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GET IT NOWI have lots of almond flour cake recipes here on Wholesome Yum, from classic yellow keto cake to sugar-free chocolate cake to almond flour carrot cake. But this almond cake is probably the easiest of them all. And it has loads of almond flavor — Almonds! Almond extract! Almond flour! — with just the right amount of sweetness and a beautiful topping.
Why You’ll Love My Almond Cake Recipe
- Delicate, fluffy, and moist – The texture is everything I would dream an almond cake to be. Pillowy soft. Rich and buttery. Incredibly moist. Not to mention the crunchy almonds on top for the perfect contrast.
- Sweet, nutty, almond flavor – Three almond-based ingredients means triple the almond flavor! If you love almonds like I do, this cake is calling your name. (And if you don’t, please pick something else. ;))
- Easy to make in one bowl – Simplicity is what I love most about this almond flour cake recipe. There are no layers to assemble or complicated steps. The active prep time takes just 15 minutes, and it’s even easy enough for my kids to help.
- No refined sugar or white flour – Unless you choose to use sugar, but I avoid it! The cake is also naturally gluten-free and low carb, but it doesn’t taste like it. At all.
Ingredients & Substitutions
Here I explain the best ingredients for my almond cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Almond Cake:
- Wholesome Yum Almond Flour – Of course I make my almond cake with almond flour! This brand is my top recommendation because it has the finest texture, so it creates a light and delicate crumb, and a subtle almond flavor. Avoid using almond meal or coarser brands, as these will make the cake gritty.
- Baking Powder – Produces air bubbles in the batter, which makes your cake more light and fluffy. (Don’t confuse this with baking soda, which is different.) Keep in mind that almond flour cakes don’t rise as much as ones made with all-purpose flour, but that’s totally okay and normal!
- Unsalted Butter – Allow it to sit on the counter to soften before using. You could also use coconut oil for a dairy-free option, but I prefer the richer flavor of grass-fed butter.
- Besti Monk Fruit Allulose Blend – I wanted to make sure this was a moist almond cake recipe, and it is! That’s because, unlike other sweeteners, Besti natural sweetener locks in moisture for softer baked goods, with no aftertaste and zero sugar. The recipe should work just fine with regular sugar (but you know I won’t recommend this), or another sugar substitute if you prefer, though (use my sweetener conversion chart for exact amounts).
- Eggs – No need to whip egg whites and egg yolks separately, like some almond flour cake recipes. Mine simply uses whole eggs. I recommend letting them come up to room temperature before you begin. An egg substitute, such as flax eggs, will also work, but the cake may be a bit more delicate after baking.
- Sour Cream – Adds moisture, richness, and flavor. I use a full-fat variety for richest flavor and texture, but you can use any kind (or even unflavored Greek yogurt).
- Extracts – You will need both vanilla extract and almond extract for the perfect flavor combo. Keep in mind that the strength of extracts can vary, so the amounts in my recipe are based on the ones I have linked here.
- Sea Salt – Balances the sweetness.
Glaze:
- Melted Butter – You can melt the butter in the microwave, or a double boiler on the stove.
- Besti Powdered Monk Fruit Allulose Blend – I only use powdered Besti here because it dissolves fully and won’t crystallize, which isn’t the case with most other sweeteners. You can try other powdered sweeteners, but they may result in a gritty texture. Regular powdered sugar also works here if it fits your lifestyle, but I’m on team no-refined-sugar over here.
- Vanilla & Almond Extract – Because I’ll take as much of those flavors as I can get.
Toasted Almonds:
- Sliced Almonds – I top this almond cake with toasted almonds for crunch, and it’s just not the same without them! I usually get sliced almonds, as they are easier to seal in the glaze, but slivered almonds can still work.
VARIATION: Add other toppings!
For something extra, top this almond nut cake with sugar-free vanilla ice cream, whipped cream, or even fresh berries. I love garnishing mine with fresh strawberries.
How To Make Almond Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Toast the almonds. Arrange them in a roughly single layer on a baking sheet, and pop in the oven until golden. Let them cool while you make the almond cake batter.
