Print

Almond Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This moist and tender almond cake is naturally gluten-free and incredibly easy to make. With its delicate almond flavor, buttery texture, and beautiful golden crust, it’s the perfect elegant dessert for any occasion. Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.

Ingredients

Scale
  • 2½ cups (240g) blanched almond flour
  • ¾ cup (150g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or ½ cup neutral oil)
  • 1½ teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • Zest of 1 lemon (optional but recommended)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with butter or cooking spray, then line the bottom with parchment paper. Grease the parchment paper as well for easy release.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, sugar, baking powder, and salt until well combined and no lumps remain. If you notice any clumps in your almond flour, break them up with your fingers or press through a sieve.
  3. Prepare the wet ingredients: In a separate medium bowl, whisk together the eggs, melted butter (make sure it’s not too hot or it will cook the eggs), almond extract, vanilla extract, and lemon zest (if using) until smooth and well combined.
  4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix – you want a smooth batter, but overworking it can make the cake dense. The batter will be thicker than traditional cake batter, more like a thick pancake batter.
  5. Transfer to pan: Pour the batter into your prepared pan and smooth the top with a spatula, making sure it’s evenly distributed. Tap the pan gently on the counter a few times to release any air bubbles.
  6. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be pulling away slightly from the sides of the pan, and the center should spring back lightly when touched.
  7. Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This cooling period is important – it allows the cake to set up properly so it won’t fall apart when you remove it. After 15 minutes, run a knife around the edge of the pan to loosen it, then invert onto a cooling rack. Remove the parchment paper and flip the cake right-side up to finish cooling completely.
  8. Serve: Once completely cooled, dust with powdered sugar if desired. Slice and serve plain, or top with fresh berries, whipped cream, or a dollop of mascarpone.

Notes

  • Room temperature matters: Make sure your eggs are at room temperature for better incorporation. Just place them in warm water for 5-10 minutes if you forgot to take them out earlier.
  • Don’t overbake: Almond flour cakes can dry out if overbaked. Start checking at 35 minutes and remove as soon as a toothpick comes out clean.
  • Butter vs. oil: Butter gives the best flavor, but oil creates a moister cake that stays fresh longer. Choose based on your preference.
  • Storage: This cake actually improves overnight as the flavors meld. Store covered at room temperature for 2-3 days, or refrigerate for up to 5 days.
  • Make it your own: Add ½ cup of chocolate chips, dried cherries, or sliced almonds on top before baking for variation.

Nutrition

Find it online: https://focialy.com/almond-cake-recipe/