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.
Just made this . Ut was Delicious, we enjoyed it with an espresso .
The batter became dough like before folding in egg whites ,I was worried I did something incorrectly. The finished cake was so tasty.
Yes, the batter is a little dense at first, but yield to tender perfect cake. I am happy you loved it.
Made this cake for a Thanksgiving dessert. So delicious!! Moist and tender with hints of lemon and almond….it was a hit!!
Happy you loved it!
Just made this yummy cake. Not too sweet and love the touch of lemon!
Thank you! Happy you loved it!
This cake was so good and easy to make! I was able to bring it to my friends who are gluten and dairy intolerant. They loved being able to have the same treat as everyone else.
Yay! So happy that they could enjoy this yummy treat even with their food restrictions.
Made this cake for my mom who is a native of Italy (Lazio region) she loved it and so did my dad. Great with coffee or any time of day.
Happy they loved it! It is one of our favorites!
Halved the recipe to fit my 16cm tin – worked perfectly, cake is delicious !
Great idea for a smaller cake. Happy you loved it!
Hi this cake looks absolutely delicious can the oil be substituted with butter
Yes, you can absolutely do that!
You will need to use melted and cooled butter!
This was very good!
Happy you loved it!
I made this cake for Easter dessert. Sorry I forgot to take a photo. I was concerned at first that the batter was thick before I added in the egg whites. However, it turned out beautifully moist and delicious. It also keeps well in the refrigerator for leftovers. I will definitely make some of the variations in the future!
Yay! Happy you loved it. Yes, at first it seems a bit thick, but then it turns and bakes beautifully. Enjoy!
Made this over Easter, it was enjoyed by all! Not overly sweet and not dry at all. Thank you
Yes, perfect description! We love it!