A moist and fluffy almond cake made with simple ingredients, perfect for any occasion. This Almond Cake strikes the perfect balance between rich almond flavor and a soft, tender crumb, making it an irresistible treat for dessert or a mid-afternoon snack.
Why You’ll Love This Recipe
The combination of almond flour and yogurt creates an incredibly moist texture.
It’s a versatile recipe—easily adapted to gluten-free or dairy-free preferences.
The almond and vanilla extracts provide a subtle yet irresistible flavor.
It’s simple to make with everyday pantry ingredients.
Topped with sliced almonds or berries, it’s as elegant as it is delicious.
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 for a GF version)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, softened (or coconut oil for dairy-free)
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)
Optional: Sliced almonds for topping
Directions
Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. For easy removal, I like to 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 this aside.
In a large mixing bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This usually takes 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts.
Gradually combine the dry ingredients with the wet ingredients, alternating with the yogurt and almond milk. I make sure to begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top. For extra flair, I sometimes sprinkle sliced almonds on top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with fresh berries for an elegant presentation.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: 265 kcal per serving
Variations
Gluten-Free: Swap the all-purpose flour with gluten-free flour for a completely gluten-free cake.
Dairy-Free: Use coconut oil instead of butter, plant-based yogurt, and almond milk for a dairy-free option.
Citrus Twist: Add a teaspoon of fresh lemon or orange zest to the batter for a bright, citrusy flavor.
Nut-Free: Replace almond flour with oat flour and omit almond extract.
Toppings: Garnish with slivered pistachios, a drizzle of honey, or a dollop of whipped cream instead of sliced almonds.
Storage/Reheating
Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices tightly in plastic wrap, then store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm a slice in the microwave for 10-15 seconds to restore its soft, fluffy texture.
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FAQs
Can I make this cake ahead of time?
Yes, this almond cake stores well, making it perfect for prepping a day or two in advance. Just keep it in an airtight container to maintain freshness.
What’s the best way to keep the cake moist?
The yogurt and almond flour in the recipe naturally keep the cake moist. Storing it in an airtight container or wrapping it tightly in plastic wrap will also help.
Can I use all almond flour for this recipe?
While it’s possible, the cake may turn out denser. Using a mix of almond flour and all-purpose flour creates a better texture.
How can I tell when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
Can I substitute almond flour with another flour?
Almond flour has unique properties, so substituting it entirely will alter the flavor and texture. However, oat flour or finely ground cashew flour can work in small amounts.
Conclusion
This almond cake is a simple yet indulgent dessert that’s as versatile as it is delicious. Whether I’m serving it plain with coffee or dressing it up with berries for a dinner party, it’s always a crowd-pleaser. I hope you enjoy baking (and eating!) this cake as much as I do. Let me know how yours turns out.
📖 Recipe:
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Almond Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Moist and fluffy almond cake with a rich almond flavor and tender crumb, perfect for any occasion. Made with almond flour, yogurt, and pantry staples, it’s easy to prepare and customizable for gluten-free or dairy-free diets. Enjoy plain or topped with berries for an elegant dessert or snack.
Ingredients
1 ½ cups almond flour
½ cup all-purpose flour (or gluten-free flour for a GF version)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, softened (or coconut oil for dairy-free)
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)
Optional: Sliced almonds for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with yogurt and almond milk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top, if desired.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or topped with fresh berries.
Notes
For a gluten-free cake, use gluten-free flour.
To make it dairy-free, substitute butter with coconut oil, yogurt with plant-based yogurt, and almond milk for regular milk.
Store in an airtight container for up to 2 days at room temperature or 5 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 265 kcal
