This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’ve been wondering how to make a cake from almond flour, this recipe is for you.
It comes together in one bowl and makes an easy birthday or holiday dessert. There’s no need to separate egg yolks from egg whites or use an electric mixer, so it can be on its way to the oven in just a matter of minutes.
Top it with fresh blueberries, raspberries, and a dusting of powdered sugar for a refreshing holiday dessert. Or, it can be used as a layer cake with your favorite frosting! (I’ve included photos and frosting ideas below.)
⭐⭐⭐⭐⭐ Featured Review
“This was the best cake I’ve made in years. It was so simple and delicious, and amazingly didn’t sink at our high elevation like so many other recipes do. This is definitely getting into the regular cycle.” -Lisa
Almond Cake with Almond Flour Ingredients
Here’s what you’ll need:
- Blanched Almond Flour. When you purchase almond flour at the store, it will likely be blanched almond flour, which means the skins were removed from the almonds before they were ground. This creates a lighter, fluffier texture than using almond meal (which is almonds ground with their skins). Do not use the pulp leftover from making almond milk; it won’t work similarly.
- Eggs. Grain-free cakes require a substantial amount of eggs for structure. Avoid using an egg substitute in this case, as it may create a gooey, underbaked center.
- Maple Syrup. This natural sweetener provides the perfect amount of sweetness, without weighing down the texture of the cake. You could likely use agave nectar as a swap, if needed.
- Arrowroot. A touch of starch helps prevent the center of the cake from sinking in the center as it bakes. You could use cornstarch or tapioca starch, if you prefer.
- Baking Powder. Not to be confused with baking soda, this leavener helps the cake rise as it bakes, without an overwhelming flavor.
- Flavorings. Almond and vanilla extract enhance the taste, while a pinch of salt balances the sweetness. The almond extract is optional for extra almond flavor.
Since almond flour is already a source of healthy fats, there’s no need to add butter or coconut oil to this recipe. It’s naturally dairy-free!
How to Make Cake with Almond Flour
Step 1:
Preheat the oven to 350ºF. Prepare one 8-inch round pan or two 6-inch cake pans by spraying them with oil, then pressing a piece of parchment paper into the bottom. This will ensure the cake releases easily later.
In a large bowl, add the almond flour, arrowroot starch, baking powder, and salt. Whisk the dry ingredients together until no clumps remain.
Step 2:
Then add in the eggs, maple syrup, vanilla extract, and almond extract. Stir again until the cake batter looks smooth.
Pour the batter into the prepared pan(s).
Step 3:
Bake at 350ºF for about 30 minutes, or until the top is golden and the center of the cake is firm to the touch.
Let the cake cool completely in the pan, then run a knife around the edge of the pan to help release the cake from its sides. Place a large serving plate over the pan, then flip it over so the cake will fall onto the plate for serving.
Almond Flour Cake Serving Tips
Top this cake with coconut whipped cream, sliced strawberries, or a sprinkle of powdered sugar, and it’s ready to serve. Or try the birthday cake suggestions below, if you want a frosted cake.
Storage Tips
Leftovers can be stored tightly covered in the fridge for up to 5 days. Or you can freeze it for up to 3 months in an airtight container.
Almond Flour Birthday Cake
If you’d like to use this recipe as a birthday cake, bake it in two small 6-inch pans for 25 minutes, or until the top feels firm to the touch. Let them cool completely before frosting.
For a layered birthday cake (as pictured below), try one of these healthy frostings:
- Vegan Ganache
- Healthy Chocolate Frosting (fruit-sweetened)
- Chocolate Sweet Potato Frosting
Almond Flour Cake
Ingredients
- 1 ¾ cups blanched almond flour
- 4 large eggs
- 1 tablespoon arrowroot starch
- ½ cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF and grease an 8-inch pan or two 6-inch pans. I like to add a square of parchment paper to the bottom of the pan, to ensure that my cake will come out later.
