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The best flour-less almond cake recipe ever! It’s gluten-free, with a fantastic light texture, and it doesn’t even need any oil or butter. Best of all, you only need 5 ingredients to make it!
Easy Gluten-Free Almond Cake Recipe
When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It’s usually a given that my cousin Nina will bring dessert. At one family party, Nina brought this healthy almond cake and I couldn’t get over how delicious it was. The original almond cake recipe comes from baking goddess Dorie Greenspan’s cookbook, Baking Chez Moi. The only changes I made to Dorie’s recipe were reducing the sugar and egg yolks. It is perfection!
Why You’ll Love This Almond Cake
- Short ingredient list. With only 5 ingredients (plus berries and powdered sugar for topping), you might have almost everything to make this cake in your pantry already!
- Simple. Don’t let the long list of instructions scare you! This cake is very easy to make.
- Moist and fluffy. Beating the egg whites and gently folding them in ensures a moist almond cake with a light texture.
- Lightened up. Since almond flour has more fat than regular flours, there’s no need to add oil or butter. One slice has 179 calories, three grams of fiber, seven grams of protein, and only 17 grams of carbs! Not to mention, it’s gluten-free and dairy-free.
- Perfect any time of the day. This simple almond cake with berries not only makes a great dessert, but it also works for breakfast since it’s not super sweet.
- Passover friendly. This cake doesn’t use any flour or leavening.
Featured Comment
Made this yesterday for my BF birthday. Absolutely delicious and easy to put together with ingredients on hand. I served it with macerated strawberries. Still moist and decadent the next day! Gina never disappoints 🙂
What You’ll Need
With a short list of pantry ingredients, this almond cake is perfect for making on a whim! Scroll down to the recipe card below for exact measurements.
- Eggs – You’ll need three egg yolks and six egg whites at room temperature.
- Sugar – Measure 2/3 cups of sugar and scoop out two tablespoons. Set aside the two tablespoons of sugar to mix in with the egg whites later.
- Vanilla extract – For a slightly different take on this recipe, swap the vanilla for almond extract.
- Salt – A pinch of sea salt adds balance.
- Almond flour or almond meal – I don’t recommend subbing all-purpose flour or any other kind. (For more desserts with almond flour, try my Cheesecake Brownies, Fudgy Flourless Crinkle Brownie Cookies, and Chocolate Zucchini Brownies.)
- Berries – Use a mix of fresh berries.
- Powdered sugar – It’s optional, but I love to dust the cake with powdered sugar. It adds a little extra sweetness and looks pretty!
Almond Meal vs. Almond Flour: What’s the Difference?
Almond flour is made by finely grinding blanched almonds, while almond meal is made from almonds that still have their skins intact—almond meal is also ground, but slightly less finely. In some recipes, almond meal and almond flour are not interchangeable, but in this almond cake recipe, either option will work.
How to Make Almond Cake
Here’s a quick overview of the steps involved in making this gluten-free almond cake. See the recipe card below for more detailed instructions.
- Prepare. Place a rack in the middle of the oven while it preheats to 350°F. Coat a spring form pan with nonstick spray, then line it with parchment paper and lightly flour it.
- Mix the wet ingredients. Whisk the egg yolks and all but two tablespoons of the sugar for about a minute, or until the yolks lighten in color. Add the vanilla and salt; whisk again.
- Beat the whites. Use a stand mixer with the whisk attachment to beat the egg whites on medium speed for a minute until they are opaque and fluffy. Sprinkle with the remaining sugar and beat until the whites hold medium peaks.
- Finish the batter. Stir a quarter of the egg whites into the yolk mixture. Scrape the remaining whites and half of the almond flour into the yolks. Partially fold the whites into the yolks; when the mixture has only a few streaks of white, gently fold in the rest of the almond flour.
- Bake. Pour the batter into the pan, then bake for 35 minutes, or until the top is golden brown and springs back when touched.
- Cool. Let the almond cake cool on a wire rack for 5 minutes. Run a knife along the edges of the pan and invert it onto the rack. Remove the sides and bottom, then peel off the parchment. Turn the cake right side up to finish cooling.
- Serve. Dust the almond cake with powdered sugar, slice it, and serve with fresh berries.
Tips and Variations
- Using another sweetener. There were many questions in the comments about substituting monk fruit for granulated sugar. I’ve never tried it, so I don’t know how it’ll work but my guess is, it should be fine. If you make the swap, comment below to let me know how it goes! Also, some people said they had luck with Swerve granular sugar replacement.
- Add citrus zest. Change the flavor of this almond cake by adding orange or lemon zest to the batter.
- No springform pan? A regular nine-inch round cake pan will work if you don’t have a springform pan.
- More topping ideas. Use whatever kind of berries you have. It can be only one kind or a mix of raspberries, strawberries, blackberries, and blueberries. Fresh peaches and nectarines would also be tasty if they’re in season.
Proper Storage
- Room temperature/fridge. Almond flour cake can sit on the counter without the berries for 3 days before refrigerating. (It stays moist for days!) You can then refrigerate it for a couple more days.
- Freeze. You can freeze this almond cake for up to 3 months. Slice the cake, wrap each piece in foil, and store them in a big zip-locked bag. Thaw the cake in the refrigerator or microwave it straight from frozen to eat.
