Almond Cake Recipe

Name: Almond Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ Cup Sliced Raw Almonds; 2 Cups Fine Blanched Almond Flour; 2 Teaspoons Baking Powder; ¼ Teaspoon Salt; 3 Eggs; ½ Cup Maple Syrup; 2 Tablespoons Olive Oil or Avocado Oil; 1 Teaspoon Almond Extract; ½ Teaspoon Vanilla Extract; Powdered Sugar

Recipe Pin

Welcome to a sweet and nutty adventure in baking! Today, I’m excited to share with you my favorite Almond Cake recipe, a delightful treat perfect for any occasion. This recipe is one of my favorites because it combines a rich, buttery texture with the delicate flavor of almonds.

This cake celebrates simplicity and flavor with a tender crumb and a rich almond taste that will make every bite a pleasure. You’ll be surprised to know that in Spain, tarta de Santiago; a traditional almond cake is linked to the pilgrimage to Santiago de Compostela and has been made since the Middle Ages.

Similarly, French financiers, or small almond cakes, were initially created by nuns and later popularized by Parisian bakers. Wouldn’t it be amazing to bring such a rich culture into our kitchen?

When I tried making it at home, it was an incredible experience. When I placed the cake in the oven, my kitchen was enveloped in a warm, nutty aroma that heightened my anticipation.

Making this cake was as gratifying as the result, offering a deep satisfaction and a reminder of the joys of baking from scratch. So, let’s dive in and create something truly delicious!

What's In The Post

Equipment Required

Mixing Bowls: I use mixing bowls to combine ingredients. Having a set of different sizes helps me manage various stages of the recipe more efficiently.
Electric Mixer or Whisk: An electric mixer speeds up the process of beating the batter, but if I don’t have one, a whisk works well, too, though it requires more effort.
Measuring Cups and Spoons: Measuring cups and spoons are essential for accurately measuring ingredients, which ensures the recipe turns out just right.
Cake Pan: I typically use an 8-inch round or square cake pan. It gives the cake its shape and helps it bake evenly.
Parchment Paper: Lining the cake pan with parchment paper makes it easy to remove the cake and prevents sticking.
Cooling Rack: I use a cooling rack to let the cake cool evenly and avoid sogginess by allowing air to circulate around it.
Spatula: A spatula helps me spread the batter evenly in the pan and frost the cake, and it’s great for scraping down the sides of mixing bowls to ensure no batter goes to waste

Almond Cake Ingredients & Substitutions

Note: The ingredients mentioned here in this section are enough to make 12 servings of this Almond Cake. You can always change and adjust the quantities of the ingredients according to the number of servings you need.

¼ Cup Sliced Raw Almonds: I often use chopped almonds, whole sliced, or skinless almonds.
2 Cups Fine Blanched Almond Flour: When I don’t have fine-blanched almond flour, I like to use oat flour or coconut flour, which work well, though they might change the texture a bit.
2 Teaspoons Baking Powder: I often substitute baking powder with 1/4 teaspoon of baking soda plus a splash of lemon juice or vinegar (about ½ teaspoon). It usually does the trick!
¼ Teaspoon Salt: I suggest using kosher salt or sea salt in its place.
3 Eggs: When eggs aren’t on hand, I use three tablespoons of chia seeds or flax seeds mixed with nine tablespoons of water (letting it sit for a few minutes to form a gel-like consistency) for each egg.
½ Cup Maple Syrup: If I don’t have maple syrup, honey or agave syrup are great alternatives.
2 Tablespoons Olive Oil or Avocado Oil: I suggest using other neutral oils like canola or vegetable oil in place of olive oil or avocado oil. Sometimes, melted coconut oil also works well, although it might change the flavor slightly.
1 Teaspoon Almond Extract: Since it’s an almond cake, it’s best to stick to almond extract.
½ Teaspoon Vanilla Extract: When vanilla extract isn’t available, I often use almond or another flavored extract, like orange or lemon, if I feel adventurous.
Powdered Sugar, for Serving, Optional: If I’m not using powdered sugar for serving, I sometimes omit it or use a light dusting of cocoa powder or a sprinkle of cinnamon to add a different touch.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	28 Minutes	43 Minutes

How To Make Almond Cake At Home

Step 1

Crack open two eggs in a large mixing bowl, add maple syrup to the bowl, and mix well.

Step 2

Then incorporate the blanched almond flour into the mixture and stir until well combined.

Step 3

Add baking powder and salt to the bowl and combine.

Step 4

Fold in the oil with a spatula until the batter is smooth.

