8 Delicious Almond Flour Cake Recipes You Need to Try

If you’re looking for a delightful and gluten-free treat, almond flour cake is a delicious option worth trying. With its moist texture and subtle nutty flavor, this cake is not only easy to whip up but also a hit for various occasions. Whether served plain, topped with fruit, or drizzled with chocolate, it’s a versatile dessert that satisfies both sweet cravings and dietary preferences.

Spiced Almond Flour Pumpkin Cake

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This Spiced Almond Flour Pumpkin Cake is a delightful treat that captures the essence of fall with its warm spices and rich pumpkin flavor. It’s not only moist and fluffy but also gluten-free, making it a great option for those with dietary restrictions. The subtle sweetness paired with a hint of spice gives it a comforting taste that’s perfect for any occasion.

The best part? It’s super simple to make! You can whip it up in no time, whether you’re a baking novice or a seasoned pro. Top it off with a creamy frosting and some pumpkin seeds for an extra crunch, and you have a cake that’s sure to please friends and family alike!

Ingredients

• 2 cups almond flour
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup pumpkin seeds (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix the almond flour, baking powder, baking soda, spices, and salt.
3. In another bowl, combine the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Transfer the batter to the prepared cake pan and smooth the top. Sprinkle pumpkin seeds on top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Fluffy Almond Flour Vanilla Cake

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This fluffy almond flour vanilla cake is a delightful treat that combines the nutty flavor of almond flour with a light, airy texture. It’s not just tasty; it’s incredibly simple to whip up, making it a great option for both novice and experienced bakers. With its subtly sweet taste and moist crumb, this cake is perfect for any occasion.

Whether you’re celebrating a special event or just want a sweet snack, this cake will satisfy your cravings. Top it with fresh berries and a light frosting for an extra touch of sweetness!

Ingredients

• 2 cups almond flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a large bowl, mix the almond flour, sugar, baking powder, and salt.
3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined and smooth.
4. Pour the batter into the prepared cake pan and spread it evenly.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Almond Flour Banana Bread

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This Almond Flour Banana Bread is a delightful twist on a classic favorite. With its moist texture and rich banana flavor, it’s perfect for breakfast or as a snack. The almond flour adds a nutty essence that complements the bananas beautifully, making each bite a treat.

Making this banana bread is a breeze, even for beginners. You’ll love how simple the steps are and how quickly it comes together. Plus, it uses ripe bananas, which means less food waste and a naturally sweet flavor!

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until well combined.
3. In another bowl, whisk together almond flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool before slicing.

Moist Almond Flour Chocolate Cake

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This moist almond flour chocolate cake is a delightful treat that’s not only tasty but also surprisingly easy to make. With the rich flavor of chocolate blended perfectly with the nutty essence of almond flour, this cake is sure to satisfy your sweet cravings.

Whether you’re hosting a gathering or just treating yourself, this cake is a simple yet impressive dessert that everyone will love. The soft, moist texture combined with a smooth chocolate frosting makes it a memorable addition to any occasion.

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup milk (or dairy-free alternative)
• 1 cup chocolate frosting (store-bought or homemade)
• Sliced almonds for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the eggs, applesauce, vanilla extract, and milk until smooth.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once cool, frost the cake with chocolate frosting and garnish with sliced almonds.

Lemon Almond Flour Bundt Cake

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This Lemon Almond Flour Bundt Cake is a delightful twist on a classic dessert. It combines the nutty richness of almond flour with the bright, zesty flavor of fresh lemons. The result is a moist and tender cake that bursts with citrus goodness in every bite.

This recipe is straightforward, making it a great choice for both novice bakers and seasoned pros. The light glaze adds the perfect finishing touch, making it a lovely treat for any occasion.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a bundt pan with non-stick spray or butter.
2. In a large bowl, whisk together almond flour, sugar, salt, and baking soda.
3. In another bowl, beat the eggs and then mix in melted butter, lemon juice, lemon zest, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until just incorporated.
5. Pour the batter into the prepared bundt pan, smoothing the top.
6. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
8. For the glaze, mix powdered sugar with a little lemon juice until smooth. Drizzle over the cooled cake before serving.

Almond Flour Carrot Cake with Cream Cheese Frosting

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This Almond Flour Carrot Cake is a delightful twist on a classic dessert. It’s moist, flavorful, and perfectly spiced, making it a great choice for any occasion. The use of almond flour adds a nutty richness that complements the sweetness of the carrots.

Not only is this cake easy to make, but it also offers a delicious balance of flavors. The cream cheese frosting is smooth and creamy, perfectly enhancing the cake’s texture and taste. Every bite is a treat you’ll want to savor!

Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 cups grated carrots
• 1/2 cup crushed walnuts (optional)
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, mix almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together eggs, honey, and melted coconut oil until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated. Fold in grated carrots and walnuts if using.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
6. While the cake is cooling, prepare the frosting by beating together cream cheese, powdered sugar, and vanilla until smooth.
7. Once the cake is completely cool, spread the cream cheese frosting evenly on top. Decorate with additional grated carrots or walnuts if desired. Serve and enjoy!

Almond Flour Strawberry Shortcake

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This almond flour strawberry shortcake is a delightful twist on a classic dessert. With its moist and tender cake layers, complemented by fresh strawberries and fluffy whipped cream, it provides a light, satisfying sweetness that’s perfect for any occasion. Plus, using almond flour makes it a bit healthier without sacrificing flavor!

Making this shortcake is simple and fun, making it a great project for both novice and experienced bakers. The combination of almond flour and juicy strawberries creates a lovely harmony of tastes and textures that everyone will enjoy. Get ready to impress your friends and family with this scrumptious treat!

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, mix almond flour, coconut flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and vanilla extract. Beat until smooth and well combined.
4. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
7. Once the cake is cool, slice it in half horizontally. Spread a layer of whipped cream on the bottom layer, followed by sliced strawberries. Place the top layer back on and repeat with more whipped cream and strawberries on top.
8. Slice and serve, enjoying this delicious almond flour strawberry shortcake!

Chocolate Almond Flour Cupcakes

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Chocolate almond flour cupcakes are a delightful twist on traditional cupcakes, combining rich chocolate flavor with the nutty essence of almond flour. These treats are moist, fluffy, and surprisingly simple to make, making them a great option for both baking novices and seasoned pros. With just a few ingredients, you can whip up a batch that’s perfect for any occasion.

The subtle sweetness of almond flour perfectly complements the deep chocolate taste, creating a dessert that’s not only delicious but also gluten-free. Whether you’re hosting a party or just indulging in a sweet treat after dinner, these cupcakes are sure to satisfy your cravings without the fuss. Let’s dive into the recipe so you can enjoy these tasty cupcakes!

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• 3 large eggs
• ½ cup almond milk
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the almond flour, cocoa powder, baking soda, salt, and sugar until well combined.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chocolate chips gently.
5. Evenly distribute the batter into the prepared muffin tin, filling each liner about ¾ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.