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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, beat the egg yokes and sugar until thick and creamy. Mix in your almond flour & lemon zest until incorporated. 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 transferring it onto a plate and sprinkling with powdered sugar.
This is the best almond flour cake recipe EVER!
Worked really well! I made it vegan with flax eggs as recommended, and the texture and flavor was great. The powdered sugar and almonds on top really made it.
Works well….. Tastes good. Do you think it would be possible to include dates in recipe, or would it all be too heavy? Any thoughts?
Your recipe is wonderful. Can we make upside down cake with your recipe?
It might be a little too fragile to do!
I tried it and the flair and texture is very good but I left out the Almonds so I’m making another one right now. Oh and I did use lemon extract intestine of zest so I’m going to try that too. Thanks. I like it.
This was really straight forward. I’m not quite good enough for it turn out like the pictures but it tasted great!
It’s the most delicious almond flour cake I’ve ever eaten.
Thank you
I made this for my daughters baby shower-huge hit- very moist- fabulous flavor- elegant presentation. Very easy to make-I am going to try doubling the recipe next-only complaint was there was not enough 🙂
I made the almond cake yesterday and it’s delicious 🤤 Thank you you are the best 🥰
The best Almond cake ever very easy to make and very tasty. Thank you Arman
I surprised my family and made this cake for a birthday celebration. It was beyond delicious and full of complimentary comments. I left what was leftover and came home to create another cake the next day. I froze the cake into finger bites and reward myself daily with it! Thank you!
This is the cake I make for every single event or party. No one misses out.
I substituted the sugar for honey and added cinnamon no lemon. This recipe is amazing and comes out tasty everytime! Thank you for all your wonderful recipes.
Oh nice- Thanks, Oneida- I love to hear that cinnamon worked well 🙂
Made this with my 4 year old grand daughter. Nice and simple; turned out great.
Amazing! Elegant indeed and very simple and minimalistic.
Hi there hw are you ? What can I replace for egg in tis receipe pls advice me Tq very very much
It’s needed for this cake 🙂
I made this without eggs and it was so good it’s our go to when we are fasting from grains 🙂
I use a combo of applesauce and bananas or egg replacer either can do it. Sometimes I use yogurt if I don’t have bananas for the egg white part.