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This almond flour cake is so light and fluffy that you won’t believe how easy it is to make. With just four ingredients, it’s easy and elegant!
Love almond flour recipes? Try my almond flour brownies, almond flour cookies, and almond flour muffins.
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 afterward. My classic almond flour cake recipe is a dessert staple in my home, and I have no doubt it will be in your home too!
Table of Contents
Why I love this recipe
- 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 easily 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.
Ingredients needed
- 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 and separated.
- Sugar. White or brown sugar works or sugar substitutes, like allulose. If you use brown sugar or coconut sugar, expect your cake to be darker in color.
- Lemon zest. grated from a fresh lemon. Do not use dried or freeze-dried lemon.
- Powdered sugar and sliced almonds. It’s optional, but it makes a fabulous garnish and looks pretty, too!
How to make an almond flour cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a large bowl, beat the egg yolks and sugar 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 the egg whites into the batter until combined.
Step 2- Transfer the batter to a greased cake pan. If using almonds, add them on top of the cake.
Step 3- Bake for around 30 minutes or until the top is golden and firm.
Step 4- 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.
Arman’s recipe tips
- 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.
- If you’d like to make a thicker cake (as pictured), use a 7-inch or 8-inch cake pan. If you prefer a thinner cake (like the video in the recipe card), use a 9-inch cake pan.
Dietary swaps and variations
- Make it keto-friendly. Use a sugar substitute, like allulose or brown sugar substitute.
- Add some frosting. Spread a light layer of cream cheese or vanilla 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.
Storage instructions
To store: Leftover cake can be stored at room temperature, covered, for up to 1 week. If you’d like it to keep longer, you can store it in the refrigerator.
To freeze: Place the cake in a shallow container and store it in the freezer for up to 2 months.
Frequently Asked Questions
Unlike other flours, 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.
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, affect how moist a cake is.
No, you cannot substitute the almond flour with coconut flour. They both have different baking properties. If you’d like a cake with coconut, try making a coconut flour cake.
More baking with almond flour
Almond Flour Cake (4 Ingredients!)
Video
Ingredients
- 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
Instructions
- Preheat the oven to 180C/350F. Grease an 8-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.
Can this be baked in a Bundt pan?
I don’t see why not- opt for a smaller pan if possible!
Strawberry and banana? Yes!!
First time making this cake and using almond flour. I was a bit worried at first because the consistency is different but with some muscle it mixed into a nice batter consistency. It tastes delicious and I cooked up some strawberries to go with it.
Love it , very easy
Really nice flavour and easy to put together. Did not rise like your photo so I call them Almond cake bars. 😊
Gorgeous cake, lovely and moist and ideal for a gluten free person.
Added a quarter of a cup of sugar and it was plenty sweet enough.
Cooked it in a square cake tin to be cut into squares.
Cooked at 160 degrees fan oven for the suggested time – perfect.
Thanks, Angie!
I was surprised at how little ingredients this requires. Its a flat cake and its very light and tastes lovely. I used vanilla sugar and it turned out very well.
Thanks, Saffron!
this almond flour cake is spectacular!!!
Since there was no levining agent the cake was only .5 inches high. I served with fresh fruit and whipped cream and they all complimented eah other.
This was especially good because hubby is on a very limited sodium diet and this had none.
My friend who can only have gluten free loves this cake…so do I as well as others people that I have shared this cake with who are Not Gluten free…one question I hope can be answered quickly…could I possibly swirl some apricot jam on the top of this cake ? Would like to make her this cake for Easter.. thank you much
The cake was tasty and I’ll make it again. What I don’t understand is how there is only 1 net carb for 1/12th of the cake when you’re using 1/2 cup of real sugar that contains 100g is carbs.
Great recipe! I am on a limited diet and I was able to make this almond flour cake with a few tweaks. I did not use the lemon and instead of using the egg yolks, I used one ripe banana (I did use the egg whites). I also added a half a teaspoon of powdered ground vanilla and instead of sugar I used real maple syrup. Incredibly moist, it was amazing! Thank you so much for sharing this recipe!
This sounds great, how much of maple syrup did you use?
The first time I used 1/8 cup and it was good. Second time I wanted just a bit sweeter so I used just under 1/4 cup. Great both times! So moist and delicious. The ripe banana also adds sweetness. Enjoy!
