5 Gluten-free Almond Flour Cakes You’ll Love (and Crave Weekly)

Almond flour cakes are the heroes of effortless baking: moist, tender, and naturally gluten-free without tasting like a “health swap.” They bake up fast, keep beautifully, and feel fancy with almost zero stress. Ready to fall in love with crumb that actually stays soft for days? Let’s bake.

1. Sunshine Lemon-Almond Loaf That Brightens Any Afternoon

This loaf is zesty, plush, and gorgeously golden—like a lemon bar met a tea cake. It’s perfect for brunch, picnics, or that 3 p.m. pick-me-up. The citrus glaze adds a shiny, tangy finish you’ll want to lick off the spoon (no judgment).

Ingredients:

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder (gluten-free)
• 1/4 teaspoon fine sea salt
• 3 large eggs, room temp
• 1/3 cup maple syrup or honey
• 1/4 cup olive oil or melted butter
• Zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Line a 8.5×4.5-inch loaf pan with parchment.
2. Whisk almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk eggs, maple syrup, oil, lemon zest/juice, and vanilla until smooth.
4. Combine wet and dry until just mixed. Pour into pan and smooth the top.
5. Bake 38–45 minutes until the center springs back and a tester comes out clean.
6. Cool 15 minutes in pan, then lift out to cool completely. Stir glaze and drizzle over.

Pro tip: For extra lemon pop, brush the warm loaf with 1 tablespoon lemon juice mixed with 1 tablespoon sugar before glazing. Serve with berries or Greek yogurt.

2. Dark Chocolate Almond Torte That Feels Restaurant-Fancy

Rich, fudgy, and undeniably dramatic, this cake is a one-bowl wonder that screams special occasion. It’s naturally gluten-free and just sweet enough. Bonus: it doubles as the ultimate dinner party flex.

Ingredients:

• 1 1/2 cups blanched almond flour
• 1/2 cup cocoa powder (Dutch-process or natural)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, room temp
• 1/2 cup granulated sugar or coconut sugar
• 1/3 cup brown sugar
• 1/2 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed coffee (optional, boosts chocolate)
• 1/2 cup dark chocolate chips, melted (optional but glorious)

Instructions:

1. Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Whisk almond flour, cocoa, baking powder, and salt.
3. In another bowl, whisk eggs and sugars 1–2 minutes until slightly thick. Whisk in melted butter, vanilla, coffee, and melted chocolate.
4. Fold in dry ingredients until just combined. Spread into pan.
5. Bake 22–28 minutes until edges are set but center is just barely soft. Cool before slicing.

Serve it with: Whipped cream and raspberries, or a dusting of cocoa and flaky salt. Want it flourless-style? Skip the baking powder and underbake slightly for a truffle vibe—seriously decadent.

3. Cinnamon Swirl Coffee Cake Worth Waking Up For

This crumb-topped beauty tastes like your favorite bakery slice—minus the gluten and the line. It’s tender, cinnamon-streaked, and perfect with coffee or tea. Make it for brunch; watch it vanish.

Ingredients:

Batter:

• 2 cups almond flour
• 3 tablespoons tapioca starch or arrowroot
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup plain yogurt or sour cream
• 1/3 cup maple syrup
• 1/4 cup melted butter or oil
• 2 teaspoons vanilla extract

Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 tablespoon melted butter

Crumb Topping:

• 1/2 cup almond flour
• 2 tablespoons chopped pecans (optional)
• 2 tablespoons brown sugar
• 1 tablespoon melted butter
• Pinch cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Whisk batter dry ingredients. In another bowl, whisk eggs, yogurt, maple syrup, butter, and vanilla. Combine just until smooth.
3. Stir swirl ingredients together. Stir topping ingredients together.
4. Spread half the batter in pan. Dollop and swirl the cinnamon mixture. Top with remaining batter; sprinkle crumb topping.
5. Bake 28–34 minutes until a tester comes out clean. Cool 15 minutes before slicing.

Swap it up: Add blueberries to the middle swirl or sub pecans for walnuts. A light vanilla glaze never hurts.

4. Olive Oil Orange Almond Cake That Tastes Like Vacation

Fragrant, moist, and not-too-sweet, this Mediterranean-style cake is beautiful with a dusting of sugar and a citrus salad. It keeps well and tastes even better on day two. Trust me, it’s a keeper.

Ingredients:

• 2 1/4 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup extra-virgin olive oil
• Zest of 2 oranges
• 1/2 cup fresh orange juice
• 1 teaspoon almond extract (optional but lovely)

Instructions:

1. Heat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. Whisk almond flour, baking soda, baking powder, and salt.
3. In a large bowl, whisk eggs and sugar 2 minutes until pale. Stream in olive oil while whisking. Stir in orange zest, juice, and almond extract.
4. Fold in dry ingredients. Pour into pan and smooth.
5. Bake 25–32 minutes until golden and a tester comes out clean. Cool, then dust with powdered sugar.

Serving ideas: Top with mascarpone and honey, or serve with sliced oranges and pistachios. For a syrupy finish, simmer 1/4 cup orange juice with 2 tablespoons sugar and brush on warm cake.

5. Carrot Almond Snack Cake With Maple Cream Cheese Frosting

Think carrot cake, but lighter and snackable—the kind you’ll cut a “sliver” of three times. It’s loaded with carrots, warmly spiced, and capped with a tangy frosting. Great for birthdays, potlucks, or Tuesday.

Ingredients:

Cake:

• 2 cups almond flour
• 1/4 cup tapioca starch or cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup oil (avocado or light olive)
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (lightly packed)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins (optional)

Frosting:

• 6 ounces cream cheese, softened
• 2 tablespoons soft butter
• 2–3 tablespoons maple syrup
• 1/2 teaspoon vanilla
• Pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Whisk almond flour, starch, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Whisk eggs, maple syrup, oil, and vanilla. Stir in dry ingredients, then fold in carrots, nuts, and raisins.
4. Spread in pan and bake 24–30 minutes until a tester comes out clean. Cool completely.
5. Beat frosting ingredients until smooth. Spread over cooled cake.

Make it your way: Add orange zest to the frosting, or swap raisins for chopped dates. For dairy-free, use a thick coconut yogurt “frosting” sweetened with maple.

Almond Flour Cake Tips

• Use blanched almond flour for the best tender crumb; almond meal is coarser.
• Let cakes cool fully before slicing—almond flour sets as it cools.
• Store covered at room temp for 1–2 days, or chill up to 5. Most freeze like a dream.

Ready to bake? Pick your mood—zesty, chocolatey, cozy—and dive in. These gluten-free almond flour cakes deliver big flavor with minimal fuss. Save a slice for tomorrow… if there’s any left!