More Gluten-Free Dessert Recipes You’ll Love
Almond Cake
This easy almond cake recipe is made with just 5 ingredients but don't let its simplicity fool you—it's light, airy, and so delicious. Gluten-free and dairy-free too!
Yield: servings
Serving Size: 1 /12th
Equipment
- parchment paper
Ingredients
- 3 large eggs, whites and yolks separated, at room temperature
- 3 large egg whites, at room temperature
- 2/3 cup sugar
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 2 cups almond flour or almond meal, (200 grams)
- 1 cup mixed berries
- powdered sugar, for dusting (optional)
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
- In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar. Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
- With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour.
- Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.
Last Step:
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Notes
Adapted from Baking Chez Moi.
Nutrition
Serving: 1 /12th, Calories: 179 kcal, Carbohydrates: 17 g, Protein: 7 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 47 mg, Sodium: 39 mg, Fiber: 3 g, Sugar: 13 g
Oh my gosh, this cake is so wonderful! I always love almond cake, cakes with marzipan and this is as good as any French cake I make. So delicious.
I’ve made this recipe several times now and it is excellent! As long as you fold the egg yolk mixture into the egg whites slowly, the cake comes out super moist and delicious. Even after being in the fridge for a couple days, it’s still super moist. I love this cake and I get lots of recipe requests from everyone who tries it. Thank you so much!
I’m confused. The list of ingredients says 3 egg whites and 3 egg yolks but in the directions it says beat 6 egg whites. Is it also 6 egg yolks. Please clarify as I’m making it tomorrow.
Made this as written and it was DRY! Great flavor, but something is missing. Less bake time? Oil? Sour cream? Love the simplicity though
Oh my! This is delicious and love that it just has a few ingredients. Made it exactly as written and we all loved it! I may try with some lemon or orange zest next time just to mix it up!
The first time i made this cake with almond extract and i thought it was only 3 egg whites. Came out very flat and I wouldn’t serve it at my bookclub! Then my husband and sons ate it and declared it was delicious! Made it again for my bookclub using the correct amount of egg whites…way more fluffy…but realized i only added half the amount of almond extract. We will see tomorrow if this mattered!
This is a forgiving recipe. I’ve made it a number of times. Yesterday I was rushing and mixed up the instructions for the yolks and whites and it still turned out great! The cake is not overly sweet but satisfies a sweet tooth. Enjoyed anytime of day. Once again Gina, a winner of a recipe!!
Thank you Gina! We love this cake! First had it in Spain, along the Camino de Santiago, where it is known as the Tarta de Santiago.You will find it there in every little cafe and restaurant. Simple, but amazing flavors. When you dust with powdered sugar you can use a stencil on the center for decoration. In Spain they use the cross of St. James, but I also did this with my husband’s initials for his birthday cake 🙂
Love that! Glad you enjoyed it!
Made this yesterday for my BF birthday. Absolutely delicious and easy to put together with ingredients on hand. I served it with macerated strawberries. Still moist and decadent the next day! Gina never disappoints 🙂
Forgot to mention I baked this in an 8 inch cake pan lined with parchment and added almond extract instead of vanilla, sprinkled a few almonds on top. I feel like this cake could be very flexible!
Excellent recipe. Has become one of my go to desert recipes. Easy to make and versatile.
I’ve made this a few times, it’s a perfect summer dessert! It’s great with berries and homemade whipped cream.
This cake is so delicious. We made it exactly as per recipe and it turned out so tasty. We did need to bake got an additional 10 minutes, maybe some ovens are not as song as others. This was so good I’m definitely going to be making it again.
I made this a couple of years ago and forgot about it. This is great! I made it with Monkfruit sweetener and it turned out great. I also added a little bit of fresh squeezed OJ to my berries to make a syrup before serving. It was fabulous and my hubby reminded me about it so I have a bunch of berries and will be making it today
Thanks for the information, “B”! Can you please provide the amount of monk fruit sweetener. My body doesn’t know the difference between “real” sugar and sweeteners — except for the monk fruit sweetener. Thanks again!
This cake is amazing!!!! The best part is that it’s so easy to make. We like to have something sweet after dinner and it was perfect!!!!!!
I have made this many times! Delicious and a perfect not too sweet treat that I can share with my friends who don’t tolerate gluten. Yum!
Does anyone know if you can use liquid egg whites for this recipe?
Made this for my husband’s birthday – it was a big hit! Super easy recipe.
I am going to make this but wondered if I could add lemon zest and juice.
This recipe is FANTASTIC! Seriously though, from the simple ingredient list to the ease of making it, to the outcome and flavor, to the layout of this webpage- all AMAZING! This almond cake turns out so light and with such a great flavor, it’s amazing it’s accomplished with so few ingredients. I recommend highly as it’s easily one of my favorite recipes to make.
Great! i was worried it wouldn’t be good without butter but it was delicious! i actually only used 3 egg whites (to not waste the 3 yolks) and it was still moist and delicious! it actually reminds me of a cake my grandma used to make with hazelnuts! just replace the almond meal with hazelnut meal !
I love this cake! So simple yet so flavorful.
I have a question, I have made this in a regular oven but I’m traveling and want to make for my family, want to know if you can make it by steaming it.
If yes then for how long?