So easy to remember. I don’t have to look for the recipe anymore. Plus, it has a gentle lemon almond flavour, perfect for guests.
I made this today. Quick, easy, and delicious. Will definitely make this again.
The cake in your video does not look a thing like the cake in the picture with the recipe. The video version looks darker in color and flat while the one accompanying the recipe looks light in color and tall and light and fluffy. Is this because in the video you didn’t whip the egg yolks with the sugar until light in color and fluffy?
This is hands-down the easiest cake recipe that I have ever tried, and it tastes great! Light and gluten-free, what more can you ask for?
Doesn’t get dry ? Since no butter and oil .
Thank you for reply.
Nope it isn’t a suoper moist cake, more light and airy.
Can I make the cake into muffins please? And what changes should I make?
I haven’t tried but if you do, cut down the baking time considerably.
Can I put blueberries in this?
I haven’t tried, but if you do, toss them in some flour first and always use fresh ones.
Arman, you have the best and easiest recipes to try. I will try some of your recipes as soon as possible. I will try your fish recipe tomorrow. I don’t have a computer or printer. You can send me by Email only
This was such a delicious almond cake- light, fluffy, and just the right amount of moisture.
So glad to hear that!
Hi Arman-have you tried Swerve in your recipes as your sugar sub? I don’t know if you can get it where you live. Does this homemade recipe taste better if you use a certain brand of allulose & erythritol? Thanks
I like allulose over anything else- It dissolves like sugar and yields the perfect texture. Never really liked swerve.
I made this almond cake and excellent!! Loved it. My husband too!! Is it ok to line the pan with parchment paper?
Thanks you.
This is a very tasty cake and can be the base for many variations: orange instead of lemon, pecans instead of almonds, maple flavor with pecans, etc. However, the cake is no where near the height of the pictures and video – it rises to roughly 3/4″ (much more like a scone). I used a 9″ springform pan and made the default 12 serving recipe. Since it was low in the pan, I reduced the baking time to 20 minutes – could go a few minutes less in my oven.
Someone suggested mixing the yolk and monkfruit together first to avoid batter becoming thick. It became a thick dough anyway. I used a potato masher to smoosh the dough and peaked eggwhites together until it loosened up. I’ll likely make this again, but will make some modifications.
So good!!! Have a couple of questions.
It came out somewhat crumbly. I did grease the pan but did have an issue with the egg whites. Some of the yoke got in so did not really peak. Could that have been the problem? Can I line the pan with parchment paper?
That is correct. You can- Cut it the exact size of the pan.
This cake is so easy and light! The flavor is great too; I added 1/4t vanilla extract instead of anise. I may reduce the sugar next time because we frosted.
Pinned to make again and again!
Hi I’m going to make this weekend and was wondering instead of sugar could I use date syrup or honey as an alternative?
I haven’t tried but feel free to experiment and see!
Adding a liquid ingredient (sweetener) vs a dry ingredient like sugar will add moisture to the cake, so you may need to increase the amount of dry ingredients (almond flour) to make a bit drier batter.
Easy, quick, delicious, keeps well. What’s not to love?
I added oil and buttermilk and a bit of oat flour to this and a scoop of collagen powder and a small bit of baking pwd. It seemed fine and also added vanilla . Ginni Western
I made this cake for my sister. She can’t have gluten or dairy. This is a top notch cake recipe! We all enjoyed it. I added chopped pecans to the batter and didn’t top it with the almonds. It was amazing and very moist! Thank you!!!
I put peaches on top and it was great!
Absolutely delicious. Thanks so much from this Celiac. 🙂
I made the cake yesterday and it was finished by the end of the day! We loved it! It’s moist, very light, airy and almond flour crumbles gives it a great texture. Ingredients are right but not the recipe. Make it just like a sponge cake recipe, add almond powder at the end. Mix egg yolk & sugar until light yellow color, mix egg white until foamy, fold the two together and then add and fold in almond powder Don’t mix almond flour and egg yolk together. It obviously turns into a paste and difficult to mix with egg white plus that the texture doesn’t turn right. Bon Appetite!!
Great tip.
Awesomely good
Hello Arman and bakers,
Has anyone tried this as an upside-down cake? I’m thinking peaches.
Thanks!
Carola
Not sure! Perhaps a reader has
Was delish with nectarines on the bottom. Thanks!!