- Cream the butter and Besti. In a large mixing bowl, beat them together with a hand mixer. You’re good when the mixture looks nice and fluffy!
- Add the dry ingredients. Beat in the almond flour, baking powder, and sea salt. It will be crumbly at this point, kind of like cookie dough. This is totally normal!
- Beat in the wet ingredients. Add the eggs, sour cream, vanilla, and almond extract, and beat until the batter is smooth.
- Bake. Transfer the batter to a springform pan or cake pan lined with parchment paper. Bake the almond flour cake until top is golden and it springs back, and a toothpick comes out clean. To release, run a knife along the edges of the pan. If you used a springform pan, open it up and remove the sides, otherwise just flip the cake out of the pan. Transfer the cake to a wire rack.
- Brush with glaze. In a small bowl, whisk together the glaze ingredients: butter, powdered Besti, and more vanilla and almond extract. Use a pastry brush to brush the glaze over the top and sides of the cake. It will start to drip down, which is fine, but you can place something underneath to control the mess.
- Add the crunch. Sprinkle the toasted almonds over the cake and gently press them into the glaze. Drizzle more glaze on top of the almonds to help seal them.
- Cool completely. This helps to improve the inner texture. If you like, sprinkle with more powdered Besti for serving — I always do!
My Recipe Tips & Notes
- Watch the almonds when toasting. The difference between golden to burnt is just a minute or two, so you’ll want to check on them.
- The batter should be thick. This is completely normal! It shouldn’t be stiff, but not totally pourable, either.
- Release carefully. My almond cake is a little fragile, so be careful when removing it from the pan, or it might crumble. (Been there, done that!) It helps to run a knife along the edges first. And if you don’t use a springform pan like I do, you’ll need to let the cake cool quite a bit before trying to remove it.
- Dust with powdered sweetener only when cooled. I find that it just soaks into the glaze if you sprinkle it on while the cake is still warm.
Storage Instructions
- Store: This cake retains its texture best if you wrap it tightly in plastic wrap and store it at room temperature, but it only lasts a day or two that way. When I need to store it for longer, I still wrap it, but keep it in the fridge instead to stretch its life to 5 days or so.
- Freeze: Almond flour cake freezes beautifully! After cooling, wrap it in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. To serve, let it thaw at room temperature first.
More Almond Flour Cake Recipes
If you love this almond cake, I think you’ll want to try some of my other cake recipes with almond flour:
Tools I Use For This Recipe
- Springform Pan – I prefer this springform pan for easy removal, but you could also use a regular 8-inch or 9-inch cake pan if that’s what you have.
- Baking Sheet – For toasting the almonds. I love this non-stick coating because it just lasts and lasts.
- Electric Mixer – I use this for beating the butter and sweetener together. It’s durable, powerful, and perfect for the job.
- Wire Rack – For cooling the almond cake after baking. It allows air to circulate and prevents it from becoming soggy. I like this rack in particular because it’s oven-safe and fits nicely into baking sheets, so I use it for many other recipes where I need to bake or roast something on a rack.
- Pastry Brush – For easy glazing. The material this one is made of has kept it looking like new for years.
Almond Cake (Easy Recipe)
Make this almond cake recipe with almond flour, a delectable glaze, and toasted almonds on top. It's extra moist, fluffy, sweet, and so easy!
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Ingredients
Tap underlined ingredients to see the ones I use.
Cake:
Glaze:
Toasted almonds:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven at 350 degrees F (177 degrees C). Line the bottom of a springform pan or cake pan with parchment paper.
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Arrange almonds in a single layer on a baking sheet. Toast for 3-4 minutes, until golden. Remove from the oven and allow to cool. Leave the oven on.
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Meanwhile, beat butter and Besti together.
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Beat in the almond flour, baking powder, and sea salt.
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Beat in the eggs, sour cream, vanilla and almond extracts.
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Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
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Allow the cake to cool for at least 10 minutes in the pan, until warm but no longer hot.
