Almond Flour Cake

5 from 1115 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 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!)

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. 
5 from 1115 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 Slices
Calories: 105kcal
Author: Arman


  • 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: 1slice | Calories: 105kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Sodium: 24mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg | NET CARBS: 1g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


94 thoughts on “Almond Flour Cake

  1. 5 stars
    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

  2. 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!

  3. 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?

  4. 5 stars
    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.

  5. 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

  6. 5 stars
    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?

  7. 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.

  8. 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 !

  9. 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!

  10. 5 stars
    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.

  11. 5 stars
    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 !!

  12. 5 stars
    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 .

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