This almond cake is moist, tender, and lightly nutty, with a soft crumb that makes it perfect for everyday treats or special occasions. Made with simple pantry ingredients, it delivers rich almond flavor without being heavy.
Why You’ll Love This Recipe
This cake is easy to prepare and doesn’t require any complicated techniques. The combination of almond flour and all-purpose flour creates a balanced texture that’s both fluffy and satisfying. It’s versatile enough to serve plain, dressed up with toppings, or adapted for dietary needs like gluten-free or dairy-free. It also stays moist for days, making it ideal for make-ahead baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups almond flour
½ cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, softened (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup plain yogurt or plant-based yogurt
¼ cup almond milk (or regular milk)
2 tablespoons sliced almonds (optional, for topping)
Directions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
Add the dry ingredients in batches, alternating with the yogurt and almond milk. Start and end with the dry ingredients, mixing gently until just combined.
Pour the batter into the prepared pan and smooth the surface. Sprinkle sliced almonds on top if using.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Servings and timing
This recipe makes 8 servings.
Prep time: 15 minutes
Bake time: 35 minutes
Total time: 50 minutes
Approximate calories: 265 kcal per serving
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. The cake can also be enjoyed cold or at room temperature.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Can I use oil instead of butter?
Yes, coconut oil works well and keeps the cake moist. Use the same measurement.
What does almond flour add to the cake?
Almond flour adds moisture, richness, and a subtle nutty flavor.
Can I skip the almond extract?
You can, but it enhances the almond flavor. Replace it with extra vanilla if needed.
Is this cake very sweet?
No, it has a balanced sweetness that pairs well with toppings or tea.
Can I bake this in a loaf pan?
Yes, but baking time may increase to about 45–50 minutes.
Can I freeze almond cake?
Yes, wrap slices tightly and freeze for up to 2 months.
What toppings go well with this cake?
Powdered sugar, fresh berries, or a light glaze work beautifully.
Can I use dairy-free yogurt?
Yes, plant-based yogurt works just as well.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Conclusion
This almond cake is a simple yet elegant dessert that fits a wide range of occasions. With its soft texture, gentle sweetness, and rich almond flavor, it’s a reliable recipe you’ll want to bake again and again. Whether served plain or dressed up, it’s a comforting homemade treat everyone can enjoy.
This almond cake is moist, tender, and lightly nutty with a soft crumb. Made with a mix of almond and all-purpose flour, it’s an easy, versatile dessert that works for everyday enjoyment or special occasions.
Ingredients
1 ½ cups almond flour
½ cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, softened (or coconut oil)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup plain yogurt or plant-based yogurt
¼ cup almond milk (or regular milk)
2 tablespoons sliced almonds (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract.
Add dry ingredients in batches, alternating with yogurt and almond milk. Begin and end with dry ingredients. Mix gently until just combined.
Pour batter into prepared pan and smooth the surface. Sprinkle with sliced almonds if using.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Substitute coconut oil for a dairy-free version.
Use gluten-free flour to make the cake gluten-free.
Top with powdered sugar, berries, or glaze for added presentation.
Store in an airtight container to maintain moisture.
