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    Easy Almond Cake Recipe

    This super moist almond cake recipe comes together so easily and tastes incredible! With its tender crumb and nutty aroma, this almond cake is impossible to resist and is sure to become a favorite among family and friends – you won’t even think of it as a gluten free cake recipe!

    almond cake

     

    Why you’ll love this almond cake

    There is SO MUCH to love about this almond cake, and I am positive you’ll agree once you give it a go 🙂

    Simple & Easy: This cake is probably one of the easiest cakes I’ve ever made. It uses the muffin method of making cake batter (where you combine the dry ingredients and wet ingredients separately, then mix them together – like my banana muffin recipe), which only requires a whisk – no special electric tools needed. It also doesn’t require any frosting, so there’s no waiting around for the cake layers to cool before frosting them!

    Gluten-Free: This cake is naturally gluten free (just double check the baking powder and powdered sugar you use is gluten free – most are!), but you honestly wouldn’t even notice it, or think of this cake as a ‘gluten free alternative’. It has a wonderful texture, is so super moist and the almond, coconut and vanilla flavor that runs through this cake make it truly incredible!

    Versatility: This cake is simple enough to be made for breakfast, brunch or an afternoon tea snack, yet impressive enough to also be served as a main dessert!

    How to make almond cake

    Begin by preheating your oven to 180 °C (350°F) conventional, and grease a 9-inch springform pan (I use my homemade cake release). I would also recommend lining the bottom with parchment paper to make it easier to remove the cake once it’s done.

    In a bowl combine almond flour, baking powder, salt and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.

    almond cake

    In a large bowl combine melted unsalted butter, white sugar, eggs and vanilla. Whisk until well combined.

    Add flour mixture into wet ingredients, and whisk until well combined.

    almond cake

    Pour the batter into the prepared cake pan and sprinkle sliced almonds evenly over the top.

    Bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes, before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.

    almond cake

    almond cake

    Variations of almond cake

    Almond goes so well with so many different things, so you could totally play around and add extra flavors into this cake. Some extra add-ins include:

    Almond extract – for a stronger almond flavor

    Lemon zest 

    Orange zest

    Some toppings to serve with this cake include:

    Fresh berries

    Ice cream

    Whipped cream

    How to store almond cake

    This cake can be stored in an airtight container at room temperature for a few days, after which it’s best to place in the fridge for upto a week.

    almond cake

    Easy Almond Cake Recipe

    This super moist almond cake recipe comes together so easily and tastes incredible! With its tender crumb and nutty aroma, this almond cake is impossible to resist and is sure to become a favorite among family and friends - you won't even think of it as a gluten free cake recipe!
    5 from 5 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 2 cups (192 g) almond flour
    • 2 tsp baking powder
    • ¼ tsp salt - omit if using salted butter
    • ½ cup (35 g) shredded coconut - unsweetened, dessicated coconut okay too
    • ½ cup (113 g) melted unsalted butter
    • cups (133 g) white granulated sugar
    • 4 large eggs - room temperature
    • tsps vanilla extract/essence
    • ¼ cup (20 g) sliced almonds
    • 2 tbsp powdered sugar - for dusting on the top (optional)

    Instructions

    • Preheat oven to 180 °C (350°F) (see note 1 if using a fan function) and grease a 9-inch springform cake tin (I use my homemade cake release). I would also recommend lining the bottom with parchment paper to make it easier to remove the cake once it's done.
    • In a bowl combine almond flour, baking powder, salt and shredded coconut. Using a whisk or fork, mix until well combined and set aside for now.
    • In a large bowl combine melted unsalted butter, white sugar, eggs and vanilla. Whisk until well combined.
    • Add dry ingredients into wet ingredients, and whisk until well combined.
    • Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
    • Bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it. Once done, allow the cake to cool in the cake tin for 20 minutes, before removing the sides and bottom of the tin. Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with no fan function. The fan forced function cooks cakes/cupcakes faster, so if using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).

    Nutrition

    Calories: 291kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 156mg | Potassium: 55mg | Fiber: 3g | Sugar: 16g | Vitamin A: 340IU | Vitamin C: 0.03mg | Calcium: 99mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: almond cake, almond cake recipe, almond cake recipes, almond coconut cake, almond flavored cake, almond flour cake, easy almond cake, gluten free cake, gluten free cake recipe
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    11 Comments

    • SV

      Thank you for this wonderful recipe! It was my very first cake, and it was a success!

      To cut the cost of ingredients for people on smaller budgets that I hope to share this recipe with, what do you think about the idea of splitting the flour evenly between almond and regular flour? And maybe using almond extract to emphasize the almond flavour in that mix (although vanilla is so very nice)?

      Thanks for making baking so accessible! I needed a desert to complete an elaborate spread for guests, and your website is really a wonderful discovery.

      • Cakes by MK

        You’re so welcome! So happy to hear your first cake was a success :D. In terms of substituting some of the almond flour for regular flour, this could work, however the final cake is likely going to be less moist and the texture may change slightly (I believe the cake may be more dense). I haven’t tried it myself so can’t give any firm advice, but you could give it a try and see how it goes 😀 if you find the cake is a little too dense, adding a bit more baking powder may help make it a bit more fluffy 🙂
        So happy to hear you’re loving the website – really appreciate the wonderful feedback 😀

    • Cynthia

      MK, I made your Almond/Coconut cake today and it is amazing and delicious. Will be trying some of your other cake recipes. Thank you so much.

      • Cakes by MK

        Hi Cynthia! Thank you so much for the wonderful feedback 😀 so happy to hear you loved the recipe and hope you enjoy the others just as much 🙂

    • E

      5 stars
      Very simple recipe which tastes absolutely delicious.

      • Cakes by MK

        Thank you so so much! So happy to hear you loved the almond cake 🙂

    • Hendrina

      Can I use maple syrup to replace the sugar?

      • Cakes by MK

        Hi Hendrina! I haven’t tried that myself and I’m not sure how it will affect the texture of the cake sorry! If you decide to give it a go would love to hear how it turns out 🙂

    • Alison

      5 stars
      Made this cake today as soon as the recipe arrived in my email.

      Super simple and very tasty! I added a 1/2 tsp almond extract along with the vanilla and along with the sliced almonds on top, I also added some Demerara sugar for crunch. Serve with blueberries and whipped cream, my husband loved it.

      Will be visiting my in-laws next week and will make it for them, as well. Maybe I will add some orange zest next time too!

      Thank you for this easy, tasty recipe!

    • Nekhat Rahman

      5 stars
      SO GOOD MAsyaAllah <3 <3 <3

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
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