Thank you for this recipe…I cannot believe how awesome this simple cake is !! I could eat it forever…in the fall I bought some Almond flour because I wanted to make an almond layer cake…changed my mind and then saw the expiration date on my bag if almond flour was just about ready to expire …so I found your recipe and gave it a try !! I am so glad I did !! P.S. plus almond flour is expensive
Excellent, simple and delicious recipe. I didn’t have the almond flakes, but I did have some frozen cherries from summer which I baked on top and it came out perfectly! Recipe is perfect, not too sweet, just enough to love without too much guilt!
Amazing recipe! I’m a chef and always looking for new win healthy recipes and this one didn’t disappoint 👌🏻for a healthier version, I replaced sugar with maple syrup and added banana on top w cinnamon! Yummy!!
Has anyone tried this with sugar substitute?
I added 1/4 tsp almond extract to the cake and 1/2 tsp of cream of tarter to make the egg whites stiffer. Making the cake lighter. Additionally I had no almonds but used some toasted pine nuts on top. Love this recipe.
Excellent recipe. Easy to prepare. Needed something gluten-free for pineapple upside-down cake and this was perfect (minus the powdered sugar and almonds).
I love you recipes thanks for share very healthy God blessed you !!
This cake was a success! I love that it has so few ingredients and yet it is not lacking in flavor nor volume. I made it to use up some almond flour that was about ready to expire. I had never made anything with this type of flour before and was a bit skeptical to start off with. But, you have made me a believer now! I did not have the optional aniseed extract, but since I love that flavor and I had ground aniseed I used some of that. I think in the future I would like to try using both almond extract (which I always have on hand) AND orange extract and use orange zest in place of lemon zest–just for something a bit different. I’ll bet that will taste wonderful too! I look forward to trying more of your recipes!
Amazing!!!!!
Hello!
Do you think coconut sugar will be alright to substitute for this recipe? I would like to bake this for my mother but she prefers coconut sugar for dietary reasons. Thank you!!
You could try!
Can you use maple syrup as sweetener or does it have to be granulated?
Thanks
I love this cake! I added 1 Tbs lemon juice and used it for strawberry shortcake, with greek yogurt, lemon, vanilla extract and monk fruit sugar for the whipped cream. Delish!
OMG this cake is AMAZING!! so delicious and easy and I cannot believe how incredibly delicious and perfectly fluffy it is.
Very excited to try this recipe! Anxious for your opinion. I have some wonderful top-notch Cook’s extracts on hand. Would you recommend using 1/2 tsp. pure almond and/or pure lemon extract in place of the anise extract flavoring or would it be too much for this recipe?
Sure that would be fine 🙂
Does this cake taste eggy?
Not at all!
I have done this almond cake many times, always with good results. I serve it with berries on the side.
I have made this recipe twice and we love it. It is light and just the perfect amount of sweet. The only issue I have with it is that in a 9 inch cake pan it doesn’t rise as much as shown in the pictures on the blog and on Instagram. It is maybe half the height of that. First time baking this I made a mistake as the instructions say to mix almond flour, egg yolks, sugar and lemon zest in one bowl and that’s what I did. This was despite the fact that I have been successfully baking cakes for various occasions for the past 20 years and I know better plus I watched the video. You’re supposed to mix the sugar and egg yolks and then add the almond flour. Both times it’s this very dense and hard to mix batter and then the beaten egg whites I have added a few tablespoons at a time until the mixture becomes softer and you can fold the rest of the egg whites.
I have rewatched the video countless times and I don’t know what I am doing wrong that the batter won’t rise as much. If anyone has any helpful tips, please share.
Regardless, this cake will be one of my go-to as a celiac that loves to bring desserts to parties.
I’ve made this several times over the past week for various dinner gatherings. Reminder to watch the video before making it. I skipped that part and my first attempt wasn’t so great. I also added the juice from the lemon used for the rind, some dried cranberries and dried black currents. And I made it using Monk sugar.
Thanks for sharing the recipe!
I love this cake! its so simple and versatile… I have made it with lemon and raspberries, and almond extract, lemon and blueberries… the possibilities are endless
Love this recipe. Light and lemony and not too sweet. Baked it in an 8 inch spring form pan. Delicious!
