Easy Almond Flour Cake

Okay, let me tell you a little secret: this almond flour cake? It’s the cake I always come back to. I’ve baked it for birthdays, lazy Sundays, random “I need cake now” cravings — and every single time, someone asks me for the recipe. It’s light, fluffy, and somehow manages to be both comforting and impressive (like, yes, I made this from scratch… and no, it’s not dry, thank you very much).

What I love most? It’s made with simple pantry staples, no gluten, and it honestly takes less time to mix than it does to preheat the oven. The almond flour gives it this beautiful, nutty flavor and that super moist texture you don’t usually get without a ton of butter or flour.If you’re curious why almond flour is so awesome nutritionally, this article from Medical News Today breaks it down really well.

If you’ve got 30 minutes and a craving for something cozy and a little fancy-feeling, this is the cake. Let me show you how I make it — it’s easier than you think. 🍰

Why You’ll Love This Almond Flour Cake

✔️ Gluten-Free & Grain-Free – Perfect for those with dietary restrictions (or if you’re just trying to be fancy).
✔️ Naturally Moist & Rich – Thanks to almond flour and a bit of yogurt or sour cream.
✔️ No Mixer Needed – One bowl, simple ingredients, stress-free.
✔️ Low-Carb Friendly – Made with almond flour and lower sugar content.
✔️ Customizable – Add citrus zest, berries, or a dollop of whipped cream on top!

If you’re new to gluten-free baking, this guide from the Gluten Intolerance Group is a great place to start.

Ingredients needed

Here’s everything you’ll need to make this moist almond cake with almond flour. I’ve included gram measurements for precision and explained a few ingredients that really matter.

• 200g almond flour – Super-fine almond flour is best for a tender, even crumb. Not almond meal (which is coarser). Learn the difference here.
• 100g sugar – Regular white sugar works great, but coconut sugar or a low-carb sweetener can be subbed.
• 3 large eggs (approx. 150g) – Room temperature is best for better texture.
• 100g Greek yogurt or sour cream – Adds moisture and richness.
• 60g butter, melted and cooled – For that buttery, indulgent taste. You can sub coconut oil too.
• 1 tsp vanilla extract – Trust me, this makes the almond flavor sing.
• ½ tsp almond extract – Optional, but adds that classic almond cake flavor we all crave.
• 1 tsp baking powder (5g) – Gives a light rise.
• Pinch of salt (1g) – Balances sweetness and enhances flavor.

Optional toppings: powdered sugar for dusting, sliced almonds, or fresh berries.

How to Make Almond Flour Cake

Step 1 – Preheat and prep

Preheat your oven to 175°C (350°F). Line a round 20cm (8-inch) cake pan with parchment paper and lightly grease it. Don’t skip the parchment—it’s your insurance against stuck cake drama!

Step 2 – Mix the wet stuff

In a large mixing bowl, whisk together the eggs, sugar, yogurt (or sour cream), vanilla, and almond extract. This mixture should be smooth and slightly frothy.

Step 3 – Add the dry ingredients

Stir in the almond flour, baking powder, and salt. Mix just until combined—don’t overmix! We want this cake light and fluffy, not dense.

Step 4 – Add the butter

Slowly pour in the melted butter and gently stir it in. The batter will look thick and luscious (resist the urge to eat it with a spoon).

Step 5 – Bake to perfection

Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean and the top is golden and slightly springy.

Step 6 – Cool & decorate

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or top with sliced almonds for an elegant finish.

Expert Tips & Variations

✨ Swap ingredients for dietary needs – Dairy-free? Use coconut yogurt and vegan butter.
✨ Add citrus zest – Lemon or orange zest adds a bright twist (especially good with berries).
✨ Make it a layer cake – Double the recipe and fill with whipped cream or mascarpone.

If you want to explore other flours or substitutions, Healthline’s guide on low-carb flours is super helpful. And if you’re wondering how almond flour behaves in other recipes, this King Arthur guide is a gem.

Almond Cake Tips

• Always use finely ground blanched almond flour for best results. Almond meal can make the cake gritty.
• Don’t skip the yogurt or sour cream—it’s the secret to a moist crumb.
• Let the cake cool completely before slicing to avoid crumbling.

Almond Cake DON’Ts

• Don’t overbake—almond flour browns faster than regular flour. Check early!
• Don’t skip parchment paper. Almond flour cakes are delicate and like to stick.
• Don’t reduce sugar too much unless using a proper low-carb substitute—it affects moisture and texture.

What to Serve With It

🍓 Fresh berries – Strawberries, raspberries, or blueberries pair beautifully.
☕ Coffee or tea – The nuttiness of the cake + a hot drink = cozy perfection.
🍨 Whipped cream or vanilla ice cream – For a more indulgent dessert vibe.

Storage & Reheating

Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 2 months.
Reheat: Microwave for 15–20 seconds to bring back that fresh-baked warmth.

Recipe Card

Common Questions (FAQ Section)

❓ Can I make this almond flour cake ahead of time?
Yes! It actually gets even better the next day. Just store it covered at room temp or in the fridge.

❓ Can I make this low-carb or keto?
Totally. Swap the sugar for a granulated sweetener like erythritol or monk fruit blend (use a 1:1 ratio).

❓ Can I use almond meal instead of almond flour?
You can, but the texture will be more coarse and rustic. I recommend almond flour for a smoother, softer crumb.

📢 Did you try this Almond Flour Cake?

Leave a rating + comment — I’d love to know how it turned out!
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