Italian Almond Cake (Flourless)
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A delicious Italian Almond Cake (Flourless) that’s naturally gluten-free with almond flour. This cake is soft with a moist crumb and a delicious almond and lemon flavor. Great for any occasion and easy to makein one bowl!
You will also love my Amaretti cookies (Italian almond cookies) and ricotta cake.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8 people
- Dietary Info: Gluten Free, can be made Dairy Free
- Method: Baked
- Technique: Whisk eggs and sugar until fluffy, fold in almond flour, lemon zest, and baking powder, then stir in melted butter or olive oil. Pour into a prepared pan and bake until golden and set. Cool completely before dusting with powdered sugar and serving.
- Flavor & Texture: Lightly sweet with bright notes of lemon and almond, this cake is moist and tender with a delicate crumb.
Why You’ll Love This Family Favorite!
This torta di mandorle (almond cake) is one of those desserts I make when I want something elegant yet incredibly simple. You’ll love it for its delightful combination of rich almond flavor and moist, fluffy texture. The almond flour gives it a distinct nuttiness, while fresh lemon zest adds a refreshing citrus note that keeps every bite light and balanced. It feels special enough for celebrations, yet easy enough to bake any day of the week.
- Bright Citrus Note: Lemon zest enhances and balances the nuttiness beautifully.
- Naturally Flourless: Made with almond flour for a tender, delicate crumb.
- Rich Yet Light: Moist and fluffy with deep almond flavor.
Try these my Olive Oil Cake, Italian Apple Cake, and Butter Cake next.
Made With Amore,
“OMG! This is so delicious and very easy to make! I made this for a women’s brunch and it was a hit! They couldn’t tell it was Gluten Free very moist and delicious! Now every time we go out everyone says to please bring the almond cake!
– Frances
Love this recipe!”
Table of Contents
Ingredients for Almond Flour Cake
This simple yet elegant cake uses a handful of wholesome ingredients and comes together to create one of the most delightful and timeless desserts!
- Almond Flour: Ground almonds that add a rich, nutty flavor and a moist texture to the cake. Almond flour also makes the cake gluten-free.
- Eggs (Separated): Separating the eggs allows you to incorporate air into the batter. Egg yolks contribute richness, while whipped egg whites add lightness.
- Olive Oil: Adds moisture and helps achieve a smooth batter.
- Almond Extract: Enhances the flavor profile with a hint of almond sweetness.
- Lemon Zest: Grated outer peel of a lemon that imparts a citrusy, bright flavor to the cake, complementing the almonds.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Orange Blossom Almond Cake: Replace the lemon zest with orange zest and add a few drops of orange blossom water to infuse a fragrant, citrusy aroma into the cake. Try my orange olive oil cake or cranberry orange bread.
- Cardamom and Rose Almond Cake: Add ground cardamom to the dry ingredients for a warm, aromatic twist. You can also include a hint of rose water for a floral note.
How to Make Almond Cake
An almond cake with bright lemon notes that’s simple to make and irresistibly delicious! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, or springform pan, and line the bottom with parchment paper for easy removal. In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in color. Use an electric mixer at medium speed. Add the oil and almond extract to the egg yolks and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Add wet ingredients to the dry mixture.
- Gently fold the beaten egg whites into the batter with a rubber spatula until no white streaks remain.
- Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter.
- Bake cake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, you can dust the top with powdered sugar if desired. Slice and serve!
Flourless Almond Cake FAQ’s
The cake can be stored at room temperature for up to 2 days, especially if your kitchen is relatively cool. Keep it in an airtight container or cover it with plastic wrap to prevent it from drying out. For longer storage, refrigerate the almond cake. Place it in an airtight container or cover it with plastic wrap to prevent it from absorbing any odors from the refrigerator. The cake can be stored in the refrigerator for up to a week. If you want to store the almond cake for an extended period, consider freezing it. Wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label the package with the date for reference. The cake can be frozen for up to 2-3 months. When ready to enjoy the frozen cake, transfer it to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the cake’s texture and prevents condensation.
Thoroughly grease the pan and line the bottom with parchment paper. This helps in easy removal without sticking.
Fluff the Almond Flour: Before measuring, fluff up the almond flour with a fork or spoon. This helps prevent it from being packed down, ensuring a more accurate measurement. Or, use the Spoon-and-Level Method:
Gently spoon the almond flour into the measuring cup without pressing it down. Use the back of a knife or a straight-edged utensil to level off the excess almond flour, creating a flat surface.
Serving Suggestions
I love serving this Italian almond cake as a showstopping dessert after enjoying cozy weeknight dinners like Bucatini all’Amatriciana, Carbonara (Authentic Italian Recipe), Best Italian Stuffed Chicken Thighs, or a fresh Lemon Arugula Salad.
My Pro Tips
Expert Tips
- Use High-Quality Almond Flour: Choose a good-quality almond flour for a richer flavor and smoother texture in your cake.
- Separate Eggs Carefully: When separating eggs, ensure no traces of egg yolk are in the egg whites, as this can affect the ability to whip the whites into stiff peaks.
- Whip Egg Whites to Stiff Peaks: Whip the egg whites until they form stiff peaks. This step adds lightness and a fluffy texture to the cake.
- Incorporate Air Into Batter: Gently fold the whipped egg whites into the batter to incorporate air, contributing to the cake’s light and airy structure.
