Easy Almond Cake Recipe with Almond Flour (Gluten-Free, One Bowl)
This easy almond cake is made with almond flour instead of wheat flour, so it is naturally gluten-free and grain-free. It is a one-bowl cake: whisk eggs and sugar, stir in melted butter and almond flour, and bake in a 9-inch pan at 350°F (175°C) for 30–35 minutes. Expect a moist, tender, slightly dense crumb with a toasted-almond flavor, closer to a French gâteau aux amandes than to a fluffy sponge. A sugar-free sweetener option and the original all-purpose-flour version are included below.
Jump to: Almond flour cake recipe · Why the almond flour swap works · Sugar-free and low-sugar almond cake · Almond flour vs almond meal vs all-purpose flour · Classic almond cake with all-purpose flour · Pan sizes and bake times · Toppings and serving ideas · Troubleshooting · Storage · FAQ
Almond Flour Cake Recipe (Gluten-Free, One Bowl)
Yield: one 9-inch (23 cm) round cake, 10 slices · Oven: 350°F (175°C) · Prep: 15 min + 10 min batter rest · Bake: 30–35 min · Total: about 1 hour plus cooling
Ingredients
- 2 cups (224 g) blanched, finely ground almond flour, spooned and leveled
- 1 teaspoon (4 g) baking powder (use a gluten-free certified brand if you bake for celiac guests)
- 1/4 teaspoon (1.5 g) fine salt
- 4 large eggs (about 200 g without shells), at room temperature
- 2/3 cup (133 g) granulated sugar — or a sugar-free swap from the table below
- 1/2 cup (113 g / 1 stick) unsalted butter, melted and cooled, or 1/2 cup (105 g) light olive oil or avocado oil
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon (2.5 ml) almond extract
- 1 teaspoon (2 g) finely grated lemon zest (optional)
- 1/3 cup (30 g) sliced almonds, for the top
- 1–2 tablespoons (8–15 g) powdered sugar or powdered sugar-free sweetener, for dusting
Method
- Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper — almond flour cakes are tender and stick more than wheat cakes.
- In a medium bowl, whisk the almond flour, baking powder and salt. Press out any lumps with the back of a spoon.
- In a large bowl, whisk or beat the eggs and sugar for 2–3 minutes until pale, thick and about doubled in volume. This trapped air replaces the structure gluten would normally give.
- Pour in the melted butter (or oil), vanilla, almond extract and lemon zest in a thin stream while whisking.
- Fold in the dry ingredients with a spatula in two additions, just until no dry almond flour is visible. Let the batter rest for 10 minutes so the almond flour hydrates.
- Scrape the batter into the pan, smooth the top and scatter the sliced almonds over it.
- Bake 30–35 minutes, until the top is deep golden, the center springs back and a toothpick comes out clean or with a few moist crumbs (200–205°F / 93–96°C on an instant-read thermometer). If the top browns before the center is set, lay a sheet of foil loosely over it for the last 10 minutes.
- Cool in the pan for 15 minutes — the cake is fragile while hot — then run a knife around the edge, turn it out, peel off the parchment and cool completely on a rack, almond side up. Dust with powdered sugar before serving.
Why the Almond Flour Swap Works (Gluten-Free and Grain-Free)
- No gluten, so the eggs do the building. Almond flour is just finely ground blanched almonds. It has no gluten to trap gas, so this recipe uses 4 eggs whipped with the sugar. The foam sets in the oven and holds the crumb up.
- Fat and protein keep it moist. Almonds are roughly half fat, which is why the cake stays soft for days and why it uses less butter than a wheat cake of the same size.
- Less baking powder than you might expect. One teaspoon is enough; more makes a heavy almond batter rise fast and then sink.
- The 10-minute rest matters. Almond flour absorbs liquid slowly. Resting the batter gives a smoother, less greasy crumb.
- Blanched and superfine gives the best texture. Skinless, finely ground almond flour bakes up light and pale. Almond meal (with skins) works but makes a coarser, darker, heavier cake — see the table below.
- What to expect: a moist, close, tender crumb with a crisp, slightly crackly top. It will not be as tall or springy as a sponge, and that is normal.
Sugar-Free and Low-Sugar Almond Cake
Because almond flour is low in starch, this cake adapts well to sugar-free sweeteners. Swap the 2/3 cup (133 g) sugar for one of these:
| Sweetener | Amount | What changes |
|---|---|---|
| Granulated sugar (original) | 2/3 cup (133 g) | Classic flavor, golden top |
| Granulated allulose | 2/3 cup (130 g) | Very moist and soft; browns fast — bake at 325°F (165°C) for 38–42 min and tent with foil |
| 1:1 erythritol–monk fruit blend | 2/3 cup (133 g) | Same bake time; slightly drier, can taste cool; best eaten within 2 days |
| Half sugar, half 1:1 blend (low-sugar) | 1/3 cup (67 g) sugar + 1/3 cup (67 g) blend | Closest to the original taste and texture with half the added sugar |
| Coconut sugar | 2/3 cup (100 g) | Not sugar-free; darker, caramel flavor, slightly denser |
Dust the finished cake with a powdered sugar-free sweetener — our guide to making icing sugar at home shows how to grind your own from erythritol or allulose. For a sugar-free cake that starts from a box instead, see our sugar-free yellow cake mix guide. Nutrition and blood-sugar effects vary by sweetener and portion; this is general baking information, not medical advice.
