Light and Fluffy Almond Flour Cake

This absolutely delicious almond flour cake is perfect for anyone who loves tender, moist desserts with a lovely nutty flavor! Whether you’re gluten-free or just want to try something new, this cake gives you that perfect light texture that melts in your mouth.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Bake Time: 30 minutes, Cooling Time: 40 minutes, Total Time: 1 hour 25 minutes, Serves: 8 people.

Nutrition Profile: Dairy-Free, Soy-Free, Vegetarian, Gluten-Free

Nutrition Facts (per serving): 258 Calories, 17g Fat, 19g Carbs, 9g Protein

Ingredients You’ll Need

Large eggs: You’ll need 4 eggs, and we’ll separate them into yolks and whites. The whites help make this cake super light and fluffy! Orange zest: One tablespoon plus extra for garnish gives this cake the most amazing fresh citrus smell. Almond extract: Just one teaspoon packs so much nutty flavor into every bite. Granulated sugar: Half a cup divided between the yolks and whites helps create that perfect sweetness. Almond flour: One and a half cups is what makes this cake gluten-free and gives it that wonderful almond taste. Baking powder: One teaspoon helps the cake rise beautifully. Salt: Half a teaspoon brings out all the other flavors. Raw sliced almonds: Half a cup goes on top for a lovely crunch. Confectioners’ sugar: For dusting on top and making it look bakery-perfect!

How to Make Almond Flour Cake

Step 1: Preheat your oven to 350°F. Spray a 9-inch cake pan with cooking spray. Line the bottom with parchment paper so your cake comes out perfectly.

Step 2: Whisk the egg yolks, orange zest, almond extract, and 1/4 cup sugar in a large bowl for about 1 minute. Gently stir in the almond flour, baking powder, and salt with a spoon. Don’t overmix!

Step 3: Beat the egg whites in a medium bowl with an electric mixer on high speed until foamy, about 1 minute. Slowly add the remaining 1/4 cup sugar while beating until stiff peaks form, about 2 minutes.

Step 4: Add one-third of the beaten egg whites to the yolk mixture. Gently fold until smooth and lightened. Fold in the remaining egg whites carefully until just combined.

Step 5: Spread the batter into your prepared pan. Top evenly with the sliced almonds for that beautiful finishing touch.

Step 6: Bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Let cool in the pan for 10 minutes. Remove from pan and place almond-side up on a wire rack. Cool completely for about 30 minutes.

Step 7: Dust with confectioners’ sugar and extra orange zest if you want. Your gorgeous cake is ready!

Easy and Quick Almond Flour Cake Version

Want to save some time? You can skip separating the eggs and just beat the whole eggs with all the sugar at once! The cake won’t be quite as light, but it’ll still taste amazing and cuts your prep time in half. Just mix everything together and bake as directed.

Serving Ideas

This cake is absolutely perfect on its own, but it’s also wonderful with fresh berries like strawberries or cherries! A dollop of whipped cream makes it extra special. Try it with a cup of coffee or tea for the perfect afternoon treat.

Storage

Store your cake covered at room temperature for up to 3 days. It actually tastes even better the next day when all the flavors have had time to blend together! No need to refrigerate unless your kitchen is really warm.

Substitutions

Don’t have almond extract? You can use up to 2 teaspoons of vanilla extract instead! Orange zest can be swapped for lemon zest if that’s what you have. Just don’t use almond meal instead of almond flour – it’ll make your cake too dense.

Pro Tips

Perfect egg whites: Make sure your bowl is completely clean and dry before beating egg whites. Even a tiny bit of grease will stop them from getting fluffy!

Gentle folding: When you fold in the egg whites, use a light hand. You want to keep all that air you just whipped in there.

Don’t overbake: Check your cake at 25 minutes. Every oven is different, and you want it just set in the center.

Room temperature eggs: Let your eggs sit out for about 30 minutes before using. They’ll whip up better and mix more easily.

FAQs

Is this recipe vegan?

No, this recipe isn’t vegan because it contains eggs, but it is vegetarian! The eggs are really important for the cake’s light texture.

Is almond flour healthier than regular flour?

You bet! Almond flour has more protein, healthy fats, and fiber than regular flour. Plus it’s lower in carbs and naturally gluten-free, which makes it perfect for lots of different diets.

What exactly is almond flour?

Almond flour is made from blanched almonds that are ground into a fine powder. It has a slightly sweet, nutty flavor and works wonderfully in baked goods like this cake!

Can I use almond meal instead of almond flour?

I don’t recommend it for this recipe! Almond meal is coarser and heavier, which will make your cake dense instead of light and fluffy. Stick with almond flour for the best results.

What should I serve with this cake?

This cake is delicious with fresh seasonal fruit like peaches, strawberries, or cherries! Whipped cream is always a hit too. For a dairy-free option, try coconut whipped cream.

Final Thoughts

I hope you love this almond flour cake as much as I do! It’s become one of my go-to desserts when I want something special but not too complicated. Let me know how yours turns out – I’d love to hear about any fun variations you try!