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!
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.
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.
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.
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.
Easy Almond Cake Recipe
Print Pin VideoIMPORTANT: 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
- ⅔ cups (133 g) white granulated sugar
- 4 large eggs - room temperature
- 1½ 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
Notes
Nutrition
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.
62 Comments
Hi MK, can I just say, I found your recipe this afternoon and made your cake in preparation for our Australia Day dinner. This cake is amazingly light, delish flavour and just awesome to eat. I popped halved strawberrys around the outside of the cake and it was eaten in a flash. One of my new favourite recipes. Thank you for sharing
Karen
Hi Karen! Aww yay I’m so glad to hear you loved the recipe 😀
The extra strawberrys on the outside sound delicious 🙂