Almond Cake

This Almond Cake is soft, rich, and incredibly moist, with a buttery almond flavor and a slightly gooey center that reminds me of the filling inside an almond croissant. Made with almond flour and ricotta, it’s naturally gluten-free and has an almost custardy tenderness that makes it different from a traditional fluffy cake.

Orange zest brightens up the rich almond flavor, while vanilla and almond extracts add warmth and depth. Finish it simply with powdered sugar and fresh berries, or add an almond glaze for an extra-special dessert.

Why You’ll Love This Almond Cake

This is one of those simple cakes that feels much more elegant than the effort required to make it. I tested this recipe three times before sharing it, and the combination of almond flour and ricotta creates such a wonderful texture.

• Naturally gluten-free: The cake is made entirely with almond flour, with no all-purpose flour needed.
• Incredibly moist: Ricotta gives the cake a rich, soft texture that stays moist for days.
• Full of almond flavor: Almond flour and almond extract create a deep, nutty flavor without being overwhelming.
• Brightened with orange: Fresh orange zest balances the richness of the butter, ricotta, and almonds.
• Easy to make: The batter comes together quickly with an electric mixer and doesn’t require any complicated techniques.
• Perfect for entertaining: A simple dusting of powdered sugar and fresh berries turns it into an elegant dessert for brunch, holidays, or dinner parties.

If you enjoy simple cakes with bold flavors, you may also love my Orange Cake, which is another beautiful option for serving with coffee or as a simple dessert.

Key Ingredients & How to Use Them

This Almond Cake uses a relatively short ingredient list, so each ingredient contributes quite a bit to the final flavor and texture.

Almond Flour – This replaces traditional wheat flour and gives the cake its rich almond flavor and incredibly moist texture. For the smoothest crumb, I prefer finely ground blanched almond flour.

Ricotta Cheese – Ricotta adds moisture and richness without making the cake overly heavy. It also helps create the soft, slightly creamy interior that makes this cake so special.

Butter – Adds richness and helps give the cake its tender texture. Make sure the butter is softened before you begin so it creams properly with the sugar.

Sugar – Sweetens the cake while also helping create its soft texture.

Eggs – Provide structure and richness. Add them one at a time so they incorporate evenly into the batter.

Almond Extract – A little almond extract enhances the natural nuttiness of the almond flour.

Orange Zest – Fresh orange zest cuts through the richness and gives the cake a subtle citrus flavor. It pairs particularly well with almonds.

How to Make Almond Cake

One of the best things about this recipe is how straightforward the batter is to prepare. Because we’re using almond flour, there’s also no need to worry about developing too much gluten while mixing.

How to Serve Almond Cake

This cake doesn’t need much decoration because its rich almond flavor and moist texture really are the stars of the recipe.

My favorite way to serve it is with a generous dusting of powdered sugar. Add some fresh berries on top or alongside each slice for an easy but elegant presentation.

For something more decadent, serve it with freshly whipped cream or a scoop of vanilla ice cream.

You can also make the almond glaze included in the recipe card notes and drizzle it over the cooled cake. The glaze emphasizes the almond flavor and makes the cake feel a little more special for a celebration.

Because the cake is rich without being overly sweet, it’s just as appropriate for brunch or an afternoon coffee as it is for dessert.

Can I Use Almond Meal Instead of Almond Flour?

Yes. Almond flour and almond meal are both made from ground almonds, but there is a slight difference between the two.

Almond flour is typically made from blanched almonds with their skins removed, which gives it a finer texture and lighter color. Almond meal is often made from almonds with their skins still intact.

You can substitute almond meal for the almond flour in this recipe. The finished cake may have a slightly more rustic texture and you’ll see small brown speckles from the almond skins, but it will still work.

For the finest, most delicate cake texture, I recommend finely ground blanched almond flour.

Variations and Substitutions

The simple almond base makes this cake easy to customize with different fruits, citrus flavors, and toppings. Here are a few variations to try once you’ve made the original.

• Lemon Almond Cake: Replace the orange zest with fresh lemon zest and finish the cake with a lemon glaze.
• Blueberry Almond Cake: Gently fold about ¼ cup of fresh blueberries into the batter before baking.
• Almond Glaze: Skip the powdered sugar and finish the cake with the almond glaze included in the recipe card notes.
• Mascarpone: Replace the ricotta with an equal amount of mascarpone for an even richer cake.
• Fresh berries: Top the finished cake with raspberries, strawberries, or blueberries before serving.
• Sliced almonds: Sprinkle sliced almonds over the batter before baking for additional texture and almond flavor.

For another fruit-and-almond combination, try my Almond Cherry Bars, which pair sweet cherries with rich almond flavor.

I made this recipe three times to make sure it would be perfect before I could share it. And it has exceeded my expectations. This is an absolutely delicious way to use up almond flour and make a tasty cake.

Storage and Freezing

Because this Almond Cake contains ricotta, I recommend storing leftovers in the refrigerator.

Keep the cake covered or in an airtight container in the refrigerator for up to 5 days.

For the best texture, remove the cake from the refrigerator about 20 minutes before serving. Allowing it to lose some of its chill brings back the soft, rich texture of the butter and almond flour.

You can also freeze the cake for up to 2 months. Wrap the cake or individual slices tightly in plastic wrap and place them in an airtight freezer-safe container.

Thaw overnight in the refrigerator or let an individual slice sit at room temperature for about an hour.

Frequently Asked Questions

More Cake Recipes to Try

If you loved this Almond Cake, there are plenty of other simple cakes to bake next. Try my Almond Raspberry Cake or Almond Cherry Bars for more desserts featuring that rich almond flavor.

For something citrusy, my Orange Cake and Lemon Bundt Cake are both bright, flavorful options. You may also enjoy my Olive Oil Chocolate Cake for an exceptionally moist chocolate cake, or my Blueberry Coffee Cake for a fruit-filled bake that’s perfect for breakfast or brunch.

If you make this Almond Cake, leave a comment and rating below! And don’t forget to tag me on Instagram so I can see your creations.