Can’t get enough? Be sure to check out all of my almond flour desserts! Plus, if you live in a place where you can’t get your hands on almond flour, be sure to check out my guide on How To Make Almond Flour At Home.
Why Should You Make This Recipe?
Looking for a dessert as easy as it is scrumptious? Look no further! Moist, fluffy, and irresistibly sweet, my almond flour vanilla cake recipe is one that you’ll come back to again and again.
- Easy and quick to make, almond flour sponge cake only requires 2 bowls, 1 whisk, and 1 hour to put together.
- This simple almond flour cake recipe can be served in countless ways, whether as a keto-friendly birthday cake, a morning coffee cake, or a healthy flourless cake with whipped cream or frosting on top! Below, I made sure to cover all of the recipe variations to make this basic recipe work for your occasion.
- Low-carb, gluten-free, and grain-free, this paleo almond cake recipe is a good idea for anyone following a special diet (or just looking for a sugar-free treat!).
Ingredients Notes
There’s a reason why this is the best almond flour cake recipe out there. With only a few natural, pantry-ready ingredients, you can whip up this cake any day of the week.
- Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt.
- Wet Ingredients: For this recipe, you’ll need large eggs, maple syrup, coconut oil, vanilla extract, and lemon zest.
- Optional Toppings: If you want to turn this into a birthday cake or want to simply jazz-it-up, top it off with my Maple Whipped Cream, Vegan Chocolate Frosting, and seasonal fruit.
Ingredient Substitutions & Variations
- Honey: Got a sweet tooth? Just use honey instead of maple syrup for an almond flour honey cake you can’t get enough of. (Tip: Honey cake will turn out darker than the original version, so don’t worry if it looks burnt.)
- Almond Meal: You can use almond meal and almond flour interchangeably and easily turn this recipe into a ground almond cake with no sugar. Plus, you can even make ground almonds using blanched almonds at home!
- Oil: Any vegetable oil will work for this recipe. Though I use coconut oil, both avocado oil and olive oil (a light-flavored one) can be used as easy substitutions.
- Almond extract (optional): Add a rich, nutty flavor to your cake by replacing the vanilla extract with 1/4 teaspoon of almond extract. Though keep in mind that a little goes a long way, so don’t be tempted to put more.
- Orange zest: Want a milder citrus flavor in your almond flour cake mix recipe? Orange zest can be used instead of lemon zest to give your cake a softer taste. Or if you can’t get enough of the zesty flavors, try my Almond Flour Lemon Cake for even more lemony goodness.
How To Make Cake with Almond Flour?
With one whisk, two bowls, and a baking tin, you can have this almond cake ready to eat in less than an hour.
Step 1 – Preheat the oven & prepare the cake tin: Set the oven to 325 degrees F. Line a 9-inch pan (I used this springform pan) with parchment paper.
Be sure to oil the pan generously going into the corners and crevices so that you can easily get it out after it is baked.
Step 2 – Mix the dry ingredients: In a large mixing bowl, mix the almond flour, baking powder, baking soda, and kosher salt until fully combined.
Step 3 – Mix the wet ingredients: Whisk the eggs, maple syrup, oil, and vanilla extract in a separate bowl, making sure the ingredients are fully blended.
Step 4 – Combine the ingredients: Pour the wet ingredient mixture into the dry ingredients and whisk until no lumps remain.
When baking with almond flour, it is important that you whisk the batter until everything is thoroughly mixed and no chunks of almond flour are left.
Step 5 – Transfer the mixture: Pour the cake batter into the prepared pan. If necessary, use a spatula to even out the layer.
Step 6 – Bake: Place the pan in the center rack of the oven and bake for 40-45 minutes, or until the cake is golden brown and its center is firm.
Step 7 – Let it Cool: Let the cake rest in the pan for 5-10 minutes before removing the cake and transferring it to a wire cooling rack. Let the cake cool before adding any desired toppings.
Don’t worry if your cake turns a dark color once it’s baked. Since we are using maple syrup or honey, it is normal for it to be darker than compared to a cake made with granulated sugar.
