Almond which enriched with nutrients are considered as a high-quality nut protein resource. In order to extend its application field, this experiment, using almond protein isolate (API) as the research object, choosing its foaming property as the observation index, was aimed to explore the effect of biological enzymatic treatment on its foaming properties. The results showed pepsin enzymolysis treatment decreased the size, the molecular weight (10~25kDa) and potential value (-20.06) of API hydrolysate, and increased the surface hydrophobicity. It meant that pepsin enzymatic treatment could significantly improve the foamability and foaming stability of API. On this basis, the API after enzymatic hydrolysis for 180min (almond protein isolate hydrolysates, APIH180) was taken as a foaming agent. When the concentration of APIH180 was 20%, both the appearance and taste of the cake were improved compared with the whole egg cake. But when the concentration of APIH180 exceeded 40%, there was an obvious loss of quality in the cake. Shortly, the cake could perform well with good foaming ability when the dosage of APIH180 ranged from 20% to 40%. This study might expand new ideas for the development and utilization of almond protein and then enrich the application theory and technology of plant-based protein resources.