My Easy Gluten-Free Almond Cake is sure to impress! If you think that using a packet mix is the fastest way to make a cake, this recipe will absolutely change your mind. This is one of the easiest cake recipes ever, and it produces amazing results with a delicious almond flavour. It is deceptively simple - so quick to make that you can have it prepared by the time the oven pre-heats.
You will love this Gluten-Free Almond Cake because:
- It is quickly and easily made from ingredients that are readily available. In fact, you may already have them on hand.
- If you don’t need to eat gluten-free, you can use regular wheat flour.
- You have the satisfaction of knowing that you made it yourself and you know exactly what it contains; there are no artificial colours, flavours or other unnecessary additives.
- It is a versatile cake. Serve it with a dusting of icing/powdered sugar for tea or coffee, or dress it up with cream and berries and serve it for dessert.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter – butter is an essential ingredient in baking; it provides flavour and a tender texture to baked goods. We use unsalted butter in this recipe, but lightly salted will work just fine.
Eggs – I use large free-range eggs. Ensure the eggs are at room temperature.
Gluten-free plain/all-purpose flour – I have used a commercial gluten-free blend. However, you can substitute regular all-purpose flour if you don’t need the Almond Cake to be gluten-free. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. However, not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
Caster/superfine sugar – I use caster/superfine sugar as the fine grains will dissolve more readily in this very simple cake method. You can use regular granulated sugar if you prefer.
Almond extract – it is the extract that gives the cake its very distinctive almond flavour. However, if you’re not fond of a pronounced almond flavour, you could reduce the amount of extract.
Flaked almonds – add the flakes to the top of the cake as decoration, to reinforce the almond flavour and provide textural contrast.
Icing/powdered sugar – a dusting of icing sugar adds a lovely finishing touch to the Almond Cake.
How to Make Gluten-Free Almond Cake:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine the eggs and butter:
Melt the butter and set it aside to cool.
In a stand mixer, or using hand-held electric beaters, beat the melted butter and eggs together.
2 – Add in the other ingredients:
Add the flour, sugar and almond extract and mix well.
3 – Put the cake mixture in your prepared tin:
Turn the mixture into the prepared tin and smooth the top.
4 – Top with flaked almonds and bake:
Top the cake with flaked almonds.
Bake for 25 – 30 minutes until cooked. Allow the Gluten Free Almond Cake to cool completely in the tin.
Tips for success and FAQs:
You will love this super easy recipe for Gluten-Free Almond Cake. It is ideal for bakers of any skill set.
It is important to have the eggs at room temperature so they properly amalgamate in the batter. If you haven’t remembered to remove them from the fridge, you can remedy that. Place them in a bowl of warm water for a minute or two. Just ensure that the water is not too hot, or the eggs will begin to cook.
Like many gluten-free baking recipes, the cake is best on the day it is baked. However, it will keep for up to 3 days in a cool, dry location. If you prefer to freeze it, allow it to cool completely, and then wrap it twice in clingfilm to ensure it doesn't suffer from freezer burn. The cake can be frozen for up to 3 months.
We have tried this substitution, and it is not successful. The almond meal produces a very dense, heavy cake.
Flaked almonds are finely sliced blanched almonds whereas sliced almonds are thicker, and the almond skin is left on. They have a different appearance and slightly different taste, but you could substitute them if you don’t have flaked almonds.
There is no leavening agent in this Gluten-Free Almond Cake so it does not rise a great deal, but it still turns out deliciously moist and flavoursome.
Yes, this cake works well with both regular and gluten-free plain/all-purpose flour.
Serving suggestions:
This Gluten-Free Almond Cake is extremely versatile; the uncomplicated flavours make it perfect to serve, just dusted with icing/powdered sugar, with a cup of tea or coffee.
The other side of its personality is that it can take on a sophisticated demeanour when served as a dessert. The almond flavour of the cake is complemented beautifully when accompanied by berries and whipped cream. Our Easy Strawberry Sauce is a great accompaniment.
I was given this recipe many years ago by a good friend, and I have been happily and gratefully making it ever since. You will find many ways to enjoy this lovely, easy cake.
