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Slice of almond flour cake on a plate.

Almond Flour Yellow Cake

Easy almond flour cake recipe. Moist and tender, this grain-free almond flour cake is perfect for birthdays. Dairy-free.

Servings 12 servings


For the Cake

  • 3 cups finely ground almond flour (12 ounces; 340 grams)
  • 1 cup tapioca starch (4 ounces; 113 grams)
  • 1 cup coconut sugar or evaporated cane juice (6 ounces; 170 grams)
  • 2 teaspoons baking powder, homemade or grain-free store-bought
  • 1 teaspoon salt
  • cups grapeseed oil 4 ⅔ ounces; 132 grams
  • 6 large eggs (about 10 ½ ounces; 300 grams out of the shell)
  • ½ cup milk, dairy-free or traditional, (4 ounces; 113 grams)
  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup dairy-free butter spread or butter, softened (8 ounces; 226 grams)
  • 4 cups powdered sugar, grain-free, see note (16 ounces; 453 grams)
  • ¼ teaspoon salt
  • ¼ cup milk, dairy-free or traditional, more as needed (2 ounces; 56 grams)


For the Cake

  1. Preheat Oven. Adjust an oven rack to the middle position and preheat the oven to 350ºF.

  2. Grease Pans. Grease two 8-inch round cake pans with nonstick cooking spray or brush lightly with melted coconut oil. Place an 8-inch parchment-paper round in the bottom of each pan and grease it lightly with nonstick cooking spray or brush lightly with melted coconut oil.

  3. Make Batter. Whisk the almond flour, tapioca starch, sugar, baking powder, and salt together in a medium mixing bowl. Break up any clumps of almond flour with your fingers or a fork. Add the oil, eggs, milk, and vanilla and whisk until smooth.

  4. Fill Pans. Spread the batter evenly into the prepared cake pans. Gently tap the pan on the counter to settle the batter.

    Bake until a cake tester inserted in the center of each cake comes out clean, about 30 minutes.

  5. Cool the Cake. Allow the cake(s) to cool in the pan for about 8 minutes, then turn out to a wire rack to cool completely. Peel off the parchment paper and allow to cool completely before frosting.

  6. Store the Cake. Cover leftover cake and store on the counter for up to three days. To freeze the cake: cool cake completely. Wrap tightly with plastic wrap and freeze up to two months. Thaw cake overnight in the refrigerator.

For the Frosting

  1. Make Frosting. Beat the dairy-free spread until light. Stop mixer. Add the powdered sugar, salt, and milk. Turn mixer to low. Mix for a few seconds. Increase speed and beat the frosting until light and fluffy. If frosting is too thick, add additional milk as needed.

Recipe Notes

Powdered Sugar

Many brands of powdered sugar contain corn starch. If you need a grain-free powdered sugar, look for a grain-free brand or make your own with this corn-free powdered sugar recipe.