Gluten free almond cake is a tender, moist treat bursting with lemon and orange zest in every slice. My heart leapt at how the crumb felt cloud-like (and it fills the kitchen with bright citrus smell).
This gluten-free almond cake resolves issues of dryness and crumbliness while providing lasting moisture, tender texture, and citrus flavor in a simple, quick preparation process.
As an Easy Almond Cake that avoids crumbly bites, I once grabbed regular flour by accident, then hunted arrowroot in my pantry. I’ve tested it on busy school mornings and last-minute guests. Kids cheered when it stayed soft next day.
This one-bowl recipe goes from stirring to pop in the oven in under 10 minutes, then bakes about 35 minutes. It cools in around 10 minutes, so you’ll slice it before dinner. No mixer fuss or sticky cleanup. I learned greasing the pan well stops sticking.
If you want a sweet bite alongside, try my Gluten Free Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe contains Greek yogurt and butter, so it is unsuitable for dairy-free diets.
- This recipe contains almond flour and eggs, so it is unsuitable for vegan and nut-free diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe does not meet keto or low-carb diets due to sugar and arrowroot starch.
Why You Will Love This Recipe
- Feathery crumb My mom and I noticed the arrowroot starch and xanthan gum give the gluten free almond cake a cloud-like crumb, bakes in 30–35 minutes.
- Lasting moistness With ½ cup Greek yogurt and melted butter folded in, my gluten free almond cake stays tender up to three days when stored airtight.
- Citrus brightness I add a tablespoon each of lemon and orange zest for floral aroma in every forkful, giving the gluten free almond cake a fresh twist.
- One-bowl prep I whisk eggs with sugar for 5 minutes, then fold in almond flour and arrowroot starch—only one bowl for gluten free almond cake.
Gluten Free Almond Cake
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A tender, moist gluten-free almond cake bursting with lemon and orange zest.
Ingredients
- 2½ cups almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan, ensuring all surfaces are covered. Line the bottom with parchment paper and dust lightly with arrowroot starch. This helps to remove your cake easily when it’s done baking.
- In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, salt, and xanthan gum. Ensure that the dry ingredients are well blended to create a tender crumb structure in your gluten free almond cake.
- In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and forms ribbons. This aeration is crucial as it helps build lift in your cake.
- Reduce the mixer speed to low, and incorporate the plain Greek yogurt, melted butter, vanilla extract, and almond extract. Mix until everything is smooth, pausing to scrape down the sides of the bowl as needed. The Greek yogurt is key to keeping the cake moist and providing a slight tang.
- Use a spatula to gently fold in the lemon and orange zest. Doing this by hand preserves the volatile oils from the citrus, delivering bright flavors that will permeate the cake.
- Carefully fold the dry mixture into the wet ingredients in three additional parts. Use a rubber spatula and be gentle; stop mixing as soon as no streaks of flour remain. Overmixing can lead to a denser cake and affect the airy texture you want.
- Pour the batter into your prepared pan and smooth the top with the spatula. Bake for 30 to 35 minutes, rotating the pan halfway through to ensure even baking. Your cake is ready when it bounces back upon gentle touch, and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto the rack and flip it right side up. Let it cool completely prior to slicing to preserve the structure.
Notes
- Use finely ground blanched almond flour for the best texture, ensuring it is stored in an airtight container to maintain freshness. Pick pure arrowroot starch to lighten the cake’s crumb and a reliable, fresh baking powder to ensure proper rise.
- Zest only the colored part of the lemon and orange to prevent bitterness; organic options are preferable to avoid trace pesticides.
- The addition of Greek yogurt is essential for moisture retention; if you’re adjusting sweetness, erythritol can be substituted for granulated sugar cup-for-cup.
- Keep the cake wrapped in an airtight container at room temperature for up to 3 days. Individual slices can be frozen in bags for up to 1 month; allow them to thaw at room temperature before serving.
- For a different flavor, you could replace lemon zest with finely ground cardamom or swap the orange zest for lime for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Ingredient Notes
- Almond flour: finely ground blanched almond flour gives a light crumb in your gluten free almond cake. pick a uniform texture; store airtight.
