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
Hi
Is it essential to use coconut or it can be omitted?
Hi Rohiya! 🙂
The coconut adds texture and flavor to the cake, but I think omitting it shouldn’t be a problem. It might just make the cake a bit more dense. Hope that helps and hope you enjoy the recipe 🙂
Can I substitute vegetable for melted butter in this recipe?
Hi Sunitha! 🙂
I haven’t tried using vegetable oil in replacement of the butter myself but it may work fine! My only concern is that it may make the cake a little greasy as it’s already quite a moist cake.
Would love to hear how it goes if you decide to try with the vegetable oil 🙂
I did try with olive oil instead of butter, and honestly it taste great..thank you.
Can I use olive oil to substitute butter?
Hi Sunitha! 🙂
I haven’t tried using olive oil myself but it may work fine! It may change the flavor profile of the cake though so just keep that in mind 🙂
Would love to hear how it goes if you decide to try with the olive oil 🙂
I tried this cake and it is yummy. Thank you.
Awesome! So glad you enjoyed it Monika 😀
Can I freeze the cake?
Hi Kris! I haven’t tried that myself but I think it should work fine, just store well in an airtight container before freezing 🙂
I have made this cake 3 times and it is perfect every time! Thank you MK for such a wonderful, delicious and EASY recipe!
Awesome! So glad you’re loving the recipe Carol 😀
Really appreciate the wonderful feedback 🙂
Hi, Maryam.
Going to bake your almond cake for the 9th time today. Everyone loves it.
Such a great recipe; simple yet so tasty.❤️
Aww yay! This makes me so so happy 😀
So glad you’re loving the recipe and really appreciate the wonderful feedback 🙂
Hi MK,
Your almond cake looks delicious, however you don’t say what size cake pan to use.? would really appreciate the info.
thanks much! robin
Thanks Robin! 🙂
The cake tin size can be found in the recipe card at the bottom of the blog post under instruction 1 – I use a 9-inch springform pan for this recipe 🙂
Hope that helps and hope you enjoy the recipe Robin!
I made your easy Almond Cake recipe today and I absolutely love it as it is the first time I have used Almond Flour.I am certainly going to make it again. Thank you MK.
I am so so happy to hear that Ann! Thanks so much for the wonderful feedback 🙂
I think this cake is delicious! It is subtly flavoured and quick and easy to make. I would just like to warn people to check the coconut thread they use to make sure it’s GF. I used Pams coconut thread and along with a long list of nuts, it also says may contain wheat, gluten.
Will definitely be baking this again!!
So glad you loved the recipe Adele! 😀
And great advice on double checking that the coconut is gluten free just in case 🙂
Thanks so much for the wonderful feedback!
I made this cake and it’s fabulous. I highly recommend it. I wasn’t planning to; I was going to use another recipe where the eggs needed to be separated. But I accidentally broke a yolk so I tried this cake. Sooo yummy!! And very easy to make. I served with some lemon curd and whipped cream.
Aww yay! So happy to hear you decided to try the recipe and loved it Cindy!
Really appreciate the wonderful feedback 🙂