Thank you
This is now my go to cake when hosting or attending dinner parties! Everyone loves it and it’s so easy to put together. The level of sweetness is also perfect – not American cake sweet. Loved by all. Thanks for a great recipe!
I’ve made this multiple times, always to rave reviews. I’d like to try it with hazelnut meal next time for a little variety. Thanks Gina, you’re recipes have provided delicious and interesting options that help save my waistline!
Thanks Evelyn!
This cake is delicious! I was anxious about all the steps but it was worth it! I would definitely make this again!
I swapped out monkfruit for the sugar to make it keto friendly and it worked out perfectly.
I made your almond cake, it was amazing! Want to make it again but wanted to ask you can I add strawberries in the batter?
If yes do I need to change anything in the recipe
Thank you
This was fantastic! I have been searching for a passover friendly dessert that tasted like it could be served all year and this was it! light and moist and perfect with whipped cream and berries. It was easy too as I am not a baker. Received compliments from everyone who tasted it.
Finally got around to making this and it is delicious!! Great with berries (and vanilla ice cream). Will make this often, especially for group gatherings!
A big hit for company that is gluten free and a bonus that it’s also lower in carbs for diabetics in the house!
I wasn’t sure what to expect since I’ve never used almond flour. This recipe is easy and simply wonderful tasting! We just sprinkled powdered sugar on top and it was really good!! Thank you so much for sharing this recipe!
Mine came out almost like a pancake -it didn’t rise. I didn’t mix the egg whites long enough – so don’t forget that step!
Love this recipe, it is one of my go-tos for dessert and it is always a hit!! I usually make it exactly as directed and serve with fresh berries and whipped cream. Yum!
Question, though – I am attending a large potluck soon and feel like cupcakes would be a better option. Have you ever tried this as cupcakes and could you possibly offer and advice on how to vary the bake time?
Thanks for all that you do, Gina!
Sorry I have not tried as cupcakes.
Can I add cocoa powder to the 5 ingredient almond cake recipe to make it chocolate? How much would I add? Thank you so much!!!
no thats gross
Super easy and delicious! Served with berries and whipped cream. (And lasts in the fridge for a few days.)
This is a very good cake and so easy to make. You would never know that it is gluten free. My picky daughter now serves it in her home to friends. My husband has it with Cool Whip instead of fruit.
Does anyone know if it could be made into a healthy orange almond cake… grated orange zest and orange extract? Costco is currently selling orange almond cake and I would love to have a Skinnytaste version. Thanks for any suggestions.
Easy to make. Came out light and moist. I brought it to a bbq because the host is gluten free and everyone partook in it. There was none left.
This almond cake is easy to make and tastes delicious!
Will try it tomorrow as it’s an easy recipe.thanks for sharing
We made it yesterday, it was easy to make and came out very nice. Everyone enjoyed it.
Would it be ok to replace sugar with monk fruit? That’d be a game changer no?
I have not tested?
Yes, I make with granulated Truvia and it’s great every time. (First time I did 1/2 and 1/2)
Is it 6 egg whites or 3? Sorry if this has been asked before but the ingredients say 3 egg whites but step 4 says 6
6 egg whites total
This is one of my favorite cake recipes. It stays moist and light and is great with or without fresh fruit on top. I have one in the oven but may have over whipped the egg whites, so disappointed but will try again.
This is a delicious GF cake!! I have had people ask me for the recipe after serving it which I think is the ultimate compliment!! Thank you!! Yum!!
Sorry remembered I make it a little bigger. to make it fit my almost 10″ spring form pan. 1 +1/3 of the recipe.
4 eggs,
4 egg whites,
2 2/3 c almond flour,
2/3 c+ scant 1/4 c sugar.
1 t almond extract + 1/2 t vanilla extract.
And a little more sea salt.
I loved the taste of this cake and would love to make it again, however, I sprayed the pan with canola oil spray and it stuck. It came out in a big mess. Any tips for making it again and it coming out in one piece? Thanks.
Oh no! I’m making this tomorrow. Did you put the parchment paper and flour on top?
Easy to prepare and turns out amazing…not very sweet so the powdered sugar and fruit on top are perfect! Thank you!!
Hi, I was wondering if this recipe could be doubled? I’ve made the cake as written with excellent results but wanted to make a bigger cake for a party. Thanks!
This is a fantastic cake. I’ve made it gluten free and I’ve made it with a little pastry cream on top. Everyone loves it! It comes out perfectly every time.
Question for Gina: Can it be frozen?
This is a moist, tasty cake that’s very easy to make. We topped it with fresh organic strawberries from a local fruit stand, though I confess to sneaking some small slices without the berries the next day. This will definitely go in the rotation.
Wonderfull cake, My husband thinks his favorite. I used swerve sugar replacment for the sugar as was experimenting if that would work as I have some guests later that can’t have carbs–sugars etc. And it was great as far as we were concerned.
excellent!
Did u do a 1:1 replacement of sugar for swerve?
Can you freeze this cake?
yes
I love this recipe! I’m wondering if monk fruit sweetener could be substituted to make it more keto-friendly?
I just made it with swerve and we think it turned out great.
Loved the texture and chew of the cake!
Has anyone tried adding cocoa powder to the recipe to make this chocolate?
no, why?
