My Easy Gluten-Free Almond Cake is sure to impress! If you think that using a packet mix is the fastest and easiest 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. It is deceptively simple; so quick to make that you can have it prepared by the time the oven pre-heats.
Why we love this recipe:
I love a recipe that’s easy to prepare, tastes good and can be used in several ways. This fabulous cake more than adequately meets those criteria.
It takes just a few simple ingredients to make the cake and all of them are readily available in supermarkets.
As well, 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.
My Easy Almond Cake is versatile. It is ideal to serve with tea or coffee but it also makes a lovely dessert served with some berries and whipped cream.
And if you don’t need to eat gluten-free, you can use regular wheat flour.
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.
Eggs – I use large free-range eggs.
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 cupcakes to be gluten-free. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more.
Caster/superfine sugar – I use caster/superfine sugar as the fine grains will dissolve more readily in this very simple cake method.
Almond extract – it is the extract which 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/confectioners’ sugar – a dusting of icing sugar adds a lovely finishing touch.
Step by Step Instructions:
To begin with, you will need to preheat your oven and prepare your cake tin.
- Melt your butter and set it aside to cool. In a stand mixer, or using hand-held electric beaters, I beat the melted butter and eggs together.
- Next, add flour, sugar and almond extract and mix well.
- I then pour the mixture into the prepared tin.
- Top the cake with flaked almonds. After baking for 20-30 minutes (the time depends on your oven) insert a skewer or toothpick into the centre of the cake; if it comes out clean the cake is cooked. Allow the cake to cool then dust with icing sugar. Serve and enjoy!
Tips for Success and FAQs:
It is important to have the eggs at room temperature so they properly amalgamate in the batter. However, 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.
Allow the cake to cool completely while it’s still in the tin. It may break if you try to remove it while it’s warm.
If you’re not overly fond of a definite almond flavour, I suggest you begin with half the amount of almond extract.
If you melt your butter in a bowl in the microwave you can complete the mixture in the same bowl. Less washing up is always good!
We have tried this 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 look and taste but you could substitute them if you don’t have flaked almonds.
There is no leavening agent in this Easy 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.
When it comes to serving:
This Gluten-Free Almond Cake is extremely versatile; the uncomplicated flavours make it perfect to serve 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.
As well, I like to give it a dusting of icing/confectioners’ sugar just before serving.
More delicious cake recipes:
- Gluten-Free Carrot Cake
- Easy Blueberry Cake
- Chocolate Sour Cream Cake
- Pear and Raspberry Cake
- Lemon Tea Cake
- Or view our collection of Sweet Almond Meal Recipes.
I was given this recipe many years ago by a good friend and I have been happily and gratefully making it ever since. The cake is lovely; it is rich and buttery, slightly crisp on the outside, soft and tender on the inside.
Enjoy this fantastic Easy Gluten-Free Almond Cake, and let us know in the comments below if you try it!
This post was originally published in July 2018. It has been updated with new photos and more information. The recipe remains the same.
Almond Cake – Easy and Gluten-Free
- 1/2 cup (125 g) butter -melted
- 2 large eggs – at room temperature See Note 1
- 1 cup (150 g) gluten-free plain/all-purpose flour
- 1 cup (220 g) superfine/caster sugar
- 2 tsp almond extract See Note 2
- 3 tbsp (60 ml) sliced almonds See Note 3 and 4
- a dusting of icing/confectioners' sugar to serve
- Preheat oven to 180 Degrees C (350 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.
- 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 20-30 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/confectioners’ sugar if desired.
- 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.
- 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.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- Please note, the nutritional information is based on this cake being cut into 8 slices. It does not include what it is served with.