Step 5

Stir in the almond extract and vanilla extract to enhance the flavor, and then blend the batter using an electric mixer until it’s well combined and smooth.

Step 6

Then transfer the batter into a lined baking dish.

Step 7

Spread the almonds evenly on a baking tray.

Step 8

Preheat your oven to 350°F (175°C) and roast them for about 8-10 minutes or until golden brown and fragrant. Keep an eye on them to prevent burning, as they can turn quickly.

Step 9

Pour the cake batter into a pan lined with parchment paper, remove the roasted almonds, and top the cake with the almonds.

Step 10

Once you have spread the roasted almonds on the cake, put it in cake in the oven to bake. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Expert Tips That I Recommend

Resting the Batter for Enhanced Flavor and Texture: I always allow the batter to rest for 10-15 minutes before I bake the cake. This resting period lets the almond flour absorb moisture and flavors fully, enhancing the overall taste and contributing to a more tender and cohesive crust.
Folding in Beaten Egg Whites for a Lighter Cake: To achieve a light and airy texture in my almond cake, I separate the egg whites from the yolks. I beat the egg whites in a clean, dry bowl until they form firm, fluffy peaks. Once they’re ready, I gently fold the egg whites into the batter, being careful not to deflate them. This gentle folding technique ensures that the air is retained, resulting in a lighter, fluffier cake that melts in your mouth.

FAQs About Almond Cake Recipe

Why is your Almond Cake dense?

A dense Almond Cake can result from overmixing the batter or using too much flour. Make sure to measure your flour accurately and mix until just combined.

Why did your Almond Cake sink in the middle?

Sinking can occur if the cake isn’t baked long enough or if the oven temperature is too high. Ensure your oven is properly preheated, and use a toothpick to check for doneness. It can also sink if the oven door is opened in between baking, as that gets rid of all the hot air. Make sure not to open the oven door while the cake is baking.

Why is your Almond Cake dry?

Dryness may be due to overbaking or insufficient moisture (like butter or eggs). To avoid overbaking, check the cake a few minutes before the recipe’s suggested baking time.

Why did your Almond Cake stick to the pan?

If the cake sticks, it’s likely due to inadequate greasing or lining of the pan. Use parchment paper, and make sure to grease the pan thoroughly.

Why does your Almond Cake have a gummy texture?

Underbaking or using too much almond meal can result in a gummy texture, which can affect the cake’s structure. Ensure your oven is at the correct temperature and measure your ingredients precisely.

Why is your Almond Cake not rising properly?

This can be due to expired baking powder or baking soda. Check the freshness of your leavening agents, and make sure to mix them thoroughly with the other dry ingredients.

Why did your Almond Cake have a cracked top?

Cracks can occur if the batter is overmixed or if the oven temperature is too high. Try baking at a slightly lower temperature and avoid overmixing.

How can you prevent the almonds added on top from burning during baking?

To prevent the almonds added on top from burning during baking, you can cover the cake loosely with aluminum foil about halfway through baking. This will shield the almonds from direct heat while allowing the cake to continue baking evenly. Additionally, you can toast the almonds lightly beforehand to give them a head start, so they only need to brown slightly in the oven. If you’re using whole or slivered almonds, consider pressing them gently into the batter, which helps them stay moist and less likely to burn.

What can be done if your almond cake is browning too quickly on top but not getting baked from the inside?

If your almond cake is browning too quickly on top but remains undercooked inside, reduce the oven temperature by 25°F (15°C) to help the cake bake more evenly. Cover the top loosely with aluminum foil to shield it from direct heat while the inside finishes baking. Make sure your oven is accurately calibrated with an oven thermometer and adjust the baking position if needed, moving the cake to a lower rack to avoid direct exposure to the top heating element. Use a cake tester to check for doneness if it comes out clean or with just a few moist crumbs, the cake is ready.

How can you fix the batter if it is too thin or too thick?

If your batter is too thin, you can thicken it by gradually adding more almond flour or a small amount of cornstarch, mixing well after each addition until you reach the desired consistency. If the batter is too thick, you can thin it out by adding a bit of milk or water, a tablespoon at a time, and mixing until it reaches the right consistency. Adjusting the batter to the right thickness ensures even baking and a good texture in the finished cake.

Nutritional Information Per Serving

Almond Cake can be healthier than some other cakes due to the nutrient-rich almonds, which provide healthy fats, protein, and vitamins. It’s also lower in carbs compared to traditional flour-based cakes. However, it can still be high in sugar and fat. So, enjoying it in moderation is key.

