Almond Flour Cake


5 from 1918 votes
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This almond flour cake is so light and fluffy, you won’t believe how EASY it is to make! Made with just 4 ingredients, it’s the perfect simple yet elegant dessert recipe. 

almond flour cake.

It’s no secret I’ve been loving my almond flour recipes.

It’s become my new ‘go to’ baking flour, and perfect for all my gluten-free and low carb desserts. Some of my favorites include almond flour cookies and almond flour muffins. Whenever I’m entertaining or need something fancy to bring to an event, I love to make a classic almond flour cake. 

Can you use almond flour for cakes? 

Using almond flour instead of wheat flour for cakes completely transforms the texture. It yields a lighter crumb and fluffier texture, and doesn’t leave you feeling heavy or bloated afterwards. It’s also gluten free, so fits the bill for many diets out there. 

Why this almond flour cake recipe will be a dessert staple-

  • It’s made with just 4 key ingredients, making it such an easy dessert to make.  
  • Everything is mixed in one bowl, so there is virtually no clean up required. 
  • It’s easy made low carb and/or sugar free, making it a fabulous keto dessert.

No sugar and no grains are needed, but you’d never tell. The texture is light, fluffy, and with a gorgeous crumb. It’s sweet and with a slight lemon flavor, without being overpowering. 

How to make almond flour cake? 

The Ingredients

  • Almond flour- You must use blanched almond flour. While almond meal can work, it won’t yield a soft and moist crumb. 
  • Eggs- room temperature eggs and separated. 
  • Sugar- White or brown sugar works, or alternatives. 
  • Lemon zest- grated from a fresh lemon. Do not use dried or freeze dried lemon. 
  • Powdered sugar and sliced almonds- Optional, but adds a delicious topping. I used keto powdered sugar, to keep it low carb. 

The Instructions

In a large mixing bowl, start by beating the egg yolks and sweetener until thick and creamy. Add the almond flour and lemon zest and fold through until incorporated. Next, in a separate mixing bowl, beat together the egg whites until stiff peaks form. Gently fold through the egg whites into the batter until combined.

Now, transfer the batter into a greased cake pan. If using almonds, add them on top of the cake and bake them for around 30 minutes, or until the top is golden and firm.

Finally, let the cake cool in the pan for 20 minutes, before carefully inverting it onto a large plate. Once cooled to room temperature, sprinkle with powdered sugar and serve. 

how to make an almond flour cake.

Dietary swaps and variations

  • Keep it keto friendly. Use a sugar substitute, like allulose or brown sugar substitute
  • Add some frosting. Spread a light layer of a sugar free frosting or even a cream cheese frosting. 
  • Make it without eggs. Instead of egg whites and egg yolks, try one of these egg substitutes
  • Add anise extract. Some traditional almond flour cakes have this in their ingredients, so add 1/2 teaspoon.
  • Add some coconut flavor. Add some coconut extract and shredded coconut flakes for some added texture and flavor.

Tips to make the best recipe

  • Do not over-bake the cake, as it continues to cook as it is cooling down. 
  • Be sure to use flaked/sliced almonds to top the cake, not whole almonds. The latter will sink into the batter while it is cooking. 
  • Your cake must be cooled completely before flipping it, or else you risk the cake falling apart. 

Storing and freezing instructions

  • To store: Leftover cake can be stored at room temperature, covered, for up to 1 week. You can store the cake in the refrigerator if you’d like it to keep longer. 
  • To freeze: Place the cake in a shallow container and store it in the freezer for up to 2 months.  
almond cake with almond flour.

More almond flour cake recipes to try

Frequently Asked Questions

Can you use almond flour instead of cake flour?

Unlike other flours (like coconut flour or oat flour), almond flour is the most similar to cake or wheat flour. You can substitute cake flour with almond flour on a cup to cup basis.

Does almond flour make a cake moist?

Almond flour doesn’t make cakes moist, but it yields a lighter and fluffier texture. The milk, eggs, and/or liquid ingredients, in combination with butter or oil, affects how moist a cake is.

Can I use coconut flour instead of almond flour?

No, you cannot substitute the almond flour with coconut flour. They both have different baking properties. If you’d a cake with coconut, try making a coconut flour cake.

almond flour cake recipe.

Almond Flour Cake (4 Ingredients!)

5 from 1918 votes
This almond flour cake is so light and fluffy, you won’t believe how EASY it is to make! Made with just 4 ingredients, it's the perfect simple yet elegant dessert. 
Servings: 12 Slices
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes


  • 1 1/2 cups almond flour
  • 4 large eggs separated
  • 1/2 cup sugar * See notes
  • 1 tablespoon lemon zest
  • 1/4 cup sliced almonds optional
  • 1/4 cup powdered sugar optional


  • Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
  • In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
  • Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
  • Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.



* You can use a brown sugar substitute for a keto option.
TO STORE: Leftover cake can be stored at room temperature, covered, for up to 1 week. You can store the cake in the refrigerator if you’d like it to keep longer. 
TO FREEZE: Place the cake in a shallow container and store it in the freezer for up to 2 months.


Serving: 1sliceCalories: 105kcalCarbohydrates: 3gProtein: 5gFat: 9gSodium: 24mgPotassium: 23mgFiber: 2gVitamin A: 90IUVitamin C: 1mgCalcium: 39mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. I purchased Lakanto(monk fruit ) and used it recently instead of sugar to make lemon curd. When we ate the lemon curd it was very crunchy even though the Lakanto was added to the lemon curd in a double boiler and heated for more than 10 minutes. I assumed it would dissolve completely like regular sugar . I contacted Lakanto they said it does it necessarily dissolve fully or like sugar all the time. They suggested might do better if I grind it into more of the powdered sugar consistency. What are your thoughts on baking with it

    1. Use Lakanto baking version not the granulated kind, the baking version is very fine like powdered sugar and will dissolve easily in lemon curds, flan, puddings and cheesecake fillings

  2. In the description of the cake you say start with mixing egg yokes and sugar till thick and creamy. Yet in the actual recipe you don’t even mention when to add sugar.

      1. 5 stars
        Lovely and light! It’s so easy to make!
        I am grateful to have this recipe in its entirety!
        Perfectly explained and well written!
        My husband says it is the best I have ever made!

  3. 5 stars
    Just made it, it’s delightful. I folded half the beaten egg whites into the almond flour and egg yolk mixture and stirred sort of gently but thoroughly to get them incorporated and loosened up a bit. And then folded in the rest of the egg whites, trying to keep some of the air in them. It is so delicious and light, with a great crumb texture. The lemon zest really adds a nice little extra flavor, too.

    1. 5 stars
      Love the texture of this cake. I’ve also tried it with lime zest instead of lemon – yum! Has a very delicate flavour when combined with almonds.

  4. Hi, have made this before with real sugar, now on Keto thought I would give your version a try, you put it together differently. The egg yolk mixture became hard like cookie dough and was difficult to fold in the whites. Strongly suggest that you combine the Swerve and egg yolks first, then add lemon zest and spoon in almond flour. When that is all incorporated, the stiff egg whites, fold in nicely spoon by spoon.

    1. Yes I would agree that the egg yolks and sugar should be mixed before adding the flour and zest.
      A bit of butter or oil wouldn’t have gone amiss either. Still, a tasty cake!