Gluten-Free Almond Cake Recipe

Name: Gluten-Free Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces pure almond paste; 2 large eggs; 6 tablespoons unsalted butter, melted and cooled slightly; 3 1/2 tablespoons cornstarch, sifted; 1 1/4 teaspoons baking powder; 2 large egg whites; 1 1/2 tablespoons granulated sugar; 1/3 cup sliced almonds; Confectioners sugar, for dusting; Sweetened whipped cream, for serving

Servings: persons

1
Preheat the oven to 350.
2
Spray an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
3
In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with 1 of the eggs until smooth.
4
Add the remaining egg and beat until thick and pale, about 5 minutes.
5
Add the melted butter, cornstarch and baking powder and beat until incorporated.
6
Scrape the almond mixture into a large bowl.
7
In another large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until opaque and foamy.
8
Gradually beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 minutes longer.
9
Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain.
10
Scrape the batter into the prepared pan and sprinkle the sliced almonds on top.
11
Bake the cake for about 35 minutes, until lightly browned and firm.
12
Let cool completely.
13
Unmold the cake and peel off the parchment paper.
14
Transfer the cake to a serving platter, right side up.
15
Dust with confectioners sugar, cut into wedges and serve with whipped cream.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 ounces pure almond paste, 2 large eggs, 6 tablespoons unsalted butter, melted and cooled slightly, 3 1/2 tablespoons cornstarch, sifted, and more.

Yes, Gluten-Free Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions