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    Home » Cakes » Gluten-Free Almond Cake (Super Easy!)

    Gluten-Free Almond Cake (Super Easy!)

    Published: Jan 31, 2023 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    11577 shares
    Jump to Recipe Jump to Video Leave Review

    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.

    Almond cake, with one slice missing, sitting on round ceramic plate, on a round wooden board, with a knife on the board edge.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Make Gluten-Free Almond Cake:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Gluten-Free Almond Cake
    Star

    Why you’ll love this recipe:

    This is a cake that’s easy to prepare, tastes good and can be used in several ways.

    It is a delicious cake, rich and buttery, slightly crisp on the outside, soft and tender on the inside and is certain to become a regular addition to your baking repertoire.

    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.

    Steps 1-2 of preparing this recipe - the eggs and butter in a glass bowl and the other ingredients added.

    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.

    Steps 3-4 of preparing the recipe - the cake batter in the baking tin and topped with flaked almonds, ready for the oven.

    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.

    Slice of Almond Cake, sitting on a round white plate, with a dollop of cream and fork on the plate.

    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.

    How long does the cake last, and can it be frozen?

    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.

    Can I replace the flour with almond meal or flour?

    We have tried this substitution, and it is not successful. The almond meal produces a very dense, heavy cake.

    Are sliced almonds the same as flaked almonds?

    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.

    Should there be baking powder in this recipe?

    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.

    Can I make this Almond Cake with regular flour?

    Yes, this cake works well with both regular and gluten-free plain/all-purpose flour.

    Star

    Variations and substitutions:

    Almond extract – gives the cake a distinctive almond flavour. It is very concentrated, so if you prefer, you can use half the quantity or eliminate it and use vanilla extract.
     
    Almond flakes – you can substitute with sliced almonds.

    Slice of Almond Cake, sitting on a round white plate, with a dollop of cream and fork on the plate.

    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

    More delicious recipes for you to try:

    • Gluten-Free Pear and Raspberry Cake
    • Chocolate Sour Cream Cake – Gluten-Free
    • Gluten-Free Strawberry Cake
    • Easy Gluten-Free Blueberry Cake

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    Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.

    Almond cake, with one slice missing, sitting on round ceramic plate, on a round wooden board, with a knife on the board edge.

    Gluten-Free Almond Cake

    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.
    4.98 from 142 votes
    Print Pin Review
    Course: Afternoon Tea, Cake, Dessert, Morning Tea
    Cuisine: International
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 8 people
    Calories: 290kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    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.

    Prevent your screen from going dark

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    6. 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.
    7. 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:

    Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 20mg | Potassium: 50mg | Fiber: 2g | Sugar: 26g | Calcium: 31mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    11577 shares

    Reader Interactions

    Comments

    1. Zoey

      May 12, 2021 at 4:51 pm

      5 stars
      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! 🙂

      Reply
      • Alexandra

        May 14, 2021 at 12:00 pm

        Thank you so much, Zoey 🙂
        We love a recipe with simple ingredients too!

        Reply
    2. Leanne

      May 08, 2021 at 4:57 pm

      5 stars
      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!

      Reply
      • Alexandra

        May 09, 2021 at 11:03 am

        Hello Leanne!
        That is so pleasing to hear – thank you!
        I look forward to hearing which cake you try next! Many thanks, Alex

        Reply
    3. Taylor

      May 07, 2021 at 11:55 am

      5 stars
      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!

      Reply
      • Alexandra

        May 08, 2021 at 1:29 pm

        Thank you, Taylor! This makes me so happy to hear.
        I hope you’ll get to try some of our other cake recipes also!

        Reply
    4. Bill

      May 05, 2021 at 4:59 pm

      5 stars
      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!

      Reply
      • Alexandra

        May 07, 2021 at 5:09 pm

        Thank you so much for sharing, Bill!
        Kind regards, Alex

        Reply
    5. Sarah

      April 29, 2021 at 1:06 am

      Can I freeze this cake?

      Reply
      • Alexandra

        April 29, 2021 at 3:33 pm

        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

        Reply
    6. Pat G.

      January 31, 2021 at 10:11 am

      5 stars
      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!

      Reply
      • Alexandra

        January 31, 2021 at 10:51 am

        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

        Reply
    7. Christy

      January 16, 2021 at 3:58 pm

      5 stars
      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!)!

      Reply
      • Alexandra

        January 17, 2021 at 9:05 am

        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

        Reply
    8. Marie

      January 11, 2021 at 4:49 am

      Would like to try this. Could I use a regular 8″ round pan with parchment paper?

      Reply
      • Alexandra

        January 11, 2021 at 9:52 am

        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

        Reply
    9. Rosemarie

      January 10, 2021 at 6:17 am

      Would this recipe be as delicious if I needed to use Splenda rather than regular sugar? We are diabetic but love this recipe.

      Reply
      • Alexandra

        January 10, 2021 at 8:12 am

        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

        Reply
    10. Hina

      November 11, 2020 at 2:13 pm

      Wow really keen to try this. Can I make this a day or 2 ahead and how can I store it?

      Reply
      • Alexandra

        November 11, 2020 at 3:20 pm

        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!

        Reply
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    Hello!

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    I am a full-time blogger, passionate foodie and writer who loves to travel.

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