Alex xx
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Gluten-Free Almond Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- ½ cup (125 g) butter - lightly salted or unsalted -melted
- 2 large eggs - at room temperature See Note 1
- 1 cup (150 g) gluten-free all-purpose/plain flour See Note 2
- 1 cup (220 g) superfine/caster sugar
- 2 teaspoon almond extract See Note 3
- 3 tablespoon (60 ml) flaked almonds See Notes 4 and 5
- a dusting of icing/powdered sugar - to serve
Instructions
- Preheat oven to 180 Degrees C (355 F).
- Lightly grease a 20 cm (8-inch spring-form) cake pan and line the base with non-stick baking paper.
- Melt the butter in a small saucepan or microwave in a glass bowl. Set aside to cool for 10 minutes.
- Using a stand mixer, a handheld electric mixer or a whisk, beat the eggs and butter together in a bowl. You can use the same bowl if you microwaved the butter.
- Add flour, sugar and almond extract and mix well.
- Pour the batter into the prepared cake pan, spread it evenly, and sprinkle flaked almonds over the top. Bake for 25-30 minutes or until a toothpick, placed into the centre of the cake, comes out clean.
- Allow the cake to cool completely in the tin. Transfer to a serving dish and dust with icing/powdered sugar if desired. Serve with whipped cream and berries.
Video
Notes
- Eggs: if you forget to remove your eggs from the fridge, you can bring them to room temperature by placing them in a bowl of warm water for 2 minutes. Just ensure that the water is not too hot or you will partially cook the eggs.
- Flour: we use a commercial all-purpose flour, made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
- Almond extract: if you are not overly fond of a definite almond flavour, I suggest that you use half the amount of almond extract specified in the recipe.
- Flaked almonds: are finely sliced blanched almonds. They differ from sliced almonds which are almonds with the skin on and thicker sliced. You could, however, use them if you can’t find flaked.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Serving: serves 6-8, depending on how big you like the slices to be and what the cake is served with. We find the cake serves 8 when served alongside berries and whipped cream.
- Storage: like many gluten-free baking recipes, the cake is best on the day it is baked. However, it will keep for up to 3 days in a cool, dry location. If you prefer to freeze it, allow it to cool completely, and then wrap it twice in clingfilm to ensure it doesn't suffer from freezer burn. The cake can be frozen for up to 3 months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in July 2018. It has been updated with new photos and more information. The recipe remains the same.
Susan says
Hi Alex.
I’m about to make this cake now. It’s a real crowd pleaser and so simple to make. Thank you!
Susan
Alexandra Cook says
So happy to hear this, Susan!
Thank you! Alex xo
Sheila says
I have tried a few different gluten free almond cake recipes online and this is my fave so far. The texture and flavor were spot on. It stored well too - didn't dry out like other ones I have tried. I will definitely make it again. Thanks!
Alexandra Cook says
Hi Sheila,
Thank you so much for your lovely comments on the GF Almond Cake. I am pleased that you enjoyed it and plan to make it again, and appreciate that you took the time to let me know. 🙂
Jj says
Can we use margarine instead of butter?
Alexandra Cook says
Hi there Jj!
I haven't tried this before, so couldn't say for certain, but I would think it should work fine. I have tried using Nuttelex in some of our other GF cakes and they've come out perfectly.
Let me know if you give it a try!
Jj says
Is that the same thing as becel?
Alexandra Cook says
Hi Jj,
I hadn't heard of Becel, but did a quick Google, and they seem to be similar. As this is one we haven't tried with margarine before, be sure to let us know how you get on if you do try it 🙂
Sandy says
Hi , can we use brown sugar instead of white here ? Thank you!
Alexandra says
Hi Sandy,
We haven't tried this before, but that should work fine! It may produce a slightly softer cake as brown sugar can alter the texture. If you give it a try, I'd love to know how you get on! Thanks, Alex
Alison Leonard-Morgan says
I have made this cake twice in two weeks! My mom told me I could win a prize with it! It is the most delicious cake and so easy to make. Hard to find great gluten free recipes and this is one! ❤️❤️❤️
Alexandra says
Hello Alison, I am so pleased that you and your mother have enjoyed the Almond Cake. Isn't it good to have a gluten-free cake which is easy to make and also delicious? We have a selection of gluten-free recipes which may interest you on this link. Best wishes, Alex
Laura says
Just cooked this for the third time because it has become such a family favourite! Even my brother (who normally shuns desserts) can’t resist. The almond flavour is just perfect and extra delish with some whipped cream. Thanks so much Alex!
