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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).
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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.
I just made these. They’re fantastic! My mom liked them too so you know they’re a winner since she’s pretty hard to please with healthier food.
This is one of my favourite recipes! I add a different fruit every time and a bit more almond flour so it’s not too wet. It’s always a hit!
My mom wasn’t eating after my father passed away. This was the one recipe that made her perk up and eat more. Thank you so much for posting these healthy and delicious recipes! You are a gem!
This cake really was perfect!! Perfect texture and so delicious. I made it with your chocolate ganache and it was absolutely delicious. I also added some almond extract to the batter for extra almond flavor
I used this recipe as the cake for a pineapple upside down cake and it turned out great!
Favorite for birthdays! I’ve made mini cakes and cupcakes for my kids birthdays.
I made this recipe for my daughter’s birthday. It was so easy and delicious. The texture was amazing! Thank you for creating this recipe!
Can I substitute coconut oil for avocado oil?
Have tried various almond flour/sugar substitute recipes as I want a more healthy, gluten free version. THIS IS THE BEST RECIPE.
I made muffins and they were delicious! To me, was very similar to friands. Moist and tasty – not too sweet. Even husband who normally doesn’t like my “healthy” cakes, couldn’t stop eating them. I also added almond extract and a teaspoon of Amaretto liqueur to bring out the almond flavour and smell. Didn’t need any topping, but adding a frosting etc would make these spectacular for special event.
Eh, the flavor’s not bad but a single 9″ layer came out about as thick as a doormat, very thin. Double this recipe to get a decent 9″ layer