Recipe For Almond Cake Using Almond Flour

Growing up, Sundays traditionally meant there was always some sort of glorious cake flying around. I grew up in a household that firmly believes in dessert. During the busy week, it often was rice pudding, pineapple jammy cookies, lemon jello or a simple tray of fresh-cut, seasonal fruit after lunch or dinner. My parents still, to this day, have to wrap up a meal with a little something sweet for good measure. That little habit is (still) deeply-entrenched into how I eat.

My dad is always chasing the perfect pineapple and bananas; whereas my mom gravitates towards super refreshing cantaloupe and watermelon. This little habit of fruit after lunch or dinner is perpetually alive years later at my home and the munchkins are perfectly onboard with it. They mostly chase tart, green grapes, strawberries, watermelon and peaches. Although I must note, Miles is a banana fiend, very much like his grandfather.

But then on Sunday, dessert always looked like true-blue, good ‘ole dessert. There were warm, fudgy brownies enjoyed with old-fashioned creamery style vanilla ice cream. Mom also made a killer, gooey apple pie with the best from-scratch crispy crust. But what we ALL (truly) looked forward to was her Lemon Delight Cake. In fact; this is my third citrus-recipe inspired by that mythical cake. It was THAT good and everyone who tried said cake, still remembers it with a ton of nostalgia.

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I drew inspiration from that cake to create this one- but I wanted to make it accessible to most people who have to eat grain-free or gluten-free for whatever reason. Simple ingredients like Meyer lemons, almond flour, eggs, coconut oil and honey, come together to give this cake the perfect crumb and right dose of tangy, sweet goodness.

There are eggs, but let me remind you that eggs are dairy free. Often times the audience gets this confused- while adding eggs doesn’t make it plant-based, it’s still dairy and gluten-free.

You want to make it an orange cake? Add orange zest and orange juice in the exact same measurements as the lemon zest and lemon juice requirements in the recipe.

Almond Flour Tea Cake

For the topper- there is no glaze or icing.. none of that this time. This cake shines so brightly; all we need on top are some macerated berries right before serving! Read: macerated berries= berries that have been mixed and tossed with sugar (stir occasionally for 35-45 mins) and watch them transform into a gorgeously plum and juicy sauce. OR, do what I did: sprinkle some free blueberries with icing sugar and voila; you’ve got the best fruity topper without having to resort to icing.

This recipe ONLY works with almond flour.. it behaves differently from standard flour and along with the separated eggs; does not quire oil or butter of any kind.

Hey, I'm Aleyda, and I am glad you're here! I like to share deliciously nourishing eats that are mostly gluten, dairy and refined sugar-free. My recipes are approachable, mostly involve one-bowl and all real food, seasonal ingredients. I live in Toronto with my three munchkins; who keep my hands busy and my heart pretty full. I love frothy oat milk lattes, a seriously fudgy brownie and a hearty bowl of pasta. I believe in balance and in sharing healthy, timeless food that tastes great.Looking for a truly light and fluffy almond flour cake? Then this is the recipe for you! With a mild sweetness and a fine crumb texture, no one will believe it’s sugar-free and keto-friendly.

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I am delighted to re-introduce you to the cake recipe that started it all. This, right here, is the recipe that made me realize that I could create keto cakes that rival anything made with flour and sugar. In both taste AND texture!

This almond flour cake was a watershed moment in my keto baking career. Back in 2012, I came across a cookbook on coffee cakes and one called Almond Crusted Butter Cake caught my eye.

When I set about modifying the recipe to suit my low carb lifestyle, I had no idea it would turn out so spectacularly well. And that it would become the base recipe for so many of my other creations, like Keto Victoria Sponge Cake or my classic Keto Birthday Cake.

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Then I let the poor thing languish in obscurity for more than a decade as I went on to create other keto treats. But it’s such a fabulous recipe that I figured the time was right to bring it back to your attention!

So what makes this almond flour cake recipe so incredible? To put it boldly, it has the perfect cake texture, with a fine crumb and a light, fluffy consistency. In my experimenting, I somehow hit upon the ideal ratio of almond flour to the other ingredients. It just works!

And it doesn’t require separating the eggs or beating the egg whites. It’s a straightforward process of beating softened butter with granulated sweetener, then adding eggs and dry ingredients.

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The simplicity of the cake itself belies its utter deliciousness. It may not be as eye-catching something more decadent, like a keto chocolate cake with tons of creamy frosting. But it’s sweet and lovely, and really needs no other embellishment or garnish.

It’s also easy to make and looks so elegant with the sliced almonds baked right in. Have it as coffee cake with your morning coffee, or serve it with some whipped cream and berries for dessert. It’s always superb.

“So yummy!!! I made this in a couple small loaf pans and cut it in small slices, I topped it with whipped cream and strawberry syrup…the cutest and most delicious strawberry shortcake ever! This was also amazing as is????” — Megan

Almond Cake {semolina & Almond Flour}

“This is soooooo good! it’s definitely one of my two favorite keto desserts! I’m picky too. I’ve always loved almond cake so I was so happy to find a recipe that tasted like the real thing! Amazing!” — Laurie

“Thank you so much for this recipe, it is the first truly successful almond flour cake recipe I’ve followed! Really pleased with the results, such a tasty cake and the flaked almond crust really works well.” — Colin

1. Prepare the pan: Butter a 9×5 inch metal loaf pan very well. Sprinkle the sides and bottom of the pan with sliced almonds, pressing into the butter to help it adhere.

Almond Flour Cake (gluten Free, Paleo W/ Keto Option)

2. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. Set aside.

3. Beat the butter: In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 2 minutes. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the almond extract.

4. Add the dry ingredients: Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined.

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5. Transfer to the pan: Spread the batter in the prepared pan, being careful not to dislodge the sliced almonds on the sides. Smooth the top.

6. Bake: Bake at 325ºF for 50 to 60 minutes, or until the top is deep golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.

While this almond flour cake is easy to make, it’s important to follow the instructions carefully. I specify a metal loaf pan, because glass and ceramic bake very differently and don’t conduct heat nearly as well. So your cake will get brown on the outside but won’t cook through properly in the middle.

Fluffy Almond Flour Cake

Protein powder is a critical ingredient in this recipe, as it helps create the ideal texture. I recommend whey or egg white protein powders, and some plant based versions may work as well. But I do not recommend collagen protein, as it will make the cake gummy and hard to cook through.

Let the cake cool in the pan for at least 30 minutes but don’t leave it too much longer. I’ve noticed that loaf cakes are nice and loose at 30 to 60 minutes, but then start to re-stick to the pan after that. If you have any doubts about your pan, consider lining it with parchment paper.

Used properly, almond flour can be used for baking wonderfully moist and fluffy cakes. But you do need to understand that it behaves very differently from wheat flour. It contains no gluten and far more moisture than wheat flour. I recommend reading Baking with Almond Flour for a better understanding of how it works.

Gluten Free Almond Cake Step By Step Recipe

Almond flour contains very few carbohydrates and has plenty of fiber, so it’s an excellent choice for people with diabetes. I find that baked goods made with almond flour do not spike my blood sugar.

This keto almond flour cake recipe has 7.3 grams of carbs and 3.4g of fiber per slice. Thus it has 3.9g net carbs per serving.

Looking for a truly light and fluffy almond flour cake? Then this is the recipe for you! With a mild sweetness and a fine crumb texture, no one

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