Pass the Health

Indulge in the Delicate Flavors of Almond Cake

If you’re looking for a simple yet delicious dessert that’s both light and nutty, Almond Cake is the perfect choice! This cake is a perfect balance of airy egg whites, rich almond flour, and just a hint of sweetness. The almond flour gives it a moist texture and a unique nutty flavor, while the whipped egg whites make it light and fluffy. Finished with a dusting of powdered sugar and topped with fresh berries, this cake is not only delicious but also visually appealing. It’s perfect for any occasion, whether it’s a special celebration or a cozy afternoon tea.

Why Almond Cake is a Healthy and Delicious Choice

Made with almond flour, this cake is naturally gluten-free and packed with nutrients. Almond flour is rich in healthy fats, protein, and fiber, making it a more nutritious option compared to regular flour. The eggs in this recipe provide additional protein, while the berries on top add a burst of vitamins and antioxidants. This cake is not overly sweet, allowing the natural flavors of the almonds and berries to shine through. It’s a great option for anyone looking to satisfy their sweet tooth without relying on refined flour or excessive sugar. Plus, it’s a great way to enjoy a gluten-free treat without sacrificing flavor or texture.

If you’re looking for more healthy alternatives to traditional flour-based desserts, check out this Healthline article on almond flour to learn about its health benefits.

Ingredients for Almond Cake

3 large eggs, whites and yolks separated, at room temperature
3 large egg whites, at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
Pinch of fine sea salt
2 cups almond flour or almond meal (200 grams)
1 cup mixed berries
Powdered sugar, for dusting (optional)

How to Make Almond Cake — Step by Step

Prepare the oven and pan:
Position a rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with nonstick spray, line it with parchment paper, and lightly flour the pan with almond meal or a gluten-free flour blend.
Mix the egg yolks:
In a large bowl, whisk together the egg yolks and all but 2 tablespoons of the sugar. Whisk until the yolks become thick and pale, about 1 minute. Stir in the vanilla extract and a pinch of salt. Set this mixture aside.
Beat the egg whites:
In the bowl of a standard electric mixer fitted with the whisk attachment (or with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute. Gradually sprinkle in the remaining 2 tablespoons of sugar and continue beating until the egg whites hold medium peaks.
Combine the mixtures:
Gently stir in about 1/4 of the beaten egg whites into the egg yolk mixture. You don’t need to be overly gentle here, just combine. Then, scrape the remaining egg whites over the yolk mixture along with half of the almond flour. Gently fold them together but don’t overmix.
Finish the batter:
While the mixture still has a few streaks of white, add the remaining almond flour and fold gently until the batter is smooth and homogeneous.
Bake the cake:
Pour the batter into the prepared pan and shimmy the pan gently to level the batter. Bake for about 35 minutes, or until the top is golden brown and the cake springs back when touched. A toothpick should come out clean when inserted into the center.
Cool the cake:
Let the cake cool on a wire rack for 5 minutes. Run a butter knife around the edges of the cake pan, then invert the cake onto the rack. Remove the sides and bottom of the springform pan, and peel away the parchment paper. Let the cake cool completely.
Serve and garnish:
Dust the cooled cake with powdered sugar and cut it into 12 slices. Serve with fresh berries for added flavor and color.

Preparation Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 slices

This cake is quick to prepare and perfect for any occasion, whether it’s a celebratory dessert or a simple afternoon snack.

Nutritional Information Per Serving

Calories: 220 kcal
Protein: 7 g
Carbohydrates: 10 g
Fat: 16 g
Saturated Fat: 1 g
Cholesterol: 70 mg
Sodium: 50 mg
Potassium: 150 mg
Fiber: 3 g
Sugar: 16 g

With a good amount of healthy fats, protein, and fiber, this almond cake is both filling and satisfying without being overly sweet.

Nora’s Tips for Perfect Almond Cake

Make it lighter: If you prefer a lighter texture, fold the almond flour in gradually, ensuring you don’t overmix. This will help the cake stay airy and soft.
Add flavors: For extra flavor, try adding a pinch of cinnamon or a few drops of almond extract to the batter.
Make it vegan: To make this cake vegan, you can use flax eggs or another egg replacer and swap the honey for maple syrup.
Serve with whipped cream: If you’d like a richer dessert, serve the cake with a dollop of whipped cream or coconut cream for extra indulgence.

For more delicious cake recipes, check out my Almond Flour Cake or Gluten-Free Chocolate Cake.

Try Almond Cake and Share Your Thoughts!

This Almond Cake is the perfect balance of light and nutty, and it pairs wonderfully with fresh berries for a burst of flavor. If you try it, let me know how it turned out, or tag me on Instagram with your creation—I love seeing your baking successes!

Did you try this Almond Cake? I’d love to hear how it turned out or see your beautiful cake on Instagram! For more amazing dessert ideas, check out my Healthy Mini Cheesecake recipe.

Almond Cake

This cake is quick to prepare and perfect for any occasion, whether it's a celebratory dessert or a simple afternoon snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Calories 220 kcal

Ingredients

3 large eggs whites and yolks separated, at room temperature
3 large egg whites at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
Pinch of fine sea salt
2 cups almond flour or almond meal 200 grams
1 cup mixed berries
Powdered sugar for dusting (optional)

Instructions

Prepare the oven and pan:
Position a rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with nonstick spray, line it with parchment paper, and lightly flour the pan with almond meal or a gluten-free flour blend.
Mix the egg yolks:
In a large bowl, whisk together the egg yolks and all but 2 tablespoons of the sugar. Whisk until the yolks become thick and pale, about 1 minute. Stir in the vanilla extract and a pinch of salt. Set this mixture aside.
Beat the egg whites:
In the bowl of a standard electric mixer fitted with the whisk attachment (or with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute. Gradually sprinkle in the remaining 2 tablespoons of sugar and continue beating until the egg whites hold medium peaks.
Combine the mixtures:
Gently stir in about 1/4 of the beaten egg whites into the egg yolk mixture. You don’t need to be overly gentle here, just combine. Then, scrape the remaining egg whites over the yolk mixture along with half of the almond flour. Gently fold them together but don’t overmix.
Finish the batter:
While the mixture still has a few streaks of white, add the remaining almond flour and fold gently until the batter is smooth and homogeneous.
Bake the cake:
Pour the batter into the prepared pan and shimmy the pan gently to level the batter. Bake for about 35 minutes, or until the top is golden brown and the cake springs back when touched. A toothpick should come out clean when inserted into the center.
Cool the cake:
Let the cake cool on a wire rack for 5 minutes. Run a butter knife around the edges of the cake pan, then invert the cake onto the rack. Remove the sides and bottom of the springform pan, and peel away the parchment paper. Let the cake cool completely.
Serve and garnish:
Dust the cooled cake with powdered sugar and cut it into 12 slices. Serve with fresh berries for added flavor and color.