If you’re looking for a cake that feels both indulgent and effortlessly elegant, this almond flour cake is about to become your new favorite bake. Made with finely ground almond flour, it has the most incredible tender crumb—soft, moist, and rich with natural nutty flavor in every single bite. There’s something so comforting about the delicate sweetness paired with that unmistakable almond aroma that fills your kitchen as it bakes. It’s simple, wholesome, and beautifully rustic in the best possible way.
And let’s talk about that topping—thinly sliced almonds scattered generously over the batter before baking, toasting into a golden, lightly crisp layer that adds the perfect contrast to the soft interior. Each slice gives you that subtle crunch on top while the inside stays perfectly tender and buttery. Whether you serve it with your morning coffee, as an afternoon treat, or dressed up with a dusting of powdered sugar for dessert, this almond flour cake is one of those timeless recipes you’ll find yourself making again and again. Moist Almond Flour Cake Topped with Toasted Almonds.
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Ingrdients
- 4 Eggs
- White Sugar— 3/4 cup
- Almond Flour— 1-1/2 cup
- Baking Powder— 1 teaspoon
- Salt— 1/2 teaspoon
- Cornstarch— 1 teaspoon
- Sliced Almonds— `1/4 cup
What You’ll Need
How to Make Almond Flour Cake
- Preheat oven to 350F.
- Whisk together Eggs, white sugar, and almond extract, in a large mixing bowl then add in almond flour, baking powder, cornstarch, and salt. Mix until well combined and the batter is smooth.
- Pour the batter into a well greased 9 inch cake pan then sprinkle the sliced almonds in an even layer.
- Bake for 20-25 minutes or until a toothpick comes out clean.
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