- In a large bowl, combine the almond flour, arrowroot starch, baking powder, and salt. Whisk well to break up any clumps. Then add eggs, maple syrup, vanilla extract, and almond extract. Stir again until the batter looks smooth.
- Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake at 350ºF until the top is golden and the center of the cake is firm to the touch, about 30 minutes. (Check smaller 6-inch pans after 25 minutes.)
- Let the cake cool in the pan for at least 30 minutes. Then run a knife around the edge of the pan and set a serving plate on top. Flip the pan and plate over together, so the cake will safely drop onto the plate. Let it cool completely before frosting, or top it with fresh fruit and powdered sugar.
Video
Notes
Nutrition
More Recipes to Try
- Pancakes with Almond Flour
- Almond Flour Chocolate Chip Cookies
- Brownies made with Almond Flour
- Chocolate Almond Meal Cookies
- Almond Pulp Brownies (from leftover almond milk pulp)
If you try this almond flour cake recipe, please leave a comment and star rating below, letting me know how you like it.
This recipe is incredible. It fulfilled my daughter’s request for a Neapolitan birthday cake. I used this recipe to make the vanilla and strawberry layers. Then incorporated the chocolate recipe version from this site as well. Delicious. This recipe is simple with thorough and easy instructions. Your time and creativity are a gift to be enjoyed💯 Thank you
Easy and yummy! Thank you!
I needed to bake myself a birthday cake, and this worked great. Used two 6 inch pans, frosted it with a simple frosting of dark chocolate chips and coconut oil. I will absolutely make this again.
I saw that you removed the coconut oil from the recipe. Is the oil really not necessary for adding moisture? So curious! I’d love to leave out the oil, if it still tastes just as good!
I don’t think the oil is necessary! It could make the cake slightly easier to slice, but flavor-wise the cake tastes amazing. Let me know if you try it this way!
Made for a kid’s birthday party as a 2 layer cake with a keto cream cheese frosting – was super tasty. I used honey in place of maple syrup, and cut it down to 2/3rds of the original amount of syrup.
Could I double this recipe to bake in two 8 inch pans together in the oven? I’m on the hunt for a gluten free cake to use for a gender reveal 🙂
I think that would work well! I love that idea. ❤️
Ok awesome! Another quick question. I’m going to make the cake in the morning. Do u think if I add food colouring to cakes it would show ok? I’m not use to baking with almond flour.
I haven’t tested an almond flour cake with food coloring. I would assume it will brown all around the sides of the cake as it bakes, so only the center will retain the color? But I’d love to hear how it goes for you!
Totally awesome recipe. My mom made it for me for my birthday with a bit of raspberry jam between layers and on top in lieu of frosting. Super moist and simple! And perfect tea time cake.
Made this recipe and baked it in little Mason jars, worked wonderfully! They all sealed and I can save them for a month. I’ve also done this recipe with egg replacer for family members that are vegan and it is good as well. Going to try the chocolate one next.
Made it yesterday, really moist & tender. Didn’t have any berries, so we are it plain, delicious!
Can it be egg free with ground flax seed?
This was the best cake I’ve made in years. It was so simple and delicious, and amazingly didn’t sink at our high elevation like so many other recipes do. This is definitely getting into the regular cycle. I added some sliced almonds in the pan on top of the parchment before I poured in the batter and it made for a delicious and elegnat cake.
*elegant
From our 5-year old daughter: I love the cake so much! Can you please send us more things that you know?
From me: Amazing!! It’s so moist and fluffy!! I didn’t beat the eggs separately (which I was thinking of doing just to combine them more, but since the recipe didn’t say so, I didn’t. And it was perfect! And less dishes, yay!) We had two slices because we couldn’t stop at one. 🙂 <3 <3 We are looking forward to trying your other recipes.
This looks so so yummy! Can I omit the almond extract and just do vanilla ? Will I need to increase the vanilla to two teaspoons of if I do ?
I just made this tonight. It was so yummy! It’s going in my favorites pile:). My daughter just came home and ate a piece as I was typing this and she commented, “This is the best cake I ever had!” She is 21. Thank you so much for this recipe!