This Almond Flour Cake is moist and delicious with the flavors of lemon zest and vanilla, and it’s secretly healthy! It’s dairy and gluten-free, paleo, and contains no refined sugar, and may be enjoyed as-is or topped with your favorite whipped cream and fruit. It’s extremely easy to make and comes together in one bowl!

Almond flour cake topped with strawberries and whipped cream

I love baking elaborate desserts on occasion, but most of the time I turn to easy recipes that I can whip up in a matter of minutes.

My French apple cake and rhubarb cake recipes are practically effortless and are perfect when dessert is an after thought.

This Almond Flour Cake is a healthier alternative to those recipes. The cake is dairy and gluten-free and there’s no refined sugar, making it great for paleo diets as well.

The best part is that it’s completely delicious and my entire family loves it as much as I do.

It’s one of those back pocket recipes that can be enjoyed as-is, or spruced up with a glaze, frosting or whipped cream for holidays and special occasions.

This cake does it all. 🙂

Almond flour lemon cake with slices cut

Why you’ll love this recipe:

  • This almond flour cake is super moist with the flavors of lemon zest and vanilla.
  • It’s made with just a few ingredients and it comes together in just one bowl.
  • It’s dairy and gluten-free, paleo, and contains no refined sugar.
  • It can be enjoyed as is for breakfast or snacks, or spruced up with a glaze, frosting or whipped cream for holidays and special occasions.

Recipe ingredients

This almond flour lemon cake includes just a few ingredients, and can be customized a number of ways.

Almond flour cake ingredients

Ingredient notes

  • Almond flour. For a light, fluffy texture, be sure to use finely ground almond flour. Do not use almond meal as it includes the skins of the almonds and will affect the texture of the cake.
  • Maple syrup. Be sure to use pure maple syrup for the best flavor, or substitute it with honey or coconut sugar.
  • Olive oil. Substitute with coconut oil or whatever oil that you have on hand.
  • Eggs. Four eggs may sound like a lot, but additional eggs are necessary to provide structure to the cake since there’s no gluten.
  • Flavorings. I used lemon zest and vanilla, but they may be substituted with your favorite citrus zest, extracts, chopped fruit, cinnamon or even chocolate chips.
  • Toppings. This cake is wonderful with no toppings at all, but it may be topped with dairy or non-dairy whipped cream and fruit, a glaze, or your favorite frosting for special occasions.

How to make almond flour lemon cake

This is one of the easiest cakes you’ll ever make. The batter comes together in about 10 minutes in just one bowl.

Pro tip: Use a springform pan for easy removal.  If you don’t have one, use a 9″ cake pan, grease it well, and line with a round of parchment paper.

See the recipe card below for full instructions.

How to make almond flour cake
  1. Whisk together the eggs, maple syrup, olive oil, lemon zest and vanilla in a large bowl until combined.
  2. Add the almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.
  3. Pour the batter into a greased springform pan and spread evenly.
  4. Bake at 325 degrees for about 40 minutes or until golden brown and set.
Almond flour cake on a wire rack

FAQs

Is almond flour good for baking cakes?

Almond flour is a wonderful gluten-free, paleo alternative for cakes. Finely ground almond flour is the best for baking as it results in a lighter texture. Do not use almond meal as it contains the skins of the almonds and results in a dense, mealy texture.

Does almond flour change the taste of the cake?

Almond flour adds a slightly sweet, nutty flavor to cakes that makes them even more delicious.

What does almond flour cake need to rise?

Since almond flour doesn’t contain gluten, extra eggs are necessary to provide structure. A combination of baking soda and baking powder are the leavening agents that help the cake rise.

Cake server lifting a slice of almond flour lemon cake

Serving suggestions

One of the best things about this almond flour lemon cake is its versatility. The sky is the limit on the ways it can be served or customized!

  • This cake is healthy enough to serve for breakfast or snacks as it’s a good source of protein and contains no refined sugar or gluten.
  • Serve for a special brunch or tea with lemon curd, lime curd and fresh fruit.
  • Top with powdered sugar, a glaze such as the one I used for my lemon donuts or your favorite whipped cream.
  • Change things up by using your favorite citrus zest, extract, chopped fruit or ground cinnamon.

Recipe notes

  • Pro tip:  Use a springform pan for easy removal.  If you don’t have one, use a 9″ cake pan, grease it well, and line with a round of parchment paper.
  • Serve with homemade whipped cream and strawberries if desired.  If you’d like to decorate the cake in advance, be sure to prepare my stabilized whipped cream as it will not get weepy.  You can also use your favorite dairy free whipped topping.
  • Change up the cake with your favorite citrus zest, extract or cinnamon.  You can also toss 1 cup of chopped rhubarb, blueberries or your favorite fruit into the batter before baking.
  • Unfrosted almond flour cake will keep for up to 5 days in air tight container at room temperature or in the refrigerator.  Frosted cake will keep for 3 days in the refrigerator.
Slice of almond flour cake on a plate with whipped cream and strawberry

More almond flour recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Almond flour cake topped with strawberries and whipped cream

Almond Flour Cake

Almond Flour Cake is moist and delicious with the flavors of lemon zest and vanilla. It's gluten-free, dairy-free and paleo and it comes together in one bowl!
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Ingredients

  • 4 large eggs
  • 2/3 cup maple syrup or sub with honey
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups finely ground almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • homemade whipped cream optional
  • sliced strawberries optional

Instructions 

  • Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
  • Place the eggs, maple syrup, olive oil, lemon zest and vanilla in a large bowl and whisk until incorporated.
    4 large eggs, 2/3 cup maple syrup, 1/4 cup extra virgin olive oil, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
  • Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain.
    2 cups finely ground almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt
  • Pour the batter evenly into the prepared pan and sprinkle with the sliced almonds.
  • Bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release. Serve with whipped cream and strawberries if desired, and enjoy!
    homemade whipped cream, sliced strawberries

Notes

  • Pro tip:  Use a springform pan for easy removal.  If you don’t have one, use a 9″ cake pan, grease it well, and line with a round of parchment paper.
  • Serve with homemade whipped cream and strawberries if desired.  If you’d like to decorate the cake in advance, be sure to prepare my stabilized whipped cream as it will not get weepy.  You can also use your favorite dairy free whipped topping.
  • Change up the cake with your favorite citrus zest, extract or cinnamon.  You can also toss 1 cup of chopped rhubarb, blueberries or your favorite fruit into the batter before baking.
  • Unfrosted almond flour cake will keep for up to 5 days in air tight container at room temperature or in the refrigerator.  Frosted cake will keep for 3 days in the refrigerator.

Nutrition

Calories: 328kcal, Carbohydrates: 25g, Protein: 9g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 232mg, Potassium: 97mg, Fiber: 3g, Sugar: 17g, Vitamin A: 135IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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