By Wendy Stoltz, Yuliia Stsepeleva / Last Modified On February 15, 2023

This gluten-free almond cake is tender, buttery, and airy, with a moist center further complemented with almond flakes and crumbs that crisp up perfectly for added crunch. It makes a great snack, a tasty breakfast, or the perfect cake for special occasions. With hints of orange flavor, this cake is worth making for your next tea party.

Gluten-free cakes were traditionally dry, and the texture was not great either. They have come a long way, but I must say I still prefer baking them up in my own kitchen. I know what ingredients go into the recipe, and I also know that they have no added preservatives. 

I love cake so much and don't feel I miss out on gluten-free with these cakes. Try this gluten-free lemon cake filled with lemon curd and covered in a smooth, creamy lemon buttercream frosting. This grain-free hummingbird cake is tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free. This one-bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make is a must-try!

GLUTEN-FREE ALMOND CAKE RECIPE

So, why make your own gluten-free almond cake? First, this recipe makes an even better gluten-free almond cake than a store-bought version. Secondly, store-bought gluten-free desserts tend to be so expensive. If you have just over an hour, why not make it yourself?

This GF almond cake also goes down so well. It is definitely one to keep in your recipe box too. Friends regularly request this one. I love that I can dress it up and down. If it is just for me, the topping of almonds works well. But if it is for a special occasion, I like to add seasonal fruits like berries and strawberries. 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE ALMOND CAKE

Versatile cake - Make the perfect snack, breakfast, or special occasion cake. 

Texture - This cake has the perfect outer crust, especially when you add the almonds, and a soft melt in your mouth moist center.

Add toppings of your choice - This cake can be kept simple with no additions on top, or else you can add almonds, even some fresh fruits like berries and strawberries, and a dusting of sugar.

Better than store-bought - It is moist and has a crunchy outer covering that tastes so good and fresh.

INGREDIENTS IN GLUTEN-FREE ALMOND CAKE

Eggs- Use room temperature eggs.

Sugar - I've used both white sugar and brown sugar for this GF almond cake.

Orange - Orange zest for bursts of orange flavor.

Milk - 4 tbsp of milk.

Yogurt - 2 tbsp of plain Greek yogurt.

Flour - I used a combination of almond flour and gluten-free all-purpose flour. Almond flour adds moisture and a great sweet nutty taste. 

Baking powder - Use gluten-free baking powder.

Oil - I have used coconut oil.

Salt - Use regular table salt.

Almond - Almond flakes and crushed almonds make a terrific addition for added crunch. 

Extract - Orange extract for a subtle orange flavor.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE ALMOND CAKE

Baking dish - I used a silicone, round, 8″ diameter, 3″ high baking dish. 

Stand mixer - Use a stand mixer to make the dough mix through nicely.

If you have any questions about making gluten-free almond cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE ALMOND CAKE

1. Preheat the oven to 380F. In a deep bowl, mix eggs, orange zest and both types of sugar.
2. Beat with a mixer until you get a light fluffy foam (5-6 minutes). Add milk and yogurt, stir.
3. In another bowl, mix both types of flour, add salt and baking powder.
4. Add dry ingredients to wet ones.
5. Stir with a spatula until completely combined. The dough will not be too thick.
6. Pour the melted coconut oil and orange extract into the bowl with the dough and mix until combined.
7. Transfer the dough to a round baking dish.
8. Sprinkle almond flakes and almond crumbs on top. Put in the oven and bake for 40 minutes. The readiness of the cake can be checked with a wooden skewer - if it comes out dry, then the cake is ready.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free almond cake, please see the complete recipe below.

TIPS FOR MAKING GLUTEN-FREE ALMOND CAKE

Use a wooden skewer - Check the cake is baked through by using a wooden skewer.

Use a stand mixer - I do recommend a stand mixer so you get the light fluffy foam. 

Use aluminum foil - If the almonds start to overcook, place aluminum foil on top.

Mix all the ingredients well - Make sure all the ingredients added are mixed well together but not overmixed!

HOW DO I STORE GLUTEN-FREE ALMOND CAKE?

Store the GF almond cake in an airtight container for up to 4 days. Keep it at room temperature out of direct sunlight.

CAN I FREEZE GLUTEN-FREE ALMOND CAKE?

You can freeze this GF almond cake for up to 3 months.

CAN YOU MAKE THIS GLUTEN-FREE ALMOND CAKE AHEAD OF TIME?

Yes, you can make this cake ahead of time. Store it on your counter for up to 4 days. If you require it for a later period freeze it. You can freeze it for up to 3 months.

WHAT VARIATIONS CAN I MAKE TO THIS GLUTEN-FREE ALMOND CAKE?

Add fruit before baking - You can add strawberries or berries on top of the cake before baking with the almonds.

Add fresh fruit after baking - Or you can add fresh fruit once it has cooled.

WHAT SUBSTITUTIONS CAN I MAKE TO THIS GLUTEN-FREE ALMOND CAKE?

I have not tried variations with dairy-free and vegan, but if you would like to experiment, give it a try.

Extract and zest - You can use a different extra and zest for a different taste profile. 

Dairy-free - Try using a dairy-free milk alternative.

Vegan - You can try substituting the eggs, milk, and yogurt, but I have not tried it with this GF almond cake yet. 

Continue to Content

Yield: 6 servings

Gluten-Free Almond Cake

Print

This gluten-free almond cake is tender, buttery, and airy with a moist center further complemented with almond flakes and crumbs that crisp up perfectly for added crunch.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 2 eggs
• 5 tbsp sugar
• 5 tbsp brown sugar
• 1 tsp orange zest
• 4 tbsp milk
• 2 tbsp Greek yogurt
• ½ cup almond flour
• ⅓ cup gluten-free all purpose flour
• 1 ½ tsp baking powder
• ½ cup coconut oil
• ⅕ tsp salt
• ⅓ cup almond flakes
• ¼ cup crushed almonds
• 1 tsp orange extract

Instructions

1. Preheat the oven to 380F. In a deep bowl, mix eggs, orange zest and both types of sugar.
2. Beat with a mixer until you get a light fluffy foam (5-6 minutes). Add milk and yogurt, stir.
3. In another bowl, mix both types of flour, add salt and baking powder.
4. Add dry ingredients to wet ones.
5. Stir with a spatula until completely combined. The dough will not be too thick.
6. Pour the melted coconut oil and orange extract into the bowl with the dough and mix until combined.
7. Transfer the dough to a round baking dish.
8. Sprinkle almond flakes and almond crumbs on top. Put in the oven and bake for 40 minutes.

Notes

• The readiness of the cake can be checked with a wooden skewer - if it comes out dry, then the cake is ready.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Baking Powder, 14 Ounce (Pack of 1)
• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  Blue Diamond Almonds Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted, 48 oz
• 
  2pcs 8 Inch Silicone Cake Pan for Baking, Air Fryer Silicone Liners Round Cake molds Baking Pan Non-Stick Quick Release Suitable for Cheesecake Chocolate Cake Brownie Cake puddings
• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 652Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 63mgSodium: 408mgCarbohydrates: 38gFiber: 7gSugar: 23gProtein: 16g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.