Do you love a soft and fluffy cake that explodes with flavor? Well, do I have the cake for you! It’s easy to pull together, and practically leaps out of the pan with almond and vanilla flavors.

In other words, it’s simply perfect.

I kept it clean and simple without any adornment because I just love the color of the almond flour! But, you could definitely throw in chocolate chips, or dried fruit. Heck, you could even swirl in some melted chocolate or even a little swirl of peach jam!

This cake is a beautiful canvas waiting for you to come along and turn it into your own work of art.

Almond cake on a blue and white plate, and another picture of the cake with a slice cut out of it

Almond flour cake ingredients (and substitutions for various diets)

Here’s everything you’ll need to make a delicious almond cake:

1 tablespoon unsalted butter, room temperature

4 large eggs, room temperature

3 tablespoons agave nectar

3 tablespoons honey

1 teaspoon vanilla extract

1 teaspoon almond extract

1½ cups almond flour

½ teaspoon baking soda

¼ teaspoon kosher salt

To make this cake vegan: Swap butter for your favorite dairy-free margarine, replace the egg with JustEgg, and swap the honey for another sweetener. (Maybe maple syrup? That’s usually a pretty safe bet, although I haven’t personally used it with this recipe.)

To make this cake keto-friendly: To be honest, you’re already most of the way there. You’ll want to swap in your favorite keto sweetener for the honey and agave, but fortunately no flour substitutions needed, as almond flour is super keto-friendly.

Step-by-step almond flour cake recipe:

Preheat oven to 350 degrees.

Grease an 8-inch nonstick cake pan with butter or coconut oil. Reserve.

In a large bowl whisk the eggs.

Stir in the agave, honey, vanilla, and almond extract.

Whisk in the almond flour, baking soda, and salt.

Stir until combined, but do not over-mix.

Pour the mixture into the prepared pan, and level with an offset spatula.

Bake for 22-25 minutes (I usually rotate about halfway through), or until a toothpick inserted into the center comes out cleanly.

Let cool in the pan for 10 minutes, and turn out onto a cooling rack to let it cool completely.

Store covered for 1 day at room temperature, then store in the refrigerator for up to 3 days.

Almond flour cake storage and tips:

To store for longer than a few days, I’d freeze it after it has baked AND cooled. Wrap the almond cake tightly in plastic wrap, and place it in a resealable plastic bag. And don’t forget to date it, because there’s something unfun about grabbing something out of the freezer and not knowing how old it is. So, give yourself the gift of dating your baked goods.

If you’d love to slather this moist and delicious cake with frosting, just make sure you let it cool completely before doing so. (If you’re freezing the almond cake, I’d wait to make the frosting until AFTER you defrost it.)

Recipes and Tips: