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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
This section explains how to choose the best ingredients for my almond cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- 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!
Ingredients
Tap underlined ingredients to see where to get them.
Cake:
Glaze:
Toasted almonds:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 almond flour, baking powder, and sea salt.
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Beat in eggs, sour cream, vanilla and almond extracts.
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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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/12 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
182 Comments
Lisa, VA
0Do you think cardamom could work in this cake? I’m thinking of adding 1 tsp.
Wholesome Yum D
0Hi Lisa, I have never tried that in this recipe, but let me know your results if you do.
Angela
0This recipe turned out good, but I would suggest more almond and vanilla flavoring in the cake. With 4 eggs, it can taste a little “egg heavy”. The texture was very good and the glaze was delicious.
Will
0It looks nice and dense. What can I use instead of almond extract? I have none. More vanilla? Thanks
Wholesome Yum D
0Hi Will, Yes, you could use a little extra vanilla.
Jennifer Allen
0My dough pre-eggs/sour cream was like sand, and after the eggs and sour cream was definitely pourable like cake batter. So I was a bit worried. But the cake is delicious and I didn’t even use any glaze.
Kelly Jabbusch
0Finally a keto dessert that tasted delicious! Thank you!!!!!
Michelle
0I love your recipes but this turned out out to be way too dense, followed the recipe to a tee. I’ve made almond flour baked goods before and it wasn’t like this. Not going to repeat.
Shruthi
0Really loved how moist and fluffy this cake was – really loved the almond flavors.
Gina
0Love the flavor and texture of this cake! It’s so good and a blank slate to top in an assortment of ways. I did berries this time but will be trying with the glaze next time!
Liz
0This almond cake was so good! Everyone was surprised it was keto! So yummy.
Jane
0Just made this today and it’s wonderful I think I’ll be having it for breakfast with berries and yogurt. The recipe says drizzle the remaining glaze over the almonds but my glaze was nowhere near drizzle consistency. Any idea where I went wrong?
Wholesome Yum D
0Hi Jane, Did you use Besti Powdered Monk Fruit Allulose Blend?
Rose
0I made this last night for a dinner party and it displayed withing seconds. So good and fluffy.
Luana
0Is this cake gluten free, ty
Wholesome Yum D
0Hi Luana, Yes, this cake is gluten free.
Pam
0So happy that I found this website!! Love the moist and tender cake which was easy to make. I was expecting the glaze to be of a thick sticky consistency but I didn’t manage to get that. Any suggestions?
Vanillabean
0Pretty good, but I think it needs to be a bit sweeter and I think the cake came out a little too moist. Next time I will add more sugar to the cake and bake it longer.
Rita
0Can I use different sweeteners instead of monk fruit?
Wholesome Yum D
0Hi Rita, I cannot guarantee results with any other sweetener, I recommend Besti because it tastes and bakes just like real sugar.
Lori Rogers
0I would really like to print this recipe. But the print button is not working. The ads are so heavy now, that I can hardly get through a recipe. I have followed you for years and I’m so disappointed in all the ads.
Wholesome Yum D
0Hi Lori, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Jan Gurgul
0This is my go to treat for me! Just me!
Donna
0This cake is so delicious. Thank you Maya, for all your hard work testing and testing these recipes until perfection. I know it is a lot of work. So thank you once again for this wonderfully flavorful cake.
TD
0Amazing! My favorite keto cake recipe. Perfect sweetness for me. Thank you for your outstanding recipe. 5 Stars!
Valerie
0How about good quality olive oil instead of butter or coconut oil? Would that work?
Wholesome Yum D
0Hi Valerie, I’m not sure if olive oil would work. The closest replacement would probably be unrefined coconut oil. If you decide to try olive oil, let me know how it goes.
Valerie
0Can you substitute full fat Greek yogurt for the sour cream?
Wholesome Yum D
0Hi Valerie, Yes, you can substitute Greek yogurt for sour cream.
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?
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.
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!
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?
Wholesome Yum M
0Hi Meme, Greek yogurt can be used in place of sour cream, however, it will change the carb count.
Liz
0I use buttermilk – perfect every time
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.