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
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
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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:Â 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:Â 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.
Zoey
My favorite thing about this almond cake is how simple the ingredients are! It’s so easy to make. I really appreciate all the tips to make this. I never knew to use room temperature eggs before! Now I know! 🙂
Alexandra
Thank you so much, Zoey 🙂
We love a recipe with simple ingredients too!
Leanne
I’ve tried other almond cakes before but this one is the best so far! It came out super moist and had lots of almond flavor. Not to mention this was super easy which is always a plus. Can’t wait to try your other cake recipes. They all look so good!
Alexandra
Hello Leanne!
That is so pleasing to hear – thank you!
I look forward to hearing which cake you try next! Many thanks, Alex
Taylor
Hi Alex!! I’ve tried your pear and raspberry cake in the past and loved it so much I decided to try this one too! I can’t decide which one I like more. They’re both so good! I think I’ll have my family judge next time. Thanks for all the great recipes!
Alexandra
Thank you, Taylor! This makes me so happy to hear.
I hope you’ll get to try some of our other cake recipes also!
Bill
My wife and I celebrated an early Mother’s day and I made this for her dessert. I’m not a strong baker but this came out great. She really loved it, thanks!
Alexandra
Thank you so much for sharing, Bill!
Kind regards, Alex
Sarah
Can I freeze this cake?
Alexandra
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.
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
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
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
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
Would like to try this. Could I use a regular 8″ round pan with parchment paper?
Alexandra
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
Would this recipe be as delicious if I needed to use Splenda rather than regular sugar? We are diabetic but love this recipe.
Alexandra
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
Wow really keen to try this. Can I make this a day or 2 ahead and how can I store it?
Alexandra
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!