Has anyone tried a non-nut substitute for the almond flour? I can’t have nuts in the house due to a family member’s severe allergy to nuts. After reading all the rave reviews, I hope there is a substitute! 🙂
This is an almond cake, please find any other recipe for any other cake. There are so many out there.
Do you think this would work in mini Bundt pans?
Youd have to adjust the cook time
Please help clarify. How many actual yolks and how many egg whites are used in this recipe? I would like to make this cake for the holidays Thanks!
3 yolks and 6 egg whites.
Gina (anyone else), have you tried making this with diced/shredded apple in it (and apple pie spices). I think it would be real good but I know that adding apples to it would add moisture and I don’t know how to adjust the recipe and/or cooking time with out a lot of trial and error.
I would recommend a recipe for apple pie. it sounds to me like you just want to make apple pie. go make apple pie, its good.
I love this website and this is another outstanding recipe!! I use peaches instead of berries, and Swerve instead of sugar, and it is so delicious! I can’t believe how moist it is without any oil or butter!
Thanks Sarah!
I make this all the time! I use almond extract & only a third cup of sugar…i sprinkle toasted sliced almonds on top.
Can you top the cake before baking with some sliced almonds? Still bake per recipe?
Have made per recipes twice..delicious. Will try this time using some Lankanto sweetener.
Can you make this in a regular 9-inch cake pan if you don’t have a springform pan
Hi can this be made into cupcakes? and if so should I change anything?
Can anyone please comment on using Almond Flour VS Almond Meal? I have both and am torn about which one would be best to use. I notice the video uses the flour and the pics with the recipe uses meal. They look like 2 different cakes. Does it bake up any different or does the meal make it heavier or give the cake texture. From some of the comments I’m also confused about the measuring of Cups VS Grams. Any input based on others experience would be appreciated. Thanks!
this cake is so delicious! i did sub out the vanilla for almond extract bc its my fav. did not disappoint! so so good!
I am so confused about the sugar. It says to put 2 thirds cup in but only has it putting 2 tbls twice? When does the rest of the sugar go in??
step 3-put all but 2 tbs in….
step 5 sprinkle remaining
I sprinkled last 2 Tbs in with the egg whites
This recipe is wonderful! Same great flavor as the ones we had in Santiago and SO easy (even when I couldn’t find my springform pan). I will definitely be making this one again…and again and again and again!!!!
Can you swap the almond flour out for matzo meal to make this kosher for Passover? Will it have the same consistency?
not sure
Almond flour can be used for Passover. You don’t have to sub anything out . Almond flour is finely ground almonds. Great Passover dessert!
Absolutely delicious!!
This was DELICIOUS. I’m so glad I tried it. Just perfectly light and moist cake that’s not too sweet.
Gina – been making this for the last 2 years and everyone in the family LOVES it. If i want to add a little bit of lemon zest for a pop, where would i add that in the process?
Add it to the batter before baking. Let me know how it comes out!
This cake was easy to make and so delicious! I macerated the berries (let them sit for a while with sugar on them). The syrupy topping added a bit of moisture to the cake which was very good.
I found this recipe today looking for a cake for my Mom’s 76 7th birthday. what a wonderful recipe! Very light and not overly sweet, it was a perfect ending to a steak, asparagus and baked potato birthday dinner. Ive made several recipes from this site and my entire family has been pleasantly surprised at how flavorful your recipes are. Thank you again for the recipe.
Oh, I did change one thing, I used half almond & half vanilla extract. Mom loves Almonds! 🙂
I hope she had a happy birthday!
Thank you very much, she did. 🙂
Hi! I made this the first time and it came out amazing! I realized that I didn’t read the ingredients correctly and I used 3 egg yolks and 3 egg whites… it came out so amazing. Than, I made it again and actually read the step by step and realized it’s 6 egg whites. It didn’t come out like the first time came out completely different and way higher than what you show in the video. Just confirm for me 6 egg whites or 3. Want to make it again it was so good!!!!
I made this as a birthday cake for a good friend with diabetes. It was so easy to make. I stayed true to the recipe and was so happy with the final results. It reminded me of a Eurpoean cake that is not overly sweet. Loved the taste and texture. I will definitely make this again. Thank you for another great recipe.
Made this for Easter and it came out so delish! Used coconut sugar and it was amazing! I did use a scale for the almond flour
So confused with the amount of almond meal. I just did 2 cup and a tad bit extra. It’s in the oven so we will see!!!
1 cup of almond flour is a little of 100grams so it’s safe to say use only 2 cups otherwise, adding 200 grams is another 2 cups!
I made this yesterday and it turned out great! I added a 1/2 tsp of almond extract to the vanilla extract for that extra boost of almond flavor, delicious! I also substituted coconut sugar for regular sugar and the results were still wonderful! Thank you for your amazing recipes!
Help! Someone please clarify…is it 2 cups almond flour or 2 cups plus 200 grams almond flour?? I don’t think this question has been answered and I am planning on making this tomorrow …..
I am woundering the same thing. I am thinking 2 cups of almond flour or 200 grams of almond meal. I am wanting to make it tomorrow so hopefully get a answer.
I did 2 cups Almond flour and came out great!
I did it with 2 cups almond meal and it was super moist and fluffy. I think its either/ or!
