Why You’ll Love This Recipe

This almond flour cake is light, moist, and easy to make. It’s gluten-free, dairy-free, grain-free, and made with wholesome ingredients. You only need one bowl and a few pantry staples to create this delicious, crowd-pleasing dessert!

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar. And after you make this cake, I highly recommend you use any leftover almond flour to make almond flour chocolate cookies and almond flour brownies – YUM!

gluten-free almond flour cake sliced on a plate.

What You’ll Need To Make Almond Flour Cake

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Sugar: Adds sweetness and helps create a tender crumb. Feel free to substitute with coconut sugar for a refined sugar-free option.

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Baking Powder: Helps the cake rise and adds fluffiness!

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

overhead image of almond flour cake on a plate.

How to Make Almond Flour Cake

Preheat your oven to 350°F and grease an 8-inch cake pan.Beat eggs and sugar until pale and thick (about 5 minutes).
Add almond flour, baking powder, and lemon zest. Beat until just combined.
Pour batter into the pan and top with sliced almonds if using.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before serving.

Sam’s Recipe Tips

Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
If you like cinnamon, try adding a teaspoon of cinnamon to the batter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months—just thaw it at room temperature before serving.

gluten-free almond flour cake sliced on a plate with powdered sugar on top.

4 from 6 votes

Perfect Almond Flour Cake

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

Print Pin Rate

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Ingredients

4 large eggs, at room temperature
1/2 cup sugar
1 1/2 cups almond flour
1 teaspoon baking powder
2 teaspoons lemon zest optional, but recommended
1/4 cup sliced almonds optional, for topping

Instructions

Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
Add in the almond flour, lemon zest (if using) and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
Transfer the batter to your prepared cake pan and if you'd like, top with an even layer of sliced almonds (for extra crunch and decoration). Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
Remove cake from the pan and let cool completely before garnishing and serving.

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