Be sure to let your cake fully cool on a wire rack after baking. If you cut into it too soon, the middle will be wet, look like it is underbaked, and it won’t maintain its spongy consistency when stored.
- Decorate the cake – optional: If preferred, spread it with whipped cream and seasonal fruit like fresh blueberries, or even pomegranate arils.
Ways to Serve
- Powdered sugar and fresh seasonal fruit: Add these two simple ingredients on top of the cake for a scrumptious, picture-perfect dessert. (Who can say no to fresh berries?)
- Sliced almonds and coconut sugar: Add a little crunch to this simple almond meal cake by adding sliced almonds and a sprinkling of 1-2 tablespoons of coconut sugar.
- Layered cake: Turn this fluffy almond cake into a 2-layer masterpiece by doubling the recipe and adding Maple Cream Cheese Frosting, Maple Whipped Cream, or even Chocolate Icing Without Butter!
- 6-inch almond cake recipe: Got something to celebrate? Turn this recipe into a layered almond flour birthday cake by splitting the batter between two 6-inch cake tins and baking for 40-45 minutes.
Almond Flour Cake Recipe
Ingredients
For the Almond Flour Cake
- 2 cups almond flour, 8.4 oz.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs, at room temperature
- ⅔ cup + 2 tablespoons maple syrup, at room temperature
- ¼ cup coconut oil, melted and cooled, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Optional Toppings
- 2 tablespoons Sliced Almonds
- Maple Whipped Cream
- Fresh seasonal fruit
Instructions
- Pre-heat the oven to 325 degrees. Grease an 9-inch cake pan or a springform cake pan generously with oil. Line it with parchment paper and set it aside.*
- For the dry ingredients: Mix together almond flour, baking powder, baking soda, and kosher salt in a large bowl.
- For the wet ingredients: In a separate bowl, whisk together eggs, maple syrup, oil, and vanilla extract until emulsified.
- Pour wet ingredients into the dry ones and whisk until thoroughly combined and no lumps remaining.
- Transfer the cake batter into the prepared pan. Distribute it evenly throughout the pan evenly using a spatula. If preferred, sprinkle it with sliced almonds.
- Bake in the center rack for 40-45 minutes or until it turns golden brown with its center firm to the touch. It will look darker in color and perhaps even a bit underbaked. That is normal.
- Let the cake cool in the pan for 10 minutes and then take it out and let it cool on a wire rack. Make sure it is fully cooled before topping with any of the optional toppings.
- Slice and serve.
Video
Notes
- 6-Inch Almond Cake Recipe: If you want to make a two-layered 6-inch cake, just split the batter equally between two 6-inch tins. Then, bake both tins for 40-45 minutes at 325 degrees F., making sure to rotate them halfway through. Let the cakes fully cool on a rack before adding any toppings.
- Will this recipe work without eggs (or with flax eggs)? No. Eggs are necessary to help this gluten-free almond flour cake rise and give it shape. Also, because almond flour is heavier than all-purpose flour, flax eggs—lighter than regular eggs—won’t work, either.
- Storage: Bring your cake to room temperature, then store it in an airtight container for up to 2 days on the kitchen counter.
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- To Thaw: When ready to eat, take the cake out of the freezer and let it sit at room temperature for 30 minutes. To warm it up, heat the cake in a low-temperature oven (250 degrees F) for 10 minutes or thoroughly warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was simple and really delicious..I did add some cranberries to the batter which turned out great, I did choose the option of topping the cake with shaved almonds..I will for sure be making this recipe again!
This makes me so happy to hear Michelle. Thanks so much for coming by and taking the time to leave a review.
What can I substitute for the vanilla extract because I am gonna make this for my nana for my moms wedding and my nana can not have sugar or regular flour.
I am happy to hear that. Though I have a question. Why do you need a substitute for vanilla extract? It does not include sugar. It is there just to deepen the flavors.
If you can please elaborate I think I can be more helpful.
Absolutely LOVE this recipe. So yummy, so moist everyone always love it! Just perfect.
This is music to my ears Delphine. Thanks for coming by and taking the time to leave a review.
