Ina Garten Almond Cake

I was craving something simple—something sweet but not sugary, tender but not too fussy. This almond cake hit every note.

It’s rich with nutty flavor, thanks to almond flour and extract, and gets its sweetness from maple syrup instead of refined sugar. No butter, no mixer, no drama. And the best part? It works just as well for breakfast as it does for dessert.

Here’s how I made it Ina-level.

What Most Get Wrong

Almond flour can make cakes greasy or dense if the ratios are off. Ina keeps it light by using just the right amount of oil and baking powder to lift the batter. The maple syrup adds moisture and flavor without overwhelming the almonds.

And toasting the sliced almonds for the topping? It’s not optional. It deepens the flavor and gives the cake its signature crunch.

My Ingredient Notes

• Almond flour (2 cups) – Fine blanched almond flour gives a soft, moist crumb. Coarser meal makes it gritty.
• Sliced raw almonds (¼ cup + extra) – Toast them until golden. Raw almonds on top will stay pale and chewy.
• Maple syrup (½ cup) – Adds a subtle caramel note. I tried honey once—too floral.
• Olive or avocado oil (2 tbsp) – Keeps the crumb tender. Don’t use coconut oil; it changes the flavor.
• Almond + vanilla extract – Almond extract is powerful. One teaspoon is plenty.
• Powdered sugar (optional) – I skip it for brunch, add it for dessert. It’s just a final touch.

Safe Substitutions

• Maple syrup: I’ve also used agave. It works, though it’s slightly less flavorful.
• Oil: Grapeseed oil is a neutral alternative. Skip canola—it leaves a flat taste.
• Topping: A sprinkle of turbinado sugar with the almonds gives even more crunch.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Almonds burned	Left them in oven while preheating pan	Toast separately at 350°F, 4–5 mins
Cake sunk in center	Batter too wet or underbaked	Stick to ½ cup syrup, test for doneness
Greasy texture	Used too much oil	2 tablespoons is plenty

How to Make Ina Garten’s Almond Cake

1. Preheat oven to 350°F. Grease an 8-inch springform or round pan.
2. Toast almonds: Bake sliced almonds for 4–5 minutes until golden. Set aside to cool.
3. Mix dry ingredients – Whisk almond flour, baking powder, and salt in a medium bowl.
4. Whisk wet ingredients – In a large bowl, combine eggs, maple syrup, oil, vanilla, and almond extract until smooth.
5. Combine mixtures – Stir dry into wet until evenly blended.
6. Pour into pan – Smooth the batter, then scatter toasted almonds over the top.
7. Bake 20–25 minutes, until lightly golden and a toothpick comes out clean.
8. Cool in pan. Dust with powdered sugar once fully cooled, if using.

Tiny Habits, Better Results

• Toast almonds first—even a minute too long makes them bitter.
• Let the cake cool before slicing. It’s delicate when warm.
• I line the pan base with parchment for easy release.

How I Store It

• Countertop: Covered, up to 3 days. Stays moist thanks to the almond flour.
• Freezer: Wrap in foil, then in a freezer bag. Thaws perfectly at room temp.

Quick Questions, Real Answers

Q: Can I make this ahead?
A: Yes. It actually tastes better the next day—more almond-forward and settled.

Q: Is this gluten-free?
A: Yes, naturally. Just be sure your baking powder is GF-certified.

Q: Can I double the recipe?
A: You can, but use a 9×13-inch pan and watch the baking time—it may take 5–10 minutes longer.

Try More Ina Garten Recipes:

• Ina Garten Date Nut Bread
• Ina Garten New York Cheesecake
• Ina Garten Date Cake