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Meanwhile, whisk together the glaze ingredients.
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Run a knife along the edges of the pan to release any parts that have stuck. If you used a springform pan, release and remove the sides (you can keep it sitting on the bottom part). If you used a cake pan, carefully flip over a towel, then flip again so that the cake is right side up.
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Place the cake onto a wire rack. While the cake is still warm, use a pastry brush to brush the glaze over the top and sides of the cake, reserving 1 tablespoon (14 ml) of glaze.
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Sprinkle toasted almonds over the cake and pat into the glaze. Drizzle the remaining tablespoon of glaze on top of the almonds to help seal them.
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Let the cake cool completely. If desired, sprinkle with more powdered Besti for serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12 entire recipe
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Cake Recipe
219 Comments
Marnee Antonio
0Hello I’m a lil confused w the metric conversion. The melted butter for glaze says. 3tbsp but 709.8ml as I checked 3tbsp is only 44.36ml. so what’s the real amount?
Wholesome Yum M
0Hi Marnee, Thank you for catching this! I have updated the metric recipe with the correct amount of butter for the glaze.
Marnee Antonio
0Thank you. We already tried it yesterday with the metric number that I posted…it was fantastic! Thanks for the update too.
andrea booth
0Do you think this would work with ricotta instead of sour cream?
Wholesome Yum M
0Hi Andrea, Sorry, ricotta and sour cream are not interchangeable. It would not work well in this recipe.
Aparna Dattagupta
0Awesome easy recipe…MUST TRY.
David
0Hi could I substitute the sour cream for cream cheese?
Wholesome Yum D
0Hi David, The only sub I would make would be Greek yogurt can be used in place of sour cream, however, it will change the carb count.
Susan Sell
0Haven’t tasted it yet but looks amazing! Couldn’t get almonds to stick on sides much, no worries, piled then on top with left over glaze!
Kathleen Kay
0Can I use monkfruit allulose blend instead?
Wholesome Yum M
0Hi Kathleen, Yes, it will make the cake softer in texture, but it will still turn out great! Both blends are 1:1 with each other, so you can use the same amount as listed in the recipe. Enjoy!
Cathy Randolph
0What is the cake pan diameter that you are using?
Wholesome Yum M
0Hi Cathy, I used a 9-inch springform pan. Enjoy!
Tatiana
0I love this cake. Very simple ingredients very delicious . My kids love it Thank you for the recipe.
Heide
0Does this recipe also work as financiers? I.e. if I put them into small financier tins, will they bake the same? I realized, it will probably take less time, but I’m wondering if they will be too wet/dry in a smaller size.
Wholesome Yum M
0Hi Heide, This recipe is more moist than fanciers but very similar otherwise. Yes, the bake time will be shorter when using small cake molds, so be sure to keep a close on them. Enjoy!
Christina
0My springform pan is slightly larger. Can I double the recipe and cook at the same temperature/time?
Myrna W.
0I used your almond flour cake without the glaze and almonds and whipped cream recipes to make a strawberry shortcake. It turned out beautifully. Thanks for the recipes!
Wholesome Yum M
0Hi Christina, Because I don’t know the size of your pan, I wouldn’t recommend doubling the recipe. You can change the servings from 12 to 18, which will increase the recipe by half, and it should fit fine in your springform pan.
Sandra
0Could the sliced almonds be replaced with chopped pecans instead?
I prefer pecans or walnuts over almonds.
Sandra W.
Wholesome Yum M
0Hi Sandra, Sure, that sounds great!
Rasha
0This is the first time in my life the cake texture was very successful with me!!! I am so happy and glad that I finally was able to perfect a cake! And in addition its a healthy keto cake!! Thanks to your amazing recipe and very detailed instructions!!! Thank you so much!
Anne Ciraulo
0This looks like a great recipe! Would it be alright to substitute the Monk Fruit with Allulose sweetener in place of the one with Erythritol? That’s the one I have on hand. Thanks very much!
