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Almond flour cake sliced from top view

Almond Flour Cake Recipe

A moist and light Almond Flour Cake recipe that happens to be gluten free, low carb, and paleo-friendly. Try this easy flourless cake to treat yourself or to wow your friends and family in your next gathering.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 slices
Calories 344kcal


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
  • 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


  • 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.


Calories: 344kcal | Carbohydrates: 25g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 300mg | Potassium: 118mg | Fiber: 3g | Sugar: 17g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg