Almond Flour Cake (4 Ingredients, Gluten-Free, No Refined Sugar)

This Almond Flour Cake is made with just 4 ingredients and is super healthy with no gluten, high in protein, no refined sugar, or added oil.

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While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Almond Flour Cake

This Almond Flour Cake is made with just 4 ingredients and is super healthy with no gluten, high in protein, no refined sugar, or added oil.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 9 squares

Serving Size: 1 serve (from 9)

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Ingredients

US Customary – Metric

• ▢ 2 cups Almond Flour (note 1)
• ▢ 2 teaspoons Baking Powder
• ▢ 3 large Eggs (note 2)
• ▢ ½ cup Maple Syrup (note 3)

Optional – to decorate or add flavors

• ▢ ⅓ cup Sliced Almonds (note 4)
• ▢ ½ teaspoon Almond Extract (note 5)

Instructions

• Preheat the oven to 350 °F (180 °C). Line an 8-inch cake pan with parchment paper. Lightly oil the paper on the sides and bottom. Set aside.
• In a mixing bowl, whisk the eggs, maple syrup, and almond extract if used. Whisk until well combined. You don't need to beat with an electric whisk at all.
• Add the almond flour and baking powder, and use a rubber spatula to stir and form a smooth batter.
• Pour the batter into the prepared pan, and spread evenly.
• If you like, lightly press some sliced almonds all over the top of the cake.
• Bake the cake on the center rack of the oven for 30-35 minutes at 350 °F (180 °C) until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool for 10 minutes in the pan then on a cooling rack for 2 hours before slicing it into 9 pieces.

Notes

Note 1: Make sure you use ultra-fine almond flour for the best texture. You can also use an almond meal, but the cake will be a bit more grainy and darker in color.

Note 2: The recipe doesn’t work egg-free or with egg replacers.

Note 3: You can also use sugar-free maple syrup or agave syrup.

Note 4: For a crunchy texture on top of the cake.

Note 5: To enhance the almond flavor in the cake crumb.

Storage: Store the cake in the fridge in an airtight cake box for up to 4 days. Freeze for up to 1 month, sliced, in airtight Ziploc bags. Thaw the day before at room temperature.

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 serve (from 9)

Yield: 9 squares

Nutrition

Serving: 1 serve (from 9)Calories: 236.4 kcal (12%)Carbohydrates: 18.6 g (6%)Fiber: 3.1 g (13%)Net Carbs: 15.5 gProtein: 8.2 g (16%)Fat: 15.9 g (24%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 1.9 gTrans Fat: 0.01 gCholesterol: 62 mg (21%)Sodium: 119.5 mg (5%)Potassium: 92.7 mg (3%)Sugar: 11.8 g (13%)Vitamin A: 90 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin D: 0.3 µg (2%)Calcium: 144.1 mg (14%)Iron: 1.5 mg (8%)Magnesium: 16.8 mg (4%)Zinc: 0.5 mg (3%)

Ingredients and Substitutions

You only need 4 base ingredients to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This gluten-free flour forms the base of the cake, providing a slightly nutty flavor and a tender crumb. You can also use almond meal, but the texture will be coarser.
• Baking Powder – This helps the cake rise and become light and airy.
• Eggs – These bind the ingredients together and add structure and richness to the cake. Don’t swap for egg replacers.
• Maple Syrup – This natural sweetener adds moisture and a subtle caramel-like flavor. Sugar-free maple syrup or agave syrup also work if you prefer a different sweetener.
• Sliced Almonds – These add some crunch when sprinkled on top. It’s optional though.
• Almond Extract – For a stronger almond flavor.

How to Make Almond Flour Cake

This recipe is really easy to whip up in just a few minutes. Here’s how pictures of key steps.

Combine the liquid ingredients in a large mixing bowl.

Stir in the almond flour and baking powder until well combined.

When combined, transfer the batter to a square baking pan lined with parchment paper.

Bake the cake on the center rack of the oven for 30-35 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Use Fine Flour – For the best light and airy texture, ensure your almond flour is ultra-fine.
• Gentle Mixing – When combining the wet and dry ingredients, mix just until everything is incorporated to avoid overmixing, which can result in a tougher cake.
• Parchment Paper – Lining the pan with parchment paper with overhangs makes it easy to remove the cake and prevents sticking.
• Cool Completely – Allow the cake to cool fully on a wire rack before slicing. This helps it hold its shape and improves the texture.
• Toasted Almonds – Toasting the sliced almonds before adding them to the top enhances their nutty flavor.
• Lemon Zest Addition – Incorporating lemon zest and juice brings a bright, citrusy note that complements the almond flavor beautifully.
• Flavor Boost – Don’t hesitate to adjust the amount of almond extract to your preference for a more pronounced almond taste.
• Low Carb Option – Using sugar-free maple syrup makes this cake suitable for a low-carb diet.

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