This easy almond cake recipe is deliciously soft and moist. It takes almost 40 minutes from preparing to baking this simple almond flour cake. Perfect as an afternoon tea treat and for any occasion.
Today’s recipe is a deliciously moist gluten-free almond cake. I tried this recipe both with almond flour and a combination of almond flour and all purpose flour.
Although they were both delicious, I decided to share it with almond flour only as I find this version more intense this way. I keep the other version for another recipe:)
If you love almond flour recipes, you should try my almond flour peanut butter cookies that are soft and moist as well.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Almond Flour-If you don’t have almond flour but almonds, you can make it at home. You can check my how to blanch almonds and make almond flour post.
- Baking powder-It works as a leavener.
- Salt-It brings the flavors out but you can leave it out if you omit salt.
- Sugar-I use granulated sugar.
- Eggs-It gives moisture and provides structure.
- Butter-It adds moisture and gives flavor.
- Vanilla extract and almond extract-I use pure extracts. Almond extract increases the almond flavor and just a little vanilla adds extra flavor.
- Sliced almonds-They enhance the flavor and add texture but if you don’t have sliced almonds you can simply leave them out.
Step by step instructions
First I place the almond flour, baking powder and salt in a medium bowl and stir with a whisk.
Then I mix the sugar and eggs with a whisk until just combined for 20 seconds or so.
Next, I add the melted butter, almond extract and vanilla extract and stir with a whisk.
Finally, I add the dry ingredients over the wet ingredients. First I stir with a whisk and then continue with a spatula.
I pour the mixture into the greased and parchment paper lined 8 inch (20cm) cake pan and evenly sprinkle the almond flakes on top.
It takes almost 25 minutes to bake. I bake until the top is golden brown and a toothpick that is inserted into the center comes out clean.
Once I remove it from the oven, I keep it in the pan for 20 minutes and then release the cake with a small spatula.
First I invert the cake onto a plate and then place it on a wire rack.
I let it cool for almost 45 minutes before serving. Enjoy!
You can store almond cake in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days. You can freeze this cake for up to 3 months. You can thaw at room temperature.
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Easy Almond Cake Recipe
Ingredients
- 190 grams (2 cups) almond flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt, optional
- 3 large eggs
- 140 grams (⅔ cup) granulated sugar
- 75 grams (⅓ cup) butter, melted
- ½ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
- 25 grams (⅓ cup) sliced almonds
Instructions
- Preheat the oven to 350°F(177°C). Grease the bottom and sides of 8-inch (20cm) round cake pan and line the bottom with same-size parchment paper round and set aside the pan.
- Place the almond flour, baking powder and salt in a medium bowl.
- Put the sugar and eggs in a large bowl and stir with a whisk until just combined for 20 seconds or so.
- Mix in the melted butter, almond extract and vanilla extract.
- Add the almond flour mixture in 3 batches. You can start to stir with a whisk and continue with a spatula.
- Pour the mixture into the pan and bake for almost 27 minutes until the top is lightly golden brown, almond slices change color and the toothpick that is inserted into the center comes out clean.
- Once you remove the pan from the oven, let the cake cool in the pan for 20 minutes. Then invert the cake onto a plate and from there place it on a wire rack. Let it cool for 40 minutes before serving.