Alexandra says
This is so lovely to hear, Laura - thank you!
Isabella says
Hi Alex is it ok the Double the ingredients to get a bit more height in the cake, thanks!!
Alexandra says
Hi Isabella, I have not personally tried doing this but would be concerned that the cake would not have sufficient structure and would sink in the middle. I wonder if the idea of making two cakes and sandwiching them together with a filling, such as jam or whipped cream, appeals to you? I hope this helps. Please let me know how you get on. Kind regards, Alex. 🙂
Kathy says
Hello Alexandra!
I just made your almond flour cake and it was so easy and so delicious!
I know this will be a new favorite hit for company and of course myself.
I have just recently learned that I must be gluten intolerant, so this is a quick easy go to. Thanks
Alexandra says
Hello Kathy, I am so pleased that you enjoyed our Almond Cake and appreciate that you let me know. We have quite a lot of gluten-free recipes on the website that may interest you. Best wishes, Alex 🙂
Sarah says
Can I freeze this cake?
Alexandra says
Hi Sarah!
Like many gluten-free bakes, this cake is best the day it is made. However, it can be frozen. I would suggest wrapping in a couple of layers of plastic wrap to prevent it from drying out/getting freezer burn.
Let me know if you give it a try. Thanks, Alex
Pat G. says
This is a super easy and yummy recipe. I substituted refined sugar for coconut sugar & only used 1 tsp. of the almond extract and it turned out perfect. Because of the coconut sugar the color turned out brown but so worth it. Great recipe!
Alexandra says
Hi Pat!
Thank you so much for sharing this! I am glad to hear you enjoyed the cake, and pleased to here it worked with coconut sugar - I am sure many readers will find this useful!
Kind regards, Alex
Christy says
I absolutely love this recipe! It has the perfect amount of almond flavor, has a lightly crisp base, and is so fluffy. As a personal preference, I halved the sugar and it turned out perfectly for me and my family. I also smoothed some fruit preserves onto the surface before baking (adjusting the cook time by a few minutes) and it turned out so well! I'm already planning on making it throughout the year, swapping in seasonal fruits---this almond cake recipe will go so well with everything(and also by itself!)!
Alexandra says
Thank you for the lovely review, Christy!
I really appreciate it. The fruit preserves sound like a delicious idea, and I will look forward to trying this myself!
Kind regards, Alex
Marie says
Would like to try this. Could I use a regular 8" round pan with parchment paper?
Alexandra says
Hi Marie,
That should be fine - this recipe calls for the cake to be cooled completely in the tin before removing, so as long as it is greased and lined with parchment, I can't imagine it being an issue. The only thing I would suggest would be that it isn't an especially deep tin as that will make it harder to remove.
Let me know if you give the cake a try! Thanks, Alex
Rosemarie says
Would this recipe be as delicious if I needed to use Splenda rather than regular sugar? We are diabetic but love this recipe.
Alexandra says
Hi Rosemarie,
I am sorry, I haven't tried it with Splenda before, so I couldn't say. Several readers have made other recipes using sugar substitutes before, so let me know if you do give it a try.
We are working on lots of refined sugar recipes at the moment, and look forward to sharing them soon.
Kind regards, Alex
Hina says
Wow really keen to try this. Can I make this a day or 2 ahead and how can I store it?
Alexandra says
Hi Hina,
Like most cakes, it is definitely better the day it is made. You could make it one day ahead, and wrap it well in cling film. I don't like to refrigerate cakes, as I find it can change the texture, so I would store it in a cool, dark space, like the pantry cupboard.
Let me know if you give it a try!
Jamie says
Hi Alex! I've been on a baking streak this week and have tried several of your gluten free dessert recipes and this is one my favorites!! It's so easy to make and I love how pronounced the almond flavor is. Can't wait to try more of your recipes!
Alexandra says
Hi Jamie, I am delighted to hear that you are enjoying our gluten-free recipes and that the Almond Cake is a favourite. We have more coming in the near future! Enjoy. 🙂
Marvin says
This is great!
Alexandra says
Thank you!