Can’t get enough? Be sure to check out all of my almond flour desserts! All of these recipes are made with everyday ingredients without the use of refined sugars. 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!). Below, you will find the details to make it keto-friendly as well.
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 healthy dessert 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.
How To Make Cake with Almond Flour?
Out of all the desserts made with almond flour, this is one of the easiest. With one whisk, two bowls, and a baking tin, you can have this healthy almond cake ready to eat in less than an hour.
- 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.
- Mix the dry ingredients: In a large mixing bowl, mix the almond flour, baking powder, baking soda, and kosher salt until fully combined.
- Mix the wet ingredients: Whisk the eggs, maple syrup, oil, and vanilla extract in a separate bowl, making sure the ingredients are fully blended.
- Combine the ingredients: Pour the wet ingredient mixture into the dry ingredients and whisk until no lumps remain.
- Transfer the mixture: Pour the cake batter into the prepared pan. If necessary, use a spatula to even out the layer.
- 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.
- 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.
- Decorate the cake – optional: If preferred, spread it with whipped cream and seasonal fruit like fresh blueberries, or even pomegranate arils.
How to Store, Freeze, and Thaw
Unlike other desserts, this recipe for a cake made with almond flour isn’t just delicious the day you bake it. With storage so simple, you can save this treat for any day of the week.
- Storage: Bring your cake to room temperature, then store it in an airtight container for up to 2 days on the kitchen counter.
- Freezing: First, let your cake reach room temperature. Then, tightly wrap it in plastic wrap and place it in an airtight container. Your cake can then be frozen for up to 1 month.
- 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.
How To Make Keto Almond Cake?
In recent years, baking with almond flour has become synonymous with paleo and keto baking as almond flour is low-carb, gluten and grain-free.
You can turn this into a keto almond flour cake by making a few changes to the recipe. However, please know that the version made with keto sweeteners, in my case – erythritol, is less sweet, lighter in color, and not as moist compared to the version made with maple syrup/honey.
To turn this into a keto cake with almond flour, use 1 cup erythritol (this is the brand – affiliate link- I used) and ⅓ cup almond milk (or whole milk) in place of maple syrup. Follow the rest of the original recipe, including the baking time, as written.
You Might Also Like:
If you enjoyed this recipe, please know that we have many more dessert recipes with almond flour. Below are a few others that you might also like:
- Almond Flour Apple Muffins
- Paleo Gingerbread Cookies
- Almond Flour Cookies
- Almond Flour Pancakes
- Keto Almond Flour Waffles
- Almond Flour Bread
Almond Flour Cake Recipe
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
- 2 tablespoons Sliced Almonds
- Maple Whipped Cream
- Fresh seasonal fruit
- 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.
- 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.
- 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.
- To Make it Keto- friendly: You can turn this into a keto almond flour cake by making a few changes to the recipe. However, please know that the version made with keto sweeteners, in my case – erythritol, is less sweet, lighter in color, and not as moist compared to the version made with maple syrup/honey. To turn this into a keto cake with almond flour, mix together 1 cup erythritol and ⅓ cup almond milk (or whole milk) and use it in place of maple syrup. Follow the rest of the recipe, including the baking time, as written.
- The calorie and nutrition information below does not include any of the optional toppings listed. It is for the basic recipe.