Wholesome Yum M
0Hi Anne, Yes, the texture will be slightly different. Use this conversion calculator to determine how much you will need.
Adriana Gutierrez
0This was really, really good. As in almond croissant good! I used golden sweetener in the batter and confectioners in the glaze.
I recommend mixing all of the glaze with the toasted almonds, then spread it on top of the the warm cake.
AMANDA S ARSHAD
0Could you use fresh almond pulp, after making almond milk, instead of the almond flour.
Wholesome Yum M
0Hi Amanda, This is not recommended because there would be a lot of extra moisture left in the almond pulp. It would likely change the outcome of the recipe.
Sharon
0This looks wonderful… Q: can I leave out the sweetener altogether, or will that affect the texture/finish of the cake? I realize, of course, that it will affect the taste, and my work-around would be to add more almond extract & vanilla.
Wholesome Yum M
0Hi Sharon, I would not skip the sweetener in this recipe. The bulk from the sweetener contributes not only to the flavor but also to the texture of the cake.
Kem E Gorham
0Your recipe looks interesting. I would have to make substitutions for the dairy as I am allergic to caisin. Has anyone tried coconut yogurt and coconut oul in place of the sour cream and butter?
Best Regards, Kem
Wholesome Yum M
0Hi Kem, I have not personally tried this recipe with dairy-free yogurt, but I think it should work. Butter can be replaced with coconut oil. Please come back and share the results with us if you decide to try it!
Elodie naturaipathie
0Just made it this afternoon for my familly! I used plain plant based yogurt instead of sour cream and softened coconut oil instead of butter. I didnt have the same sugar blend than you (i live in france) so i used xylitol. So moist, so good thank you! I printed the recipe so we can do it again
Pamela Warner
0This recipe sounds amazing but it would be helpful to know what size springform pan to use and what temperature to bake it at Thank you.
Maya | Wholesome Yum
0Hi Pamela, This is the springform pan size used for this recipe.
Zheny
0I can’t wait to try this recepie- looks delicious! I am a newby in the world of keto baking ( or any baking for that matter) but success in making almond bread.
Q: could I use just plain erythritol instead of the monk fruit blend and if so what would you recommend in terms of quantity. Thank you so much!
Wholesome Yum M
0Hi Zheny, Yes, but you will need a little extra erythritol. Increase the amount in the cake to 1/2 cup + 2 tablespoons + 1 teaspoon. For the Icing, add an extra teaspoon. Enjoy!
Zheny
0This was triumph!!! Thank you so much! Can’t wait to try more of your recepies!
Christine
0I was so missing my favourite almond croissants but OMG, this tastes just like them. Any of Maya’s recipes I have made always turn out and are so delicious! Thank you Maya!
Marty
0What size pan?
Wholesome Yum M
0Hi Marty, I recommend a 9-inch springform.
Adriana Gutierrez
0Is it 9” or is it 10”? Link above shows 10”.
Wholesome Yum M
0Hi Adriana, a 9 inch is ideal, that’s what was used in the images above. A 10-inch springform will work too, but your cake won’t be quite as thick.
Heather Hans
0Hi! This seems like a great recipe, but I had trouble getting it to bake completely. It was underbaked in the middle even after the maximum amount of time you listed. I’ve had this problem with a number of keto bakes, and I’m not sure what I’m doing wrong. Any suggestions would be much appreciated!
Thanks,
Heather
Wholesome Yum M
0Hi Heather, If this is a common issue, then you may want to pick up an oven thermometer you can use to verify your oven temperature. It’s possible that you may have cold spots, or your oven isn’t hitting the correct temps.
Carole Geroux
0What a crowd pleaser! Deee-licious!!
Mary
0Thank you so much for this recipe!
This is the best keto cake I have ever tasted
JD
0Is there a dairy free option? Should I sub the sour cream with some soy yoghurt and extra butter maybe to balance the fat content?
We are from Holland and plan on making this cake for Three Kings /Epiphany celebration on the 6th of January!
Wholesome Yum M
0Hi JD, I have not tried this recipe with dairy-free yogurt, but I think it should work. Please come back and share the results with us if you decide to try it!
