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This Simple Almond Cake only needs 5 ingredients! It does not contain any oil or butter. Plus, it is gluten-free with a soft, tender crumb and lightly sweetened with a pop of lemon flavor.

easy and simple gluten-free, dairy-free almond cake

This Simple Almond Cake is the best flourless almond cake recipe ever! You won’t believe it is a gluten-free, no oil, no butter cake recipe.

The cake has a fantastic light and tender texture. You would never guess it is made with almond flour. It is slightly sweet with a pop of lemon flavor. Serve it plain for afternoon tea, or top it with whipped cream and fresh fruits for special occasions. You can also make a double batch, and stack them with some frosting to make double-layered cake. All you need are 5 simple ingredients.

Why You Will Love This Recipe

Short ingredients list. You only need 5 ingredients only!
Gluten-free. This recipe uses only almond flour for the dry ingredient. So, it is completely gluten-free.
No oil or butter. You may need a little to grease the pan, but the cake itself does not contain oil or butter.
Easy. This cake is very easy and simple to make.
Light and soft texture. For a gluten-free cake, you will be surprised how pillowy this cake is. Beating the egg whites and gently folding them contribute to the cake’s light texture.
Perfect for any time of the day. This Simple Almond Cake not only makes a great dessert, but it also works for breakfast since it is not that sweet.

Ingredients You Need

Almond flour. The star of the show.
Eggs. It adds structure to the cake and acts as a binding agent. You need to separate the eggs and whip them separately. The goal is to incorporate plenty of air into the mixture for a light and fluffy cake.
Granulated sugar. Whip eggs and granulated sugar to aerate the cake batter.
Lemon zest. To add a pop of lemon flavor and remove the egg smell.
Sliced almonds. These add a nice crunch to the top of the cake.
Confectioners’ sugar. This is optional. It adds a touch of sweetness and a decorative finish.

Variations

Citrus zest. Change the flavor of this almond cake by substituting the lemon zest with orange zest for a change of flavor.
Nut flour. Swap the almond flour with other nut flour, such as pistachio, hazelnut, and cashew.
Topping ideas. You can serve the cake plain or with confectioners’ sugar. Or if you are feeling extra, add whipped cream and fruits that are in season.
Stack into a layered cake. Double batch this recipe. Stack the cakes with some frosting to make double-layered cake.

More Gluten-Free Dessert Recipes

5 from 2 votes

Simple Almond Cake

This Simple Almond Cake only needs 5 ingredients! It does not contain any oil or butter. Plus, it is gluten-free with a soft, tender crumb and lightly sweetened with a pop of lemon flavor.

Print Pin Rate

Author: Jaja Bakes

Course: Dessert

Cuisine: American, Italian

Servings: 1 8-inch/20 cm cake

Prep Time20

Cook Time30

Total Time50

Ingredients

4 eggs, separated
1/2 cup (100 gr) granulated sugar, divided
Lemon zest, from 1 lemon
1 1/2 cups (150 gr) almond flour
1/4 cup (35 gr) raw sliced almonds
Confectioners' sugar, optional

Instructions

Preheat the oven to 350F/180°C. Grease an 8-inch/20 cm round pan and line the bottom with a parchment paper. Set aside.
In a large bowl, add 4 egg yolks and 1/4 cup (50 gr) granulated sugar. Whisk until pale and thick.
Add lemon zest and almond flour. Mix until well combined. Set aside.
In a medium bowl, add 4 egg whites. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining 1/4 cup (50 gr) granulated sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
Transfer one-third of the egg white mixture to the egg yolk mixture. Gently fold with a spatula until just combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix or you will deflate the egg whites and the cake will become dense.
Transfer the batter to the prepared pan. Run a skewer through the batter to remove the air bubbles.
Sprinkle the sliced almonds evenly on top.
Bake for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes. Run a small knife around the edge. Remove the cake from the pan and cool completely on a cooling rack.
Once the cake has cooled completely, dust the top with confectioners' sugar if desired.