Can I use almond meal instead of almond flour in a cake?

Yes, you can—but expect a slightly different result. While both are made from ground almonds, almond meal is coarser and usually includes the skin, giving cakes a heartier, more rustic texture. In any almond cake recipe with almond meal , this ingredient creates a more flavorful and moist crumb compared to finely milled almond flour. Just be sure to mix gently and not overwork the batter.

What cake can I make with almond meal?

You can make a variety of cakes using almond meal as the base. The most popular is a moist almond cake recipe with almond meal , often paired with citrus, berries, or chocolate. Other options include lemon almond loaf, almond ricotta cake, or flourless chocolate almond cake. Because almond meal retains moisture and richness, it’s perfect for dense, satisfying bakes.

What does almond meal do in baking?

Almond meal adds a rich, nutty flavor , moist texture, and tender crumb to baked goods. It replaces flour to create gluten-free desserts and is often used in low-carb or paleo recipes. In an almond cake recipe with almond meal , it functions both as a dry base and a fat source—thanks to the oils in almonds—making your cake more flavorful and soft.

Can you use almond meal instead of almonds?

In many cases, yes. Almond meal can be used as a substitute for ground almonds in baking. If a recipe calls for “ground almonds,” almond meal is usually a perfect match. However, if the recipe calls for chopped or sliced almonds , almond meal won’t provide the same texture or visual appeal.

Which is healthier, almond meal or almond flour?

Both are nutritious, but almond meal is slightly more wholesome because it includes the almond skins, offering more fiber and antioxidants. Almond flour, being made from blanched almonds, has a finer texture and lighter taste, which some people prefer in delicate recipes. For hearty, health-conscious bakes—like an almond cake recipe with almond meal —almond meal wins on nutrition.

How do I substitute almond meal for all-purpose flour?

Almond meal can replace flour in some recipes, but it’s not a 1:1 substitute. Use about 1 cup almond meal for every ¾ cup of flour . You may also need to adjust liquids and add an extra binding agent (like eggs or flaxseed). For best results, follow a recipe specifically designed for almond meal—like this almond cake recipe with almond meal —to get ideal texture and flavor.

Almond Cake Recipe with Almond Meal

Name: Almond Cake Recipe with Almond Meal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups almond meal (not almond flour); ½ cup all-purpose flour (or gluten-free flour blend); 1 tsp baking powder; ¼ tsp salt; 3 large eggs; ½ cup granulated sugar (or coconut sugar for paleo-friendly); ½ cup unsalted butter, melted (or coconut oil for dairy-free); 1 tsp vanilla extract; ½ tsp almond extract; Zest of 1 lemon (optional but recommended); Powdered sugar (for dusting); Optional: slivered almonds, fresh berries, or glaze for topping

Almond Cake Recipe with Almond Meal

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This almond cake recipe with almond meal is moist, nutty, and naturally gluten-free. Perfect for dessert, brunch, or a healthy indulgence—with options for keto, paleo, and dairy-free diets.

Author: Amelia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American, Mediterranean Fusion
Diet: Gluten Free

Ingredients

1 ½ cups almond meal (not almond flour)
½ cup all-purpose flour (or gluten-free flour blend)
1 tsp baking powder
¼ tsp salt
3 large eggs
½ cup granulated sugar (or coconut sugar for paleo-friendly)
½ cup unsalted butter, melted (or coconut oil for dairy-free)
1 tsp vanilla extract
½ tsp almond extract
Zest of 1 lemon (optional but recommended)
Powdered sugar (for dusting)
Optional: slivered almonds, fresh berries, or glaze for topping

Instructions

Preheat oven to 350°F (175°C). Line and grease an 8-inch round cake pan.
In a medium bowl, whisk together almond meal, flour, baking powder, and salt.
In a large bowl, beat the eggs and sugar until light and slightly frothy.
Add melted butter, vanilla, almond extract, and lemon zest. Mix well.
Slowly fold the dry ingredients into the wet, stirring gently until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Once cooled, dust with powdered sugar and garnish as desired.

Notes

For a keto version, use erythritol or monk fruit sweetener and omit the flour.
Make it dairy-free by using coconut oil instead of butter.
You can freeze slices for up to 2 months—just wrap tightly and store in a ziplock bag.
Variations include chocolate almond cake, lemon almond cake, and vegan almond cake (see full article for steps).
Resting the batter for 5–10 minutes helps the almond meal absorb liquid evenly.

Find it online: https://recipesbyamelia.com/almond-cake-recipe-with-almond-meal/