Hilci
0This recipe was so easy to make and is super delicious!!! Thank you
Bill
0When I made this I separated the eggs. I beat the whites to stiff peaks. I then mixed the other ingredients according to the instructions. Lastly, I folded in the egg whites. This made for a very Light cake. I also mounted the glaze with a touch of heavy cream to stabilize the mixture. This is a fantastic recipe.
Connie
0Sorry but where do I find the recipe. Thank you.
Wholesome Yum M
0Hi Connie, The recipe is about halfway down the page in a recipe card with instructions and nutrition. If you cannot see it, please make sure you are not viewing the website in an RSS or ‘reader mode.’ You can verify this in your browser settings.
Donna
0Fantastic Recipe! Moist and flavorful. I did add a little extra almond extract and sweetener. Do not leave the glaze off.
Elizabeth Hill
0Thanks for this amazing recipe! I replaced the sour cream with buttermilk and it was yummy. Huge for just 2 of us so will freeze slices
Jennifer Akridge
0I made this scrumptious cake yesterday. It passed with flying colors. The texture is light and not as dense as I expected because of the almond flour. The flavor was a delight and the cake just melts in your mouth. I will definitely make it again and again and be proud to serve it to guests. It is delightful with morning coffee as well. Thank you Maya!
Meme
0What can be used instead of sour cream?
Liz
0I use buttermilk – perfect every time
Wholesome Yum M
0Hi Meme, Greek yogurt can be used in place of sour cream, however, it will change the carb count.
Carley Iwai
0Just made this and it’s so good!
Next time I will add extra almond extract and a bit more sweetener.
The slivered almonds fell off easily even with the glaze layer underneath so next time I will put them on the cake batter before baking.
Kelly
0This cake is light but satisfying- makes a perfect dessert or snack. Bravo!
Len
0Can I convert this dessert in a Keto Almond Cheesecake Recipe? I was thinking of adding some cream cheese at the same time as the sour cream, but I’m not quite sure… thank you in advance!
Wholesome Yum M
0Hi Len, Doing this will not create a cheesecake, but create a dense poundcake-like texture. If you are interested, I have a recipe low carb Cheesecake here.
Jane Rodgers
0Hi,
I’ve made this cake three times now and absolutely love it !!
Would it be possible to use the same base recipe but then add blueberries to it ? I’m an amateur at baking so upto now I’ve stuck exactly to the recipe.
Kind regards
Jane
Wholesome Yum M
0Hi Jane, I am thrilled you love the recipe! If you are interested in making a blueberry cake, I recommend using this recipe which is better suited for adding fruit: Keto Almond Flour Blueberry Bread. You can increase the sweetener to 1/2 cup if you would like it to be a bit sweeter like a cake. Enjoy!
Kimberly Penrod
0This was the first Keto cake recipe I tried. It turned out perfectly. I believe this recipe could very versatile but is also wonderful as is. I used Swerve granulated sweetener as I did not have the suggested blend as written in the recipe. I followed the sweetener conversion chart on the website for correct measurements. Loved it!
Radia
0Hi, so excited to try this recipe! I was wondering if I make this the day before, should I store it in room temperature or inside my fridge? Or is is better to serve immediately
Silly question, but should any sugar replacement/sweetener work?
Wholesome Yum M
0Hi Radia, Yes, you can make this cake ahead of time. It’s best stored at room temperature. This recipe may work with other sweeteners, but for best results, I recommend Besti sweeteners.
Cathy Triffett
0I’m not one for commenting on recipes,,but this cake is absolutely beautiful. I made it as the recipe said as I think people should honour the recipe that people post, but that’s just me.
Totally delicious, going to find it hard to stop at one piece which is why I have frozen the bulk of the cake
Well done, this will be on high rotation – thank you
Ritika
0Hi,
This is a fantastic recipe, it made an amateur like me look like a pro in the eyes of my family. It looks fantastic and tastes oh so yummy. Thanks a million.
