Almond Flour Cake

Prep Time



Cook Time





Serves Up To




  • Butter or coconut oil to prepare pan

  • ½ cup + 2 tablespoons sugar, divided

  • 4 large eggs, separated

  • 1 teaspoon vanilla extract

  • 1¼ cups Blue Diamond Almond Flour

  • 1 tablespoon coconut flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • Powdered sugar for sprinkling

  • Blue Diamond Blanched Sliced Almonds for topping


  1. 1

    Preheat oven to 350°F.

  2. 2

    Prepare an 9-inch round pan with butter (dairy-free if desired) or coconut oil. Sprinkle 2 tablespoons of the sugar into the bottom of the pan.

  3. 3

    In a large mixing bowl, beat together the egg yolks, ¼ cup of the sugar and the vanilla until smooth.

  4. 4

    Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.

  5. 5

    Whisk together the dry ingredients—flours, baking powder and salt—and add to the egg yolks. Stir together to form a thick dough.

  6. 6

    Fold in the egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.

  7. 7

    Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it is golden brown and a toothpick inserted into the center comes out clean.

  8. 8

    Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

  9. 9

    Dust with powdered sugar and top with Blue Diamond Blanched Sliced Almonds.

Made with these products:

Almond Flour Photo

Almond Flour

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