This cake is superb! My quilting group of 12 absolutely loved it, and asked me for the recipe. I forwarded your link to the group. I’ll be making more of your recipes. Thank you!
I am thrilled to hear that you and your quilting group friends loved it. Thanks for coming by and taking the time to share your experience, Nancy.
Just too good ! Made this postpartum for myself 😉 and just loved it ! I changed lemon to orange zest ( did not have lemon ) and both me and my husband loved it !
It was super tasty 3 AM snack when our little bub ( 3 weeks old ) woke us up yesterday night ❤️❤️
Thanks for the recipe !! Very much appreciated 💕
Awwww that makes me so happy Swati. I am thrilled to hear that you liked it.
Cheers,
Aysegul
Hi. I am planning on making this cake and mixing in blueberries. Would you anticipate any issues with that?
Hello Eileen,
You can but I would use a small amount (1/4 to 1/2 cup to begin with) and chop them up a little bit. It worries me that if you use a lot of them they might sink to the bottom, perhaps?
I hope this helps. Please let me know how it turns out if you end up trying.
Best,
Aysegul
This cake is a show stopper…for my family anyway. I love the texture and taste. I substituted melted and cooled butter for the coconut oil and was a little heavy handed with the vanilla. The salt I used was quite coarse and really showed up to balance everything out. It’s go to be a staple for us. I love that there’s no processed sugar. Thanks for sharing this one. #itsakeeper
This is music to my ears Linda. Thanks for coming by and taking the time to share your experience.
Cheers,
Aysegul
Made this with flax eggs since I was low on eggs, and my husband and I loved it! It is more custardy with the flax eggs, which is a fun texture. It’s delicious as is, but I served home grown, canned peaches over it tonight. Delish!
Good to know! Thanks for sharing your experience.
How to make this without eggs? Thanks
Hello Nihdi,
Sadly, this recipe (similar to most almond flour recipes) rely on eggs quite a bit. You can use other vegan egg options (such as flax eggs) but it will not hold its shape like you see it in the pictures.
Unfortunately, this almond flour cake recipe will not work without eggs.
Hope this helps.
While not as “sturdy” as it would have been with eggs, mine came out super moist and delicious (and husband approved) using flax seed eggs. He described it as custardy and, to me, that was a win-win.
I think it depends on your expectations. I sub flax eggs in recipes like this all the time for my husband, and the outcome is delicious. It’s NOT going to be the same cake in the pictures – it will be denser, and perhaps closer in texture to a biscuit or scone? But I think you could definitely use flax eggs to adapt this recipe into something tasty and special… if you don’t expect it to be the same cake. There are recipes where an egg sub will cause it to to fail (there’s no getting around eggs in an angel food cake, for example), but in this one, I think it would just be different.
I agree. I made it with flax seed eggs and it was lovely! Moist and delicious and my husband loved it.
I so glad I came across your website – I was searching for “fool-proof” cake!
Being a beginner I have a question – what type of kosher salt do you use – The flakier type like Diamond Crystal or the coarser type like Morton’s?
If you gave the salt weight in grams that would be really helpful and then any salt could be used.
Thanks!
Good to know. Thanks Denise.
I would recommend using Diamond kosher salt in any of my recipes. If you go with table salt, it is best to use a lesser amount.
Hello! Thanks for posting this recipe.
I would like to substitute butter for the oil. Have you tried that previously? If so, should it also be completely melted?
Thanks for your help,
Catherine
Hello Catherine,
You can use butter as well. And yes, I would melt it and cool it before adding it into the batter.
Hope this helps.
I was really nervous to make this cake the first time, worried it would be dry because it looks so thick and dense in the photos. But this has quickly become one of my absolute fav cake recipes, even when I’m not baking for GF friends.
This cake is so moist and flavorful on its own, and also amazing stacked as a layer cake with buttercream.
YAY! So happy to hear that you liked it Chrissann.. This almond flour vanilla cake is my go-to birthday cake recipe. I have never made it with buttercream but I will surely try it next time. Thanks so much for coming by.