{"id":49305,"date":"2026-01-14T12:32:38","date_gmt":"2026-01-14T11:32:38","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=49305"},"modified":"2026-01-14T12:32:38","modified_gmt":"2026-01-14T11:32:38","slug":"almond-cake-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/almond-cake-recipe\/","title":{"rendered":"Almond Cake Recipe"},"content":{"rendered":"

Almond cake<\/strong>, a moist gluten free cake made with almond flour. Topped with sliced almonds for a lightly crisp finish and a soft, tender crumb, it delights even the most indulgent tastes. An easy cake, quick to make, with only 4 basic ingredients.<\/p>\n

\"easy

Moist Almond Cake<\/p><\/div>\n

The Best Moist Almond Cake Recipe<\/strong><\/span><\/div>\n

If you love cakes with a soft, moist, melt in your mouth texture, this almond cake is sure to impress. Rich in almond flavor with a wonderfully tender crumb, it\u2019s a true delight for almond lovers. Simple and comforting, this flourless almond cake is perfect when you want to make a delicious homemade dessert without spending hours in the kitchen.<\/p>\n

If you enjoy the frangipane <\/a>used in French Galette des Rois, you\u2019ll find the same almond flavor in this cake.<\/p>\n

This almond cake recipe is the classic version. I also make another variation using a few additional ingredients inspired by French pastry chef Christophe Michalak, which I will be sharing soon. Feel free to try both versions and choose the one you love most, or alternate between them depending on your mood. You may also enjoy a French almond cake<\/a> known as \u201cG\u00e2teau Nantais,\u201d topped with a royal icing, which has a very similar soft and moist texture.<\/p>\n

No special equipment is needed to make this cake. A simple mixing bowl and a hand whisk are all you need. There\u2019s no need to beat the eggs and sugar until light and fluffy, making this recipe quick, easy, and beginner friendly.
\n\"<\/p>\n

What You\u2019ll Love About This Almond Cake Recipe<\/h2>\n

Simple and quick: <\/strong>This cake is incredibly easy and fast to make, so simple that even kids can help prepare it. In less than 10 minutes, it\u2019s ready to go into the oven. It\u2019s a great way to introduce children to baking and enjoy a fun moment together. The only step that may require an adult is melting the butter. This almond cake is perfect for satisfying a sudden sweet craving without spending hours in the kitchen.<\/p>\n

Flavor: <\/strong>Its irresistible almond flavor is rich and fragrant, making it a true treat for almond lovers.<\/p>\n

Texture: <\/strong>If you love cakes that are soft, moist, and melt in your mouth, this one is for you. The texture is pure bliss, with a wonderful contrast between the tender crumb and the lightly crisp topping of sliced almonds.<\/p>\n

\"Flourless<\/p>\n

Ingredient Notes<\/h2>\n

Eggs:<\/strong> Use 4 large eggs or 5 medium eggs, at room temperature.<\/p>\n

Sugar:<\/strong> Use 150 to 200 g of granulated sugar (5.3 to 7 oz), depending on how sweet you like your cake.<\/p>\n

Almond flour:<\/strong> This cake is made with almond flour and contains no flour. You can use store bought almond flour, or make your own by blanching and finely grinding almonds. You\u2019ll find my step by step method in my recipe on how to blanch almonds<\/a>.<\/p>\n

Butter:<\/strong> Use unsalted butter, melted and slightly warm (100 g \/ 3.5 oz). You can also use salted butter or substitute with sunflower oil, using 75 ml (about 2.5 fl oz). I prefer butter for its flavor and the extra moisture it adds to the cake.<\/p>\n

Bitter almond extract:<\/strong> A small splash enhances the almond flavor. If you don\u2019t have any, you can replace it with vanilla extract or a splash of rum.<\/p>\n

This cake does not contain baking powder<\/span>, so it does not rise much, which gives it that extra soft and melt in your mouth texture. <\/p>\n

Tips and tricks<\/h2>\n

As mentioned earlier, there\u2019s nothing complicated about making this almond cake, but here are a few tips to help you achieve the same look and texture as mine.<\/p>\n

This cake is fairly rich with a dense crumb, so choosing the right pan size is important. For this type of cake, I don\u2019t like it too thick or too thin. An 18 or 20 cm round cake pan (7 or 8 inches) is ideal for achieving a nice height. Personally, I use an 18 cm (7 inch) pan, and the result is perfect, with well balanced slices.<\/p>\n

If you don\u2019t have an 18 cm pan, you can do what I do and use a removable cake ring. Place a round of parchment paper inside the ring, making it about 1 cm (\u00bd inch) larger so it comes slightly up the sides. This helps prevent the batter from leaking out. Set the ring on a baking sheet lined with aluminum foil, folding the foil up around the sides, then pour in the batter. <\/p>\n

\"gluten-free<\/p>\n

Ingredients<\/h2>\n

Note:<\/strong> You\u2019ll find the printable recipe card at the end of the article.<\/span><\/p>\n

For an 18 or 20 cm round cake pan (7 or 8 inches)<\/span><\/p>\n