- Properly Grease and Line the Pan: Grease the cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ease in removing the cake.
More Italian Cake Recipes
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Almond Cake Recipe
Equipment
Ingredients
- 2 cups almond flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ½ cup extra virgin olive oil
- 1 teaspoon pure almond extract
- Zest of 1 lemon
- Sliced almonds for topping
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, or springform pan, and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in color. Use an electric mixer at medium speed. Add the oil and almond extract to the egg yolks and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter ,with a rubber spatula, until no white streaks remain.
- Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter.
- Bake cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired.
- Slice and serve! This cake pairs well with a dollop of whipped cream or fresh strawberries.
Notes
- Use High-Quality Almond Flour: Choose a good-quality almond flour for a richer flavor and smoother texture in your cake.
- Separate Eggs Carefully: When separating eggs, ensure no traces of egg yolk are in the egg whites, as this can affect the ability to whip the whites into stiff peaks.
- Whip Egg Whites to Stiff Peaks: Whip the egg whites until they form stiff peaks. This step adds lightness and a fluffy texture to the cake.
- Incorporate Air Into Batter: Gently fold the whipped egg whites into the batter to incorporate air, contributing to the cake’s light and airy structure.
- Properly Grease and Line the Pan: Grease the cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ease in removing the cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a family party and everyone loved it. It was a great option for my gluten free people too! I served with berries and cream. The presentation is beautiful, it cuts beautifully and it was delicious 😋
Thank you so much — this makes me so happy to read! 🤍 I love that it worked beautifully for your gluten-free guests and that you served it with berries and cream, such a lovely way to enjoy it. And I’m especially happy to hear it cut and presented so well for your family party. Thank you for taking the time to share, comments like this truly mean so much to me.
Elena
I’ve made this cake several times, and it’s been perfect every time! It’s delicious, elegant, not overly sweet, and keeps well for several days! A bonus is it’s naturally gluten free, so you can treat your gluten free friends and family to a lovely dessert everyone will enjoy! Because it keeps so well, you can bake a day ahead of an event!
Yes! We love to serve it to our gluten free friends! It is also a crowd pleaser for everyone!
I can not wait to make this cake! Looks so delicious!!!
You will love it! All the best!
Simple and delicious Almond Cake Recipe. Whole family enjoyed it, so much so no leftovers.
Happy you loved it! The leftovers are always so tasty, but rarely ever any at our house, too!
Looks delicious and would love to make it for a gluten free family member, however, it would be helpful to have the equivalent measurements in weight/mls for almond flour, sugar and oil as opposed to cups.
Yes, the recipe card used to provide conversions, but they weren’t always accurate. There are free conversion calculators online that are great for this! I know you will love the recipe.
Loved this torte/cake . Great also for both my lactose free and gluten intolerant friends and family members. I know it will become a family favorite.
Yes! So happy you love this little treasure of a recipe!
My sister-in-law has Celiac disease, so I made this thinking it might be something she would enjoy. While making the batter, it seemed to be a bit thick and as I was folding in the egg whites, I thought this seems like it will bake up super dense. I was pleasantly surprised to find its texture to be a lovely consistency, not to sweet and delightfully nutty. My husband did quality control on it and it got two thumbs up-it’s a keeper.
Yes, the tricky part is mixing at that stage when it is a little dense, but after that it is easy and turns out amazing every time. So happy you loved it!
This was my first olive oil almond cake and I was a little worried because the batter was very thick before adding the egg whites but it turned out perfectly and was delicious. I served it with vanilla ice cream and a cherry sauce. Thank you for a great recipe!
Yes, the batter is thick at first due to the almond flour, but it all turns out great in the end, ha! I am thrilled you loved it!
I made this almond cake for a New Years Eve dinner party… everyone (all 11 of us) loved it! Definitely a new addition to my repertoire.
I was only confused by one issue. How would you describe the texture of this cake when properly made? I followed directions exactly, and the cake tester came out clean after 35 mins. However, it was very moist…..my wife desribed it as “like marzipan.” I’m not sure if I underbaked it or it is just a moist, dense cake. (The edges of the cake were brown).
Thank you so much for sharing this. I love that it was part of your New Year’s Eve table and that everyone loved it. 🤍
That texture sounds exactly right. This cake is meant to be very moist, tender, and slightly dense, almost almond-paste like in the center. “Marzipan-like” is actually a great description. As long as the tester came out clean and the edges were nicely browned, you did not underbake it at all. That rich, moist crumb is what makes this cake so special.
So glad it’s earned a spot in your repertoire. Thank you again for baking it and taking the time to ask.
Elena
Amazing!! I made this for my family get together and everyone asked for the recipe!! So moist and delixious
Yay! So happy everyone loved it so much. Thanks for sharing it!
Great cake!! I made it for Easter (also April birthday’s were celebrated as all my girls were born in April). Anyway, one of my twins is GF so it was a cake well received by her! I agree with someone who wrote below re husband wanted to take the whole cake-my GF daughter was trying to remove the cake from the table so no one could have seconds. (Since it was a new item for me to make we all took tiny slivers as a taste) Ha! EVERYONE wanted a full piece.
I served with raspberries and also offered vanilla ice cream.
Ty great recipe!
You are most welcome! I am so happy you and everyone else loved this cake! I just posted my chocolate version of this cake today that you can try next time! “Torta Caprese”!. Enjoy.