Here, I have mentioned the nutritional breakdown of Almond cake one slice (1/12 of the cake).

Calories	54 kcal
Carbohydrates	9 g
Protein	1 g
Fat	1 g
Saturated Fat	0.3 g
Polyunsaturated Fat	0.2 g
Monounsaturated Fat	0.4 g
Trans Fat	0.004 g
Cholesterol	41 mg
Sodium	136 mg
Potassium	46 mg
Fiber	0.002 g
Sugar	8 g
Vitamin A	59 IU
Calcium	60 mg
Iron	0.3 mg

Almond Cake is well-suited for gluten-free, low-carb, ketogenic, and paleo diets. However, it may not be ideal for low-fat diets due to its higher fat content from almond flour and added fats.

Additionally, Almond Cake is not suitable for those with nut allergies or strict vegan diets unless modified to use egg and dairy substitutes. However, with some modifications and alterations, this recipe can be enjoyed in moderation.

Recipe Variations For Different Diets

Vegan Diet: For a vegan diet, I replace eggs with flax eggs or chia seeds mixed with water. I use plant-based options like almond milk or coconut milk for the milk. I swap dairy butter with vegan butter or coconut oil.
Low-Fat Diet: I reduce fat by using almond flour and less oil or butter. Sometimes, I substitute some of the fat with applesauce or Greek yogurt to keep the cake moist without all the fat.
Nut-Free Diet: For a nut-free version, I use sunflower seed flour instead of almond flour. I also sometimes adjust the recipe with different flavorings or textures, like combining other seed flours, to compensate for the nutty flavor. I also like using alternatives like pumpkin seeds, sunflower seeds, or shredded coconut to top the cake to add texture and flavor.

Storing And Reheating This Recipe

Storing

Room Temperature: If I plan to eat the cake within a day or two, I store it in an airtight container at room temperature. I ensure it’s completely cooled before sealing the container to prevent condensation, which can make it soggy.
Refrigeration: For longer storage, I refrigerate the cake. I place it in an airtight container or wrap it tightly in plastic wrap. It’ll keep in the fridge for up to a week. Again, I make sure it’s fully cooled before storing.
Freezing: If I want to store the cake for an extended period, I freeze it. I let it cool completely, then wrap it in plastic wrap and place it in a freezer-safe bag or container. It’ll stay good for up to 3 months. I usually label the container with the date so I can keep track.

Reheating

Oven: For the best results, I reheat the cake in the oven. I preheat the oven to 300°F (150°C), place the cake on a baking sheet, and heat it for about 10-15 minutes. If the cake was frozen, I let it thaw in the fridge overnight before reheating.
Microwave: For a quick reheat, I place a slice of cake on a microwave-safe plate, cover it with a microwave-safe cover or a damp paper towel, and heat it on medium power for 10-15 seconds until it’s warmed through.

What To Serve With This Recipe

Here, I have mentioned a few serving suggestions that go amazingly well with Almond Cake:

With Whipped Cream: A dollop of freshly Whipped Cream on top adds a light, airy contrast to the dense cake. Sometimes, I add a touch of vanilla extract to the whipped cream for extra flavor.
With Ice Cream: Almond cake pairs beautifully with a scoop of Vanilla or Banna-flavored Ice Cream. The ice cream’s creaminess and the cake’s texture make a delightful combination.
With Compote: A warm fruit or Raspberry Compote, such as an apple or pear compote, works wonderfully with almond cake. The fruity, spiced flavors enhance the cake’s nutty taste.
With a Cup of Tea or Coffee: Almond Cake is perfect with a cup of Tea or Coffee. Its rich, nutty flavor pairs well with a variety of hot beverages.

Printable Version

More Dessert Recipes That You Can Try

McDonalds Strawberry Cream Pie Review — McDonald’s Strawberry Creampie

Burger King Cini Minis — McDonald’s Strawberry Creampie

Conclusion

And there you have it; a delicious, nutty Almond Cake that’s as delightful to make as it is to eat! Whether you are enjoying a quiet afternoon with a cup of tea, celebrating a special occasion, or simply indulging in a sweet treat, this cake brings a touch of elegance and comfort.

With its moist texture, rich almond flavor, and versatile serving options, this cake is sure to become a favorite in your recipe collection. I hope you enjoy every slice, share it with the people who matter most to you, and find as much joy in baking and sharing this cake as I do.

Don’t forget to share your baking experience and any tips or tweaks you made. I would love to hear how it turns out and see your beautiful creations! Here’s to many delicious moments and happy baking!