4-ingredient Almond Flour Cake is made in one bowl, without even having to separate the eggs. This easy recipe is made with no regular all-purpose flour and no butter or oil. The combination of simple, pantry ingredients produces a light and spongy cake that’s perfect for any occasion or weeknight dessert.
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While this simple almond flour cake may not visually be on the same level as a showstopper 4-layer Gluten Free Lemon Cake is with its homemade lemon curd cake filling and classic cream cheese frosting, it stands on its own as a deliciously sweet, rustic, everyday dessert.
The best part? It’s made with just 4 ingredients in a single bowl!
Texture
The texture of this cake is delightfully delicate and spongy from the whipped eggs and sugar. It’s very light, almost like a cloud with an ever-so-slight chew.
It almost reminds me of a bakery-style muffin top: sweet, crumbly, and soft!
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Flavor
The flavor of this almond flour cake is similar to the flavor of the shells used in French macarons. It’s made with almost identical ingredients, but because they’re combined in a different method, it creates two entirely different results.
I tested this recipe with and without almond extract and I prefer the flavor with it because it enhances the almond flavor. You could skip the extract to make it a really basic 3-ingredient cake, but just be aware that it will be less flavorful.
Ingredients Notes
Almond Flour – Be sure to use blanched, super-fine almond flour for this recipe and not almond meal. Almond meal is a little too coarse and still contains some of the almond skin.
Sugar – Granulated sugar is what makes this cake sweet and delicious. I have not experimented with reducing the amount of sugar, and I haven’t tested this recipe with sugar alternatives.
Serving Suggestions
I like to decorate this almond cake with some gorgeous sliced almonds and serve it with a dusting of powdered sugar. Fresh berries or even juicy macerated peaches would be a great addition if they’re in season.
If you’d like to be a little extra, serve it with light and sweet whipped cream or cool and creamy vanilla ice cream!
How to Make Almond Flour Cake (Visual Instructions)
Please read the full recipe and instructions in the recipe card below.
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Simple Almond Flour Cake (4-Ingredients, One Bowl)
Ingredients
- 4 Large Eggs, cold
- 1 cup (200g) Granulated Sugar
- 1 teaspoon Almond Extract
- 3 ½ cups (315g) Super Fine Almond Flour
Instructions
- Preheat oven to 350 degrees F. Generously spray an 8-inch round cake pan with non-stick spray and line the bottom of the pan with parchment paper.
- Add the eggs, sugar, and almond extract to the bowl of a stand mixer fitted with the paddle attachment.
- Beat at medium-high speed until the eggs and sugar are combined, and the mixture is very light/pale in color and has almost tripled in volume.
- Use a spatula to fold in ⅓ of the almond flour. Once all of the almond flour is incorporated, repeat the process with ⅓ of the flour at a time. Be gentle when folding, trying not to deflate the egg mixture.
- Once all the almond flour is incorporated, carefully transfer the batter to the prepared pan and smooth out the top.
- Bake for 35-40 minutes or until the cake is done.
- Cool the cake in the pan for 1 hour. Then, run a knife around the edge of the pan a few times to help release the cake then transfer the cake to a wire rack to cool completely.
- Serve with a dusting of powdered sugar and sliced almonds, whipped cream, and/or fresh fruit.
Notes
- This cake is naturally gluten free, dairy free, and grain free.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I made this using slightly different ingredients. My take is that if you use the eggs and sugar as called for you can use ANY flavor extract. I also added two tsp.of jello powder to compliment my extract flavor desire and used the called for almond flour, realizing that a GF all purpose flour works as well. When I removed the finished cake product from the oven I poked 12 holes in the top and used a strawberry fruit spread also gluten-free to put up on the top while warm. After that step when it was completely cooled I put dream whip topping on the top.Before putting the strawberry preserves and dream whip on the top, I sprinkled almond shavings over the entire cake. Realizing that I could use any nut topping and also any jelly preserve to create any flavor cake that I desired. This is a very versatile recipe and there’s nothing you can’t do with it as long as you stick to your base as the recipe calls for of the four eggs and the cup of sugar, at that stage you can use any flavor extract. I do suggest adding the two teaspoons of a flavor gelatin to enhance what flavor you’re trying to achieve and after baking spread whatever nut compliments you desire and then poke holes in the cake while warm. Choose a flavor of jelly or preservative to spread over the top and when completely cooled then add dream whip or Cool whip. It was sensational. This recipe as I said as long as you stick to those two base ingredients of eggs and sugar is completely compatible for any flavor desire you wish after that just follow the basic instructions to bake.
Thanks for sharing, Louisa! Can’t wait to hear more flavor variations you try!
I just made this recipe, and it’s fantastic! I substituted Swerve Granulated sugar replacement for the sugar, and used Swerve Powdered for the topping. (I’m not eating sugar at this time.) Honestly, this was so easy to make, and so delicious. Thank you!
Thank you, Blanche! I’m glad to hear that the sugar substitute worked out for you!
I am interested in the Almond Cake.
My mixer has no paddle attachment. Should I use the disk or regular beater attachment?
You can use the beater attachment 🙂
Great recipe
Thank you!
How do you make this vegan?
I have not tried a vegan version of this cake because it relies heavily on the whipped eggs for structure.
Absolutely splendid! Made this as a very simple treat this week and it’s already almost gone! It pairs beautifully with coffee or milk. Will be making this again!
Thanks, Nancy!