Almond Cake


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This almond cake is the perfect dessert for every and any occasion. Serve it plain for afternoon tea, or top it with whipped cream and fresh fruit for the holidays. All you need are seven simple ingredients, with a secret addition that gives it that deliciously pure almond flavor.

Almond cake on a cake stand

I love a simple cake that’s not overly sweet or overly complicated with excess ingredients. And that’s what this almond cake recipe is all about! It’s one of those cakes you can enjoy anytime, anywhere, depending on how you top it off (I’ve got a few ideas below).

For reference, this almond cake is almost like a Tarta de Santiago cake (Spanish almond cake). But instead of using lemon juice or lemon zest in the ingredients, like my paleo lemon blueberry cake, this recipe emphasizes the natural almond flavor that’s mild and slightly sweet. Call me a purist, but I want my almond cake to taste like nutty, earthy, and toasty almonds!

Ingredients for almond cake on a table

Almond Cake Ingredients

  • Dry Ingredients: You’ll see other recipes using almond paste or freshly ground almonds. But to keep things simple, finely ground almond flour achieves the same result with fewer ingredients. In addition to that, you’ll need baking soda and a pinch of kosher salt.
  • Eggs: When it comes to baking, it’s best to bring your eggs to room temperature. They’ll blend in better with the batter, help the cake rise properly, and give it a slightly fluffier texture.
  • Sweetener: You can use maple syrup or honey in this recipe. Personally, I prefer maple syrup, as I feel it gives a lighter overall texture, while honey can increase the density just a smidge.
  • Vanilla and Almond Extract: Vanilla extract is a key ingredient and adds sweetness. But if you want to bump up the almond flavor, I highly recommend using almond extract as well.
  • Toppings: Top your cake with sliced almonds for that final almond touch. And if you’ve got time, dusting powdered sugar will make it look exquisite. Side note – you can make powdered sugar in a snap from any granulated sugar!

How To Make Almond Cake

Grease the pan. Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch cake pan or springform pan. You can also line the bottom of the pan with parchment paper for easy removal.

Prepping a spring pan for almond cake

Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.

Dry almond cake ingredients in a bowl

Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract.

Wet almond cake ingredients in a bowl

Combine the ingredients. Pour the wet ingredients into the dry and stir it all together until it’s combined into a cake batter.

Mixing almond cake batter in a bowl

Bake the cake. Pour the batter into the greased pan and top with sliced almonds. Bake for 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.

Raw almond cake batter in a cake pan

Almond Cake Toppings

  • Classic Topping: My favorite is to top this cake off with extra sliced almonds and a dusting of powdered sugar. It’s simple, elegant, and perfect for brunch or afternoon tea.
  • Fruity Topping: If you want to jazz this up a little bit for the holidays, you can add dollops of coconut whipped cream on each slice with pieces of fresh fruit.
Baked almond cake

Ingredient Substitutions & Modifications

  • Using a different sugar. As a reminder, the dry-to-wet ratio in baking is crucial. Since I’ve made this recipe with a liquid sweetener, you can easily swap maple syrup with honey, date syrup, or liquid erythritol for a keto-friendly option. But if you’re using granulated sugar, you’ll need to adjust the ratio by either adding additional wet ingredients or minimizing a dry ingredient.
  • Add a hint of citrus flavor. You can always omit the almond extract and add lemon or orange zest for a bright flavor.
  • Alternative to almond flour. A traditional almond cake requires almond flour or a base that’s ground almonds or even almond paste. But if you can’t find almond flour, hazelnut flour works in a 1:1 substitution. Unfortunately, other flours are not usually an equal substitution and may require some tweaking to find the perfect ratio.
Dusting powdered sugar on a cake

Common Questions

Which almond flour is the best for almond cake?

I love to use Bob’s Red Mill almond flour (which I’ve linked below in the ingredients). But any brand will work as long as the flour is super fine and blanched.

Can you freeze almond cake?

It’s highly unlikely there’ll be leftovers (yes, it’s that yummy). But leftovers can be stored in an airtight container in the fridge for up to a week. If you’d like to store it longer, once it’s completely cooled, tightly double-wrap it in plastic wrap and store it in the freezer for up to 3 months.

A slice of almond cake on a plate

More Easy Cake Recipes

I hope you enjoy this simple almond cake as much as I do! If you make it, I’d love to hear your thoughts on the recipe in the comment box below.

Almond cake with powdered sugar

Almond Cake

4.98 from 34 votes
Prep: 15 minutes
Cook: 30 minutes
Cool Time: 15 minutes
Total: 1 hour
Servings: 12 servings
Author: Lisa Bryan


This almond cake is the perfect dessert for any occasion. Serve it plain for afternoon tea or top it with cream and fruit for the holidays. Watch how I make it in the video below!





