Almond flour is a staple in many UK kitchens, prized for its naturally gluten-free, low-carb properties and its rich, nutty flavour. Whether you’re following a keto diet, have a gluten intolerance, or simply want to add a moist, tender crumb to your bakes, these five recipes—from a classic sponge to chewy cookies—are genuinely useful and reliable. Each one uses ingredients easily found in British supermarkets, and they all come together with minimal fuss.
Ingredients
For the Almond Flour Sponge Cake (base recipe):
- 2 cups (200 g) ground almonds (almond flour)
- 1/2 cup (100 g) caster sugar
- 1 tsp baking powder (gluten-free if needed)
- 1/4 tsp salt
- 4 large eggs, at room temperature
- 1/3 cup (80 ml) unsalted butter, melted and cooled, plus extra for greasing
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
For the Almond Flour Chocolate Chip Cookies (makes 12):
- 2 cups (200 g) ground almonds
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup (130 g) dark chocolate chips
For the Almond Flour Pancakes (serves 2):
- 1 cup (100 g) ground almonds
- 1/2 tsp baking powder
- Pinch of salt
- 2 large eggs
- 1/4 cup (60 ml) milk (dairy or plant-based)
- 1 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- Butter or oil for frying
For the Almond Flour Banana Bread (1 loaf):
- 2 cups (200 g) ground almonds
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 ripe bananas, mashed (about 1 cup / 250 g)
- 1/4 cup (60 ml) melted coconut oil or butter
- 2 large eggs
- 1/3 cup (80 ml) honey or maple syrup
- 1 tsp vanilla extract
For the Almond Flour Flatbread (makes 4):
- 1 1/2 cups (150 g) ground almonds
- 1/2 tsp garlic powder (optional)
- 1/4 tsp salt
- 1 large egg
- 1 tbsp olive oil, plus extra for frying
- 2–3 tbsp water, as needed
Instructions
Almond Flour Sponge Cake
- Preheat your oven to 180°C (350°F). Grease an 8-inch (20 cm) round cake tin and line the base with baking paper.
- In a large bowl, whisk together the ground almonds, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, melted butter, vanilla, and lemon zest (if using) until frothy.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be slightly thicker than a standard sponge.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 25–30 minutes, until golden and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Almond Flour Chocolate Chip Cookies
- Preheat the oven to 180°C (350°F). Line two baking sheets with baking paper.
- In a bowl, whisk together the ground almonds, bicarbonate of soda, and salt.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
- Stir the dry ingredients into the wet until a dough forms. Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 10–12 minutes, until the edges are golden but the centres still look slightly soft. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Almond Flour Pancakes
- In a bowl, whisk together the ground almonds, baking powder, and salt.
- In a jug, beat the eggs, milk, maple syrup, and vanilla.
- Pour the wet ingredients into the dry and whisk until smooth. The batter will be thinner than regular pancake batter.
- Heat a non-stick frying pan over medium heat and add a little butter or oil.
- Pour in small ladlefuls of batter (about 3 tbsp each). Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden and cooked through.
- Keep warm while you cook the remaining batter.
Almond Flour Banana Bread
- Preheat the oven to 170°C (325°F). Grease a 9×5-inch (23×13 cm) loaf tin and line with baking paper.
- In a large bowl, mix the ground almonds, baking powder, bicarbonate of soda, cinnamon, and salt.
- In another bowl, mash the bananas well. Whisk in the melted coconut oil, eggs, honey, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45–55 minutes, until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover with foil.
- Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Almond Flour Flatbread
- In a bowl, combine the ground almonds, garlic powder (if using), and salt.
- Add the egg and olive oil, and stir to form a dough. Add water, 1 tablespoon at a time, until the dough comes together into a soft ball.
- Divide the dough into 4 equal pieces. Place each piece between two sheets of baking paper and roll out into a thin round, about 1/8-inch (3 mm) thick.
- Heat a dry non-stick frying pan over medium-high heat.