2 cups or 200 grams. If it was both it would read– 2 cups + 200 grams
I was having company for dinner and chose this recipe because it was simple, attractive and had many good reviews. I made it according to the instructions and was so happy with the way it turned out . Everyone raved about it and I will definitely make this again.
This was easy and delicious, but 1/12th is not very much at all! 1/8th is a much more realistic serving size.
Just delicious. Made for dinner celebrating Valentine s Day with friends. Served a with fresh raspberries and strawberries. Topped eachiece with some fat free whipped cream. Highly recommend.
Hi – is anyone able to help clarify if this is 2 Cups + 200 Grams or just 2 Cups?
Did you ever find out the answer to this? I have the same question….
Just 2 cups. The parenthesis, as per English rules, show clarification. This clarification in particular is the approximate weight of the aforementioned 2 cups, since volumetric measurements tend to be less accurate than weight.
Totally confused by the amount of almond flour needed. Is it 2 cups, or 200 g, or 2 cups plus 200g? I made it today using the 2 cups plus 200g option and it was very dry……Wondering if I messed it up- flavor was delicious, just really needed moisture!
Just 2 cups. The parenthesis, as per English rules, show clarification. This clarification in particular is the approximate weight of the aforementioned 2 cups, since volumetric measurements tend to be less accurate than weight.
My sons and I made this this morning for a leisurely brunch. It is BEYOND delicious!!! We showed it off on IG and to our family! Thank you!
This was delicious! I used almond flour and then replaced the 1 tsp. vanilla with 1 tsp. almond extract. Followed the instructions exactly and was very pleased with the results. I took a photo but don’t see a way to add it here.
You say 3 egg whites in the ingredients, but 6 egg whites in the recipe. Is it 3 egg whites plus 3 egg yolks, or 3 eggs separated, plus 3 egg whites?
In the ingredient list, it lists 3 large eggs, separated, and also 3 egg whites. So there is a total of 3 egg yolks (from the separated eggs), plus 3 egg whites from the separated eggs, plus the additional 3 egg whites, for a total of 3 egg yolks and 6 egg whites, which are treated separately from the yolks.
Any thoughts about adding cocoa … either to cake or the powdered sugar dusting?
I’m looking forward to trying this recipe.
Yes, I have many thoughts.
I’m going to try this with coconut sugar, as I’m trying to reduce refined sugars!
So am I! How did it come out? I want to make for Easter! Pls…
Made this last night and it came out perfectly and was delicious. My husband and kids kept asking for more. Also, I couldn’t find my spring form pan so I just lined a round 9in pan and it came out the same!! Will for sure make again.
What did you line the pan with?
Just tried this tonight when friends came over that are gluten and dairy free. It was so good. Reminded me ofmy mother’s pound cake. I added some maple syrup to the berries. So good.
Same here!! Tasted like pound cake.
KETO FRIENDLY VERSION
I am on the Keto diet and so I decided to substitute 2/3 cup sugar with 2/3 cup erythritol.
I accidentally used all six egg yolks instead of just 3 yolks, yet I don’t think It made a significant difference other than just increasing the amount of total calories. I followed the directions as stated for the same baking time. My almond cake came out perfect! It is fluffy and moist and sweet when you bight into it!
bite***!!!!
bite***!!
What do you mean by “bight”?
Thanks,
Bee
Delish! I have been sneaking a piece every morning with my coffee. Now having made this, I will keep the ingredients on hand to make at a moment’s notice. It is a fabulous base cake with lots of topping options.
Great recipe-I added a generous teaspoon of fresh orange zest and used 1cup almond meal & 1 cup almond flour. Wonderful flavor, lots of compliments.
Delicious cake; thank you for this recipe! I made this for a low-calorie birthday cake and it’s delicious. I used Splenda instead of sugar to cut back on some calories and it tasted great. I’ll definitely be saving this recipe for future celebrations!
Hi! I’m breastfeeding my daughter who is allergic to soy, dairy and eggs and I’m missing baked goods so badly (but yay the baby weight is gone from that diet!)…any advice on using egg substitute with this recipe?
Sorry I am not sure
Wow. Fantastic cake! Takes a bit of work, but it is worth every dirty dish. I used almond extract in place of vanilla. I can’t tell you how long the cake stays moist, as it only lasted a day and a half in our home. I’ll be making this again soon.
Oh. My. Word! SkinnyTaste NEVER disappoints! This is one delicious cake!!! I made it as written, but added a powdered sugar glaze on top. (½ c powdered sugar, 1 tsp almond extract, then milk a little at a time u til desired consistency). This added 2 freestyle WW points (by my calculations) per serving, bringing it to a total of 8. It added a touch of sweetness and a additional hint of almond.
However, this cake would be fantastic without the glaze. It’s really very good.
Being GF, I find that recipes that have been adjusted taste, well… adjusted. This being an almond cake – and naturally GF – make it a winner in my family. We all gave it 5 Stars!
I made this for a GF dessert, absolutely delicious! I had trouble stopping at 1 slice, Yum!
This turned out very good! I think letting the eggs sit at room temperature for at least a half hour or more really helps when beating air into them. It would definitely make a good strawberry shortcake base.
