Almond Cake
Decadent almond cake has a full nutty flavor from almond flour and stays moist for days.
This week has been completely taken over by work, but yesterday I managed to carve out a little time to bake this almond cake for Mother’s Day. Even though my mom is 8,500 miles away, we still celebrated together—thanks to FaceTime, of course! This almond cake is her absolute favorite. She loves almonds in every form, and growing up she made all kinds of almond-based treats for me, from roasted and candied almonds to homemade almond milk for breakfast. But her almond cake has always been the best, and it remains one of my all-time favorite almond desserts.
The flavor is especially unique thanks to the combination of almond flour and almond extract. Not only does this give the cake a beautifully rich almond taste, but the texture is exactly what you want in a cake—moist and rich, yet incredibly soft and fluffy. This almond cake has a delicate sweetness that makes it perfect for everyone, and it’s an especially wonderful treat for those following a gluten-free diet.
HOW TO MAKE ALMOND CAKE
You will be surprised when you know how simple and easy this almond cake recipe is. Just a handful of ingredients and a few minutes to prepare, you’ll have the most delightful dessert to enjoy on any occasion.
To make this almond cake, you will simply mix together almond flour, baking soda and baking powder in a medium mixing bowl. Then, In another bowl fitted with paddle attachment, beat eggs and sugar until light and fluffy. I usually beat it until the mixture color turns pale to add fluffiness and lightness to the cake. Add in oil, milk, almond extract and vanilla extract and beat slowly until everything is combined. You can add in lemon zest or orange zest for additional flavor but for me, this almond is good enough without zests. Turn off the mixer. Then fold in the flour mixture using a spatula, gently mix just until combined. Don’t overmix.
Bake almond cake in an 8-inch cake pan for around 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool completely before serving.
If you make this Almond Cake recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy baking! 
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Almond Cake
Ingredients
For Almond Cake
- 1 3/4 cups (175g) almond flour*, not almond meal
- 3/4 cup (150g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, or you can use 2 teaspoons of vanilla extract in total
- 3/4 cup (180ml) canola oil, or vegetable oil
- 1/2 cup (120ml) whole milk, room temperature
Instructions
- Preheat oven to 350°F/175°C. Grease an 8-inch cake pan and set aside.
- In a medium bowl, mix together almond flour, baking soda and baking powder. Set aside.
- In a mixing bowl fitted with whisk attachment, beat together eggs and sugar on high speed until pale and fluffy. Reduce to low speed, slowly add oil, milk, vanilla extract and almond extract and beat until combined. Turn off the mixture. Then fold in the flour mixture using a spatula, gently mix just until combined. Don’t overmix.
- Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
Notes
