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5 from 16 votes

3 Ingredient Almond Cake

This unique almond cake has a texture and crumb just like regular cake but it doesn't contain any wheat flour, butter or oil. The cake is so soft and light and only needs 3 ingredients.
Servings: 12 slices
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Ingredients

  • 4 large eggs, straight from fridge
  • 1 cup (193 g) granulated white sugar
  • 3 1/2 cups (318 g) blanched superfine almond flour, see note

Instructions
 

  • Preheat oven to 350°F (177°C). Grease the interior of an 8 inch round springform pan and then line the bottom with parchment paper. Make sure the sides of the cake pan are thoroughly greased, otherwise the cake will stick to it.
  • In a large mixing bowl, add eggs and sugar. Beat on highest speed for about 10 minutes or until mixture becomes very thick and turns a very pale yellow, and more than triples in volume. When the eggs are ready, the mixture should be thick enough that it seems like soft peaks are going to form (when the beater pushes through, it leaves indents/lines that don't disappear right away). However, once you stop beating, the mixture will immediately deflate. This is normal. See photo in post for more details.
  • Using a spatula, gently fold in 1/3 of the almond flour. Repeat with another 1/3 of the flour and then the final 1/3. Try your best not to deflate the egg mixture too much.
  • Transfer your batter to your prepared cake pan. Bake for about 35-40 minutes. The surface of the cake should be light brown and feel lightly firm. Let cake cool for about 1 hour and then gently release it from the cake pan. I like to let the cake cool for a few more hours before decorating and serving but you don't want to wait too long to remove it from the pan because it will start to stick. The cake tastes best after it is fully cooled.

Notes

  • The cake needs a few hours to cool. I usually make mine the night before I plan on serving it.
  • Measuring almond flour: My almond flour has always weighed less than what is provided in the nutrition label and I think it is because I am using the spoon and level method so make sure you use the same method when measuring for this cake if you aren't using a scale. When measuring out the almond flour, spoon it into the measuring cup and then level off with a knife. Do not directly scoop the measuring cup into the almond flour bag. This will result in more almond flour than the recipe calls for.
  • I used Kirkland's blanched superfine almond flour.
  • Make sure to gently fold the flour in so you don't deflate the egg mixture too much.
  • My eggs weighed about 203 grams total without shells.
  • I used this 8 inch round springform pan*.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 254kcal, Carbohydrates: 21g, Protein: 8g, Fat: 16g, Saturated Fat: 1g, Sodium: 24mg, Fiber: 3g, Sugar: 17g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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