The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Almond Cake: A Nutty Slice of Elegance
There’s just something magical about almond cake. It’s soft, moist, and carries that nutty, slightly sweet flavor that makes you wonder if you should save it for guests or sneak a slice with your afternoon coffee. Honestly, it’s one of those bakes that feels fancy without asking you to wrestle with complicated steps. Just a few bowls, some whisking, and before you know it, you’ve got a golden beauty dusted with sugar and begging to be sliced. This version brings in a touch of coconut for extra flavor, but don’t worry it’s not overpowering. It just plays backup to the star of the show: almonds.
Recipe Snapshot:
| Category | Details |
| Yield | 1 cake (9-inch) |
| Serving Size | 1 slice (1/10 of cake) |
| Prep Time | 15 minutes |
| Bake Time | 30 minutes |
| Total Time | 45 minutes (plus cooling) |
| Cooling Time | 20 minutes |
| Calories per Serving | ~320 |
| Primary Cooking Method | Baking |
Calories are approximate and may vary depending on exact ingredients used.
Almond Cake
Course: DessertCuisine: FrenchDifficulty: EasyServings
1
slicePrep time
15
minutesBake Time
30
minutesCalories
320
kcalThis almond cake is buttery, nutty, and impossibly soft. The almond flour keeps it tender and moist, while the hint of coconut adds just enough texture to keep things interesting. Topped with sliced almonds and a dusting of powdered sugar, it looks bakery-perfect—but the secret is how effortlessly it comes together. One bowl, a whisk, and boom: dessert is served.
Ingredients
- Dry Ingredients
192 g (2 cups) almond flour
2 teaspoons baking powder
1/4 teaspoon salt
35 g (1/2 cup) shredded unsweetened coconut
- Wet Ingredients
113 g (1/2 cup) unsalted butter, melted
133 g (2/3 cup) granulated sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
- Topping
20 g (1/4 cup) sliced almonds
Powdered sugar, for dusting (optional)
Directions
- Prep Your Pan and Oven
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper. A regular 8-inch or 9-inch round pan works too—just keep an eye on the bake time. - Mix Dry Ingredients
In a medium bowl, whisk together almond flour, baking powder, salt, and shredded coconut until evenly combined. Set aside. - Whisk Wet Ingredients
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth and slightly frothy. - Combine Batter
Add the dry ingredients into the wet ingredients. Mix gently with a whisk until just combined—no streaks of flour should remain. - Add Topping
Pour the batter into the prepared pan and smooth the top. Scatter sliced almonds evenly across the surface. Lightly tap the pan on the counter to remove air bubbles. - Bake
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should look lightly golden. - Cool and Finish
Let the cake cool in the pan for about 20 minutes, then remove the sides of the springform pan. Allow it to cool completely before transferring to a cake stand or plate. Dust with powdered sugar before serving.
Extra Tips
- Don’t overmix the batter—gentle whisking keeps the cake tender.
- Room temperature eggs whip up better, helping the cake rise evenly.
- Toast your sliced almonds lightly before sprinkling for extra crunch.
Equipment List
- 9-inch springform pan (or regular round pan)
- Mixing bowls (medium and large)
- Whisk
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Substitution Options
- Butter-Free: Swap butter with 1/2 cup coconut oil for a dairy-free option.
- Sugar-Free: Replace sugar with an equal amount of granulated monk fruit sweetener.
- Nut-Free: Substitute almond flour with oat flour and omit the sliced almond topping. Note: this becomes an almond-free variation with a denser crumb and different flavor.
- Coconut-Free: Skip shredded coconut if you’re not a fan—it won’t affect the structure.
Make-Ahead Tips
- Bake the cake a day in advance, let it cool, and wrap it tightly in plastic wrap. It stays moist and flavorful overnight.
- You can also prepare the dry ingredients in a sealed jar ahead of time, so when you’re ready, just whisk them into the wet ingredients.
Storage Instructions
- Room Temperature: Store covered at room temp for up to 2 days.
- Refrigerator: Keeps fresh for 4–5 days when wrapped tightly.
- Freezer: Freeze slices individually in plastic wrap, then place in an airtight container. Lasts up to 2 months. Thaw at room temperature before serving
FAQ
Can I use almond meal instead of almond flour?
Yes, but the cake will be a bit denser and slightly grainy.
Can I add flavors like lemon or orange zest?
Absolutely! A teaspoon of zest brightens the flavor beautifully.
Do I have to use a springform pan?
Nope—a regular cake tin works just fine. Just make sure to line it well with parchment.
Ingredient Selection
- Almond Flour: Look for blanched, finely ground almond flour for the best soft texture.
- Eggs: Large, room-temperature eggs give better volume.
- Butter: Unsalted butter lets you control the saltiness of the cake.
Serving Suggestions
- Dust with powdered sugar and serve plain for a classic touch.
- Pair with whipped cream and fresh berries for a light, summery dessert.
- A scoop of vanilla ice cream turns this into a decadent treat.
Nutritional Information (per slice)
- Calories: ~320
- Fat: 24g
- Carbohydrates: 18g
- Protein: 9g
- Fiber: 3g
Final Thoughts
Almond cake is one of those recipes that feels comforting and special at the same time. It’s rich but not heavy, moist yet fluffy, and versatile enough to serve at a dinner party or with a quiet cup of tea.
Once you try it, you’ll understand why this simple bake has earned a permanent spot in so many kitchens. Give it a dusting of sugar, slice it up, and let the compliments roll in—because trust me, they will.
