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!
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.
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.
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.
To freeze: Place the cake in a shallow container and store it in the freezer for up to 2 months.
More baking with almond flour
Almond flour chocolate cake Almond flour coffee cake Almond flour cupcakes Almond flour mug cake
