Almond Cake {with a gluten-free option}

Special occasion dessert

This easy almond cake is one that you’ll make over and over, and can be made into a gluten-free cake recipe. Take a look at my gluten-free baking & baked goods guide if you want to learn more.

What is Almond Flour?

The ground almond flour gives this cake its tender and moist crumb and nutty flavor. But what is almond flour?

Almond flour as simple as it sounds. It’s just skinless, blanched almonds that have been ground up into a super fine texture. And be sure to use super fine almond flour because it will have a better texture in the cake than almond meal. It’s a common grain-free substitute for white flour, and it’s delicious when added to cakes and other baked goods.

I always have almond flour in my freezer. I store it there to keep it fresher for longer.

You can make your own almond flour by processing about 1 cup of blanched almonds in a food processor, and blending them until they are finely ground. Then, sift out any large pieces. But honestly, I prefer to simply buy almond flour. Most well stocked grocery stores carry it in their baking section; places like Sprouts and Whole Foods carry it, and Amazon has it as well.

Measure almond flour in the same way that you would all-purpose flour. Spoon it into the dry measuring cup, and level off the top with the back of a knife or other flat surface.

Ok, but what are blanched almonds?

Blanched almonds are raw almonds that have been boiled briefly in order to remove the skins.

Easy to make recipe

It takes just few minutes to whip up this cake. I love that I can make something special with short notice. I always have all the ingredients for this cake. Just keep the almond flour in the freezer so it doesn’t go bad.

Making this cake recipe from scratch is really a matter of mixing the ingredients together to form the batter, and pouring it into a pan to bake until golden. Be sure to scroll down to the printable recipe card for full amounts and detailed instructions.

Prepare the pan by greasing a 9″ cake pan, and cut a piece of wax paper or parchment paper, and line the bottom of the pan with the circle. Grease that too.

Then, beat the sugar and butter, adding the almonds, and then the eggs. Next, mix in the salt, baking powder, amaretto, and almond extract, and beat for one minute.

If you don’t want to use amaretto because of the alcohol, use 1 teaspoon additional almond extract. Or, use 1 tablespoon apple juice, milk, or cream.

Gently fold in the flour. And, again, it’s your choice to use the gluten free flour or the all-purpose flour.

Pour the cake batter from the bowl to the prepared pan, and bake. After baking, run a knife or an offset spatula around the sides, turn onto a plate, peel off the waxed paper, and then onto a cooling rack. Do NOT let it sit in the pan, as it is very delicate.

Serving suggestions

Top this Almond Cake as simply as you’d like with powdered sugar or fresh berries like strawberries, blueberries, or blackberries. Or top it with a fun dessert sauce: Chocolate espresso sauce, Salted caramel sauce, Coffee Sauce, or Roasted Raspberry Sauce.

It’s the perfect cake for a lovely birthday dinner party. Or serve it as an afternoon snack with coffee. It’s an elegant dessert for a special occasion – a little bit fancy, and it’s so beautiful to serve to guests. I first made this cake for my mom for Mother’s Day, quite a few years ago.

You can also make a two-layer cake as an amazing gluten-free birthday cake. Simply make a double batch, and bake up in two 9-inch round cake pans. Frost as desired. I’m partial to this Cream Cheese Frosting. Lemon Cream Cheese Frosting will bring a bright citrus flavor and you could fill it with Lemon Curd and sprinkle lemon zest over the top as well. Simple Vanilla Buttercream would be delicious, as would this Homemade Chocolate Frosting.

The cake can be made into muffins if you want little individual servings. Simply divide the batter amongst muffin tins, using paper liners or not. Baking time will be less, so check them early. And bake until the muffins are golden brown and a toothpick inserted in the middle comes out clean.

Storage

Be sure to let the cake cool completely before storing. Then, place in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days. And, tightly wrapped in the freezer for up to 3 months.

Kitchen tools you may need

Stand mixer
Hand mixer
9-inch cake pan
Wax paper
Parchment paper
Pretty cake stand
Cake knife and server