- Cook each flatbread for 1–2 minutes per side, until golden spots appear and it is cooked through. Repeat with the remaining dough.
Tips
- Use the right almond flour: In the UK, “ground almonds� and “almond flour� are often the same, but some brands are coarser. For baking, a fine grind gives a better crumb. If yours is coarse, blitz it in a food processor for a few seconds.
- Don’t overmix: Almond flour batters are more delicate than wheat-based ones. Overmixing can make the bake dense or greasy. Stir just until the ingredients are combined.
- Check your oven temperature: Almond flour browns faster than regular flour. If your oven runs hot, reduce the temperature by 10°C (25°F) and check for doneness a few minutes early.
- Substitute for other flours: You can replace up to 1/4 of the almond flour with coconut flour, but you’ll need to add an extra egg to compensate for the extra absorbency. Or, swap almond flour for hazelnut or pecan flour for a different flavour.
Serving Suggestions
Serve the sponge cake with a dollop of clotted cream and fresh strawberries for a British twist, or dust with icing sugar and serve with tea. The cookies are perfect with a glass of cold milk. Pancakes are delicious with a drizzle of maple syrup, fresh berries, and a spoonful of Greek yogurt. Banana bread is best toasted and spread with butter. Flatbreads are great alongside soups, stews, or as a wrap for grilled chicken or falafel.
Variations
- Citrus Almond Cake: Replace the lemon zest with orange zest and add 2 tbsp of orange juice to the sponge batter.
- Double Chocolate Cookies: Replace 2 tbsp of the ground almonds with cocoa powder and add an extra 2 tbsp of chocolate chips.
- Berry Pancakes: Fold 1/2 cup (75 g) of fresh blueberries or raspberries into the pancake batter just before cooking.
- Spiced Banana Bread: Add 1/2 tsp of ground nutmeg and 1/4 tsp of ground cloves to the dry ingredients.
- Herb Flatbread: Add 1 tbsp of chopped fresh rosemary or thyme to the flatbread dough.
Storage and Reheating
Sponge cake: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in cling film and freeze for up to 3 months. Thaw at room temperature.
Cookies: Keep in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Pancakes: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a toaster or a dry frying pan over medium heat for 1–2 minutes per side. You can also freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
Banana bread: Store wrapped in cling film at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap tightly and freeze for up to 3 months. Reheat slices in the microwave for 20–30 seconds or toast them.
Flatbreads: Keep in an airtight container at room temperature for up to 2 days. Reheat in a dry frying pan for 30 seconds per side. They also freeze well for up to 2 months.
Frequently Asked Questions
Can I use almond flour instead of plain flour in any recipe?
Not directly. Almond flour lacks gluten, so it doesn’t provide the same structure. It absorbs more moisture and behaves differently. For best results, use recipes specifically developed for almond flour, like the ones above.
Is almond flour the same as ground almonds in the UK?
Generally, yes. Both are made from finely ground blanched almonds. Some brands may be slightly coarser, but they can be used interchangeably in most recipes. If you see “almond meal,� that is usually made from unblanched almonds and has a coarser texture.
Why is my almond flour bake greasy?
This usually happens when there’s too much butter or oil, or when the batter is overmixed. Almond flour already contains natural oils, so be precise with the fat quantities and mix gently until just combined.
Can I make my own almond flour?
Yes. Simply blitz whole blanched almonds in a food processor until they form a fine powder. Be careful not to over-process, or you’ll end up with almond butter. Sift the powder to remove any larger pieces.
How do I store almond flour?
Keep it in an airtight container in a cool, dark place for up to 3 months, or in the fridge for up to 6 months. Because it contains natural oils, it can go rancid if stored for too long at room temperature. Check for a sour smell before using.
Is almond flour keto-friendly?
Yes, almond flour is very low in carbohydrates and high in healthy fats, making it a popular choice for keto baking. However, the sugar in these recipes adds carbs, so adjust the sweetener to suit your dietary needs.
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