Yummy! I made this twice in a month. Best almond flour cake recipe I’ve tried. Diabetics dream! Thanks for the recipe.
Absolutely delicious! Thanks for the recipe.
The only thing I would change next time is beating the egg yolks and sugar first before adding the almond flour.
Just came to laugh at all the comments from people who clearly didn’t read the recipe and commend you for patiently answering. It’s all there lovelies, everything you need to make this wonderful recipe. 😂😘
Mine seems to have come out much thinner than your picture. Perhaps I overworked it when folding in the egg whites? It took a bit to get them incorporated. Any hints appreciated!
Hi Michael- I don’t think that would be an issue unless the cake was dense?
Hi! Do you think coconut sugar would work for this? Thanks!
Yes, but it will be a little darker.
Brilliant
Hi what level is sugar please and can you do Australia measurements please thanks
We use American cups and tablespoons
Can I use applesauce to replace the 4 eggs? Thanks!
No idea! Only tried it as written.
do you think this recipe would work with monk fruit sweetner? And if yes, use the same amount as the sugar? Thanks.
You’d be better off using allulose, it dissolves like sugar.
From the outset, I’ll say that I had almond meal and not almond flour. I suspected this would be a problem with almond flour recipes but for some reason I had problems finding almond flour. I read somewhere that they’re the same, but I found that highly suspect and as I started this recipe, my doubts returned. After I made the cake, I reread the more detailed notes and it does say to use blanched almond flour. Maybe that’s the difference between almond flour and almond meal because mine was not blanched and that caused some issues in the process (as stated in the detailed instructions which, of
Course, I read afterwards).
The almond flour/egg yolk mixture was quite solid and I wasn’t sure how you’d be able to fold in the egg whites. But by adding a bit of milk (somewhere between 1/4 c and 1/2 c) to the point where the batter was just barely thin enough that I knew I could fold in the egg whites without crushing it, I was able to get a good consistency on the batter and well integrated with the whites. The cook time was pretty much the same. I was still worried when it came out of the oven because it looked quite dense and dark. But to my surprise at that point – it came out really tasty! Quite moist and fairly light. I’d love to remake it with the right flour. I’m not sure if it would produce a taller cake as mine was kind of thin. If not, maybe I would double the recipe as the photo looks so nice with such a tall cake.
I paired it with lemon curd whipped cream and strawberries. I’d love to experiment with marzipan or almond paste. What a treat! Thank you for the recipe.
Laura, I love your idea of using lemon curd, whipped cream and strawberries, as well as the marzipan idea! I’m thinking that something like a Boston Cream Pie filling would be nice served with the cake (cornstarch pudding or custard). That would help make the whole ensemble more moist, even though it is light and wonderful just as it is!
Very delicious!! Easy to make and extra easy to eat😋
I dont know why people ask for mesurement, it is all there, just saying!
This would have to be one of the best cakes of all time for me. Absolute big hit here. Easy to make and so tasty and light. I’ll be serving it with confidence to my non keto friends and family.
Hi! Can I use coco sugar for this recipe? 🙂
Sure!
Thank you so much we love it❤️
Hi Arman, it would be easier for us if you could kindly add the metric conversion just below the list of ingredients like your KETO TORTILLA (3 ingredients recipe)
Now have to open the link you sent me each time when I have to refer for metric conversion.
Arman, please use metric measurements too beside cup measurements
Thanking you in anticipation
Hi there- You can use these conversion tools https://thebigmansworld.com/category/cooking-resources/
Please correct my post to “jump to video”
Working fine on our end.
Thank you for this wonderful recipe! I made it exactly as written with granulated sugar and baked it for exactly 30 min. I buttered my pan and then put parchment paper at the bottom and it came out of the pan very well after cooling 15 min. Every bite was delicious and I will definitely be making this again. This was my first time ever baking with almond flour. Although it didn’t rise as much as I thought it would (like the photo) it didn’t seem to impact the texture or flavor one bit. My friends loved it too.
Could you use Monk Fruit sweetener (Erythritol & Monk Fruit extract)?
Will the taste and constancy be the same?
No it will not- try allulose as it dissolves like sugar.
Wonderful and easy to make cake! I made it for my mom’s birthday. She really likes it! I promise her to make another one soon.
Thank you for this beautiful and tasty cake. Oh, by the way, I add a couple drop of almond extract.
