This homemade almond cake starts from whole almonds pulsed with sugar until they resemble a coarse meal, which is exactly why it tastes so deeply of almond. Butter, room-temperature eggs, lemon zest, and a splash of almond milk make a tender, golden crumb in about an hour. It is the simple snacking cake I keep coming back to.
If you’re a true almond aficionado, this cake is your dream come true. Forget artificial flavorings; this recipe gets its deep, nutty, and aromatic character straight from whole almonds, ground into a beautiful flour right in your own kitchen. The result is a wonderfully moist, single-layer cake that’s both rustic and elegant. It’s incredibly versatile—perfect for an afternoon coffee break, a simple dessert, or dressed up with a glaze or frosting for a special celebration. Plus, I’ve included some fantastic variations, including a decadent Flourless Chocolate Nut Torte, so you can customize it to your heart’s content!
Ingredients
• MAKES: 1 single-layer cake (about 8 servings)
• TIME: About 1 hour, plus cooling
• 8 tablespoons / 113g (4 oz) unsalted butter, softened, plus more for the pan
• 1 cup / 140g (4.9 oz) whole almonds
• 1 cup / 120g (4.2 oz) all-purpose flour
• 1 1/2 teaspoons (10 ml / 0.3 fl oz) baking powder
• 1/2 teaspoon salt
• 1 cup / 200g (7.1 oz) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon (5 ml / 0.2 fl oz) vanilla or almond extract
• 1 teaspoon (5 ml / 0.2 fl oz) finely grated lemon zest
• 1/4 cup / 60ml almond milk or dairy milk
Instructions
1. Preheat your oven to 350°F (175°C). Generously butter one 9-inch round cake pan or springform pan.
2. In a food processor, pulse the whole almonds until they form a fine, flour-like consistency. Be careful not to over-process into butter.
3. In a medium bowl, whisk together the ground almonds, all-purpose flour, baking powder, and salt. Set aside.
4. In a large bowl using an electric mixer, beat the 8 tablespoons (120 ml / 4.1 fl oz) of softened butter and the sugar on medium-high speed until light, creamy, and pale in color.
5. Add the eggs one at a time, beating well after each addition until the mixture is thick and fluffy, about 5 to 7 minutes. Scrape down the sides of the bowl as needed. Beat in the vanilla or almond extract and the lemon zest.
6. On low speed, add the dry ingredient mixture to the wet , mixing until just combined. Gently mix in the milk until the batter is smooth.
7. Pour the batter into the prepared pan and spread it into an even layer. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan on a wire rack for 15 minutes. Carefully invert the cake onto the rack to cool completely before glazing, frosting, or slicing.
Nutritional Information
• Serving Size: 1 slice (1/8th of cake)
• Calories: 350 kcal
• Protein: 7g
• Fat: 22g
• Carbohydrates: 33g
• Sugar: 20g
• Please note: is an estimate and may vary based on the specific used.
Pro Tips
• For a smooth, emulsified batter, ensure your butter, eggs, and milk are all at room temperature before you begin mixing.
• Pulse the almonds until they resemble coarse sand. Over-processing can turn them into almond butter, which will make the cake dense.
• Once you add the flour mixture, mix only until just combined. Overmixing develops gluten and can result in a tough cake.
• Feel free to swap the almonds for other nuts like walnuts, pecans, or hazelnuts. You can also replace the lemon zest with orange zest for a different citrus note.
• For an easy, elegant finish, simply dust the cooled cake with powdered sugar or top with fresh berries and a dollop of whipped cream.
FAQ
Q: Can I make this almond cake vegan
A: Yes, you can adapt this recipe to be vegan. Use a high-quality plant-based butter substitute in equal measure. Replace the two large eggs with a vegan egg replacer like two flax eggs (2 tbsp / 30 ml ground flaxseed mixed with 6 tbsp water) or 1/2 cup (480 ml) of unsweetened applesauce. Finally, ensure you use a plant-based milk like the almond milk already suggested in the recipe.
Q: How can I make this almond cake gluten-free
A: To make this cake gluten-free, simply substitute the 1 cup (240 ml) of all-purpose flour with a 1-to-1 gluten-free baking flour blend. Since the cake’s structure relies heavily on the ground almonds, this substitution works beautifully without compromising the moist texture. Also, confirm your baking powder is certified gluten-free.
Q: Is this vegetarian almond cake a good source of protein
A: For a dessert, this cake has a decent protein content. Thanks to the generous amount of whole almonds and the inclusion of eggs, each slice provides approximately 7g (0.25 oz) of protein. This makes it a more satisfying and protein-rich treat compared to many traditional cakes.
Q: What is the best way to store this almond cake
A: Store the completely cooled almond cake in an airtight container at room temperature for up to 3 days. The natural oils from the almonds help keep it wonderfully moist. For longer storage, you can refrigerate it for up to a week or freeze the whole cake or individual slices for up to 3 months.
More Recipes You’ll Love
- Foolproof Vegan Fudge
- Parsnip Cake with Horlicks Icing and Toasted Hazelnuts
- The Perfect Flaky All-Butter Pie Crust
Homemade Almond Cake from Whole Almonds
Ingredients
Method
- Preheat your oven to 350°F (175°C). Generously butter one 9-inch round cake pan or springform pan.
- In a food processor, pulse the whole almonds until they form a fine, flour-like consistency. Be careful not to over-process into butter.
- In a medium bowl, whisk together the ground almonds, all-purpose flour, baking powder, and salt.
- Set aside.
- In a large bowl using an electric mixer, beat the 8 tablespoons (120 ml / 4.1 fl oz) of softened butter and the sugar on medium-high speed until light, creamy, and pale in color.
- Add the eggs one at a time, beating well after each addition until the mixture is thick and fluffy, about 5 to 7 minutes. Scrape down the sides of the bowl as needed.
- Beat in the vanilla or almond extract and the lemon zest.
- On low speed, add the dry ingredient mixture to the wet , mixing until just combined. Gently mix in the milk until the batter is smooth.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes. Carefully invert the cake onto the rack to cool completely before glazing, frosting, or slicing.
- Once you add the flour mixture, mix only until just combined. Overmixing develops gluten and can result in a tough cake.