  • Grease the pan. Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch cake pan or springform pan. You can also line the bottom of the pan with parchment paper for easy removal.
    Spring pan for cake
  • Mix dry ingredients. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
    A bowl of cake flours
  • Mix wet ingredients. In a separate medium bowl, whisk together the eggs, honey, vanilla extract, and almond extract. Then pour the wet ingredients into the dry and stir together until combined into a cake batter.
    Mixing almond cake batter in a bowl
  • Bake the cake. Pour the batter into the greased pan and top with sliced almonds. Bake for 30 minutes, or until a toothpick comes out clean. Let the cake cool for 15 minutes in the pan, then remove and let the cake cool completely on a wire rack.
    Baking almond cake
  • Serve the cake with the simple sliced almond topping, or if you'd like, garnish with a dusting of powdered sugar.
    A close up of an almond cake


Calories: 186kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 66mg | Fiber: 2g | Sugar: 11g | Vitamin A: 79IU | Calcium: 67mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Almond Cake, Almond Cake Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I baked this in a tea loaf pan and served it on a Swedish almond cake plate. It was lovely, tasted divine. Just sweet enough, with a few berries and a dusting of powdered sugar over the top. Perfect for our 40th wedding anniversary tea!5 stars

  2. Super delicious! If you’re a chocolate person, I highly recommend sprinkling some dark chocolate chips in before baking. I’ve also eaten this for breakfast as a kind of “coffee cake” (shhh, it’s heathy, right?)5 stars

  3. Just made the Almond cake it’s baking in the oven now. I added some poppy seeds as well. Excited to see how it turns out. Recently gone gluten free after being dairy free for years. I’ve been making your recipes left and right and talking to all my friends about you and sharing your recipes. You have made my gluten free introduction so much enjoyable and it has allowed me to get in the kitchen more and have fun. Thank you! Looking forward to making many many more of your recipes.5 stars

  4. This cake is amazing! I made it for my school staff and next week I’m serving it at a baby shower for my first grandchild arriving in January. Love that I can offer a delicious gluten free dessert option.5 stars

  5. So easy to make, takes no time to mix together and very delicious. The cake came out very moist and flavorful. It’s going to be on my menu for sure.5 stars

  6. I have a gluten free dairy free friend and I made this as her birthday cake. I did add cocoa powder to make it a chocolate cake (and added 1 more egg and a pinch of baking soda to compensate). It came out absolutely amazing. I was impressed that a cake with no gluten or dairy could come out being light and fluffy and not dense or dry at all. I will be making this one again.5 stars

    1. Happy to hear this almond cake turned out great as a chocolate version with cocoa powder! Thanks for sharing, Ali.

  7. I made this cake last week when we had friends over. It was super easy to make and it turned out delicious. Everyone loved it! I also shared the recipe with them. :) Thanks Lisa!5 stars

  8. Loved this cake! Not too sweet, nice texture. I reduced the maple syrup by halving with unsweetened applesauce. I’ll definitely make this again!
    thank you!5 stars

  9. I made this cake and was not happy with the results. Ending up throwing it away. It was too dense and dry. I’m not sure how others said it was moist. How could it be moist without butter or oil? Did I miss something?

    1. Hi Emma – the recipe has 4 eggs and 1/2 cup of maple syrup or honey. Did you swap in granulated sugar for the liquid sweetener?

    1. Yes! I always make a side cupcake when baking a cake to make sure it tastes good before serving it to people. My side cupcake came out great.5 stars

  10. This cake is moist and delicious! It comes together quickly, perfect when your unexpected guests are 30 minutes away. Served with homemade vanilla ice cream. Yum!!!5 stars

  11. This recipe has been up for less than two weeks and I just made it for the third time. It’s the PERFECT cake to enjoy with some tea or coffee without being overly indulgent. (Although three cakes in two weeks might perhaps be overindulgent 😅). It’s not overly sweet, the texture is perfect. Lisa’s done it again!5 stars

    1. Haha, thanks so much Anne-Marie! I don’t think that’s overindulgent, but perhaps I’m biased. ;) Enjoy!

  12. Honestly, the easiest, most delicious cake I have ever made. Baked with fresh apricots and a hint of lavender5 stars

      1. I made this today and came up perfect! It’s not too sweet and the texture was just right. I will definitely do this again. Hubby loves it. Thanks Lisa for your recipes. There is no one that I made that didn’t come up well. You are the best!5 stars

  13. I made this cake recipe with adding a bit of orange zest and it turned out delicious. The texture was just right! Highly recommend.5 stars

  14. It is soo soo good, I loved it, my husband loved it and my kids. It’s so simple to make, its got great ingredients and I just made it yesterday and its already more than half way done. Thank you so much for your recipes.5 stars