- Arrowroot starch: use pure arrowroot starch for a lighter crumb. it helps wick moisture and stabilizes structure. swap with tapioca starch if needed.
- Baking powder: pick fresh baking powder for reliable rise. old powder can leave a dense crumb. no sub here; freshness matters most.
- Salt: plain table salt balances the almond and citrus flavors. add just enough to bring depth. no need for flaky or kosher versions here.
- Xanthan gum: gluten free xanthan gum adds structure without chewiness. pick a certified gluten free brand. swap with guar gum if needed.
- Eggs: room temperature large eggs whip more easily. that helps trap air for lift. crack each into a bowl before mixing.
- Granulated sugar: use fine granulated sugar for smooth batter. break any lumps with your fingertips. for lower sugar, swap erythritol cup-for-cup.
- Plain Greek yogurt: full-fat Greek yogurt adds moisture and slight tang. bring to room temp to avoid cold spots. dairy-free yogurt can stand in.
- Unsalted butter: melt and cool slightly so it blends evenly. use unsalted to control salt. sub ghee for dairy-free option.
- Vanilla extract: pure vanilla extract adds warm notes. pick a brand without added sugars. imitation extract can be used in a pinch.
- Almond extract: a small amount boosts almond aroma. measure carefully; its flavor is potent. omit if you prefer a subtler taste.
- Lemon zest: zest only the yellow layer to avoid bitterness. organic lemons cut pesticides. adds bright lift to your gluten free almond cake.
- Orange zest: pick firm, fragrant oranges. remove only orange skin, skip pith. swap with lime zest for a tangy change.
Recipe Baking Tips
- If cake sinks center, whip 4 eggs and 1 cup sugar on high for 5 minutes until ribbon before folding dry mix.
- If cake sticks pan, dust parchment and sides with 1 tablespoon arrowroot starch before adding batter.
- When edges brown first, rotate pan 20 minutes into baking for even color.
- If crumb feels dense, confirm whisking ¼ teaspoon xanthan gum with dry mix before mixing wet ingredients.
- If cake feels dry, increase Greek yogurt to ¾ cup before mixing wet ingredients.
Serving Suggestions
Serve with Gluten-Free Garlic Bread or Zucchini Quick Bread alongside Arugula Salad with lemon vinaigrette and shaved Parmesan and green olives. Pair with Heirloom Tomato and Burrata Caprese Salad or Marinated Cucumber Salad with dill and red onion slices and olive oil.
Use slices in Almond Cake Parfait layered with vanilla Greek yogurt and mixed berries in clear glass cups for dessert display. Add cubes to Lemon Curd Trifle or Midnight Berry Tiramisu with Mascarpone cream and citrus segments for layered flavor fusion.
Top slices with whipped mascarpone and honey drizzle complemented by segmented blood orange and torn mint leaves and crushed pistachios on the side. Drizzle warmed raspberry coulis or salted caramel sauce around plate edges and garnish with toasted almond slivers and edible rose petals.
Recipe variations
- You can use hazelnut flour instead of almond flour for a toasty flavor.
- Add 2 teaspoons ground cardamom instead of citrus zest for warm spice.
- Either lime zest or grapefruit zest adds bright citrus aroma as in Gluten-Free Lemon Zucchini Bread.
- If using a 12-cup bundt pan increase ingredients by 1.5x and bake 40–45 minutes.
Save This Recipe!
How to Store?
To keep your gluten free almond cake fresh and delicious, follow these storage tips:
Room Temperature: Airtight container at room temperature up to 3 days. Let cake cool completely, then wrap in plastic wrap or aluminum foil.
Refrigeration: Airtight container in refrigerator up to 7 days. Bring to room temperature before slicing.
Freezing: Wrap slices in plastic wrap, then place in a freezer bag and freeze up to 1 month; thaw at room temperature.
Other Recipes You’ll Love
- Cookie Monster Cake
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Lemon Zucchini Bread
- Gluten-Free Chocolate Pudding
If you enjoyed this Gluten Free Almond Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