I substituted swerve for the sugar, and brought the net carbs down to almost zilch, and it was fantastic! I topped it with a not too buttery lemon zesty cream cheese frosting (again, just a little swerve). I’m all Atkins, so I don’t mind the fat, but it just isn’t needed with this one. I DO think a decadent frosting does serve this cake well, if not minding your fat.
I made this (first-time) for a dinner party last night where the hostess follows a gluten-free diet. Recipe came out perfect and and tasted delicious! As others suggested, I subbed almond extract for vanilla. Topped it with berries mixed with a bit of sugar, a splurge of rum and the juices. Thank you again, Gina!
Scratch that rum, it was sherry. (Husband did that part.)
You’re welcome. 🙂
My kids LOVED this! We baked it as muffins instead of a cake and I topped it with a light cinnamon glaze. Amazing!!!
Thats a great idea! I can freeze and take 1 out as needed (and not be tempted to eat half the cake!)
Do you remember how you did the temp and time for the muffins? And, do you have the recipe for the cinnamon glaze?
Do you think I can sub stevia for sugar?
What can I say AMAZING!
Just made this cake for the first time and will definitely be making again! The instructions seemed intimidating but it’s easier than it reads. Personally, I’ll be adding more vanilla next time. And you definitely want to serve it with berries – it needs the extra natural sweetness. Overall really happy to have an easy, impressive, healthy, tasty dessert in the mix now!
How does this hold up if prepared the day before? Thank you!
Like a cake
I’m so upset. I got over excited and just started mixing all the ingredients without reading the rest of the directions regarding the egg whites. 2 tbsp of sugar, yada yada. The batter is now in the oven and I’m expecting the worst. I’ll make sure to properly follow the directions next time :(. I love all of Gina’s recipes!
Made this cake several times and always a winner. However, made it last night for thanksgiving and it was dry! Any ideas why? I can only think that I over mixed egg whites, they were more like stiff peaks. And over mixing the almond flour with the eggs? I did kind of pack the almond flour in versus very lightly filling my measuring cup. But the batter consistency was a tad bit thicker than it was usually.
Baking is so tricky, seems that could be the issue.
Can i put sauted peaches/blueberries on the bottom as in upside dhown cake?
Can I use this as an upside down cake? Would love to put some sauted peaches and blueberries on the bottom.
We have a group that regularly meets for fellowship (and dessert!) and one member is gluten free. I am always searching for ways to allow her to enjoy dessert without everyone else feeling robbed. This was a GREAT recipe that we all enjoyed. My gluten free friend commented that it was the best and most moist gluten free cake she has had since becoming gluten free. I topped it with sweet cherries. It was amazing. Thank you!!
Yay!!
Clicked on your vegan label and this can up. Unfortunately, not vegan with the use of eggs. Disappointed.
Sorry, the V is for vegetarian not vegan!
I made this and it was fab. Have to hide from my husband or he would eat it all. Silly question. Do you think I can use the same batter to make cup cakes? Maybe throw on a little Greek yogurt frosting and bam!
Should work!
Will this cake keep well if made a few days in advance? Should it be refrigerated, or can it be frozen?
I would probably refrigerate and make it 1 day ahead.
I was a total ding dong and didn’t separate the eggs but I caught myself before continuing on and started over with fresh eggs.
Separate bowls…
3 yolks
6 egg whites
I got it down pat now:) lol
The cake came out fabulous, tasted light and delicious..
It was a big hit with my guests.
That’s great Jo!
Would you think this would work as cupcakes? How long would you bake?
I don’t think so.
I made this for dinner guests this weekend, and they really enjoyed it. My husband is ketogenic so I actually used Splenda instead of sugar and it turned out great! I couldn’t tell a difference. The berries really make the flavors pop.
This cake is amazing. It’s light and moist. I brought it to a party and it was all gone. I highly recommend this! It’s my new favorite cake.
Great!
I made this today and it came out just like the photo especially when I put the berries n it. Yay! ! Good feeling when that happens.
🙂
Mine was more like angel food cake. Is that how it’s supposed to be or did I do something wrong with the egg white?
Recipe was confusing as to use 6 egg whites or three. Perhaps in the instructions a clarification like “beat 6 egg whites…..” could solve the problem. This cake was light and very moist but the taste of almond was subtle. I made as written with no substitutions. In the future I’d substitute almond extract for vanilla. It was good but not great.
I love this cake! You would never know it is healthy and gluten free! Delish!!! It is my go to gluten free dessert recipe! Thanks so much!!!
My spring form pan is closer to 10 in diameter so I do 1 and 1/3 X which translates to 4 eggs, 4 whites,
2/3 c sugar + scant 1/4 c, 2 + 2/3 c almond flour, 1 t + scant 1 t vanilla, scant bit of sea salt. I like the little bigger pieces when cut into 12! Will have to try adding the orange though I like the almond flavor- maybe substitute some of the vanilla with almond extract?
i just made this cake today it was so yummy@@
This was amazing! So most and so easy! I’m new to your blog and I’m loving it! Thank you!
Welcome! Glad you enjoyed it!
This came out delicious! The only thing I did different was add a little almond extract. The cake was super moist and flavorful- we absolutely loved it. Thanks Gina!
You’re welcome!
I only have a 10″ springform …..think that will be ok??
Really enjoyed this cake!
