Almond Cake Recipe (Moist and Easy)

Name: Almond Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups superfine blanched almond flour; 1 tablespoon cornstarch; 1½ teaspoons baking powder; ¼ teaspoon fine salt; ¼ teaspoon ground cardamom; 4 large eggs (separated, at room temperature); ½ cup granulated sugar (divided); ⅓ cup full-fat Greek yogurt (at room temperature); 2 tablespoons neutral vegetable oil or melted refined coconut oil; 1 tablespoon finely grated orange zest; 1 teaspoon vanilla extract; ½ teaspoon almond extract; ¼ cup sliced almonds (for topping)

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This easy Almond Cake is soft, moist, and full of almond flavor with a hint of orange. It’s made with almond flour, Greek yogurt, and a few simple ingredients. Topped with sliced almonds, this cake is perfect for dessert, brunch, or enjoying with a cup of coffee.

I love making simple cakes that don’t need frosting or a lot of extra toppings. This almond flour cake is one of those recipes I can enjoy with my morning coffee or serve as a dessert when we have guests over. The orange zest adds just enough citrus flavor without overpowering the almonds, and the Greek yogurt helps keep the cake nice and moist. I also love the sliced almonds on top for a little crunch.

Recipe Overview

Skill Level

Intermediate

Prep Time

20 mins

Cook Time

45 mins

Key Ingredients

Below are the ingredients you will need to make this gluten-free almond cake. Full measurements are listed further down on the recipe card.

Almond flour: Use superfine blanched almond flour for the best texture. Almond meal is coarser and won’t give you the same results.
Cornstarch: Helps give the cake a lighter, more tender texture.
Cardamom: Adds a subtle warm flavor. You can leave it out if you prefer.
Eggs: You’ll need four large eggs, separated. Whipping the egg whites helps make the cake light and fluffy.
Granulated sugar: Sweetens the cake and helps stabilize the whipped egg whites.
Greek yogurt: Use full-fat Greek yogurt for the best moisture and texture.
Oil: Use a neutral vegetable oil or melted refined coconut oil.
Orange zest, vanilla, and almond extracts: Add a fresh citrus flavor that pairs so well with almonds.
Sliced almonds: Sprinkle them on top before baking for a little crunch.

Tips for the Best Almond Cake

Use superfine almond flour. This gives the cake a softer texture. Avoid using coarse almond meal.
Bring ingredients to room temperature. Room-temperature eggs and yogurt mix more easily into the batter.
Don’t overbeat the egg whites. Stop at medium peaks. Overwhipped egg whites are harder to fold into the batter.
Fold gently. The whipped egg whites help the cake rise, so try not to deflate them.
Use the right pan. An 8-inch round metal cake pan works best for this recipe. A different pan size may change the baking time.
Let it cool completely. Almond flour cakes are delicate when warm, so give the cake time to set before slicing.

How to Make Almond Cake

Step 1: Prepare the pan. Preheat your oven to 350°F. Line the bottom of an 8-inch round metal cake pan with parchment paper and lightly grease the sides.

Step 2: Mix the dry ingredients. In a medium bowl, whisk together the almond flour, cornstarch, baking powder, salt, and cardamom. Break up any lumps and set aside.

process shot to mix the flour with baking powder, then whisking the egg yolk with sugar in a bowl.

Step 3: Mix the wet ingredients. In a large bowl, beat the egg yolks with ¼ cup of sugar for about 2 minutes, until lighter in color and slightly thickened. Add the Greek yogurt, oil, orange zest, vanilla extract, and almond extract. Mix until smooth.

Step 4: Add the almond flour. Fold the dry ingredients into the yolk mixture until combined. The batter will be thick at this point.

process shot of mixing almond flour with whipped yolk, then whipping egg whites in a bowl.

Step 5: Whip the egg whites. In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining ¼ cup of sugar and continue beating until medium peaks form. The peaks should hold their shape but curl slightly at the tips.

Step 6: Fold everything together. Stir one-third of the whipped egg whites into the almond batter to loosen it. Gently fold in the remaining egg whites in two additions until no large white streaks remain. Be careful not to overmix.

process shot of adding the wipped egg whites into the batter and then baking the batter in a round pan to make the almond cake.

Step 7: Bake. Pour the batter into the prepared pan and gently smooth the top. Sprinkle with sliced almonds and bake for 40 to 45 minutes, checking around 30 minutes. The cake should be golden on top, spring back lightly in the center, and a toothpick should come out without wet batter.

Step 8: Cool and serve. Let the cake cool in the pan for 15 minutes before carefully transferring it to a wire rack. Allow it to cool completely before slicing.

half of an almond cake sliced over a cutting board.

Common Questions

Can I use almond meal instead of almond flour?

I recommend using superfine, blanched almond flour. Almond meal contains almond skins and has a coarser texture, which can make the cake heavier and more crumbly.

Can I make this almond cake without Greek yogurt?

Full-fat Greek yogurt helps keep the cake moist and tender. You can use full-fat sour cream instead, though the flavor and texture may differ slightly.

Why do I need to separate the eggs?

Almond flour doesn’t contain gluten, so whipping the egg whites helps the cake hold its shape and stay light. Folding them into the batter also helps the cake rise.

Can I leave out the orange zest?

Yes! The orange zest adds a nice citrus flavor, but you can leave it out if you prefer a more traditional almond cake.

How to Store Almond Cake

Room temperature: Store the cake in an airtight container for up to 2 days in a cool room.
Refrigerator: Keep it covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly and store them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.