Almond Flour vs Almond Meal vs All-Purpose Flour
| Flour | 1 cup weighs | Gluten-free? | Result in this cake |
|---|---|---|---|
| Blanched almond flour (superfine) | about 112 g | Yes | Recommended: moist, tender, pale crumb |
| Almond meal (with skins) | about 96–105 g | Yes | Works 1:1 by weight; coarser, darker, a little heavier |
| 1:1 gluten-free baking blend | about 140 g | Yes | Not a swap for almond flour here; use it in the classic recipe below instead of all-purpose flour |
| All-purpose flour | about 125 g | No | Only in the classic recipe — never swap 1:1 for almond flour (it absorbs far more liquid) |
Classic Almond Cake with All-Purpose Flour
This is the original version of this recipe, for bakers who do not need it gluten-free. It is lighter and more cake-like, with almond flavor from extract and sliced almonds. Yield: one 9-inch round, 10 slices · 350°F (175°C) · bake 30–35 min.
- 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon (4 g) baking powder, 1/4 teaspoon (1.5 g) fine salt
- 1/2 cup (113 g) unsalted butter, softened, and 3/4 cup (150 g) granulated sugar
- 2 large eggs (about 100 g), 1 teaspoon (5 ml) vanilla extract, 1/2 teaspoon (2.5 ml) almond extract
- 1 cup (90 g) sliced almonds
Cream the butter and sugar for 2–3 minutes, beat in the eggs one at a time and then the extracts, mix in the dry ingredients just until combined, and fold in the almonds. Bake in a greased 9-inch pan for 30–35 minutes, until a toothpick comes out clean. To make this version gluten-free, replace the all-purpose flour with 1 1/2 cups (210 g) of a 1:1 gluten-free blend that contains xanthan gum and rest the batter 15 minutes before baking — the same method we use in our vanilla gluten-free cake.
Pan Sizes and Bake Times (Almond Flour Version)
| Pan | Temperature | Bake time |
|---|---|---|
| 9-inch (23 cm) round | 350°F (175°C) | 30–35 min |
| 8-inch (20 cm) round | 350°F (175°C) | 35–40 min |
| 8×8-inch (20 cm) square | 350°F (175°C) | 32–38 min |
| 9×5-inch (23×13 cm) loaf | 325°F (165°C) | 45–55 min, tent with foil after 30 min |
| 12 standard cupcakes (2/3 full) | 350°F (175°C) | 18–22 min |
Toppings and Serving Ideas
- Simple: powdered sugar (or sugar-free powdered sweetener) and the toasted almonds that bake on top.
- Lemon glaze: 1/2 cup (60 g) powdered sugar + 1 tablespoon (15 ml) lemon juice, drizzled over the cooled cake.
- Berries and cream: fresh raspberries and lightly whipped cream; almond and raspberry are a classic pair — more ideas in our cake fillings and cake flavor guides.
- Frosted: a thin layer of cream cheese icing. Refrigerate a frosted cake.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Cake sank in the middle | Underbaked, too much baking powder, or eggs not whipped enough | Bake to 200–205°F (93–96°C); use exactly 1 tsp baking powder; whip eggs and sugar until thick |
| Dense and oily | Almond meal or coarse flour, butter too hot, batter not rested | Use superfine blanched almond flour; cool the butter; rest the batter 10 minutes |
| Top too dark, center wet | Allulose or coconut sugar, or oven runs hot | Bake at 325°F (165°C) and tent with foil; check your oven with a thermometer |
| Crumbles when turned out | Removed while hot, no parchment | Line the pan bottom; cool 15 minutes in the pan before unmolding |
| Gritty or cooling aftertaste | Granulated erythritol | Use allulose or a powdered blend, or the half-sugar option |
Storage
Keep the unfrosted almond flour cake covered at room temperature for up to 3 days — it gets moister on day two. With cream cheese icing or whipped cream, refrigerate it for up to 4 days and let slices sit 20 minutes before serving. To freeze, wrap the cooled cake (whole or in slices) tightly in plastic and foil for up to 3 months; thaw in the wrapping at room temperature. The sugar-free erythritol version is best within 2 days, as it can firm up.
More Almond Flour and Gluten-Free Bakes
- Almond flour cheesecake crust — 4 ingredients, sugar-free option
- Gluten-free dessert recipes — flourless chocolate cake, almond flour fruit crisp and more
- Vanilla gluten-free cake — a fluffy layer cake with a 1:1 blend
- Bread without gluten — includes a quick almond flour bread
- All gluten-free bakes