  15. I made this cake as part of a personal plan to have my cake, and eat it too, as I’m eating healthier (and I crave cake). I used half local honey/half 100% dark amber maple syrup as the sweetener. And I used honey roasted almond slivers, skipping the powdered sugar on top. My family LOVED IT! – saying the flavor is complex. It was wonderful with fresh berries and a dollop of canned whipped cream. My son said, you know Cake is good for breakfast! hahahaha – it is now on regular rotation in my home.5 stars

  16. This was so simple and delicious. I added the almond extract as per the reciped and it really enhanced the overall outcome so I would definitely recommend doing that. I used maple syrup in mine as well. I like that it is not too sweet but that you can amp up the sweetness with the powdered sugar or other toppings if you like. It’s a really quick cake to put together and looks beautiful. I’m going to go have some for breakfast :)5 stars

    1. Yes, it’s definitely not an overly sweet cake. Which makes it completely suitable for breakfast. ;) Enjoy!

  17. One of the easiest and tastiest gluten free cakes I have made. This cake has a delightfully moist texture and it already has become a family favourite.5 stars

  18. Wonderful! Followed the recipe – was moist and delicious. Made three at the same time and all cooked evenly. So glad I made an extra to try before using the two I need. Had a few test slices today :)

  19. Made this cake exactly like recipe using the organic maple syrup.
    Tasted great. Topped with blueberries 🫐 and sprinkled powdered sugar.
    Drizzled sweetened condensed milk.
    Was yummy 😋5 stars

  20. This came out great! It was super easy and a tasty cake without being overly sweet. I sliced it up to bring to work as my afternoon snack with some berries and it was great for that.5 stars

  21. I have made this recipe twice so far and both times it has been perfect. The cake is moist, flavourful, and absolutely delicious.
    Thank you Lisa for another home run!5 stars

  22. Dear Lisa,
    I used the American measurements and the cake turned out amazing! My husband and I enjoyed it with some ice cream. Perfect dessert!
    However, the metric in grams are not correct. I even compred with your book and almond flour is two times what you suggest in your book and what my scales say. I just ignored the metric but maybe you can adjust for other European Downshifters. 😊5 stars

    1. Hi Marina – happy to hear this cake turned out beautifully! As for the metric measurements, thanks for catching that as sometimes our calculator can be a bit off.

      1. Hi
        I am eager to try this recipe! My ex m-i-l used to make one and I always loved it. Have the metric measurements been corrected? I prefer weighing when baking. Thanks!

  23. A simple straightforward recipe that is easy and quick to make! The taste is super delicious and the best part of it that it’s healthy!! The entire family loved it! 🤍5 stars

  24. I made this cake today following the US measurements given, but the result was very compact. The batter was not runny but more like a dough, so I had difficulties putting it into the pan as it didn’t pour easily as shown in your video. Did I miss something, or is there maybe too much almond flour (should there be only one cup instead of two)? Thanks for your help!

    1. Hi Sophie – unfortunately, I’m not quite sure what went wrong. But I know many others have made it with success recently. The batter should definitely be runny. And it is indeed two cups of almond flour.

      1. I am not a professional chef/cook but enjoy baking and while the recipe is similar to many online, and to the one I bake, it is not MY recipe. It is a recipe from the Middle East, has been around for decades, so I think it is appropriate at the very least to acknowledge that this is YOUR VERSION of this famous cake.

      2. Hi Grant, I do mention that this is a variation of the Tarta de Santiago cake in the post :)

    1. I haven’t tested this without an egg yet, but if you try a flax egg or anything like that, please let us know how it turns out!

    1. I haven’t tried this recipe with any egg substitutes yet. But if you do, let us know how it turns out!

  25. I made it and feel the taste of baking soda.
    Wondering if you meant baking powder since nothing acidic here. Thanks

  26. I am allergic to almonds. Why is everything always with almonds flour? What is a good substitute because it sounds fantastic! Thanks.

  27. I made this today as soon as I saw the recipe. I realized I had all the ingredients and I definitely love almonds. It was quick and easy to make for sure. The taste is really good and the texture is perfect. My only complaint would be that it does taste a little eggy. But other than that I would definitely make this again. Thanks for the recipe.4 stars

  28. Just made this cake and wow it was delicious! Left out the almonds/almond extract out of taste preference and didn’t have any vanilla extract but it was still amazing!5 stars

  29. Easy elegant delicious cake! Love the almond flavor and it has perfect amount of sweetness. I will be making this again.5 stars

  30. Can this be made into muffins? If so, how long would you bake them for, and are there any other adjustments that need to be made? Thanks!

    1. I’m sure it could be! I’d recommend following the time and instructions on my blueberry muffins recipe. :)