Tomorrow is Mother’s day and here is a simple and yet interesting gluten free almond cake to make for your mom on this special day. This cake recipe does not use flour, therefore making it gluten free. The absence of flour and leavening agent was unusual in a cake recipe so it raised some questions at the back of my mind. Would the half pound ground whole almonds in the recipe be enough to make an 11-inch round cake and how would the cake turn out without baking powder or baking soda? The cake came out with a shape similar to a pie. It smelled amazing when I took it out of the oven. It was spongy, nutty and delicious. My whole family enjoyed eating this moist almond cake, including my husband who normally does not like cakes. I shared some with my friends at work and they all loved it too!

Cooking Tips for the Perfect Almond Cake

To ensure your gluten free almond cake turns out perfectly, start with high-quality ingredients. Fresh, whole almonds can make a big difference in flavor. If you have a food processor, grind your own almonds. This way, you can control the texture and achieve a finer consistency, which helps the cake rise better. Also, make sure to measure your ground almonds accurately. Too much or too little can affect the cake’s texture. Mixing the batter gently is crucial, as overmixing can lead to a denser cake. Folding in the ingredients rather than beating them will keep the batter light and airy. Another tip is to let the cake cool in the pan for a few minutes before transferring it to a wire rack. This helps prevent it from breaking apart. Lastly, keep an eye on the baking time. Ovens can vary, so start checking for doneness a few minutes before the recommended time by inserting a toothpick in the center. If it comes out clean, the cake is ready.

Serving Suggestions and Variations

This almond cake is versatile and can be enjoyed in various ways. For serving, dust the top with powdered sugar for a simple, elegant touch. You could also drizzle a homemade glaze made from lemon juice and powdered sugar for a nice citrusy contrast. Pair the cake with fresh berries or a scoop of vanilla ice cream to elevate the dessert experience. If you want to change things up, consider adding flavor extracts like almond or vanilla to the batter for an extra layer of richness. For a chocolate twist, fold in some cocoa powder or chocolate chips. If you’re feeling adventurous, adding spices like cinnamon or cardamom can introduce a new flavor profile. You can also experiment with different nuts, like hazelnuts or walnuts, for a unique texture and taste. Whether served plain or dressed up with toppings, this cake is sure to impress.

Frequently Asked Questions

What can I use instead of almonds?

If you’re looking for a nut-free option, try using sunflower seeds or ground oats. Just keep in mind that the texture and flavor will change a bit.

How do I store leftovers?

Store any leftover almond cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze it for a few months.

Can I make this cake ahead of time?

Yes, you can make the cake a day in advance. Just let it cool completely before wrapping it tightly and storing it in the fridge.

What can I serve with the almond cake?

This almond cake pairs beautifully with fresh berries and whipped cream. A drizzle of chocolate sauce can also elevate it if you want something extra special.

What mistakes should I avoid when making this cake?

One common mistake is overmixing the batter, which can lead to a denser cake. Make sure to fold in the ingredients gently to keep it light and airy.

Gluten Free Almond Cake

Liza A

Indulge in this moist gluten-free almond cake, bursting with citrus zest and a hint of almond extract. It's easy to make and wonderfully nutty in flavor!

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 210 kcal

Ingredients

1/2 lb. 1-3/4 cups blanched whole almonds
6 large eggs separated
1 cup granulated sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Gluten Free Confectioners' powdered or icing sugar for dusting

Instructions

Preheat oven to 350 degree F. Grease an 11-inch springform pan, preferably non-stick.
Finely grind the almonds in a blender or food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over quite a bit into the egg whites).
Transfer the batter to the prepared pan and bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar.

Notes

Recipe source: finecooking.com

Nutrition

Calories: 210kcalCarbohydrates: 10gProtein: 7gFat: 17gSaturated Fat: 1gCholesterol: 186mgSodium: 70mgFiber: 3gSugar: 5g

Keyword almond cake, baking, citrus, dessert, gluten free

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