Almond cake is a moist gluten-free cake made with almond flour. Topped with sliced almonds for a lightly crisp finish, it has a soft, tender crumb and a rich almond flavor. It’s an easy cake that comes together quickly with just 4 basic ingredients.
If you love cakes with a soft, moist, melt-in-your-mouth texture, this almond cake is sure to impress. Made with almond flour and no wheat flour, it has a wonderfully tender crumb and a rich, fragrant flavor. Simple and comforting, it’s an easy homemade dessert to make when you want something delicious without spending hours in the kitchen.
If you enjoy the frangipane used in the classic French Galette des Rois, you’ll find that same delicious flavor here.
No special equipment is needed to make it. A simple mixing bowl and a hand whisk are all you need. There’s no need to beat the eggs and sugar until light and fluffy, making this recipe quick, easy, and beginner-friendly.
You may also enjoy Gâteau Nantais, a traditional French almond cake topped with royal icing and known for its soft, moist texture.
Table of Contents
What You’ll Love About This Almond Cake Recipe
Quick and Easy: This cake comes together in under 10 minutes before going into the oven. It’s so simple that kids can easily help mix the batter, with an adult handling the butter. It’s the perfect go-to treat when you’re craving something sweet but don’t want to spend hours in the kitchen.
Irresistible Almond Flavor: Rich, aromatic, and deeply satisfying, every bite is a real treat for almond lovers.
Soft, Melt-in-Your-Mouth Texture: If you love cakes that are ultra-moist, soft, and tender, this one is for you. The delicate crumb pairs beautifully with the lightly crisp topping of sliced almonds.
Ingredient Notes
- Eggs: Use 4 large eggs (or 5 medium eggs), at room temperature.
- Sugar: Use 150 to 200 g of granulated sugar (5.3 to 7 oz), depending on how sweet you like your cake.
- Almond flour: This cake is made entirely with almond flour and contains no wheat flour. You can use store-bought fine almond flour or make your own by blanching and finely grinding almonds. You can find my step-by-step tutorial in my recipe on how to blanch almonds.
- Butter: Use unsalted butter, melted and slightly cooled (100 g / 3.5 oz). You can also use salted butter or substitute it with 75 ml (about 2.5 fl oz) of neutral oil, such as sunflower oil. I prefer butter for its rich flavor and the moisture it adds.
- Almond extract: Use 1 teaspoon of pure almond extract to enhance the almond flavor. If you don’t have any, you can substitute vanilla extract or a splash of rum.
- No Baking Powder: This cake contains no baking powder, which gives it a naturally dense, soft, and melt-in-your-mouth texture.
Tips and tricks
Making this almond cake is straightforward, but a few details will help you achieve the same texture and appearance as pictured:
Choosing the Right Pan Size: Because this cake has a rich, dense crumb, the pan size matters. An 18 to 20 cm round cake pan (7 to 8 inches) is ideal for achieving the right height. I personally use an 18 cm (7-inch) pan for nicely proportioned slices.
Using a Cake Ring: If you don’t have an 18 cm cake pan, you can use a cake ring. Line the bottom with a circle of parchment paper cut about 1 cm (½ inch) wider than the ring so it folds slightly up the inner sides. Place the ring on a baking sheet lined with aluminum foil, then fold the foil tightly up around the outside of the base to prevent leaks. Pour in the batter.
Ingredients
Note: You’ll find the printable recipe card at the end of the article.
For an 18 to 20 cm (7 to 8-inch) round cake pan:
- 4 large eggs
- 150 to 200 g granulated sugar (5.3 to 7 oz)
- 200 g almond flour (7 oz)
- 100 g unsalted butter, melted (3.5 oz)
- 1 teaspoon pure almond extract (optional, but enhances the almond flavor)
- 35 g sliced almonds (1.2 oz, more or less to taste)
How to Make Almond Cake
Preheat your oven to 350°F (180°C).
Start by greasing the cake pan. If using a cake ring or springform pan, line the bottom with a circle of parchment paper about ½ inch (1 cm) larger than the base so it comes slightly up the sides. Grease the parchment paper, then tightly wrap the outside bottom of the ring with aluminum foil to prevent any batter from leaking.
Melt the butter and set it aside to cool slightly.
In a mixing bowl, whisk the eggs and sugar together. There’s no need to whip them until pale or doubled in volume. Simply whisk enough to dissolve the sugar until the mixture is slightly foamy.
Whisk in the almond flour, followed by the melted butter and 1 teaspoon of pure almond extract (such as La Patelière or your favorite brand).
Mix until fully combined, then pour the batter into your prepared pan.
Gently tap the pan on the counter to level the batter, then scatter the sliced almonds evenly over the top.
Bake for 30 to 35 minutes, until the cake is light golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven, unmold it onto a wire rack, and let it cool completely.
Once cooled, dust lightly with powdered sugar, if desired.
How to Store Almond Cake
Although this almond cake keeps well, it’s best enjoyed within 3 to 4 days to fully appreciate its soft, melt-in-your-mouth texture. It’s an 8-serving cake that usually disappears on the first day because it’s so good, unless you happen to be home alone!
- At Room Temperature: Store in an airtight container for up to 2 to 3 days.
- In the Refrigerator: Store for up to 1 week. Wrap tightly in aluminum foil and place in an airtight container to prevent it from absorbing refrigerator odors. Remove from the refrigerator about 1 hour before serving.
- In the Freezer: Freeze the cake whole or sliced. Wrap a whole cake tightly in aluminum foil and place it in a freezer-safe bag. For individual slices, freeze them on a baking sheet for about 2 hours, then transfer them to an airtight container, separating the slices with parchment paper.
- To Thaw: Let the cake thaw at room temperature before serving.
More Recipes You Might Like
Moist Almond Cake Recipe
INGRÉDIENTS
For an 18 to 20 cm (7 to 8-inch) round cake pan
- 4 large eggs
- 150 to 200 g granulated sugar
- 200 g almond flour
- 100 g unsalted butter melted
- 1 teaspoon pure almond extract optional, but enhances the almond flavor
- 35 g sliced almonds more or less to taste
PRÉPARATION
- Preheat your oven to 350°F (180°C).
- Start by greasing the cake pan. If using a cake ring or springform pan, line the bottom with a circle of parchment paper about ½ inch (1 cm) larger than the base so it comes slightly up the sides. Grease the parchment paper, then tightly wrap the outside bottom of the ring with aluminum foil to prevent any batter from leaking.
- Melt the butter and set it aside to cool slightly.
- In a mixing bowl, whisk the eggs and sugar together. There’s no need to whip them until pale or doubled in volume. Simply whisk enough to dissolve the sugar until the mixture is slightly foamy.
- Whisk in the almond flour, followed by the melted butter and 1 teaspoon of pure almond extract (such as La Patelière or your favorite brand).
- Mix until fully combined, then pour the batter into your prepared pan.
- Gently tap the pan on the counter to level the batter, then scatter the sliced almonds evenly over the top.
- Bake for 30 to 35 minutes, until the cake is light golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, unmold it onto a wire rack, and let it cool completely.
- Once cooled, dust lightly with powdered sugar, if desired.
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