Hi Arman Liew
I bake the almond flour cake
I made this for the first time today it’s super yummm.
Thanks for the recipe.👏
Eva sabbah
Hi! I’ve made a version of this using Bochasweet, but this time I used allulose. This had a better texture. I didn’t have any problems with the yolk/sweetener hardening like I read above. I only had one small lemon and was a little short on zest. I had a sad little tangerine in the fridge and improvised with a zest combo. Delicious! I’ve been looking for something less sweet to have with coffee and this is it! This will be a go-to in the future, so quick and easy.
Oh yum! I made this and it was excellent. My cake wasn’t quite as tall as yours because my pan was slightly bigger. The flavor reminded me of almond biscotti, so I made again minus the lemon and added almond extract. I sliced into long bar shapes and baked them again. The egg whites and almond flour don’t allow them to become rock hard even when nicely toasted. Great recipe! I will use this as a base for other flavors.
I love this recipe. Very easy to follow on the website and with the recipe card. It’s so delicious, simple and low sugar content.
Hi Arman ! I can’t wait to try this. I’m not really a sugar lover, can I just omit the granulated sweetener ? Thanks !
Not that I’ve tried 🙂
Hooray! Add the weights soon please. I find cup measurements difficult to work with having always used weights. It must be a Brit thing.
Skipped the lemon, added Almond extract and a few fresh raspberries.
Sooo Good!!
Does the lemon zest need to be in this cake?? Can I make it without the lemon zest??
You can skip it 🙂
Love, love, love… the flavor, texture, and the quick prep of this delightful dessert. Thank you for sharing. While I did get the egg whites to stiff peaks. When I folded in all the ingredients, the volume didn’t fill the 9-inch cake pan, it seemed half the height of the one pictured. I am not sure what I did wrong, but the result was still delightful! I also blended the Erythritol, sans cornstarch, and it was perfect. Because it preps and cooks so quickly, It will be a go-to for pot-lucks and dinners!
Are the sliced almonds added to the cake pan first? So they’re on top when the cake is inverted after baking? Or is cake inverted twice?
Check out the video 🙂
Hi Arman,
Looks like a great and easy recipe.
Can you omit the lemon zest?
I don’t see why not 🙂
Hello! At the carb and calories calculated including the Almonds that are optional?
It includes the almonds 🙂
My, how many people don’t even go to the actual recipe, but just stop at the beginning of the article. That’s how people are today, I guess. The cake is called Caprese in Italy, which can be done also with chocolate. I have both of the cakes on my blog as well. Love the cake: easy, light, fast and always special! Thanks for your recipe! The only difference to the Italian way: the Caprese will be bottom on top when you get the cake out of the cake pan, that way the almonds will get on the cake after baking.
Delicious almond cake.
Absolutely delicious! I followed recipe to the t. I’ve made it once and have had to give your recipe to several people who tasted it. Many thanks .
Fab, thanks for the feedback, Vicky!
This recipe is SOOO GOOD! I tried it tonight because I was craving cake and had very few ingredients. This was literally the only thing I could make with what I had. It turned out scrumptious! I used 1 small lime for rind, and then squeezed half the lime into the mixture. I also didn’t have almonds so I used pumpkin seeds and a few cranberries . It DID have a slight eggy smell and aftertaste and the cake was very light and airy (not fluffy) but it does the trick! I couldn’t fold the egg whites in as the almond mix turns out rubbery but you can “cut” the egg whites Into it and break it up a little until it is foldable. (It’ll take a while!)
The lime was SO flavourful 🙂 perfect!
I did NOT THINK it would turn into a cake, the batter was very strange looking but it turned out great! Even my boyfriend (who is not keto) loved it ! It was a bit crumbly when you put a fork to it, but very good overall! It’s one for the books !!
I haven’t made it yet but the comments cracked me up! you have so much patience
I just made this as the base for a strawberry shortcake and couldn’t believe how moist and light it was! I would make this delicious cake even if I weren’t avoiding gluten because it was so tasty and the texture was so good.
Thank you, Rebecca!
So delicious and light! Easy to make…love it.
Reviewers can be so clueless. The recipe card is always near the end in every online baking recipe. I can’t wait to try this one!
I love this cake !! Easy to make , love that is got a slight crunch on the outside yet is moist on the inside with that slight lemon taste . I did make the powdered sugar and topped with almonds , so good !!
