your prepared pan and evenly sprinkle a layer of toasted almonds on top.
Step 4: Bake until the top of the cake is golden and a toothpick or butter knife inserted in the center comes out clean. Let the cake cool in the pan, then finish it off with a dusting of powdered sugar, if desired before serving.
Tips For Making The Best Almond Cake
- 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.
- Use the right almond flour: Make sure you’re using finely ground blanched almond flour for this recipe!
- Check for doneness: Use a toothpick or butter knife to check if the cake is done. It should come out clean or with a few moist crumbs.
- Let cool: Allow the cake to cool in the pan to maintain its structure. Removing it or cutting into it while still hot can cause it to break apart.
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!
Almond Cake Topping Ideas
I love topping this cake with additional sliced almonds and a dusting of powdered sugar (I mean how pretty does it look?!), but feel free to add your favorite toppings. Here’s some ideas:
- Sliced almonds: Add some more toasted or raw almonds on top for more crunch because why not?!
- Powdered sugar: Adding a dusting of powdered sugar to the top of this cake really elevates the presentation. Plus, it adds a touch more sweetness which is never a bad thing, am I right?!
- Fruit: 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.
- Caramel: Make this 4-ingredient date caramel sauce to drizzle over this cake. Caramel + almond sounds like the best combo!
How to Serve Almond Cake
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 bunch – 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!
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
- Flourless Chocolate Cake
- Easy Berry Cake
- Healthy Vanilla Cake
- Healthy Birthday Cake
- Oatmeal Carrot Cake
- Protein Cake
Be sure to check out all of my almond flour recipes as well as the full collection of dessert recipes on EBF!
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could this be made as a bundt cake? If so, should I double the recipe for height?
Hi Lorraine! I haven’t tested this recipe in a bundt pan. 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. Enjoy!
This turned out really well! Thank you for sharing!
Of course! I am so glad you are loving this cake and it turned out amazing for you. Thanks so much for sharing your review & star rating, I appreciate it!
This looks good but an advertisement for Casoro safes hid most of the recipe.
Oh no, I’m so sorry ads were covering the content. Can you please send me a screenshot (hello@eatingbirdfood.com) of what you’re seeing so I can get this issue fixed?
Could you do the measurements in metric?
Hi Elaine – Thanks so much for the feedback, I will chat with my team and see what we could possibly do about adding metric measurements to the site.
I just made this and decided to add lemon zest and lemon juice, instead of the almond extract. It turned out so moist and light. So delicious and easy to make. I have recently made the decision to clean my eating habits and eliminate most of my sugar intake from classic recipes. I love to find options like this!
WOO! I am so glad you found this recipe and are loving it, Alexandra. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!
I made this today to take for a healthy option for Easter lunch with family, it’s delicious! My husband loves it! Thank you so much for another great recipe!
AMAZING! So glad this cake is a hit, Nova. Thank you for taking the time to share your review + star rating, I really appreciate it!
Made this as a dessert for Easter lunch and it was a huge success!
Just made two small modifications:
– Separated the eggs, beat the egg whites until nice and fluffy (just using a hand whip, so not to stiff peaks) and added them at the end, after mixing the dry and wet ingredients. It really lightened the overall texture of the cake (which was great after a pretty heavy meal).
– Added the zest of an orange (which complemented really well the almond flavor)
This will definitely go into my regular cake rotation!
Amazing! I am so excited to hear you gave this cake a try and it turned out amazing for you, Fleur. Thank you so much for taking the time to share your review & star rating, it means so much to me!