This Gluten-Free Almond Cake is made with egg whites only so it is much lighter than the traditional almond cakes. It is delicious, soft, and incredibly addictive. Very easy to make and perfect for any occasion.
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I recently got a box of egg whites and then had no idea what to do with them. Originally I wanted to make meringue but then I read online that boxed egg whites aren’t great for whipping and decided not to try.
After doing a bit of searching online, I found that there were recipes for cakes using egg whites only. So, with that newfound knowledge I went ahead and started developing and testing this recipe for Gluten-Free Almond Flour Cake made with Egg Whites only.
This Almond Flour Cake looks a bit pale and quite unimpressive, yet it packs a lot of flavour, the texture is incredible and it is also super easy to make. It is so good that I made it four times in 10 days.
I shared this almond cake with many people and every single one of them was amazed after the first bite. My best friend messaged me saying it was one of her favourite cakes. My dad and stepmom had seconds (and they never have seconds!). My in-laws kept saying how good it was.
It is really one of the easiest and most delicious snack cakes I’ve ever made or tried. This Gluten-Free Almond Cake is soft, yet sturdy. It is not overly sweet and perfect for an afternoon snack. It is also great for a fancy dinner if adorned with whipped cream and berry sauce.
Ingredients to make Egg Whites Only Almond Cake
- Almond flour (I use a different brand from Costco but I couldn’t find it on amazon)
- Baking powder
- Sugar (or icing sugar)
- Melted butter
- Egg whites (you could use whole eggs, read below for variations)
- Almond extract (this is my favourite brand)
How to make Gluten-Free Almond Cake
Making this almond cake recipe is super easy. You don’t need any fancy equipment. It is a one-bowl cake recipe.
My favourite thing about this almond flour cake recipe is that even though it uses egg whites, they do not need to be whipped. So, it is not only easy to make the cake, it is also really fast!
My least favourite step in this cake recipe is melting butter just because I don’t have a microwave. But if you have a microwave then it should be easy.
The whole prep should take about 8-10 minutes and that includes measuring and mixing the ingredients.
- Whisk together all the dry ingredients in a bowl.
- Add all the wet ingredients.
- Transfer to a prepared cake pan and bake.
Note: it’ll crack at the top a little bit. It is expected.
Ingredients and variations for Almond Cake Recipe
- Almond flour
- I usually am able to use almond flour and ground almonds interchangeably.
- Try to find the product that is as finely ground as possible. It’ll help with the soft crumb.
- I use cornstarch to make this Almond Cake gluten-free.
- If you don’t care about gluten-free, then you should be able to use regular flour.
- In all my tests of this almond cake recipe, I kept trying to reduce the sugar and I finally ended up with 1/2 cup sugar which was perfect for my taste.
- If you prefer sweeter cakes, then you could use up to 1 cup of sugar instead.
- I have also tried this recipe with icing sugar. I have not tasted any difference, both tasted the same in terms of flavour or texture.
- 1/2 cup white granulated sugar = 3/4 cup + 2 tablespoons icing sugar.
- I prefer using granulated sugar just because it is easier to measure.
- Melted butter
- I have not tried making this cake recipe with vegan butter or margarine but I have a feeling that it should work.
- If you do use non-dairy butter substitute, please let me know. It would be great to make this cake dairy-free.
- Egg whites
- You could use egg whites from a box. Usually 2 tablespoons of boxed egg whites = 1 actual egg white.
- You could use egg whites from the eggs.
- You’ll need 6 egg whites (or 12 tablespoons from the box).
- You could also use 3 whole eggs instead. NOTE: people who tried whole egg cake absolutely loved it but I personally prefer the egg whites only cake as it is a bit lighter.
- Almond extract
- I always use almond extract to enhance the almond flavour of the cake. I find that it is an essential ingredient and cannot be omitted.
- You could, however, flavour the cake some other way. I am sure you could use orange zest or lemon zest for a bright citrus flavour.
- Cake pan
- I only tried making this recipe in a 7-inch springform cake pan. I know the most common cake pan size is 8 inches but I originally wanted to try this recipe in Instant Pot so I used that pan. I didn’t try it in Instant Pot yet.
- I have not tried making this recipe in an 8-inch pan. My guess is that it’ll work fine but the cake will be pretty thin. You also might need to reduce baking time.
- Amounts of ingredients
- This is overall a very forgiving cake. I once ran out of egg whites midway through and only used 5 instead of 6.
- I used whole eggs instead of egg whites also. 6 egg whites = 3 eggs in this recipe. But I do recommend using egg whites only!
- I reduced the sugar and increased the sugar with no issues.
- I used sugar interchangeably with icing sugar.
- I once forgot to butter the pan and the cake came out fine as well.
- I used a bit less butter once with no issues either.
How to store Gluten-Free Almond Cake
This almond cake keeps really well. You could store it on the counter for about two days with no issues. You could also store it in an airtight container in the fridge for up to a week, although the top crust will get a bit soft after the prolonged storage in the fridge.
More almond flour recipes:
- Gluten-free Almond Ricotta Chocolate Cake, it is one of my most popular recipes on the blog!
- Easy and Quick Soft Almond Cookies
How to serve Almond Flour Cake
This is a very simple, yet delicious cake. I feel that it is perfect just on its own. However, you might want to make it a bit fancy for a dinner party.
- Top with whipped cream and berry sauce.
- Turn it into Victorian Sponge Cake by slicing it into two layers and adding whipped cream and jam between them. The cake is sturdy enough that it’ll slice really well.
- Drizzle with melted white chocolate.
- Drizzle with melted dark chocolate and top with chocolate dipped orange slices.
- Add sugared citrus peel to the batter before baking.
More easy cake recipes:
- 5-ingredient Pumpkin Cake
- 5-Ingredient Strawberry Cake
- Vegan Gingerbread Cake
- Vegan Banana Cake
- Quick and Easy Cake
Gluten-Free Almond Cake
- 1 1/4 cups almond flour
- 1/3 cup cornstarch
- 1/2 cup sugar (or 3/4 cup + 2 tablespoons icing sugar)
- pinch salt
- 3/4 teaspoon baking powder
- 6 egg whites (or 3 whole eggs but the cake is lighter and airier with egg whites only)
- 1/4 cup melted butter
- 1/2 teaspoon almond extract
- Preheat the oven to F350.
- Line a 7-inch springform cake pan with parchment paper, then butter the insides really well.
- In a large bowl, combine the almond flour, cornstarch, sugar, salt, and baking powder. Whisk until thoroughly incorporated. You might need to break almond lumps.
- Add the egg whites, melted and cooled butter, almond extract and mix until combined and almond flour is no longer visible.
- Pour the batter into the prepared cake pan.
- Bake for 40 minutes.
- Cool for a few minutes in the pan, then remove and transfer to a wire rack. Enjoy at room temperature.
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