This almond flour cake is light, fluffy, and perfectly moist, with a rich buttery flavor. Made with low-carb ingredients, no sugar, and no wheat flour, it’s a delicious gluten-free option for dessert or an afternoon tea treat.
Whether you’re following a keto, low-carb, or gluten-free lifestyle, this cake is simple to make and naturally sweetened, making it a great alternative to traditional cakes—without sacrificing flavor or texture!
I love experimenting with gluten-free flours in baking, whether it’s making a rich chocolate cake, coconut flour cake, or almond flour brownies. But this almond flour cake has become a favorite because it’s keto-friendly, grain-free, and incredibly easy to make.
If you’re looking for a quick and simple keto dessert made with just a handful of wholesome ingredients, you’re in the right place! Almond flour gives this cake a light, fluffy texture while keeping it naturally moist and buttery. It’s perfect as a snack, dessert, or even a treat with your afternoon tea.
Why Are You Going To Love This Almond Flour Cake Recipe
- Super Easy to Make – You only need 8 simple ingredients, and the prep is quick and effortless.
- One-Bowl Recipe – Mix everything in one bowl, making clean-up a breeze.
- Versatile & Customizable – Enjoy it plain, or add flavors like cinnamon, lemon zest, or chocolate chips to make it your own.
- Fluffy & Tender Texture – The almond flour gives this cake a soft, light, and moist crumb without any grainy texture.
- Keto, Gluten-Free & Grain-Free – A perfect treat for low-carb, gluten-free, or grain-free diets without sacrificing flavor.
- Great for Any Occasion – Enjoy it as a dessert, snack, or with your morning coffee or tea.
Almond Flour Cake Ingredients
I’m sure you already have all of the ingredients in your pantry. This lovely cake requires only eight 8 ingredients that are extremely easy to find. Here is everything you will need:
- Eggs – Use large, room-temperature eggs for the best texture and to prevent an eggy taste or smell.
- Almond Flour – The key to a light, fluffy cake. Use superfine blanched almond flour, not almond meal, which can make the cake dense and oily.
- Sweetener – Choose your favorite keto-friendly sweetener, such as Erythritol, monk fruit, or xylitol.
- Almond Milk – Helps keep the cake moist and creamy without adding extra carbs.
- Baking Powder – Creates a soft, airy texture, giving the cake the perfect rise.
- Vanilla Extract – Use high-quality vanilla for the best flavor. You can also try almond extract or orange extract for a different twist.
- Butter – Adds richness and flavor. For a vegan option, swap it with vegan butter or coconut oil.
- Sliced Almonds – A delicious crunchy topping that enhances the nutty flavor of the cake.
Make the Almond Flour Cake Recipe
This almond flour cake is incredibly moist, delicious, and easy to make. Just follow these simple steps:
Mix the Wet Ingredients
In a large mixing bowl, whisk together all the wet ingredients (eggs, almond milk, melted butter, vanilla extract, and sweetener) until frothy. You can use a whisk or an electric mixer.
Incorporate the Dry Ingredients
Add the almond flour and baking powder, then mix until the batter is smooth and there are no lumps.
Prepare for Baking
Pour the batter into a 9-inch round cake pan lined with parchment paper. Sprinkle sliced almondsover the top for extra texture and flavor.
Bake to Perfection
Place the cake in a preheated oven at 350°F (180°C) and bake for 25-30 minutes on the center rack, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool & Serve
Let the cake cool for at least two hours before removing it from the pan. Sprinkle with powdered sweetener for a touch of extra sweetness.
Tips For Making The Best Almond Cake
- Avoid Overbaking – Almond flour cakes can dry out quickly, so keep an eye on it. Bake just until a toothpick inserted in the center comes out clean to keep it moist and tender.
- Watch for Browning – Almond flour tends to brown faster than regular flour. If the top starts to brown too quickly, cover it loosely with foil after the first 15 minutes of baking to prevent burning.
- Sift the Almond Flour – For the fluffiest texture, sift the almond flour before adding it to the batter. This helps avoid clumps and ensures a light and airy cake.
