20 Delicious Almond Flour Cake Recipes for Every Occasion

Almond flour cakes have become the secret weapon for home bakers seeking delicious, gluten-free treats that don’t compromise on flavor or texture. Whether you’re planning a special celebration, need a quick weeknight dessert, or simply crave something sweet and satisfying, these versatile recipes will transform your baking game. Get ready to discover 20 incredible almond flour cake creations that will become instant favorites in your kitchen!

Classic Almond Flour Vanilla Cake

Just imagine the warm, comforting aroma of vanilla filling your kitchen as you pull this simple yet elegant cake from the oven. Perfect for any occasion, this classic almond flour vanilla cake is naturally gluten-free and wonderfully moist. Let’s walk through each step together to create this delightful treat.

Ingredients

• 2 cups blanched almond flour – I find the fine-textured blanched variety gives the best crumb
• 3 large eggs at room temperature – they incorporate much better when not cold from the refrigerator
• 1/2 cup pure maple syrup – my favorite natural sweetener that adds subtle depth
• 1/4 cup melted coconut oil – it lends a lovely delicate flavor to the cake
• 2 teaspoons vanilla extract – don’t skimp here, the real stuff makes all the difference
• 1 teaspoon baking powder – this is our leavening agent for that perfect rise
• 1/4 teaspoon sea salt – just enough to balance the sweetness

Instructions

1. Preheat your oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking powder, and sea salt, whisking for 30 seconds to ensure even distribution.
3. In a separate bowl, whisk the room temperature eggs until they become pale and slightly frothy, about 1 minute of vigorous whisking.
4. Slowly pour the melted coconut oil into the eggs while continuously whisking to prevent the eggs from cooking.
5. Add the maple syrup and vanilla extract to the wet ingredients, whisking until fully incorporated and the mixture is smooth.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain – be careful not to overmix.
7. Pour the batter into your prepared cake pan, using the spatula to spread it evenly into all corners.
8. Bake at 350°F for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out completely clean.
9. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.

Light and tender with a delicate crumb, this cake boasts a subtle nuttiness from the almond flour that pairs beautifully with the warm vanilla notes. Lovely when served simply with fresh berries, or try toasting slices and topping with whipped coconut cream for an extra special treat. The moist texture actually improves after resting overnight, making it perfect for planning ahead.

Lemon Blueberry Almond Flour Cake

A perfectly moist, gluten-free cake that’s both zesty and subtly sweet, this lemon blueberry almond flour cake is surprisingly simple to make. As a cooking teacher, I’ll walk you through each step so even beginners can achieve bakery-quality results right at home.

Ingredients

– 2 cups almond flour (I always use blanched for a finer crumb)
– 3 large eggs, at room temperature for better emulsification
– 1/2 cup honey (local raw honey adds a lovely floral note)
– 1/4 cup melted coconut oil (unrefined gives a hint of tropical flavor)
– Zest and juice of 2 medium lemons (freshly zested right before using)
– 1 cup fresh blueberries (frozen work too, but don’t thaw them)
– 1 tsp baking soda (check it’s fresh by testing with vinegar)
– 1/4 tsp sea salt (I prefer fine grain for even distribution)

Instructions

1. Preheat your oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and sea salt until fully combined.
3. In a separate bowl, vigorously whisk the room temperature eggs for about 1 minute until slightly frothy.
4. Pour the honey and melted coconut oil into the eggs, whisking continuously for 2 minutes until fully incorporated.
5. Add the lemon zest and lemon juice to the wet ingredients, whisking until the mixture is uniform.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
7. Gently fold in the blueberries, being careful not to overmix and burst them.
8. Pour the batter into the prepared pan and spread it evenly with the spatula.
9. Bake at 350°F for 28-32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan on a wire rack for 15 minutes before transferring it out to cool completely.
Remarkably tender with a delicate crumb, this cake offers bright lemon notes that balance the juicy blueberries. Serve it slightly warm with a dollop of Greek yogurt or enjoy it as an elegant afternoon treat with tea.

Chocolate Almond Flour Cake with Ganache

Many home bakers find gluten-free baking intimidating, but this chocolate almond flour cake proves it’s surprisingly straightforward. Mastering this recipe requires careful attention to ingredient temperatures and mixing techniques. Moist, rich, and naturally gluten-free, this cake delivers deep chocolate flavor with a tender crumb that will impress even traditional dessert lovers.

Ingredients

– 2 cups finely ground almond flour (I prefer blanched for a lighter color)
– 3/4 cup granulated sugar
– 1/2 cup unsweetened cocoa powder (use Dutch-processed for deeper flavor)
– 1 teaspoon baking soda
– 1/4 teaspoon fine sea salt
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup melted coconut oil (cooled slightly to avoid cooking the eggs)
– 1 teaspoon pure vanilla extract
– 1/2 cup buttermilk (this creates the perfect tangy balance)
– 1 cup heavy cream for ganache
– 8 ounces semi-sweet chocolate chips (I find these melt more evenly than bars)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together almond flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Crack the room temperature eggs into a separate medium bowl and whisk until pale yellow and slightly frothy.
4. Pour the melted coconut oil into the eggs while continuously whisking to prevent the eggs from curdling.
5. Add vanilla extract and buttermilk to the wet ingredients, whisking until fully combined.
6. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined.
7. Transfer the batter to your prepared pan and smooth the top with an offset spatula.
8. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
9. Cool the cake in the pan on a wire rack for 15 minutes before inverting to remove.
10. While the cake cools, heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
11. Pour the hot cream over chocolate chips in a heatproof bowl and let sit undisturbed for 2 minutes.
12. Whisk the ganache gently from the center outward until smooth and glossy.
13. Let the ganache cool for 10 minutes until slightly thickened but still pourable.
14. Pour the ganache over the completely cooled cake, using an offset spatula to spread it evenly across the top and letting it drip down the sides.

