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.
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.
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.
More almond flour cake recipes to try
Frequently Asked Questions
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.
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.
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.
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Almond Flour Cake (4 Ingredients!)
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 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.
Video
Notes
Nutrition
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I purchased Lakanto(monk fruit ) and used it recently instead of sugar to make lemon curd. When we ate the lemon curd it was very crunchy even though the Lakanto was added to the lemon curd in a double boiler and heated for more than 10 minutes. I assumed it would dissolve completely like regular sugar . I contacted Lakanto they said it does it necessarily dissolve fully or like sugar all the time. They suggested might do better if I grind it into more of the powdered sugar consistency. What are your thoughts on baking with it
No temperature to cook at.
The first line- 180C/350F.
Four ingredients? I counted six!
Two are optional! enjoy this 4 ingredient cake
Great recipe for me to diet
In the description of the cake you say start with mixing egg yokes and sugar till thick and creamy. Yet in the actual recipe you don’t even mention when to add sugar.
It is included- check again : )
Is there any substitute for eggs those recipes
Not tested for this one 😀
Hi, can i ask if the oven temperature is for a fan or non-fan oven please? Thanks!
Fan forced 🙂
You didn’t mention the quantity of ingredients.Like how much Almond flour etc
Sure have, scroll to the recipe card.
How many eggs?
Check out the recipe card 🙂
This looks delicious and I have everything to make it!!
Just wondering if these cup measures are UK or US measures, as i need to convert to Australian measures.
Hi there! US measurements 🙂
Can you advise what is cup in grams ?
Hi Fran! We are hoping to include these measurements in the coming future 🙂
Lovely and light! It’s so easy to make!
I am grateful to have this recipe in its entirety!
Perfectly explained and well written!
My husband says it is the best I have ever made!
Just made it, it’s delightful. I folded half the beaten egg whites into the almond flour and egg yolk mixture and stirred sort of gently but thoroughly to get them incorporated and loosened up a bit. And then folded in the rest of the egg whites, trying to keep some of the air in them. It is so delicious and light, with a great crumb texture. The lemon zest really adds a nice little extra flavor, too.
Thank you for the feedback 🙂
My husband discovered your recipe, this will be a regular in our home! Thank you so much!
Hi, have made this before with real sugar, now on Keto thought I would give your version a try, you put it together differently. The egg yolk mixture became hard like cookie dough and was difficult to fold in the whites. Strongly suggest that you combine the Swerve and egg yolks first, then add lemon zest and spoon in almond flour. When that is all incorporated, the stiff egg whites, fold in nicely spoon by spoon.
The best indulgent guilt free cake I’ve ever made! Thank you Arman. Btw, my hubby is Armen 🙂