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Almond Flour Cake

Experience the light and airy delight of our gluten-free Almond Flour Cake. Bursting with nutty and citrusy flavors, it's the perfect guilt-free treat for any occasion!

Jack Martino
Almond Flour Cake
Table Of Contents

Imagine biting into a slice of cake that's so light and airy it's almost like savoring a sweet, delicate cloud. That's precisely what our almond flour cake offers, but with an added bonus – it's gluten-free! This delightful dessert is a testament to the fact that deliciousness and healthiness can happily coexist in the same bite.

The magic of this cake lies in its harmonious blend of almond extract and orange zest. The nutty notes of almond perfectly complement the zesty tang of orange, creating an enchanting symphony of flavors that dance on your palate. But the real secret weapon here? Whipped egg whites give this cake its fluffy, cloud-like texture.

Whether you're enjoying a quiet afternoon tea or searching for the perfect dessert to round off a special dinner, this almond flour cake fits the bill. It's more than just a cake; it's an invitation to indulge in a sweet treat without the guilt. So why wait? Get ready to experience a dessert that's as nutritious as it is delicious, and let this almond flour cake elevate your baking game to new heights!

Servings 8

Preparation Time 45 Minutes

Baking Time 30 Minutes

Total Time 1 Hr 15 Minutes

Nutritional Facts

Calories 258 cal

Protein 9 g

Carbs 19 g

Fat 17 g


  • 4 large eggs, separated 
  • 1 tablespoon orange zest, plus more for garnish 
  • 1 teaspoon almond extract 
  • ½ cup granulated sugar, divided 
  • 1 ½ cups almond flour 
  • 1 teaspoon baking powder 
  • ½ teaspoon salt 
  • ½ cup raw sliced almonds 
  • Sifted confectioners’ sugar for garnish


  • Preheat oven to 350℉ and prepare a 9-inch pan with cooking spray and parchment paper. 
  • In a large bowl, whisk egg yolks, orange zest, almond extract, and 1/4 cup sugar. 
  • Stir in almond flour, baking powder, and salt. In another bowl, beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. 
  • Gently fold a third of the egg white mixture into the yolk mixture. Then fold in the remaining egg white mixture until just combined. Spread batter into the prepared pan and top with sliced almonds. 
  • Bake for about 30 minutes or until a wooden pick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. 
  • Optionally, garnish with confectioners' sugar and/or orange zest.

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