The cake develops an incredibly moist, dense texture similar to flourless chocolate cake but with more structure. Deep chocolate notes from the ganache complement the subtle nuttiness of almond flour beautifully. Serve slices with fresh raspberries for a tart contrast, or enjoy it simply with a cup of coffee for the ultimate gluten-free indulgence.

Coconut Almond Flour Cake with Lime Glaze

Sometimes the simplest cakes surprise you the most, and this coconut almond flour cake with lime glaze is no exception. Starting with wholesome ingredients, we’ll build layers of tropical flavor that come together in a moist, tender crumb perfect for any occasion.

Ingredients

– 2 cups almond flour (I prefer the fine-textured kind for a smoother cake)
– 1 cup coconut sugar (it adds a lovely caramel note)
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup coconut oil, melted but not hot
– 1/2 cup full-fat coconut milk (the canned kind gives richest flavor)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup powdered sugar for the glaze
– 2 tablespoons fresh lime juice (about 1 large lime’s worth)
– 1 teaspoon lime zest

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until well combined.
3. Crack the room temperature eggs into a separate bowl and beat them with a whisk until frothy, about 30 seconds.
4. Pour the melted coconut oil, coconut milk, and vanilla extract into the beaten eggs, whisking continuously to emulsify.
5. Tip: When combining wet and dry ingredients, mix gently to avoid overworking the almond flour batter.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, no dry streaks remaining.
7. Transfer the batter to your prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 28-32 minutes, until the top springs back when lightly pressed and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
10. Let the cake cool in the pan for 15 minutes, then run a knife around the edges and transfer to a wire rack.
11. While the cake cools, make the glaze by whisking powdered sugar, lime juice, and lime zest in a small bowl until smooth.
12. Tip: For a thicker glaze, add more powdered sugar; for thinner, add a teaspoon more lime juice.
13. Once the cake is completely cool, drizzle the lime glaze evenly over the top, letting it drip down the sides.
Buttery from the almond flour and bright from the lime, this cake stays remarkably moist thanks to the coconut milk. Serve it slightly warm with fresh berries, or enjoy it as a gluten-free treat that doesn’t sacrifice flavor for simplicity.

Pumpkin Spice Almond Flour Cake

Mixing up this pumpkin spice almond flour cake feels like capturing autumn in a baking pan—it’s naturally gluten-free, wonderfully moist, and fills your kitchen with the coziest aromas. Let me walk you through each step so you can create this seasonal treat with confidence, even if you’re new to baking with almond flour. We’ll keep things simple and methodical, just like a cooking class.

Ingredients

– 2 cups almond flour (I always use blanched for a finer crumb)
– 3 large eggs at room temperature (they blend more smoothly this way)
– 1 cup pumpkin puree (not pumpkin pie filling—it makes all the difference)
– ½ cup maple syrup (my favorite natural sweetener for fall flavors)
– ¼ cup melted coconut oil (extra-virgin adds a subtle richness)
– 2 tsp pumpkin pie spice (homemade blend if you have it)
– 1 tsp baking soda (check it’s fresh for a good rise)
– ½ tsp vanilla extract (pure vanilla elevates the warmth)
– Pinch of salt (I use fine sea salt to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly.
2. In a large bowl, whisk the almond flour, pumpkin pie spice, baking soda, and salt until no lumps remain.
3. Crack the room-temperature eggs into a separate bowl and beat them with a fork until uniform in color.
4. Pour the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract into the eggs, and stir until fully combined.
5. Tip: Fold the wet ingredients into the dry mixture gently to avoid overmixing, which can make the cake dense.
6. Scrape the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Tip: Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
9. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out.
10. Tip: Run a knife around the edges while warm to ensure it releases easily without sticking.

Now you’ve got a tender, spiced cake that’s perfect with a dollop of whipped cream or toasted pecans. Not only does it stay moist for days, but its subtle sweetness pairs beautifully with a hot cup of coffee for a cozy afternoon treat.

Raspberry Almond Flour Coffee Cake

Very few things beat the cozy comfort of a warm coffee cake, especially when it’s made with almond flour for that tender crumb and dotted with juicy raspberries that burst with flavor in every bite. This raspberry almond flour coffee cake is surprisingly simple to make, even for beginners, and fills your kitchen with the most inviting aroma as it bakes. Let me walk you through each step methodically so you can create this delightful treat with confidence.

