There is a quiet elegance to a simple, single-layer cake that relies on the quality of its ingredients rather than fancy frosting. This Gluten-Free Almond Flour Cake is exactly that—a tender, moist, and fragrant dessert that feels sophisticated yet effortless.
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Inspired by the classic French almond flour cake and the rustic simplicity of Italian baking, this recipe uses nutrient-dense almond flour to create a texture that is unbelievably soft.
It is one of those simple almond flour cake recipes that you can whip up in minutes for an afternoon tea, a brunch, or a light dessert. It proves that healthy, gluten-free baking can be indulgent and delicious.
A Little Story About This Dish
I used to be intimidated by gluten-free baking, worrying that everything would turn out dry or crumbly. Then I discovered the magic of almond flour. Unlike starchy gluten-free blends, almond flour adds natural fats and moisture, resulting in a cake that stays fresh for days.
I wanted to create the best almond flour cake that didn’t require separating eggs or whipping meringues. I craved a “dump and stir” recipe that still tasted like it came from a European bakery.
The addition of Greek yogurt was the game-changer here. It reacts with the baking powder for lift and adds a tang that balances the nutty sweetness perfectly. This cake has become my go-to gift for friends because it feels special, tastes amazing, and just happens to be gluten-free.
Get Ready to Cook!
You are less than an hour away from a golden, aromatic cake that fills your kitchen with the scent of vanilla and toasted nuts. Let’s get organized.
What to Expect
Time: About 50 minutes total (15 minutes prep, 35 minutes bake).
Difficulty: Very Easy. No mixer required, just a whisk and a bowl.
Before You Begin
The most important ingredient here is the flour. Make sure you use finely ground almond flour, not almond meal. Almond meal contains the skins and is coarser, which will result in a heavier, grittier cake.
Room temperature ingredients are crucial. Ensure your eggs and yogurt are not straight from the fridge. This prevents the melted butter from seizing up when you mix it, ensuring a smooth, emulsified batter.
Regarding safety: This recipe relies entirely on almond flour, making it safe for those avoiding wheat. However, always double-check your baking powder. While most are cornstarch-based, verify it is labeled gluten-free to be absolutely safe.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients for this moist almond flour cake.
| Plain Greek Yogurt (or sour cream) | Amount |
| Almond Flour (finely ground) | 2 cups |
| Granulated Sugar (or coconut sugar) | ⅓ cup |
| Large Eggs, room temperature | 2 |
| Plain Greek Yogurt (or soured cream) | ¼ cup |
| Melted Butter (or coconut oil) | 3 tablespoons |
| Pure Vanilla Extract | 1 teaspoon |
| Lemon Zest | 1 lemon |
| Baking Powder | 1 teaspoon |
| Salt | Pinch |
| Sliced Almonds, toasted (for garnish) | 2 tablespoons |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple steps to create a beautiful, golden cake.
1. Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform or round cake pan generously and line the bottom with parchment paper to ensure easy removal.
2. Whisk the Eggs and Sugar:
In a large bowl, whisk the eggs and granulated sugar together vigorously for 2–3 minutes. You want the mixture to become pale and slightly thickened. This incorporates air for a lighter cake.
3. Add the Wet Ingredients:
Whisk in the plain Greek yogurt, melted butter, vanilla extract, and fresh lemon zest. Mix until the batter is smooth and glossy.
4. Incorporate the Dry Ingredients:
Sift the almond flour, baking powder, and salt directly into the bowl. Sifting is important to break up any clumps in the almond flour. Gently fold the dry ingredients into the wet mixture with a spatula just until combined.
5. Top and Bake:
Pour the batter into your prepared pan and smooth the top with your spatula. Sprinkle the toasted sliced almonds evenly over the surface. Bake for 30–35 minutes. The cake is done when it is golden brown and a skewer inserted into the center comes out with just a few moist crumbs attached.
6. Cool and Serve:
Let the cake cool in the pan for 10 minutes to set. Run a knife around the edge, then release the sides (if using a springform) or invert onto a rack to cool fully.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to ensure your cake is the best gluten-free almond flour cake possible.
Pointers for Perfection
For an Italian lemon almond flour cake vibe, serve this with a dollop of crème fraîche or whipped cream and fresh berries. If you love marzipan, add ¼ teaspoon of almond extract to the batter for a deeper nutty flavor.
How to Store
This cake stays incredibly moist thanks to the almond flour. Store it covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully; wrap slices tightly and freeze for up to 3 months.
These recipes are an excellent source of fresh ideas for your gluten-free cooking:
- The Best Salted Honey Pie (Gluten-Free & Eggless!)
- The Best Salted Honey Pie (Gluten-Free & Eggless!)
- 5-Ingredient Gluten-Free Almond Joy Cookies
Gluten-Free Almond Flour Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
Description
The best Gluten-Free Almond Flour Cake recipe! This simple, one-bowl dessert uses Greek yogurt and almond flour to create an incredibly moist, tender, and elegant cake. Perfect for brunch or a light dessert.
Ingredients
2 cups almond flour (finely ground)
⅓ cup granulated sugar (or coconut sugar)
2 large eggs, room temperature
¼ cup plain Greek yogurt (or soured cream)
3 tablespoons melted butter (or coconut oil)
1 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon baking powder
Pinch of salt
2 tablespoons sliced almonds, toasted (for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform or round pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar together vigorously for 2–3 minutes until pale and thickened.
3. Add the Greek yogurt, melted butter, vanilla extract, and lemon zest. Whisk until smooth.
4. Sift in the almond flour, baking powder, and salt. Gently fold into the wet mixture until just combined.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with the toasted sliced almonds.
6. Bake for 30–35 minutes, or until the cake is golden brown and a skewer inserted into the center comes out with moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Flavor Variation: Add a drop of almond extract for a deeper nutty flavor, or fold in raspberries for a fruity twist.
Serving: This cake is delicious served with whipped cream, crème fraîche, or a fruit compote.
Storage: Store covered at room temperature for 3 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
Your Burning Questions Answered!
Here are answers to common questions about baking with almond flour.
1. What is the secret to baking with almond flour?
The secret is managing moisture and structure. Because almond flour lacks gluten, it can be fragile. Using eggs and a binder (like the protein in the Greek yogurt here) helps hold the cake together. Also, because almond flour burns faster than wheat flour, you often bake at slightly lower temperatures or cover the cake with foil if it browns too quickly.
2. What does almond flour do in gluten-free baking?
Almond flour adds a rich, nutty flavor and a high fat content to baked goods. This fat provides incredible moisture, creating a tender, dense crumb that doesn’t get stale as quickly as recipes made with rice flour blends. It makes for a substantial, satisfying bite.
3. Why does almond flour not bake well?
If almond flour doesn’t bake well, it is usually because it was substituted 1:1 for wheat flour in a recipe that wasn’t designed for it. Almond flour is heavier and has no gluten structure. Without adjustments to the leavening (baking powder) and eggs, a cake can turn out flat, dense, or greasy. This specific recipe is formulated to balance the weight of the nuts for a perfect rise.
Dig In & Enjoy!
You are ready to enjoy a slice of pure comfort. Whether you serve it plain with coffee or dressed up with berries, this cake is a delightful treat. Enjoy every moist, nutty bite!
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