This Almond Flour Cake is made with just 4 ingredients and is super healthy with no gluten, high in protein, no refined sugar, or added oil.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Optional – to decorate or add flavors
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Preheat the oven to 350 °F (180 °C). Line an 8-inch cake pan with parchment paper. Lightly oil the paper on the sides and bottom. Set aside.
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In a mixing bowl, whisk the eggs, maple syrup, and almond extract if used. Whisk until well combined. You don’t need to beat with an electric whisk at all.
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Add the almond flour and baking powder, and use a rubber spatula to stir and form a smooth batter.
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Pour the batter into the prepared pan, and spread evenly.
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If you like, lightly press some sliced almonds all over the top of the cake.
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Bake the cake on the center rack of the oven for 30-35 minutes at 350 °F (180 °C) until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
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Let the cake cool for 10 minutes in the pan then on a cooling rack for 2 hours before slicing it into 9 pieces.
Note 2: The recipe doesn’t work egg-free or with egg replacers.
Note 3: You can also use sugar-free maple syrup or agave syrup.
Note 4: For a crunchy texture on top of the cake.
Note 5: To enhance the almond flavor in the cake crumb.
Storage: Store the cake in the fridge in an airtight cake box for up to 4 days. Freeze for up to 1 month, sliced, in airtight Ziploc bags. Thaw the day before at room temperature.
Serving: 1 serve (from 9)Calories: 236.4 kcal (12%)Carbohydrates: 18.6 g (6%)Fiber: 3.1 g (13%)Net Carbs: 15.5 gProtein: 8.2 g (16%)Fat: 15.9 g (24%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 1.9 gTrans Fat: 0.01 gCholesterol: 62 mg (21%)Sodium: 119.5 mg (5%)Potassium: 92.7 mg (3%)Sugar: 11.8 g (13%)Vitamin A: 90 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin D: 0.3 µg (2%)Calcium: 144.1 mg (14%)Iron: 1.5 mg (8%)Magnesium: 16.8 mg (4%)Zinc: 0.5 mg (3%)
Ingredients and Substitutions
You only need 4 base ingredients to make this recipe. Here’s how to pick and swap them.
- Almond Flour – This gluten-free flour forms the base of the cake, providing a slightly nutty flavor and a tender crumb. You can also use almond meal, but the texture will be coarser.
- Baking Powder – This helps the cake rise and become light and airy.
- Eggs – These bind the ingredients together and add structure and richness to the cake. Don’t swap for egg replacers.
- Maple Syrup – This natural sweetener adds moisture and a subtle caramel-like flavor. Sugar-free maple syrup or agave syrup also work if you prefer a different sweetener.
- Sliced Almonds – These add some crunch when sprinkled on top. It’s optional though.
- Almond Extract – For a stronger almond flavor.
How to Make Almond Flour Cake
This recipe is really easy to whip up in just a few minutes. Here’s how pictures of key steps.
Combine the liquid ingredients in a large mixing bowl.
Stir in the almond flour and baking powder until well combined.
When combined, transfer the batter to a square baking pan lined with parchment paper.
Bake the cake on the center rack of the oven for 30-35 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for a perfect cake.
- Use Fine Flour – For the best light and airy texture, ensure your almond flour is ultra-fine.
- Gentle Mixing – When combining the wet and dry ingredients, mix just until everything is incorporated to avoid overmixing, which can result in a tougher cake.
- Parchment Paper – Lining the pan with parchment paper with overhangs makes it easy to remove the cake and prevents sticking.
- Cool Completely – Allow the cake to cool fully on a wire rack before slicing. This helps it hold its shape and improves the texture.
- Toasted Almonds – Toasting the sliced almonds before adding them to the top enhances their nutty flavor.
- Lemon Zest Addition – Incorporating lemon zest and juice brings a bright, citrusy note that complements the almond flavor beautifully.
- Flavor Boost – Don’t hesitate to adjust the amount of almond extract to your preference for a more pronounced almond taste.
- Low Carb Option – Using sugar-free maple syrup makes this cake suitable for a low-carb diet.
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About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!