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.

The Best Gluten-Free Almond Flour Cake (Moist & Simple!)

Name: Gluten-Free Almond Flour Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Scandinavian
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)

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

Scale

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)

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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