Moist Almond Cake Recipe (No Almond Flour)
Enjoy the rich flavor and perfect texture of our Moist Almond Cake, even when you don't have almond flour on hand! This cake is a simple treat for almond lovers, a perfect blend of flavor, incredibly moist and deliciously simple. Topped with whipped cream frosting and crunchy sliced almonds, it will leave you craving more.
Equipment
- 1 deep 9×9 baking cake pan
- Electric Mixer
- Parchment paper
Ingredients
Almond Cake Batter
- 15 ounces whole milk ricotta
- 3/4 cup olive oil
- 1 1/2 cups sugar
- 1 vanilla bean pod scraped (optional)
- 1 1/2 teaspoons almond extract
- 3 eggs room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Whipped Cream Frosting and Almond Topping
- 4 tablespoons cream cheese softened
- 1/4 cup + 1 tablespoon sugar
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
- 1/2 cup sliced almonds
Instructions
Cake Batter
- Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other. Leave them in the hot water for about 10-15 minutes.
- Prep: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal of the cake.
- Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, scrapings from 1 vanilla bean pod and 1 1/2 teaspoons almond extract. Mix until fully combined. Add 3 eggs and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
- Mix Together: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing.
- Bake: Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 40-43 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. When ready, the cake will have browned edges and a lightly golden brown color on top.
Whipped cream frosting
- Combine: Add 4 tablespoons softened cream cheese and 1/4 cup + 1 tablespoon sugar. Stir together until well combined.
- Whip: Add 2 cups heavy cream and 1 tablespoon pure vanilla extract, whip with an electric mixer until stiff peaks form. Keep in the refrigerator until you are ready to frost the cake.
Assemble and serve:
- Cool, frost & serve: Once the cake has cooled completely, generously spread the whipped cream frosting over the top. Decorate with 1/2 cup sliced almonds. Slice and enjoy!
Video
This looks so good! What a great combination of flavors!
Thanks so much, Suzanne! This is one of my favorite cakes.
I can’t wait to bake this cake looks SOOOOO delicious I will get back with you on how it turned out ❣️
So happy to hear! It’s one of my favorite cakes. Enjoy!!
-Dee
This looks fantastic! Do you use regular granulated sugar or powdered?
Hi Kathleen! Great question. I use regular white sugar.
I’d love to hear how it turns out for you!
Feels like this needed an additional 15 min in the oven .
Hi Karla! Thanks for the feedback. I’d love to learn more. Did you by chance substitute any of the ingredients? I’ve made this cake many times and have consistently seen it bake within about 40 minutes, so I am genuinely curious to know what could have been different on your end. Based on your experience, I can add additional notes to help other bakers. Thank you!
-Dee
Can I sub almond flour? Would that change anything? Thanks!
Hi Mary! Unfortunately, you can’t substitute the all-purpose flour for almond flour 1:1 in this recipe. Almond flour has more moisture content and natural oils so it would require a different flour to batter ratio. But now that you’ve asked, I think using all almond flour in a similar cake would be absolutely delicious and I’m adding it to my list of experiments!
Please let me know if you end up making the almond cake! I’d love to hear how it turned out.
-Dee