- Use Room-Temperature Ingredients – Bringing the eggs and almond milk to room temperature helps the batter mix evenly and prevents a dense texture.
- Let It Cool Completely – Almond flour cakes are delicate when hot, so let it cool in the pan before transferring it to a serving plate to prevent breaking.
Toppings
Want to switch things up? Here are some delicious topping ideas to make your almond flour cake even better:
- Fresh Berries – Add strawberries, raspberries, blueberries, or blackberries for a naturally sweet and refreshing touch.
- Chopped Nuts – Sprinkle toasted almonds, pecans, or walnuts on top for extra crunch and nutty flavor.
- Chocolate Chips – Use sugar-free chocolate chips or drizzle melted dark chocolate for a rich, chocolatey twist.
- Your Favorite Keto Frosting – Spread a layer of cream cheese frosting, buttercream, or chocolate ganache for a decadent touch.
- Sugar-Free Syrup or Honey Substitute – A light drizzle of keto-friendly maple syrup or a honey alternative adds extra moisture and sweetness.
- Citrus Zest – A sprinkle of lemon or orange zest brings a bright, fresh flavor.
Storing Ideas
- Room temperature – To keep this keto almond flour cake super moist, store it wrapped in plastic wrap at room temperature for up to 5 days.
- Fridge: Store leftover cake in an airtight container in the fridge for up to 7 days. Let it come to room temperature before serving for the best texture.
- Freezer: This keto cake is also freezer-friendly, so you can slice it and freeze the slices wrapped individually in parchment paper. Freeze for up to 3 months. To reheat, thaw at room temperature, and then microwave until warm.
To Reheat – Thaw at room temperature, then warm it in the microwave for a few seconds if you prefer it slightly warm.
Frequently Asked Questions
Can I Make This Cake Using Coconut Flour?
Almond flour cannot be substituted with coconut flour in this cake recipe because its properties are completely different. However, for the best results, I highly recommend using almond flour. It’s available in most grocery stores, or you can get a few bags online.
Can I Use Replace The Almond Flour With Almond Meal?
I don’t recommend using almond meal because it has a different texture, and the result will be greasy rather than fluffy.
Is Almond Flour Healthy?
Sure, almond flour is a great substitute for wheat flour for people on a low-carb or gluten-free diet. Almond flour is made from ground almonds.
Can I Enjoy Almond Flour On A Keto Diet?
Because it’s low in carbs, high in fiber, and has a neutral flavor, almond flour is a great ingredient for those following a keto diet. For a two tablespoons (28g) serving, there are only 2 grams of net carbohydrates.
More Cake Recipes
- Coconut Flour Chocolate Cake
- The Best Keto Chocolate Cake
- Keto Lemon Pound Cake
- The Best Keto Vanilla Cake
Almond Flour Cake
Description
Ingredients
- 3 cups almond flour blanched superfine
- 4 eggs large, room temperature
- ½ cup sweetener
- ½ cup butter unsalted, or melted coconut oil
- ⅓ cup almond milk
- 1 tsp baking powder
- 2 tsp vanilla extract
- ⅓ cup almonds sliced
- 3 tbsp sweetener powdered, optional
Instructions
- Preheat & Prep – Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix the Wet Ingredients – In a large bowl, add the eggs, sweetener, almond milk, vanilla extract, and melted butter. Using an electric mixer, beat for about 30 seconds until the mixture becomes frothy.
- Incorporate the Dry Ingredients – Add the almond flour, baking powder, and salt. Mix until a slightly thick batterforms with no lumps.
- Transfer to the Pan – Pour the batter into the prepared pan and sprinkle the sliced almonds evenly on top.
- Bake to Perfection – Bake for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool & Release – Let the cake cool in the pan for about 10 minutes, then run a knife along the edges to release it. Transfer the cake to a wire rack to cool completely.
- Final Touch – Once cooled, sprinkle with powdered sweetener, slice, and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
2 comments
Ummm. In the directions it says: Add the almond flour, baking powder, and salt. But I don’t see salt on the ingredients list. How much salt are we supposed to use?
Add a pinch of salt when adding all the dry ingredients.