Almond flour is made from finely ground blanched almonds, providing a nutty flavor and a moist texture that can elevate your baked goods. Unlike wheat flour, almond flour is gluten-free and low in carbohydrates, making it a great choice for those following a ketogenic or gluten-free diet. Additionally, almond flour cakes tend to be lighter and fluffier than their wheat-based counterparts, avoiding that heavy feeling often associated with traditional cakes.

To make this simple almond flour cake, you will need the following ingredients:

1 ½ cups almond flour (preferably blanched for a finer texture)
4 large eggs, separated
½ cup sugar (can substitute with a sugar alternative like allulose)
1 tablespoon lemon zest (freshly grated)
Optional toppings: sliced almonds and powdered sugar for garnish

Preheat the oven to 350°F (180°C) and grease an 8-inch cake pan.
In a large bowl, beat the egg yolks with the sugar until thick and creamy.
Add the almond flour and lemon zest to the yolk mixture, mixing until well combined.
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.

Transfer the batter to the prepared cake pan and smooth the top.
If desired, sprinkle sliced almonds on top for added texture and flavor.
Bake for about 30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes, then carefully invert it onto a plate.
Once cooled to room temperature, dust with powdered sugar and serve.

Do Not Overmix: Overmixing can cause the cake to become dense. Gently fold in the egg whites to maintain a light texture.
Use Blanched Almond Flour: This ensures a finer crumb and a lighter cake. Almond meal may yield a denser texture.
Check for Doneness: Since ovens can vary, check your cake a few minutes before the recommended baking time to prevent overbaking.

At Room Temperature: Store the cake in a covered container for up to one week.
In the Refrigerator: To extend its shelf life, store in the fridge for up to two weeks.
Freezing: For longer storage, freeze the cake in an airtight container for up to two months. Thaw at room temperature before serving.

Yes! Almond flour can be used as a one-to-one substitute for cake flour in most recipes, making it a versatile option for gluten-free baking.

While almond flour itself doesn't make cakes moist, it contributes to a lighter and fluffier texture. The overall moisture of the cake is affected by other ingredients like eggs and fats.

No, coconut flour and almond flour have different baking properties. Coconut flour is much more absorbent and should not be substituted directly for almond flour in recipes.

This almond flour cake recipe is a fantastic way to enjoy a delicious dessert that caters to various dietary needs. With its simple ingredients and easy preparation, it’s perfect for both novice and experienced bakers. Whether you’re celebrating a special occasion or simply treating yourself, this light and fluffy cake is sure to impress. Enjoy baking with almond flour and savor the delightful flavors it brings to your kitchen!