Cake flour can be substituted for almond flour in some recipes at a one to one ratio. Almond flour is more moist and contains more fat than wheat flours, so a recipe featuring it may need to be adjusted with fewer eggs and less baking powder.
If the recipe calls for no more than 1 to 2 tablespoons of almond flour, switching for the same amount of cake flour offers the best results, but recipes with much more almond flour listed require experimentation when baking.
Almond flour is created by grinding up almonds to a very fine, powdery grain, creating moist and chewy cakes or thickening sauces. Cake flour is a very-fine wheat flour with low protein content, used to make light and fluffy desserts.
Substitutions can be performed directly but may have an effect on the final texture of the food product, requiring the baker to adjust the content of the recipe if the dessert comes out too dense or not dense enough. Because they are such different kinds of flour, substitution may not be possible at all, and in those cases bakers are better served by looking for a different recipe that calls for the flour they have on hand.