I have one question please, is there a way to alter this recipe to make it egg-less, i have a special request from friends who can’t have eggs. I would love for them to be able to have this as well.
Wholesome Yum M
0Hi Ritika, I have not tested this so I can’t guarantee the results, but you may be able to substitute the chicken eggs for flax eggs.
Kristine Molmen
0Tried this for a luncheon and no one knew it was keto. They all raved about it. Definitely keeping this handy to make again and again. Super easy recipe and it came out perfect.
Kristy
0Made this today for my hubby’s birthday dinner tonight. It turned out PERFECTLY. A few tweaks: I used 1/2 cup of melted butter, and added the zest and juice of one lemon, and the extra 1/4 cup of sweetener, as others suggested. I used regular confectioner’s sugar in the glaze since we’re not true Keto-ers right now, and doubled the glaze and toasted almonds because, well, I go all-out for this sort of thing. I wish I could post a pic, because it’s a gorgeous cake. Thank you!
Wholesome Yum M
0Hi Kristy, We would LOVE to see the picture over in the Facebook group!
Catherine Word
0The cake is wonderful. My son is trying low carb eating. He loves it too.
Maribel Melendez
0I’m back on Keto and I want to stay, so this time around I’m trying new things to also keep my husband on the diet with me because he is a diabetic. And we both have a sweet tooth so I picked this one for us and we love almonds so I made this cake and it beat our expectations away. This is an AMAZING and a good and simple recipe. Though I read a couple of reviews and followed their tips so I added a 1/4 tsp more of the Monkfruit,1 tsp lemon juice and it came out so good, next time ill try baking the cake with the almonds like someone suggested just to try it is a little bit time consuming for me because the almonds fall when I tried glazed it. Thank you I appreciate your hard work and the creation of this recipe.
Susan
0Was wondering if it taste good the first day or better the second day?? Thanks in advance
Susan from Indiana
Wholesome Yum M
0Hi Susan, Flavors will continue to develop as the cake sits. It’s delicious the first day, but I think the almond comes out a bit more after sitting overnight.
Sylvie
0In how many slices is the cake divided, 8? How big is a serving?
Wholesome Yum M
0Hu Sylvie, This cake makes 12 servings.
Marcia
0I made this in a convection oven and it turned out great! So moist. Thank you for the great low carb recipe!
Gracia Zanuttini
0Everyone in my family loved this cake! Would it be possible to make a mug cake version in the microwave? Thank you so much for this recipe, one of our favorites!
Wholesome Yum M
0Hi Gracia, I’m thrilled to hear your family loved it! Unfortunately, I don’t think it will work in the microwave, but if you decide to give it a go, let me know how it turns out!
Joy
0Having been married to a Frenchman for nearly 10 years, I’ve had my fair share of French desserts, this French almond cake is an excellent keto version of the rich cake and makes more sense to create with almond flour when making an almond cake! My only issue was with the metric conversion for the glaze I just can’t figure out how 3 tablespoons of butter equates to over 700 milliliters? Otherwise c’est bon!
MJ
0This was really good. One of the best keto desserts that I have made. After reading the comments I added an extra 1/4 cup of monk fruit and added zest and juice of a lemon. I also topped it with the almonds before baking. Came out perfect. Thanks for a great recipe.
Erinn
0Literally the BEST Keto dessert I have made. My mind is blown at how incredibly delicious this is. I just gave it to my very picky 11 year old and she loves it! So easy & quick to make. This is a keeper.
I did have to cook mine for 45 min since the center was still wet at the 30 min mark. I used a 9 inch springform pan.
This recipe is perfect
Karen M
0I’ve had this recipe pinned for a while now and fancied a change since I’d eaten carrot cake for so long and OMG this cake did not disappoint! It’s deliciously moist and moreish and you won’t regret making it. It was so easy to make and you’d honestly never know it is keto as the texture is so lovely.
If you like the flavour of almond and if you don’t I’m not sure why you’re considering making the french almond cake, I can honestly say it’s an absolute triumph! Well done