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
I haven’t made this yet, but am wondering if I could leave out the coconut? Thanks.
Hi Beverly! 🙂 I haven’t tried without the coconut myself but I think if you omit it, it should be fine! I just wonder if you may need to add a bit more almond flour to help soak up some of the moisture in the cake.
Would love to hear how it goes if you decide to try it out 🙂
Hey Maryam, it’s me Steffi. 🙂
I made this for church, and again, your cake recipe received many compliments. Thank you so much! I love that with a springform, I could cut into 16 slices, perfect for a bigger crowd. <3
Thanks again as always!
P.S. I tried your fruit cake recipe along with 2 other recipes. I know it's only September but this year I am determined to get ahead of nailing down my Christmas recipes for mass baking and gifting. So far in our taste testing, yours came up on top :D. I just need to figure out the time to bake in a 6 inch cake pan. 😉 As usual, I will report back when I'm done cake testing.
Cheers,
Steffi
Hi Steffi! So lovely to hear from you 🙂
Aww yay! So glad you loved the almond cake recipe and that your church community loved it too 😀
Re the fruit cake – I am so glad to hear your family loved my recipe 😀
For 6 inch cake tins, I would recommend using 1x the recipe for two 6 inch cake tins and check them around the 50 minute mark and bake more as needed 🙂
Hope that helps and look forward to hearing how your trials go 🙂
Could I use almond meal for this recipe? Title says almond meal cake but recipe says flour. Is there a difference?
Hi Niloo 🙂
This recipe uses almond flour, though almond meal should work well too. The main difference is that almond flour uses almonds that are blanched so the skin is removed, whereas in almond meal the skin is kept on.
Hope you enjoy the recipe!
I followed this recipe and the results were amazing.
Thank you for sharing all the 💕
Awesome! So glad you loved the almond cake Ana 😀
Hi, I have not made this cake yet but it looks amazing. My question is do you use the 1/2× or 1× recipe and do use the same springform pan for both? Thanks so much!
Hi Mary! 🙂 All my recipes are using ‘1x’ the recipe and then the 1/2 and 2x are there if you want to make a smaller or larger cake 🙂
Because this recipe uses a 9 inch springform pan for 1x the recipe, if halving the recipe you want to use a smaller pan (around 7 inches) and if doubling the recipe then use a larger pan (around 11 inches).
Hope that helps and hope you enjoy the recipe 😀
I have not tried this yet but was looking for an easy recipe AND also wondering if whipped cream would work as a topping and you answered to both of those! I love ur recipes and can’t wait to try this one!
So glad you’re loving the recipes Eman! 😀 Hope you enjoy this one too 🙂
I made it today for my kiddos it turned out so delicious… I added just 100g of sugar with 1 ts of apricot jam and it was perfect and lemon zest instead of vanilla .. thanks for sharing
So glad to hear you and your kids loved the recipe Loubna! 😀
Really appreciate the wonderful feedback 🙂
This sounds awesome. Is there a way for me to turn this cake into a pancake?
Hi Natalie! 🙂 Hmmm good question – I am really not too sure about that sorry! You would probably need to add more liquid to the batter to make it more runny and more of a pancake batter like consistency 🙂
This is gonna be my new go-to almond cake because it is so simple, requires little effort and tastes amazing. I did sub half the sugar for coconut sugar and added almond extract to umph the almond flavor, but this cake is great. Made it for my husband’s birthday, as he’s a big fan of almond flavor. It’s so easy, I’m not even going to save it just for special occasions.
Awesome! So so happy to hear you and your husband enjoyed the recipe 😀
Loved it, so did everyone else.
Yay! Thanks so much for the feedback Jo 😀 so happy to hear everyone loved it 🙂