If you’re looking for a gluten free cake that’s light, moist, and full of flavor, this almond cake is exactly what you need. Made with almond flour instead of wheat, it’s perfect for those avoiding gluten but still craving a bakery-style dessert. This step-by-step gluten free almond cake recipe is simple to follow, requires minimal ingredients, and results in a naturally delicious cake you’ll want to make on repeat.
What Makes Almond Cake Gluten Free?
Traditional cakes use refined wheat flour, which contains gluten. In this recipe, we skip that entirely and use almond flour as the base. Almond flour is made from finely ground blanched almonds and is naturally gluten free. It gives the cake a soft crumb and nutty flavor while keeping it moist for days.
This cake is ideal for people with celiac disease or gluten sensitivity, and it’s naturally grain-free and dairy-optional too.
Ingredients for Gluten Free Almond Cake
This recipe uses whole ingredients without any processed mixes. Make sure all your ingredients are at room temperature for the best results.
Dry ingredients:
- 2 cups almond flour (finely ground)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet ingredients:
- 3 large eggs
- ¾ cup granulated sugar or coconut sugar
- ½ cup plain Greek yogurt or dairy-free yogurt
- ¼ cup light olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but adds brightness)
For topping (optional):
- Slivered almonds
- Powdered sugar (for dusting)
Step-by-Step Almond Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan with oil or line it with parchment paper. Almond flour cakes can be delicate, so proper lining helps with easy release after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, baking powder, and salt. Ensure there are no clumps. Almond flour tends to be slightly dense, so fluffing it with a whisk helps incorporate air.
Step 3: Beat Eggs and Sugar
In another mixing bowl, crack the eggs and add the sugar. Beat with a hand whisk or electric beater for about 2 to 3 minutes until the mixture becomes pale and slightly thickened. This adds volume and a tender structure to the cake.
Step 4: Add Wet Ingredients
To the egg and sugar mixture, add yogurt, olive oil, vanilla extract, and lemon zest. Whisk everything until smooth and well blended.
Step 5: Combine Wet and Dry Mixtures
Add the dry almond flour mixture to the wet batter in two parts. Fold gently using a spatula or wooden spoon. Do not overmix. The batter should be thick but pourable.
Step 6: Pour and Bake
Pour the batter into the prepared cake pan. Tap it lightly on the counter to remove any air bubbles. Sprinkle slivered almonds on top if desired. Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar or serve it plain.
Why You’ll Love This Gluten Free Almond Cake
- Naturally gluten free with no gums or starches
- Moist, soft texture that holds well
- Light sweetness and nutty aroma
- Great for tea-time, breakfast, or dessert
- Can be made dairy-free and refined sugar-free
Tips for Perfect Almond Cake
- Use finely ground almond flour, not almond meal, for a smooth crumb.
- Don’t skip the baking powder. It helps the cake rise and prevents it from being dense.
- The lemon zest adds a subtle citrus note that complements the almond.
- For a richer taste, you can use honey or maple syrup instead of sugar, but reduce the yogurt slightly to balance moisture.
Variations to Try
- Orange Almond Cake: Replace lemon zest with orange zest and a splash of orange juice.
- Chocolate Chip Almond Cake: Fold in a handful of dark chocolate chips into the batter before baking.
- Vegan Almond Cake: Use flax eggs and plant-based yogurt in place of eggs and dairy.
How to Store Almond Cake
This cake stays moist for up to 3 days at room temperature in an airtight container. You can refrigerate it for up to 5 days. Before serving, bring it to room temperature for the best texture. It also freezes well. Wrap slices in foil or plastic wrap and store in a freezer-safe container for up to one month.
Serving Suggestions
- Serve plain with tea or coffee
- Top with fresh berries and whipped cream
- Add a spoonful of Greek yogurt or vanilla ice cream on the side
This cake also works great as a light celebration cake with whipped cream and a layer of fruit compote.
Final Thoughts
This gluten free almond cake is more than just a substitute for regular cake. It’s a recipe that stands on its own. With its moist crumb, clean ingredients, and ease of preparation, it fits both everyday and special occasions. You don’t need to be gluten intolerant to enjoy this. It’s a cake everyone will reach for, again and again.
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