Last Updated on January 7, 2026 by Carrie Korem, FNTP
This almond cake is one of those desserts that feels extra special but is still simple to make. It is rich, moist, and full of flavor without using any refined sugar or grains. If you love baking with almond flour, this is a recipe you will want to keep on hand.
I have made this almond cake for birthdays, holidays, and family gatherings, and it is always a hit. The texture is soft and tender, and the maple buttercream takes it to the next level. Even people who usually turn their nose up at grain free desserts ask for seconds.
This is the kind of almond cake that proves real food baking can be just as good, if not better, than traditional cakes!
Almond Cake Ingredients
Using the right ingredients makes all the difference when it comes to baking with almond flour.
I always use finely ground almond flour because it gives the cake the best texture. Coarse almond flour can make cakes feel heavy or gritty, and that is not what we want here.
For coconut flour, I stick with Bob’s Red Mill. I have tested many brands over the years, and coconut flour can vary a lot. Using the same brand keeps the texture consistent every time.
Maple syrup is used instead of sugar in this almond cake. It adds a rich, deep sweetness without processed sugar. I like Grade B maple syrup for flavor and because it is often more affordable.
Coconut oil works beautifully in this recipe, but you can swap it for butter if you prefer. If you do, increase the amount to 9 tablespoons to keep the cake moist.
The yogurt adds tenderness and helps balance the richness of the almond flour. Whole yogurt works best here.
Almond Cake Ingredients List
For the cake
3 cups finely ground almond flour
1 quarter cup coconut flour
1 quarter cup cocoa powder
3 quarters teaspoon baking soda
1 teaspoon grain free baking powder
1 half teaspoon Celtic sea salt
2 thirds cup maple syrup
1 half cup coconut oil
4 large eggs
1 half cup plain whole yogurt
1 half teaspoon almond extract
1 teaspoon vanilla extract
For the buttercream
4 large eggs
1 third cup maple syrup
2 teaspoons vanilla extract
Pinch of sea salt
1 pound unsalted butter, softened and cut into tablespoons
How to Make Almond Cake
This almond cake comes together easily and does not require any fancy techniques. Take your time and follow the steps, and you will end up with a beautiful cake.
Preheat your oven to 350 degrees and adjust the rack to the middle position. Butter two 9 inch cake pans and dust them with arrowroot so the cakes do not stick.
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
In a blender or food processor, blend the maple syrup, coconut oil, eggs, yogurt, almond extract, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
Divide the batter evenly between the two prepared pans and spread it out evenly.
Bake for 20 to 23 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool for 10 minutes, then run a knife around the edges and gently remove them from the pans. Cool completely before frosting.
How to Make the Buttercream
Place the eggs, maple syrup, vanilla, and salt in the bowl of a stand mixer.
Set the bowl over a pot of gently simmering water and whisk constantly until the mixture reaches 160 degrees. This takes about 5 minutes.
Remove the bowl from the heat and beat the mixture with the whisk attachment on medium high speed for about 8 minutes, until it is light and fluffy.
Lower the speed to medium and add the butter one tablespoon at a time.
Once all the butter is added, scrape down the sides of the bowl. If it looks curdled, do not worry. Keep going.
Turn the mixer to high speed and beat for one more minute until smooth and creamy.
How to Assemble the Almond Cake
Place one cake layer on a cake stand or plate. Spread one third of the frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to frost the top and sides of the cake.
Slice and serve.
More Almond Recipes
Almond flour is one of my favorite grain free ingredients because it is healthy and so versatile!
Here are a few other almond based recipes you may enjoy:
Banana Bread
Chocolate Cake with Chocolate Buttercream
Apple Cake with Cream Cheese Frosting
Pound cake
Almond Cake with Maple Buttercream
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Category: Dessert
- Diet: Gluten Free
Ingredients
For the cake:
- 3 cups finely ground almond flour
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon grain-free baking powder (see above)
- 1/2 teaspoon Celtic sea salt
- 2/3 cup maple syrup (I use grade B for the flavor and because it's a bit cheaper than grade A)
- 1/2 cup coconut oil
- 4 large eggs
- 1/2 cup plain whole yogurt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
For the buttercream:
- 4 large eggs
- 1/3 cup maple syrup (I prefer Grade B)
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, each stick cut into tablespoons
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Butter two 9-inch cake pans and dust with arrowroot (this will keep the cake from sticking).
- Whisk together almond meal, coconut flour, cocoa powder, baking soda, baking powder and sea salt in a large mixing bowl. Blend together the maple syrup, coconut oil eggs, yogurt, almond extract and vanilla in a blender or food processor. Pour wet ingredients into the dry ingredients and whisk until smooth. Divide batter evenly between the two cake pans and spread evenly with an off-set spatula. Bake for 20-23 minutes, until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.
For the Frosting:
- In the bowl of a standing mixer, combine eggs, maple syrup, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy.
To assemble:
- Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.
Nutrition
- Serving Size: Serves 12
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