Ingredients

– 2 cups almond flour (I prefer blanched almond flour for a finer texture)
– ½ cup granulated sugar (organic cane sugar works beautifully here)
– 3 large eggs at room temperature (room temp eggs incorporate much more smoothly)
– ¼ cup melted coconut oil (extra virgin olive oil can substitute if you prefer)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
– 1 teaspoon baking powder (aluminum-free gives the cleanest flavor)
– ¼ teaspoon salt (I always use fine sea salt for even distribution)
– 1 cup fresh raspberries (frozen work too—no need to thaw)
– 2 tablespoons sliced almonds for topping (toasting them first adds wonderful crunch)

Instructions

1. Preheat your oven to 350°F and generously grease an 8-inch round cake pan with coconut oil or cooking spray.
2. In a large mixing bowl, combine the almond flour, granulated sugar, baking powder, and salt, whisking for 30 seconds to ensure even distribution.
3. Crack the room temperature eggs into a separate medium bowl and whisk vigorously until pale and frothy, about 1 minute.
4. Pour the melted coconut oil and vanilla extract into the whisked eggs, stirring gently until fully incorporated.
5. Tip: When combining wet and dry ingredients, make a well in the center of the dry mixture before adding the wet—this prevents lumps.
6. Pour the wet mixture into the dry ingredients and fold together using a spatula until just combined, being careful not to overmix.
7. Gently fold in the fresh raspberries, taking care not to crush them—a few bursts of color are perfectly fine.
8. Transfer the batter to your prepared pan, spreading it evenly with the spatula.
9. Sprinkle the sliced almonds evenly over the top of the batter for that lovely crunchy finish.
10. Tip: For even baking, give the pan a gentle tap on the countertop to release any air bubbles.
11. Place the pan in the center rack of your preheated oven and bake for 28-32 minutes.
12. Tip: Check for doneness at 28 minutes—the cake is ready when a toothpick inserted into the center comes out clean and the edges are golden brown.
13. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.
14. Use a knife to loosen the edges from the pan before carefully inverting the cake onto the rack.
15. Allow the cake to cool completely before slicing, about 1 hour. This texture is wonderfully moist with a delicate crumb that practically melts in your mouth, while the tart raspberries provide bright bursts against the nutty almond base. Try serving warm slices with a dollop of Greek yogurt for breakfast or alongside afternoon tea—the slight tang complements the sweetness beautifully.

Orange Cardamom Almond Flour Cake

Zesty yet comforting, this Orange Cardamom Almond Flour Cake brings warm spice and citrus brightness to your table in the simplest way. Let me walk you through creating this naturally gluten-free treat that fills your kitchen with the most inviting aroma as it bakes.

Ingredients

– 2 cups almond flour (I always use blanched for that fine, tender crumb)
– 3 large eggs at room temperature (they incorporate much better when not cold)
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and slightly cooled
– ¼ cup fresh orange juice (squeeze it yourself for the brightest flavor)
– 1 tablespoon orange zest (use a microplane for the finest zest)
– 1½ teaspoons ground cardamom (freshly ground if possible for maximum aroma)
– 1 teaspoon baking powder
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, cardamom, and salt until thoroughly combined.
3. In a separate large bowl, whisk the eggs and sugar together for about 2 minutes until pale and slightly thickened.
4. Slowly pour the melted butter into the egg mixture while continuously whisking to create an emulsion.
5. Add the orange juice and zest to the wet ingredients, whisking just until incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
7. Pour the batter into your prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 28-32 minutes until the top is golden and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
10. Allow the cake to cool completely before slicing for the cleanest cuts.

Lovely with its moist, dense crumb and fragrant cardamom-orange aroma, this cake needs no frosting to shine. The subtle graininess from almond flour gives it wonderful texture, while the citrus keeps it bright against the warm spices. Try serving thin slices with afternoon tea or topping with fresh berries for a simple dessert that feels special.

Banana Walnut Almond Flour Cake

Making this banana walnut almond flour cake feels like baking with a trusted friend—it’s forgiving, wholesome, and fills your kitchen with the coziest aroma. Let’s walk through each step together so you end up with a moist, nutty cake that’s perfect for breakfast or an afternoon treat.

Ingredients

• 2 cups almond flour (I always use blanched for a finer crumb)
• 3 very ripe bananas, mashed (the spottier, the sweeter!)
• ½ cup chopped walnuts (toasted first for extra crunch)
• ¼ cup maple syrup (pure grade A adds lovely depth)
• 3 large eggs, at room temperature (they blend more smoothly this way)
• 1 tsp baking soda (fresh for a good rise)
• 1 tsp vanilla extract (real vanilla makes all the difference)
• ½ tsp cinnamon (my secret for warmth)
• ¼ tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper to prevent sticking.
2. In a medium bowl, mash the bananas with a fork until no large lumps remain—this ensures even moisture throughout the cake.
3. Crack the room-temperature eggs into the bananas and whisk vigorously for 30 seconds until fully combined and slightly frothy.
4. Stir in the maple syrup and vanilla extract, mixing until the liquid ingredients are uniform in color.
5. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt to distribute the leavening evenly.
6. Tip: Gently fold the dry ingredients into the wet mixture with a spatula, stopping as soon as no flour streaks remain—overmixing can make the cake dense.
7. Fold in the chopped walnuts, reserving a tablespoon for sprinkling on top later for a pretty finish.
8. Pour the batter into the prepared pan and smooth the top with your spatula, then scatter the reserved walnuts over the surface.
9. Bake for 35–40 minutes at 350°F, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Tip: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack—this helps it set without crumbling.
11. Once completely cool, slice with a serrated knife for neat edges.
12. Tip: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–5 minutes before chopping, until fragrant.

