Super fragrant and very easy soft almond flour cake: today I’m bringing you into my kitchen to make a soft almond flour cake that will win you over at the first bite! It’s a very simple and quick recipe, but the result is surprising: a tall, soft and fragrant cake that tastes like home and sweetness. I often make it on Sunday mornings when I want to pamper my family with a wholesome cake that fills the whole kitchen with aroma.
This almond flour cake is loved by everyone: children adore it because it stays moist and delicate, dinner guests appreciate it because it’s never cloying, and even those who don’t like overly elaborate desserts find it irresistible. Almond flour gives it a unique softness, and the ingredients are ones we usually have in the pantry: eggs, sugar, butter, milk and a bit of vanilla.
I bake it in the oven, but you can easily adapt it for a smaller pan or make individual muffins: same recipe, same deliciousness! In short, the soft almond flour cake is a clever, simple recipe, perfect for any occasion.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Days
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 307.37 (Kcal)
- Carbohydrates 31.87 (g) of which sugars 16.79 (g)
- Proteins 4.34 (g)
- Fat 18.71 (g) of which saturated 8.41 (g)of which unsaturated 4.58 (g)
- Fibers 1.75 (g)
- Sodium 7.11 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the almond cake
The magic of this recipe is that only a few wholesome ingredients are needed, often already in the pantry.
Here’s what you need for our soft almond flour cake.
- 2 eggs
- 3/4 cup granulated sugar
- 1 cup almond flour
- 1 2/3 cup all-purpose flour
- 2/3 cup butter (soft)
- 2 tsp milk
- 4 tsp baking powder (for cakes)
Tools
You don’t need any special tools to prepare the soft almond flour cake, just the ones we all already have in the kitchen:
- 1 mixing bowl
- 1 electric whisk / hand mixer
- 1 flour sifter
- 1 spoon or spatula
- 1 cake pan
- 1 parchment paper
- 1 knife
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Steps
The method is really simple: a few clear and quick steps that will lead you to a tall, soft and very fragrant cake.
Follow me step by step!
Step-by-step preparation
1. Whisk the eggs
In a bowl break 2 eggs, add 3/4 cup of sugar and a few drops of vanilla extract. Beat with electric beaters until you obtain a light and frothy mixture.
photo almond-cake-step1
2. Add the liquids
Fold in 2/3 cup of melted warm butter and about 1/2 cup + 2 tsp of milk at room temperature. Mix well.
3. Add the almond flour
Add 1 cup of almond flour and combine until you have an even batter.
(photo: almond-cake-step2)
4. Sift and add the flour
Combine 1 2/3 cups of all-purpose flour and 4 tsp of baking powder, sifted together. Mix until you have a smooth batter without lumps.
5. Pour and bake
Pour the batter into a 9 1/2-inch pan lined with parchment paper or greased and floured. Bake at 338°F (convection) for 35-40 minutes (or 356°F conventional), checking with the toothpick test.
photo: almond-cake-step4
Once baked, let the almond flour cake cool, then dust with powdered sugar.
photo almond-cake-step5
Variations and Tips
You can replace part of the all-purpose flour with whole wheat flour for a more rustic version.
Add grated lemon or orange zest for a citrus aroma.
For a more indulgent version, add dark chocolate chips to the batter.
If you want to make it lighter, replace the butter with about 1/3 cup of vegetable oil.
You can use the same batter to make individual muffins: reduce baking time to 20-25 minutes.
Soft almond flour cake: easy and fragrant recipe
FAQ (Questions & Answers)
When trying a new recipe, a thousand doubts always arise: from baking times to substitutions, to tricks to make it even softer. I collected here the most common questions about the soft almond flour cake, with simple and useful answers.
1. Can I replace almond flour with another flour?
Yes, you can use hazelnut flour or pistachio flour to vary the flavor. If you don’t have nut flours, you can blitz whole peeled almonds in a food processor.
2. Can I use oil instead of butter?
Absolutely! Replace the 150 g of butter with about 1/3 cup (100 ml) of neutral vegetable oil. The cake will remain soft and be a bit lighter.
3. How long does the almond flour cake keep?
If stored under a cake dome, it stays soft for 3-4 days. You can also freeze it in slices and reheat as needed.
4. How do I know when the cake is baked?
The trick is the toothpick test: insert it into the center of the cake — if it comes out dry, it’s ready.
5. Can I make it more indulgent?
Of course! Add dark chocolate chips to the batter or fill the cake after baking with jam or pastry cream.
The soft almond flour cake is one of those simple recipes that never disappoint: easy to make, economical and perfect in every season. Soft, fragrant and always ready to accompany breakfasts and snacks with the family.
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