I will be making this again and checking out some of your other recipes
Thanks Big Man !
Fabulous!!!
Can you please add detail about what things should look like? After mixing the flour, sugar, eggs, amd zest, the “batter” looks like sand and didn’t incorporate into the egg whites.
See the video attached.
I don’t usually comment before baking a new item, but I just couldn’t resist noting the large percentage of respondents that seem to have trouble reading. Thank you for your patience. One question, do you recommend using a convection oven or just regular/still air oven at 350 degrees?
Hi Riley- I used a convention oven and it worked well 🙂
The egg yolk mixture is hard like cookie dough and was difficult to fold in the whites…it didnt fold evenly. no video to see process
Yes there is- There is a video in the recipe card.
I made this today and it was a hit with my family. I am always trying to find low carb options for us. While this is low carb, I think your carbs per serving are off. 1/2 cup of sugar has 97 carbs alone.
Not sure if I ever commented but I made this and it was delicious
I’m not sure why some people feel the need to be so rude in their questions about where is this and where is that in the recipe ….. if there’s a recipe then somewhere there will be all the information you need and if you can’t find it then politely ask where it is because a majority of us who’ve read the article have found the complete recipe with all the ingredients listed along with their amounts …. the unfortunate problem with online recipes is quite often there is superfluous information or ads interjected which can make it confusing and frustrating to read …that, however, may not be the creators doing.
Where are the measurements? Useless
lol have you tried scrolling down and checking out the evident recipe card?
Tastes great so I’ve made it a few times but every time I make it the almond flour mixture is a very dry mixture and doesn’t fold well into the egg whites… what am I doing wrong?
Check out the video in the recipe card 🙂
What the heck is wrong with people? Look at the recipe before you ask a dorky question. So annoying!
Thank you for the recipe I will try it!
I just made this and it’s quite delicious and I will definitely make again. I’m curious to know if the flour & egg mix is supposed to be sort of dry not creamy before you fold in the egg whites. Also, I didn’t have almonds so can’t figure out how it works – you put them on top before baking but when it’s inverted (turned upside down) they are on the top? Thanks for this recipe and any answer to my question
The best indulgent guilt free cake I’ve ever made! Thank you Arman. Btw, my hubby is Armen 🙂
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.
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!
My husband discovered your recipe, this will be a regular in our home! Thank you so much!
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.
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.
Thank you for the feedback 🙂
Can you advise what is cup in grams ?
Hi Fran! We are hoping to include these measurements in the coming future 🙂
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!
Delish beautiful easy cake !
Just wondering if these cup measures are UK or US measures, as i need to convert to Australian measures.
Hi there! US measurements 🙂
Can the Almond Cake recipe be doubled and made in a 9×13 cake pan?
This looks delicious and I have everything to make it!!
So good!!! Have a couple of questions.
It came out somewhat crumbly. I did grease the pan but did have an issue with the egg whites. Some of the yoke got in so did not really peak. Could that have been the problem? Can I line the pan with parchment paper?
That is correct. You can- Cut it the exact size of the pan.
How many eggs?
Check out the recipe card 🙂
You didn’t mention the quantity of ingredients.Like how much Almond flour etc
Sure have, scroll to the recipe card.
Hi, can i ask if the oven temperature is for a fan or non-fan oven please? Thanks!
Fan forced 🙂
Is there any substitute for eggs those recipes
Not tested for this one 😀
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.
It is included- check again : )
Four ingredients? I counted six!
Two are optional! enjoy this 4 ingredient cake
Great recipe for me to diet
I always put the Monkfruit which is mostly Erythritol and or/ Erythritold in my little Bullet blender and
make powdered “sugar” out of it. I make a batch and store it.
No temperature to cook at.
The first line- 180C/350F.
The ingredient list does not say brown sugar but the notes do. I know I can try both, but I am wondering which is the preferred way. There are so many positive results – congrats on this!
Can’t wait to try this recipe. Simple and straightforward!! Looks delicious!
😋
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
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
So good!! Only problem it was a little crumbly coming out. I did grease the pan. Could the problem have been I got a little egg yoke in with the whites so did not form peaks? Can I use parchment paper to line pan?
That is correct. You can- Cut it the exact size of the pan.