Because this cake bakes up tender and moist, with the walnuts adding a satisfying crunch in every bite, it’s delightful warm with a dollop of Greek yogurt or as an on-the-go snack. Briefly warming a slice revives that cozy banana bread aroma, making it a versatile treat any time of day.

Matcha Green Tea Almond Flour Cake

Getting started with baking can feel intimidating, but this matcha green tea almond flour cake is the perfect beginner-friendly recipe that delivers impressive results with simple techniques. Grounded in methodical steps and clear guidance, you’ll create a beautifully textured cake with vibrant green color and delicate flavor that’s naturally gluten-free and wonderfully moist.

Ingredients

– 2 cups almond flour (I prefer blanched for a finer crumb)
– 3/4 cup granulated sugar
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 tablespoons high-quality matcha powder (ceremonial grade gives the best color)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. In a medium bowl, whisk together 2 cups almond flour, 3/4 cup granulated sugar, 2 tablespoons matcha powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until thoroughly combined and no green streaks remain.
3. In a separate large bowl, whisk 3 large eggs until pale and slightly frothy, about 1 minute of vigorous whisking.
4. Slowly pour 1/2 cup melted butter into the eggs while continuously whisking to create an emulsion.
5. Add 1 teaspoon vanilla extract to the egg-butter mixture and whisk until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined—overmixing can make the cake dense.
7. Pour the batter into your prepared pan and use the spatula to spread it evenly.
8. Bake at 350°F for 28-32 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Outstandingly moist with a tender crumb, this cake boasts earthy matcha notes balanced by the subtle sweetness of almond flour. The vibrant green interior makes it perfect for special occasions, and I love serving it with fresh berries or a dusting of powdered sugar for an elegant yet simple presentation that highlights its natural beauty.

Carrot Cake with Almond Flour and Cream Cheese Frosting

Nothing beats the cozy aroma of freshly baked carrot cake filling your kitchen, especially when it’s made with wholesome almond flour and topped with that classic cream cheese frosting. Now let’s walk through this recipe together, step by step, so you can create a perfectly moist carrot cake that will become your new favorite dessert. We’ll take our time with each stage to ensure beautiful results.

Ingredients

• 2 cups almond flour – I find the fine-ground variety gives the best texture
• 1 cup grated carrots – packed firmly, and I always use the large holes on my box grater
• 3 large eggs at room temperature – they incorporate much better when not cold
• 1/2 cup maple syrup – the real stuff, not pancake syrup
• 1/4 cup melted coconut oil – this adds wonderful moisture
• 1 tsp cinnamon – my secret is using fresh cinnamon for maximum flavor
• 1 tsp baking soda – make sure yours is fresh for proper rising
• 1/2 tsp salt – I prefer fine sea salt for even distribution
• 8 oz cream cheese, softened – leave it out for at least an hour
• 1/4 cup butter, softened – unsalted gives you better control over sweetness
• 1/2 cup powdered sugar – sifted to avoid lumps in your frosting
• 1 tsp vanilla extract – pure vanilla makes all the difference

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly.
2. In a large bowl, whisk together 2 cups almond flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
3. In a separate bowl, beat 3 room temperature eggs with 1/2 cup maple syrup until the mixture becomes pale and slightly thickened, about 2 minutes.
4. Slowly pour 1/4 cup melted coconut oil into the egg mixture while continuing to whisk constantly.
5. Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix.
6. Add 1 cup packed grated carrots to the batter and fold until just incorporated.
7. Pour the batter into your prepared pan and smooth the top with your spatula.
8. Bake at 350°F for 28-32 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
10. While the cake cools, beat 8 ounces softened cream cheese with 1/4 cup softened butter until smooth and creamy.
11. Gradually add 1/2 cup sifted powdered sugar to the cream cheese mixture, beating on low speed to avoid a sugar cloud.
12. Mix in 1 teaspoon vanilla extract until the frosting is fully combined and spreadable.
13. Spread the frosting evenly over the completely cooled cake, creating decorative swirls with your spatula.

Ultimately, this carrot cake delivers an incredibly moist crumb with subtle nuttiness from the almond flour, perfectly balanced by the tangy cream cheese frosting. The texture remains delightfully tender without being overly dense, while the natural sweetness of the carrots and maple syrup shines through. Consider serving thin slices with a dusting of cinnamon or topping with toasted almond slivers for extra crunch and visual appeal.

Strawberry Almond Flour Cake with Whipped Cream

Keeping things simple and delicious, this strawberry almond flour cake is the perfect gluten-free treat that comes together with minimal fuss. Knowing how tricky gluten-free baking can be, I’ve crafted this recipe to be foolproof for beginners, using almond flour’s natural moisture to create a tender crumb that pairs beautifully with fresh strawberries and cloud-like whipped cream.

