5 46 Published Nov 29, 2023, Updated Sep 23, 2024 I love how simple this recipe is. It doesn’t require any fancy ingredients or difficult steps. And it’s not overly sweet, which is nice. I love having a slice for breakfast alongside a warm cup of coffee, but it can also be enjoyed for dessert and is elegant enough to serve for brunch. I mean how pretty are these photos?!
Why You’ll Love This Recipe
Easy to make – This recipe requires only 9 simple ingredients and about 10 minutes of prep time to whip up. Allergen-friendly – This cake is gluten-free, grain-free, dairy-free and naturally sweetened making it a great option for those who have specific dietary needs. Moist and fluffy – Almond flour contains more moisture than traditional flour, so it results in super moist, fluffy baked goods!
Ingredients Needed for Almond Cake
As I mentioned above, you only need 9 simple ingredients to make this recipe that you probably already have in your kitchen! “Wow, even the almond flour haters loved this cake!! It has an incredibly moist texture and rich almond flavor from the extract. Perfect morning accompaniment to a cup of coffee, plus it comes together so quickly you could make it fresh. I will definitely be making this on repeat for friends and houseguests.“ – Natalie
almond flour – the star of the show and what contributes to the cake’s light, fluffy texture. Make sure to use finely ground almond flour and not almond meal, which is not the same thing. I love using Bob’s Red Mill super fine almond flour. baking powder – helps the cake rise and become fluffy! salt – just a pinch to bring all the flavors together. eggs – you’ll need 3 eggs for this cake, which adds structure to the cake and acts as a binding agent. maple syrup – the perfect natural sweetener for this cake! Just make sure you’re using pure maple syrup and not pancake syrup. Honey or agave syrup can be used as a substitute if needed. You can also use monkfruit maple syrup for a low-sugar option. I wouldn’t use granulated sugar as that’ll likely change the consistency of the cake. oil – helps to keep the cake moist. I recommend using olive oil or avocado oil, but you can also use melted coconut oil or butter if that’s what you have on hand. almond extract – enhances the almond flavor of this cake! vanilla extract – a nice flavor enhancer. sliced raw almonds – these add a nice crunch to the top of the cake! I used pre-sliced raw almonds for convenience, but you always chop whole raw almonds if that’s what you have on hand. Just make sure to use raw almonds as roasted and/or salted almonds will change the flavor of this cake. powdered sugar – this is optional, but I added a light dusting of powdered sugar on top when serving, which adds a touch of sweetness and a decorative finish.
How to Make Almond Cake
Step 1: First, preheat your oven and prepare your springform pan with cooking spray. Then, toast your sliced almonds in the oven until they’re golden brown. Set them aside to cool. Step 2: In a medium bowl, combine your dry ingredients. In a separate large bowl whisk together your wet ingredients until the mixture is smooth. Step 3: Gradually add the flour mixture to the wet mixture, stirring until you have a smooth batter. Pour this batter into your prepared pan and evenly sprinkle a layer of toasted almonds on top. Step 4: Bake until the top of the cake is golden and a toothpick or butter knife inserted in the center comes out clean. Let the cake cool in the pan, then finish it off with a dusting of powdered sugar, if desired before serving.
Substitutions & Notes
Using a different flour: This cake was specifically created to be made with almond flour so there really isn’t a good substitute because almond flour has a completely different consistency (and fat/protein level) than other flours. Making this cake vegan: Since we’re using 3 eggs in this recipe to give the cake structure I wouldn’t recommend using a vegan substitute. If you do end up trying to make this cake vegan let me know how it turns out in the comments below! Add citrus: Want to make a lemon almond flour cake similar to my lemon almond flour cookies? Swap the almond extract with lemon extract and add some lemon zest to the cake batter. Want to make cookies? If you don’t want to make a cake try these almond cookies instead, which are similar and absolutely delicious!
Almond Cake Topping Ideas
I love topping this cake with additional sliced almonds and a dusting of powdered sugar (I mean how pretty does it look?!), but feel free to add your favorite toppings. Here’s some ideas:
Sliced almonds: Add some more toasted or raw almonds on top for more crunch because why not?! Powdered sugar: Adding a dusting of powdered sugar to the top of this cake really elevates the presentation. Plus, it adds a touch more sweetness which is never a bad thing, am I right?! Fruit: This cake would be delicious topped with fresh berries like blueberries, raspberries and blackberries! It would also be nice with some citrus slices like oranges or lemons. Or make this strawberry chia jam to serve over top this cake. Caramel: Make this 4-ingredient date caramel sauce to drizzle over this cake. Caramel + almond sounds like the best combo!
How to Serve Almond Cake
This cake isn’t overly sweet making it the perfect treat to enjoy for breakfast with a cup of coffee or tea. It also makes for a great addition to any brunch spread, especially for a special occasion like Christmas, Easter or Mother’s Day. Here’s some ideas on how to serve this cake:
For breakfast – Enjoy a slice for breakfast alongside your morning coffee or tea. For a more protein-packed breakfast serve it alongside two hardboiled eggs or a protein shake. For bunch – Especially when topped with powdered sugar, this cake makes for an elegant brunch option. Serve it alongside this breakfast egg casserole, fruit salad and mimosas. For dessert – I love having a slice of this cake for dessert after dinner. For a more decadent dessert serve it with a scoop of vanilla ice cream or a dollop of whipped cream. So good!
How to Store Almond Cake
At room temperature: For short-term storage, cover the almond cake with plastic wrap or store in an airtight container on the counter for 2-3 days. In the fridge: For longer storage, place the cake in an airtight container and store in the fridge for up to 1 week. In the freezer: Wrap the almond cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Cake Recipes to Try
Flourless Chocolate Cake Easy Berry Cake Healthy Vanilla Cake Healthy Birthday Cake Oatmeal Carrot Cake Protein Cake French Yogurt Cake
Be sure to check out all of my almond flour recipes as well as the full collection of dessert recipes on EBF!
