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+ servings
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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  • 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


  • 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


  • 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.


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!