Ingredients

– 2 cups almond flour (I always use blanched for that fine, delicate texture)
– 3 large eggs at room temperature (they incorporate much better when not cold)
– 1/2 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– 1/4 cup melted unsalted butter (cooled slightly so it doesn’t cook the eggs)
– 1 tsp vanilla extract (pure vanilla makes all the difference here)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup heavy whipping cream (chilled in the freezer for 15 minutes before whipping)
– 2 tbsp powdered sugar
– 1 cup fresh strawberries, hulled and sliced

Instructions

1. Preheat your oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the room temperature eggs and granulated sugar with an electric mixer on medium speed for exactly 3 minutes until pale and thickened.
4. Slowly drizzle in the cooled melted butter while continuing to mix on low speed.
5. Add the vanilla extract and mix for 15 seconds until incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
7. Pour the batter into your prepared pan and smooth the top with the spatula.
8. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. While the cake cools, place your chilled mixing bowl and beaters in the freezer for 5 minutes.
11. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form.
12. Add the powdered sugar and continue beating for 1-2 minutes until stiff peaks form.
13. Spread the whipped cream evenly over the cooled cake.
14. Arrange the sliced strawberries in a decorative pattern over the whipped cream.

Creating this cake yields a moist, nutty base that contrasts beautifully with the airy whipped cream and juicy strawberries. Consider serving it chilled for a refreshing dessert, or try layering additional strawberries between cake slices for an elegant presentation that highlights the seasonal fruit at its peak.

Apple Cinnamon Almond Flour Cake

Tackling gluten-free baking can feel intimidating, but this apple cinnamon almond flour cake simplifies everything with its straightforward method and cozy flavors. This recipe walks you through each step methodically, ensuring even beginner bakers achieve a perfectly tender crumb and beautifully caramelized apple topping. You’ll be amazed at how these simple ingredients transform into such an elegant dessert.

Ingredients

• 2 cups blanched almond flour (I find the fine texture creates the best crumb)
• 3 large eggs at room temperature (they incorporate much more smoothly when not cold)
• 1/2 cup pure maple syrup (the real stuff makes all the difference)
• 1/4 cup melted coconut oil (unrefined gives a subtle tropical note)
• 2 medium apples, peeled and thinly sliced (I prefer Honeycrisp for their balanced sweetness)
• 2 teaspoons ground cinnamon (freshly ground if you have it)
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and sea salt until no lumps remain.
3. In a separate bowl, whisk the room temperature eggs vigorously for about 30 seconds until slightly frothy.
4. Pour the maple syrup, melted coconut oil, and vanilla extract into the eggs and whisk until fully combined.
5. Tip: When combining wet and dry ingredients, make a well in the center of the dry mixture before pouring in the wet—this prevents flour from flying everywhere.
6. Gently fold the wet mixture into the dry ingredients using a spatula until just combined, being careful not to overmix.
7. Pour the batter into your prepared pan and smooth the top with your spatula.
8. Arrange the thinly sliced apples in concentric circles over the batter, slightly overlapping them.
9. Tip: For extra caramelization, lightly brush the apple slices with a teaspoon of additional maple syrup before baking.
10. Bake for 28-32 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
11. Tip: Rotate your pan halfway through baking to ensure even browning, especially if your oven has hot spots.
12. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.

Zesty cinnamon and sweet apples create a delightful contrast against the moist, dense crumb characteristic of almond flour cakes. The caramelized apple topping becomes slightly chewy while the interior stays wonderfully tender. Serve warm with a dollop of whipped coconut cream or enjoy it as an elegant breakfast treat alongside your morning coffee.

Dark Chocolate Cherry Almond Flour Cake

Preparing this dark chocolate cherry almond flour cake is simpler than you might think, even if you’re new to gluten-free baking. Picture a rich, fudgy cake studded with tart cherries that perfectly balances sweetness and depth. Let’s walk through each step together to create this elegant dessert that’s sure to impress.

Ingredients

• 2 cups almond flour – I find the fine-ground variety gives the best texture
• 3/4 cup coconut sugar – my preferred natural sweetener for its caramel notes
• 1/2 cup unsweetened cocoa powder – use the highest quality you can find
• 4 large eggs – room temperature eggs incorporate much more smoothly
• 1/2 cup melted coconut oil – this creates such a moist crumb
• 1 cup frozen dark cherries – no need to thaw, they’ll bake perfectly
• 1 tsp baking soda
• 1/2 tsp sea salt – just a pinch to enhance all the flavors
• 1 tsp vanilla extract – pure vanilla makes all the difference

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the almond flour, coconut sugar, cocoa powder, baking soda, and sea salt in a large mixing bowl until no lumps remain.
3. In a separate bowl, beat the room temperature eggs with the vanilla extract until they’re pale and slightly frothy, about 2 minutes.
4. Slowly pour the melted coconut oil into the egg mixture while continuously whisking to create an emulsion.
5. Combine the wet ingredients with the dry ingredients, stirring just until the batter comes together without overmixing.
6. Gently fold in the frozen dark cherries, distributing them evenly throughout the batter.
7. Pour the batter into your prepared pan and smooth the top with a spatula for even baking.
8. Bake at 350°F for 28-32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
9. Cool the cake in the pan on a wire rack for 15 minutes before turning it out to cool completely.

