Almond Cake

Light and tender almond cake made with almond flour and whipped egg whites for an airy texture and rich almond flavor. This simple 9-inch cake is topped with sliced almonds and a dusting of confectioners’ sugar and is naturally gluten free without sacrificing structure or taste.

Course Dessert

Cuisine American

Keyword 9-inch almond cake, almond cake, almond flour cake, light almond cake, naturally gluten free cake, simple almond cake

Prep Time 15

Cook Time 27

Total Time 42

Servings

Calories 230kcal

Author Cathy Pollak

Equipment

9-inch round cake pan (23 cm) or springform pan. Lined with parchment for baking the cake.
hand mixer or stand mixer. For whipping egg yolks and egg whites.
mixing bowls Separate bowls for dry and wet ingredients.
rubber spatula For folding egg whites gently.

Ingredients

cooking spray
4 large eggs separated
½ cup (100 g) granulated sugar
2 tsps (10 ml) vanilla extract
½ tsp (2.5 ml) almond extract
1⅔ cups (160 g) almond flour weighed or spooned and leveled
½ tsp (2 g) baking powder
¼ tsp (1.5 g) fine sea salt
3-4 tbsps (18-24 g) sliced almonds
confectioners' sugar for dusting (optional)

Instructions

Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch (23 cm) cake pan or springform pan with parchment paper and lightly coat the sides with cooking spray.
cooking spray
In a medium mixing bowl, beat the egg yolks and granulated sugar with a hand mixer for 2 to 3 minutes, until pale, thickened, and creamy. Mix in the vanilla extract and almond extract until fully incorporated.
4 large eggs, ½ cup (100 g) granulated sugar, 2 tsps (10 ml) vanilla extract, ½ tsp (2.5 ml) almond extract
In a separate small bowl, whisk together the almond flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and mix until evenly combined. The batter will be thick.
1⅔ cups (160 g) almond flour, ½ tsp (2 g) baking powder, ¼ tsp (1.5 g) fine sea salt
In the bowl of a stand mixer fitted with the whisk attachment, or using clean beaters with a hand mixer, whip the egg whites on medium-high speed until stiff peaks form.
Using a large rubber spatula, gently fold half of the whipped egg whites into the almond batter to loosen it. Fold in the remaining egg whites just until no streaks remain, being careful not to deflate the mixture.
Spread the batter evenly into the prepared pan. Smooth the top with a spatula and sprinkle with sliced almonds.
3-4 tbsps (18-24 g) sliced almonds
Bake for 22 to 27 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge to loosen, then carefully invert the cake onto your hand or a cooling rack. Flip right side up and allow to cool completely on a wire rack.
Once fully cooled, dust with confectioners' sugar if desired before slicing and serving.
confectioners' sugar

Notes

Do not overmix once the egg whites are folded in.
The batter will be thick; spread it evenly rather than pouring.
Let the cake cool fully before slicing.
For more traditional flavor, omit almond extract and add lemon zest.

If you’re making this almond cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition