This post may contain affiliate links. Please see disclosure policy here.
This almond cake recipe is sweetened with honey, topped with fresh berries, gluten free, and absolutely delicious.
Why You’ll Love This Recipe
My husband has been eating gluten free for over a year, so I am always looking for delicious gluten free recipes. This almond cake is one of our favorites. The almond flour and extract give it delicious flavors.
It is moist and flavorful and the texture is perfect. So many gluten free baked goods have a grittiness to them because they use rice flour but because this only uses almond meal flour and potato starch the texture is perfect. But the real secret to this cake is, egg whites! Light, fluffy egg whites make this the beautiful thing that it is.
Ingredients Needed
- Almond Flour. This is different than almond meal, it is finer and softer.
- Olive Oil
- Potato Starch
- Salt
- Sugar
- Honey
- Lemons, zest and juice
- Eggs
- Vanilla Extract
- Almond Extract
- Berries
How To Make Almond Cake
- Prepare baking baking pan by brushing bottom and sides of 9- inch springform with olive oil and line bottom with parchment paper.
- Brush parchment with more olive oil and dust with almond flour.
- Mix together almond flour, potato starch and salt in a bowl.
- Combine sugar, honey, lemon zest, egg yolks, extracts and olive oil in a bowl and beat on medium speed until smooth and creamy, about 3 minutes. You can use a stand mixer with the paddle attachment or an electric hand mixer.
- Mix in dry ingredients until just incorporated.
- Beat egg whites in a separate bowl until foamy with an electric hand mixer or in the stand mixer with the whisk attachment.
- Beat in sugar gradually until glossy peaks form, about 3 minutes.
- Fold the egg white into the cake batter gently.
- Pour batter into prepared pan.
- Bake at 325 degrees F until cake is golden brown and springs back when lightly touched, a toothpick will come out clean, about 50-55 minutes.
- Allow to cool on a wire rack completely.
- Run a knife around the edge of the pan to loosen cake, then remove cake from pan.
- Mix together sugar, honey, lemon juice and water in a medium pot.
- Bring to a simmer over high heat and simmer over medium heat until reduced. Should take about 20 minutes and become syrupy.
- Brush part of the syrup mixture over the top of the cake.
- Top with berries and drizzle with more honey mixture (may not use all of it)
Tips from leigh Anne
- If you don’t have a springform pan you can use a 9-inch cake pan. Just be sure to spray with cooking spray and line the bottom with parchment paper for easier removal.
- Instead of putting fruit on top you can sprinkle the cake with sliced almonds on the top before baking. Sprinkle top of cake with powdered sugar after it is baked and cooled.
Frequently Asked Questions
How do I store leftover almond cake?
If you have put fruit on top, leftover cake should be stored in an airtight container in the fridge. It last 1-2 days with fruit. Without fruit, it can be stored in an airtight container at room temperature and will last 3-4 days.
Can I freeze almond cake?
The cake can be frozen before adding the honey mixture and fruit. Wrap the almond cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving. Add fruit before serving.
Can I use something other than almond flour?
No, this recipe was formulated to be used with almond flour. Almond flour has a completely different consistency (and fat/protein level) than other flours so there is not a good substitute..
Check out more of my favorite gluten free recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Almond Cake
Ingredients
- 1/4 cup olive oil plus additional for greasing pan
- 1 3/4 cup Almond Flour plus some for dusting pan
- 1/3 cup potato starch
- 1/2 tsp salt
- 1 1/2 cup sugar divided
- 2/3 cup honey divided
- Zest and juice of 2 lemons
- 4 large eggs separated plus 2 egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- berries for topping
Instructions
- Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.
- Brush bottom and sides of 9 inch springform with olive oil and line bottom with parchment paper.
- Brush parchment with more olive oil and dust with almond flour.
- Mix together almond flour, potato starch and salt in a bowl.
- In mixer combine 1/2 C sugar, 1/3 C honey, lemon zest, 4 egg yolks, vanilla and almond extract and olive oil.
- Beat on medium speed until smooth and creamy, about 3 minutes.
- Beat in almond flour mixture until just incorporated.
- In another bowl, beat the six egg whites until foamy.
- Gradually beat in 1/2 C sugar, until glossy peaks form. About 3 minutes.
- Gently fold the egg white into the cake batter.
- Pour batter into prepared pan.
- Bake until cake is golden brown and springs back when lightly touched. About 50-55 minutes.
- Allow to cool completely.
- Remove from pan/ Run a knife around the edge first to loosen it from pan.
Honey Syrup
- Mix together 1/2 C sugar, 1/3 C honey, juice from two lemons and 1 C water. Bring to a simmer over high heat and simmer until reduced over medium heat. Should take about 20 minutes and become syrupy.
- Brush part of the syrup mixture over the top of the cake.
- Top with berries and drizzle with more honey mixture (may not use all of it)
Tips & Notes:
- If you don’t have a springform pan you can use a 9-inch cake pan. Just be sure to spray with cooking spray and line the bottom with parchment paper for easier removal.
- Instead of putting fruit on top you can sprinkle the cake with sliced almonds on the top before baking. Sprinkle top of cake with powdered sugar after it is baked and cooled.
Recommended Products
Nutrition Facts:
Trish says
It looked fantastic…..until I took it out of the oven 🙁 much to my horror I watched it shrivel up/down???? I baked at the suggested temp. For 55 minutes. So very disappointing…….not to mention costly
Leigh Anne says
Trish, Sorry you had a problem. did you follow the recipe exactly or did you make any subtitutions?
Tracey says
Does this cake need to be refrigerated?
Leigh Anne says
I usually do if I put berries on it.
Olga says
What can I use instead of potatoe starch
Leigh Anne says
Sorry, I’ve only made it as written.
Kathleen scherban says
What does sald refer to in the recipe?
Leigh Anne says
Sorry, there was a typo. It should say salt and it does now.
Ashley says
Could I use arrowroot starch instead?
Leigh Anne says
It should work fine.
Andrea C Lindhout says
DId you try it with arrowroot?
Leigh Anne says
Andrea, I haven’t tried arrowroot.
Gabby says
Here in Canada it takes about 2 hours to bake through and then sinks while it cools? Is there supposed to be some sort of baking powder or soda not included in the instructions? Thanks! 🙂
Leigh Anne Wilkes says
The cake does sink a little in the middle which makes a great place to put the fruit. Not sure why it took so long to bake,