But what makes this cake truly special is its dense, fudgy texture that melts in your mouth. The tart cherries provide little bursts of brightness against the deep chocolate flavor, creating a sophisticated balance. Try serving warm slices with a dollop of whipped coconut cream or enjoy it as an elegant afternoon treat with your favorite coffee.

Peach Almond Flour Upside-Down Cake

Flipping traditional baking on its head, this peach almond flour upside-down cake transforms simple ingredients into an impressive dessert that’s naturally gluten-free. Following these methodical steps ensures even beginners achieve a beautifully caramelized top and tender crumb every single time.

Ingredients

• 3 ripe peaches, sliced ¼-inch thick—I find slightly firm ones hold their shape better during baking
• 1 cup almond flour—my favorite for its nutty flavor and moist texture
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted—I always use unsalted to control the salt level
• 3 large eggs at room temperature—they incorporate more smoothly into the batter
• 1 tsp vanilla extract—pure vanilla makes all the difference here
• ½ tsp baking powder
• ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan thoroughly.
2. Arrange the peach slices in a single layer covering the bottom of the pan completely.
3. Sprinkle ¼ cup of the sugar evenly over the peaches to create the caramelized topping.
4. In a medium bowl, whisk together the almond flour, remaining ¼ cup sugar, baking powder, and salt until well combined.
5. In a separate bowl, whisk the melted butter, eggs, and vanilla extract until smooth and fully incorporated.
6. Tip: When combining wet and dry ingredients, mix just until no flour streaks remain—overmixing can make the cake dense.
7. Pour the batter evenly over the arranged peaches in the prepared pan.
8. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
10. Remove the cake from the oven and let it cool in the pan for exactly 10 minutes—this allows the structure to set.
11. Tip: Run a thin knife around the edges before inverting to ensure the cake releases cleanly.
12. Place a serving plate upside down over the pan and carefully flip the entire assembly to invert the cake.
13. Gently lift the pan away to reveal the caramelized peach topping.

Buttery caramelized peaches crown this moist cake with a delicate almond fragrance that fills your kitchen. Serve it warm with a dollop of whipped cream for contrast, or enjoy it plain to appreciate the natural sweetness of the fruit shining through each tender slice.

Gingerbread Almond Flour Cake with Molasses

Keeping holiday baking simple yet memorable, this gingerbread almond flour cake delivers warm spices and rich molasses flavor in a gluten-free treat that even beginners can master with confidence. Knowing how intimidating holiday baking can be, I’ve broken down each step so you can focus on creating that perfect cozy dessert.

Ingredients

– 2 cups almond flour (I prefer blanched for a finer crumb)
– 3 large eggs at room temperature (they incorporate better when not cold)
– ½ cup molasses (blackstrap gives the deepest flavor)
– ¼ cup coconut oil, melted (refined if you want no coconut taste)
– ½ cup coconut sugar (my go-to for lower glycemic impact)
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp cinnamon
– ½ tsp ground cloves
– Pinch of salt (I always use sea salt for baking)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, ginger, cinnamon, cloves, and salt until fully combined.
3. Crack the room temperature eggs into a separate medium bowl.
4. Add the molasses and melted coconut oil to the eggs.
5. Whisk the wet ingredients vigorously for about 60 seconds until the mixture becomes smooth and slightly thickened.
6. Pour the wet ingredients into the dry ingredient bowl.
7. Stir the batter with a spatula until no dry streaks remain, being careful not to overmix.
8. Tip: Scrape the sides and bottom of the bowl to ensure all flour gets incorporated.
9. Pour the batter into your prepared cake pan and smooth the top with your spatula.
10. Bake at 350°F for 28-32 minutes until the center springs back when lightly pressed.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Remove the cake from the oven and place the pan on a wire cooling rack.
13. Let the cake cool in the pan for exactly 15 minutes before attempting to remove it.
14. Tip: Run a thin knife around the edges to help release the cake cleanly.
15. Carefully invert the cake onto the cooling rack and let it cool completely.

What makes this cake special is its moist, dense crumb that stays tender for days, with the molasses providing a deep, almost caramel-like sweetness balanced by the warming spices. Serve it simply dusted with powdered sugar, or for a festive touch, top with whipped coconut cream and candied ginger pieces that echo the ginger flavor throughout.

Espresso Almond Flour Cake with Mocha Drizzle

Developing a gluten-free dessert that satisfies both coffee and cake cravings led me to this espresso almond flour cake. During my recipe testing, I found that using finely ground almond flour creates the perfect tender crumb while the mocha drizzle adds just the right touch of indulgence.

