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.
72 Comments
Followed recipe exactly and made cake for our tea today. It was so simple and unfussy to do. It tasted delicious and I’m going to be trying more of your bakes. Thank you.
Awesome! So so happy to hear you enjoyed the recipe Violetta 😀
I have made this recipe two weeks ago and LOVEDDD it. I want to make it for my friend who is dairy free, do you know how much oil I should use if substituting the butter?
Hi Kathleen! So so happy to hear you loved the recipe 😀 I haven’t tried using oil in replacement of butter myself, but substituting the same amount of butter for oil should work well 🙂
Hope that helps and would love to hear how you go if you decide to try out the oil 🙂
Hi MK,i tried ur receipes ,its really turned out d best and i felt like realtime Baker,tqsm for all this wonderful receipes ,tricks and tips,most important my fly is happy with my baking ,credit goes to you❤️
Hi Jessica! So so happy to hear you loved the recipe and that you’re finding the tips and tricks helpful 🙂
I’m so happy that the recipe made you feel confident in your baking – I am sure you will continue to bake many amazing things 😀
Really appreciate the wonderful feedback 🙂
The best and easiest almond cake I have ever made. Thank you so so much
Yay! So so happy to hear you enjoyed the recipe Noura 😀
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.
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 😀
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.
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 🙂
Very simple recipe which tastes absolutely delicious.
Thank you so so much! So happy to hear you loved the almond cake 🙂
Can I use maple syrup to replace the sugar?
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 🙂
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!
SO GOOD MAsyaAllah <3 <3 <3
Thank you so so much Nekhat! 😀