I’m so glad!
Congratulations — you have given us a recipe for a Passover nut cake!
This is happening today, no need for me to wait until Mother’s Day! Would make an excellent Paasover dessert as well (ended last night so will have to keep this one for next year.
So my question is, how many eggs? I’m just kidding. Is there a way to tag or create a recipe file from your gazillions of amazing recipes? Right now I am just writing the names of my favorites and putting them on the inside cover of my Skinnytaste book. But would love an onsite recipe keeper of those I use over and over (like the balsamic roasted chicken and vegetables and ratatouille and…..) Thanks
When do you add the salt? I don’t see that in the recipe.
After the vanilla. Just fixed it, thanks for noticing.
Thanks for another great simple recipe. I baked the cake to the recipe and after cooling drizzled with a honey lemon mixture which was great.
Question: I did not flip the cake back over before cooling because I liked the domed top, but the bottom became very moist. I placed a clean kitchen towel overtop to cool the cake. Is there a better way to cool a cake without causing it to dry out or become gummy?
So delicious!! I made two for Easter this past weekend and everyone loved it! Thanks Gina!
Would this do well with a honey-citrus glaze, or do you think it would cause the cake to become soggy on top? I'm thinking 1 Tbs honey mixed with juice from half an orange?
Hmm, this was in your vegan recipe folder. I'm sure just an oversight but wanted to point out!
I have a question about the almond flour. I tried importing this recipe to myfitnesspal.com. They matched the flour with Bob's Redmill Almond flour, with 54 g of fat for 100 g, which is the same amount as for regular grounded almonds. This matches the amount of fat per piece in your nutritional info (108 g + 14 g for the egg yolks makes 122 g/12 makes around 11 g per serving. BUT I've always thought that almond flour was a by-product of almond oil, that is to say it contains a lot less fat than regular almonds. Based on my internet search, it seems that this kind of almond flour only contains around 12 g of fat per 100 g, which would lower the fat content of your recipe to around 4 g per serving ((24+14)/12). So after this extensive introduction, my question really is: Which kind of almond flour to use? And is there a kind of almond flour which still contains the same amount of fat as regular almonds? And if so, what's the difference between the fatty kind of almond flour and grounded almonds? As you can see, I'm quite confused 🙂 I would appreciate some help, as I would really like to try this recipe, it sounds delicious!
Anyone?
Do you think it would work well to add blueberries to the batter before cooking?
For those having trouble – it's really important that all eggs are at room temperature too.
Didn't understand from the recipe that it was it was 3 yolks and 6 egg whites 🙁 It's in the oven already. I hope it turns out at least good enough to not have to throw it away.
This cake is in the oven now, I am so excited to try it. I am a little concerned since I didn't add the salt, hoping it doesn't take away from the flavor of the cake, but I don't see how it could since just smelling the batter it was delicious! I took the salt out in prep with other ingredients, but it wasn't mentioned in the instructions when to add it in so I forgot about it. You may want to update the recipe to correct this Gina. Thanks for this blog and your cookbook, I make at least one or two of you dishes a week and I have LOVED EVERYTHING! Your recipes helped me lose and maintain my almost 50 lb weight loss!!!
It turned out a little bland, but not bad. I a. guessing it was the omission of salt. Gina, any ideas to heighten the flavor now? I am serving it tomorrow so I just added powdered sugar for now. Maybe the berries will help? I almost want to do it over, but would hate to waste so any suggestions you have would be appreciated..thanks.
When I made this I added the zest of an orange when beating the egg yolks and sugar. It adds a nice flavor without overpowering the cake. It is a great recipe for those who keep Kosher for Passover.
Hey Gina! I have a quick question, do you mix six egg whites and the three egg yolks separetely or three whites and three eggs?
Made this cake today and it was light ,moist ,and delicious! I didn't even add the powdered sugar or berries and it was great! I'm trying to lose 20 pds and this was a great treat without all the calories. I will definitely be making this almond cake again.
Wonderful, so happy you enjoyed it!
Please explain the pan prep. Did you mean grease/flour OR grease/parchment? How would the flour stick to grease/parchment/flour order you stated? Please clarify…
There is a small photo above, but correct. Spray, place parchment, you can spray some more then dust with flour.
So you grease the pan, then place the parchment paper over the greased pan, then dust the parchment paper with flour, correct? Or
this cake came out terrible-hard as a rock and I followed the direction exactly.
Interesting, this is such a moist cake, in fact it stays moist for several days. Did you swap any ingredients?
Also be sure to gently fold the egg whites, don't mix well.
Could you replace the white sugar with coconut sugar/granulated coconut nectar?
I absolutely love this cake! I made it and used almond extract instead of vanilla because I love almonds. It was perfect….I want to eat he whole thing myself!
So happy you enjoyed it!
I gave my Italian neighbor a very small piece and she raved about it!
Could you substitute almond extract for vanilla? I have some I need to use up.
sure
Looks amazing! Can't wait to try it! And it likely is pretty healthy….gonna plug it into our site and post the nutritional Value for you
Just made mine. It looks like it fell. It's very "flat." Any tips for if I make it again?
Are you mixing the whites in by hand? Mixing at that point instead of gently folding may cause it to be flat as that fluffy white is what keeps it nice, generally speaking.