Ingredients

• 2 cups finely ground almond flour (I prefer the super-fine variety for a smoother texture)
• 3/4 cup granulated sugar (organic cane sugar gives a lovely caramel note)
• 4 large eggs at room temperature (they incorporate much better when not cold)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tbsp instant espresso powder (I use the dark roast variety for deeper flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/4 tsp fine sea salt (it really enhances the chocolate notes)
• For the mocha drizzle: 1/2 cup powdered sugar, 1 tbsp unsweetened cocoa powder, 2 tbsp strong brewed coffee, cooled

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the almond flour, granulated sugar, baking powder, and sea salt in a large mixing bowl until well combined.
3. In a separate bowl, beat the room temperature eggs with a hand mixer on medium speed for about 2 minutes until they become pale and slightly frothy.
4. Gradually pour the melted butter into the eggs while continuing to mix on low speed.
5. Dissolve the instant espresso powder in 1 tablespoon of hot water, then stir it into the wet ingredients.
6. Tip: When combining wet and dry ingredients, mix just until incorporated to avoid overworking the almond flour.
7. Pour the batter into your prepared pan and use a spatula to spread it evenly.
8. Bake for 28-32 minutes until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning, as oven hotspots can cause uneven cooking.
10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
11. While the cake cools, sift the powdered sugar and cocoa powder into a small bowl to prevent lumps in your drizzle.
12. Whisk in the cooled brewed coffee until you achieve a smooth, pourable consistency.
13. Tip: For perfect drizzling consistency, the glaze should ribbon off your whisk – if too thick, add more coffee 1 teaspoon at a time.
14. Drizzle the mocha glaze over the completely cooled cake in a back-and-forth motion.

Here’s what makes this cake special: the almond flour creates a wonderfully moist, dense texture that pairs beautifully with the rich coffee flavor. Heating individual slices for 15 seconds before serving releases the espresso aroma, or try topping with whipped cream and chocolate shavings for an extra special presentation.

Blackberry Almond Flour Cake with Lemon Zest

Baking this delightful blackberry almond flour cake feels like capturing summer in a pan, with the bright lemon zest perfectly balancing the sweet-tart berries in every moist bite. Gather your ingredients and follow these simple steps to create a gluten-free treat that’s both elegant and comforting for any occasion.

Ingredients

• 2 cups almond flour – I find the finely ground variety gives the best texture
• 3 large eggs at room temperature – they incorporate much more smoothly when not cold
• 1/2 cup honey – local raw honey adds wonderful floral notes
• 1/4 cup melted coconut oil – this creates a beautifully moist crumb
• 1 teaspoon vanilla extract – pure vanilla makes all the difference
• 1 teaspoon baking powder – check that yours is fresh for proper rise
• 1/4 teaspoon salt – just enough to balance the sweetness
• 1 cup fresh blackberries – I prefer the plump, juicy ones from the farmer’s market
• Zest of 1 lemon – use a microplane for the finest zest that distributes evenly

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan thoroughly.
2. In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. In a separate bowl, beat the room temperature eggs with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Gradually pour the honey into the eggs while continuing to mix on low speed.
5. Add the melted coconut oil and vanilla extract to the egg mixture, mixing just until incorporated.
6. Tip: When combining wet and dry ingredients, mix gently to avoid deflating the eggs – this keeps the cake light.
7. Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
8. Gently stir in the lemon zest, being careful not to overmix the batter.
9. Pour the batter into your prepared pan and spread it evenly with the spatula.
10. Arrange the blackberries evenly across the top of the batter, pressing them down slightly.
11. Tip: Space the berries about 1 inch apart so each slice gets several berries without sinking the cake.
12. Bake for 28-32 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
13. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.
14. Tip: Cooling the cake completely before slicing gives you cleaner cuts and better texture.

Glistening with juicy blackberries and fragrant with citrus, this cake offers a tender crumb that melts in your mouth. The almond flour provides a satisfying nuttiness that pairs wonderfully with the bright lemon notes. Serve it warm with a dollop of whipped cream for dessert, or enjoy a slice with your afternoon tea for a sophisticated treat.

Pistachio Rosewater Almond Flour Cake

Delicate and fragrant, this pistachio rosewater almond flour cake brings Middle Eastern elegance to your kitchen with surprisingly simple steps. During my first attempt, I learned that precise measurements and gentle folding create that perfect tender crumb we all love. Let me walk you through each stage methodically so you can achieve bakery-quality results at home.

Ingredients

• 2 cups almond flour (I prefer finely ground for that smooth texture)
• 3/4 cup granulated sugar (organic cane sugar adds nice depth)
• 1/2 cup shelled pistachios, finely chopped (save a tablespoon for garnish)
• 3 large eggs at room temperature (they incorporate much better this way)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tbsp rosewater (my favorite brand has the most authentic floral notes)
• 1 tsp baking powder (aluminum-free gives cleaner flavor)
• 1/4 tsp salt (I always use fine sea salt for even distribution)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together the almond flour, sugar, chopped pistachios, baking powder, and salt in a large bowl until thoroughly combined.
3. In a separate medium bowl, beat the room temperature eggs with a whisk for exactly 45 seconds until frothy and pale yellow.
4. Slowly drizzle the melted butter into the eggs while continuously whisking to create an emulsion.
5. Add the rosewater to the wet ingredients and whisk for another 15 seconds until fully incorporated.
6. Pour the wet mixture into the dry ingredients and fold gently with a spatula—stop as soon as no dry streaks remain to avoid overmixing.
7. Transfer the batter to your prepared pan and smooth the top with the back of a spoon.
8. Bake for 28-32 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan on a wire rack for 15 minutes before carefully inverting it.
10. Run a thin knife around the edges to loosen any stuck portions, then turn the cake out onto the rack to cool completely.

