How to Make Frangipane Cake with Almond Flour: Simple Step-by-Step Recipe

Frangipane cake is a soft, almond-rich dessert with a buttery texture and a naturally nutty flavor. Traditionally used as a tart filling, frangipane also makes a beautiful stand-alone cake when baked with almond flour. This easy, step-by-step frangipane cake recipe focuses on using almond flour as the star ingredient, delivering a gluten-free, moist cake that’s perfect for afternoon tea or as a festive treat.

If you love the taste of marzipan or almond pastries, this recipe is going to be your new favorite. It’s also a simple one-bowl cake, ideal for beginner bakers looking for a quick and impressive dessert.

What Is Frangipane?

Frangipane is a creamy almond filling made from butter, sugar, eggs, and ground almonds. Often seen under fruit in tarts and galettes, it becomes a rich cake base when slightly adjusted. In this version, we turn classic frangipane into a soft, sliceable cake using almond flour instead of traditional flour, keeping it gluten-free and incredibly flavorful.

Ingredients for Almond Flour Frangipane Cake

This recipe makes one 8-inch round cake or about 10 slices.

• 100 grams unsalted butter (softened)
• 100 grams granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 120 grams almond flour (finely ground)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Optional: zest of 1 lemon or orange for added aroma
• Optional: sliced almonds or fruit for topping

Step-by-Step Frangipane Cake Recipe

Step 1: Preheat and Prepare

Preheat your oven to 170°C (340°F). Grease and line the base of an 8-inch cake pan with parchment paper. You can also use a tart pan with a removable base if you’d like a more classic presentation.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. You can use a hand whisk, but a hand mixer makes this faster. Creaming properly helps create an airy texture, which is especially important when using almond flour.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don’t worry — it will come together when you add the dry ingredients. Add vanilla extract and citrus zest (if using) for added depth of flavor.

Step 4: Add Almond Flour and Leavening

Sift together almond flour, baking powder, and salt in a separate bowl. Then fold this mixture into the wet ingredients using a spatula. Mix gently until you get a smooth, thick batter. Avoid overmixing, as almond flour can become dense if stirred too much.

Step 5: Transfer to Pan and Add Toppings

Spoon the batter into the prepared cake pan and smooth the top with a spatula. If desired, top with sliced almonds for texture or arrange thin slices of pear, plum, or berries on top for a fruit-frangipane combo.

Step 6: Bake the Cake

Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Almond flour cakes don’t rise much but will have a light dome and slightly cracked surface when done.

Step 7: Cool and Slice

Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully remove and transfer to a wire rack. Let it cool completely before slicing to get clean, even pieces. The texture firms up as it cools.

Serving Suggestions

• Dust with powdered sugar and serve with coffee or tea
• Add a dollop of whipped cream or crème fraîche for an elegant finish
• Drizzle with honey or citrus glaze for a sweet topping
• Serve warm with a scoop of vanilla ice cream for dessert

Tips for Perfect Frangipane Cake

• Use finely ground almond flour (not almond meal) for best texture
• Always cream the butter and sugar well for an airy base
• Add fresh fruit on top before baking for added flavor and beauty
• Do not overbake; almond flour browns quickly, so keep an eye on the cake after 30 minutes
• For a richer version, replace half the butter with cream cheese

How to Store Frangipane Cake

Frangipane cake stores well at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days, especially if topped with fruit. Let it come to room temperature before serving to enjoy its soft crumb and delicate almond flavor.

You can also freeze individual slices wrapped tightly in foil and stored in a freezer-safe bag for up to 1 month.

Why This Recipe Works

Unlike traditional sponge cakes, frangipane cake doesn’t rely on wheat flour or lots of leavening. The richness of almond flour combined with butter and eggs gives the cake a naturally soft, slightly dense texture that stays moist even days after baking. It’s also gluten-free by design, not as a substitute, so the flavor and consistency don’t feel like a compromise.

Variations to Try

• Frangipane Plum Cake: Add sliced fresh plums on top before baking
• Almond Orange Cake: Use orange zest and a citrus glaze after baking
• Berry Frangipane Cake: Add a handful of blueberries or raspberries to the batter
• Chocolate Twist: Add 2 tablespoons cocoa powder for a chocolate almond version

Final Thoughts

This frangipane cake with almond flour is the kind of recipe you’ll make once and return to again and again. It’s simple, quick to prepare, and full of flavor from ingredients you probably already have at home. Whether you serve it plain, with fruit, or dressed up for a celebration, it’s a reliable gluten-free cake that doesn’t disappoint.