Correct, the egg whites should be fluffy, this will keep the cake light.
You really need to whip the egg whites with a hand mixer.
Gina – Are there almond flours you recommend (or don't)? I love to buy most things at trader joe's, but have heard mixed things about their almond meal/flour. Thank you for all the recipes!
I used the almond meal from Trader Joe's to make this and loved it! It worked great in this cake and it's cheaper!
Thanks!
I have used the Earth Fare bulk and Honeyville. I am not fond of Bob's Red Mill.
I would like to try this for my hubby's birthday. I'm thinking I'd like to add some kind of almond liquer once the cake is cool.
How'd you know I was looking for an almond cake recipe???? Sheesh.
🙂
Be still my heart! This is like an almond meal chiffon cake. Im on my way to the store for ingredients!
Enjoy!
Almond cake is one of my favorites, and I can't wait to try it out…especially since it's gluten-free. The fresh berries on top…yum!
Looks Delish, can't wait to try it. Now if only you would PLEASE lighten up an Italian cream cake…#myweakness
OMG, YES!! (not sure it's even possible though!) haha
Here's some help for all you beginner's out there.
3 eggs "seperated" plus 3 egg whites so you will end up w/ 3 yolks only and 6 whites.
Turning a cake means to rotate it half way in your oven to help it cook more evenly.
Salt is generally added w/ the dry ingredients such as the flour.
The wax paper is to keep it from getting to from sticking to the bottom and sometimes to help keep it from getting to dark.
Almond flour is the better flour to use because of it's texter. I would google a substitute for almond flour and see what you get. Someone I'm sure has a great exchange for you.
Hope this helps some of you.
Thank you 🙂
Tried this for the first time with the changes you made and threw them in the garbage. They just didn’t turn out…
Can Splenda be substituted for the sugar?
I don't see why not, I think it would work
This looks so good! Is it 3 or 6 egg whites?
3 yolks, 6 whites total
Thank you! Can't wait to try it!
yummy! Do you use fresh or previously frozen berries?
I always buy fresh berries
Oh Gina, this looks sooo good! Getting pinned for sure. Someday I am going make it 🙂
Thanks for posting a dessert recipe that looks easy, amazing and healthy!! Can't wait to try it
Oh my goodness, this looks amazing! I'll have to bake this myself x
www.sheintheknow.co.uk
This looks delicious! I love the flavor of almond in a cake, but have never tried almond flour before. Yummy!
Can I substitute the almond flour with regular flour? And replace the vanilla extract with half almond extract?
No, it won't work. The almond meal is key here.
I have my cake in the oven now and just realized that I didn't add any salt. Hopefully the missing salt doesn't take away from cake too much.
I also used just 3 eggs, separated for this recipe.
Can you please clarify the steps for adding salt and also the number of eggs?
Thanks for the recipe. I'm looking forward to seeing the results!
It's 3 whole eggs, plus 3 egg whites. Hope it worked!
6 whites total!
That might explain my failures! I did what Reesa did originally, then I did 6 egg yolks and 3 egg whites, but you’re saying 3 WHOLE eggs + 3 whites from the other 3 eggs. GOT IT!
Ciao!
Sorry for any confusion, I’ve changed the wording so hopefully that will fix it!
Forgot to add salt, it wasn't in the instructions. How did your turn out Reesa? Mine is still cooling.
I used almond extract in stead of vanilla but only put a total of 3 eggs in…
TEXTURE turned out more doughy like a cakey cookie but flavor is great.
Where does the salt come in? Also, could you please clarify the number of egg yolks needed v. egg whites? Thank you!
What does "turning the cake" means? Like upside down? Does the paper still stick to the pan then?
I'm just starting my gluten-free life and this recipe is precious, thanks Gina!
She means to rotate the cake in the oven so it bakes evenly, sometimes the back of the oven gets hotter. : )
Mmm that looks delicious! Love how easy it is, hard to believe there are only 5 ingredients 🙂
Almond based cakes are some of my favourites, this looks fantastic Gina 😀 x
Could coconut flour be used instead of almond? Just curious as I have some already in the pantry 🙂
I find coconut flour very tricky to work with as it absorbs a lot of liquid! You probably would have to add extra liquid or something, but I'm no expert
You can sub coconut flour for almond flour in any recipe by dividing the amount by 3—in this case, 2 c. almond flour = 2/3 c. coconut flour.
With coconut flour you would use a lot less and add more eggs. Almond and coconut flour are not substituted 1:1. You use 1/3 cup coconut flour to replace 1 cup of almond flour. And more eggs.
I've tested it with almond flour, I can't guarantee making any changes to the recipe will work.
Typically I like to avoid using processed sugar, so I'll sub in honey or maple syrup for the sugar. In that case, you can sub in a couple T of coconut flour instead of almond flour. That way the coconut flour absorbs the extra liquid you added, but does not change the portions.
Hi. are you mixing the eggs with milk? If yes, how much? Thanks.
The ingredient list and directions doesn't mention milk at all. She already instructs you what to do with the eggs in the directions
no milk
All 6 egg whites, but only 3 yolks is that correct?
So how many eggs whites? 3 or 6?
Correct, 3 yolks, 6 whites
Yummy a gluten free cake! Looking forward to trying this, thanks!