Subtle rose fragrance permeates every bite of this moist, dense cake, while the pistachios provide delightful crunch. Serve it slightly warmed with cardamom-spiced tea, or for special occasions, top with rosewater-infused whipped cream and those reserved chopped pistachios. The almond flour creates such a tender crumb that this cake practically melts in your mouth.

Spiced Pear Almond Flour Cake

Even the most novice baker can master this elegant Spiced Pear Almond Flour Cake with my methodical approach. Essentially, we’ll layer sweet pears with warm spices into a tender, gluten-free batter that comes together in simple stages. Expect a dessert that feels fancy but follows straightforward kitchen logic from start to finish.

Ingredients

– 2 cups almond flour (I always use blanched for a finer crumb)
– 3/4 cup granulated sugar (organic cane sugar adds a subtle caramel note)
– 3 large eggs at room temperature (this helps them incorporate smoothly)
– 1/2 cup unsalted butter, melted and slightly cooled (European-style butter gives richer flavor)
– 2 medium ripe but firm pears, peeled and thinly sliced (Bosc pears hold their shape beautifully)
– 1 tsp ground cinnamon (freshly ground if you have it)
– 1/2 tsp ground cardamom (my secret for floral warmth)
– 1 tsp pure vanilla extract (avoid imitation for best results)
– 1/2 tsp baking soda (check it’s fresh for proper rise)
– 1/4 tsp fine sea salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper.
2. Whisk together almond flour, sugar, baking soda, cinnamon, cardamom, and salt in a large bowl until no lumps remain.
3. In a separate bowl, beat the eggs with vanilla extract until frothy, about 1 minute with a whisk.
4. Slowly pour the melted butter into the egg mixture while continuously whisking to emulsify.
5. Tip: Combine wet and dry ingredients gently with a spatula—overmixing can make the cake dense.
6. Spread half the batter evenly in the prepared pan using a offset spatula.
7. Arrange half the pear slices in a single layer over the batter, slightly overlapping them.
8. Carefully drop remaining batter over the pears and smooth the surface.
9. Artfully arrange the rest of the pear slices on top in a circular pattern.
10. Tip: Bake for 38-42 minutes until the center springs back when lightly pressed—a toothpick should come out clean.
11. Cool the cake in the pan on a wire rack for 15 minutes before inverting.
12. Tip: Run a thin knife around the edges to ensure clean release when transferring.
13. Carefully flip the cake onto the rack, peel off parchment, then flip right-side-up to cool completely.
Creating this cake yields a moist, dense crumb with caramelized pear pockets throughout. Consider serving warm slices with a dollop of whipped cream or cinnamon-spiked Greek yogurt for contrast.

Almond Flour Cheesecake with Berry Compote

Very few desserts combine elegance with simplicity quite like this almond flour cheesecake topped with vibrant berry compote. Whether you’re new to baking or a seasoned pro, this methodical approach will guide you through creating a stunning dessert that’s naturally gluten-free and bursting with flavor. Let’s walk through each step together to ensure your cheesecake turns out perfectly smooth and delicious.

Ingredients

• 2 cups almond flour (I prefer the fine-ground variety for a smoother crust)
• 1/4 cup melted butter (unsalted gives you better control over sweetness)
• 24 oz cream cheese, at room temperature (this is crucial for lump-free blending)
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature (they incorporate much more evenly when not cold)
• 1 tsp vanilla extract (pure vanilla makes all the difference here)
• 1 cup mixed berries, fresh or frozen (I love the tartness raspberries add)
• 2 tbsp honey (local honey adds wonderful floral notes)
• 1 tbsp lemon juice (freshly squeezed brightens the compote beautifully)

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan thoroughly.
2. Combine almond flour and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the almond flour mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges.
5. Cool the crust completely on a wire rack while you prepare the filling.
6. Beat room temperature cream cheese and sugar together on medium speed for 3 minutes until completely smooth.
7. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Mix in vanilla extract until just combined, being careful not to overmix.
9. Pour the filling over the cooled crust and smooth the top with a spatula.
10. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
11. Turn off the oven and crack the door open, letting the cheesecake cool slowly for 1 hour.
12. Remove from oven and cool completely at room temperature before refrigerating for 4 hours.
13. Combine berries, honey, and lemon juice in a small saucepan over medium heat.
14. Cook the berry mixture for 8-10 minutes, stirring frequently, until berries break down and sauce thickens.
15. Cool the compote completely before spooning over the chilled cheesecake.

Our finished cheesecake boasts a velvety texture that melts on your tongue, complemented by the almond crust’s subtle nuttiness. The berry compote provides a bright, tangy contrast that cuts through the richness beautifully. For an elegant presentation, I love serving individual slices with extra compote drizzled around the plate and a sprinkle of toasted almond slices.

Summary

A fantastic collection of almond flour cakes perfect for any celebration or cozy baking day! We hope these recipes inspire you to create something delicious. Try one (or several!) and let us know your favorites in the comments below. Don’t forget to pin your top picks to Pinterest so you can easily find them again!