Tatiana’s Table

Our family has a diverse bunch of dietary restrictions. We’ve juggled making food for vegetarians, gluten free folks, diabetics, and more. Regardless of the restrictions, we can always come together for this almond cake. It’s beautiful in its simplicity and wonderfully delicious. Had I never been told it was gluten free, I’d be none the wiser.

There’s something comforting about a truly reliable homemade dessert, especially one that fits so many needs. This gluten-free almond cake is made with almond flour and simple pantry ingredients, creating a tender crumb and rich flavor without complicated steps. It’s an easy almond cake recipe that feels special enough for celebrations but simple enough for everyday baking.

What I love most is how versatile this almond flour cake can be. Serve it with fresh berries, a light dusting of powdered sugar, or a spoonful of whipped cream for an effortless finish. Whether you’re baking for guests with food sensitivities or simply looking for a naturally gluten-free dessert, this cake adapts beautifully to every occasion.

Over time, this recipe has become our go-to cake for birthdays, holidays, brunches, and quiet afternoons alike. It’s proof that dietary restrictions don’t have to mean sacrificing flavor or texture. This almond cake brings everyone back to the table- no labels, no explanations, just genuinely good food meant to be shared.

Almond Cake

This delightful gluten free cake is delicate and perfect for any occasion.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 301 kcal

Equipment

• Kitchen scale
• Mixing bowl
• Silicone spatula
• Standing mixer
• 8 inch cake pan
• Measuring cups and spoons

Ingredients

  

• 1/4 cup turbinado sugar optional- for coating the pan after greasing
• 275 g almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 113 g butter softened, plus extra for greasing
• 200 g granulated white sugar
• 4 eggs room temperature
• 2 tsp vanilla extract

Instructions

 

• Preheat the oven to 325 degrees. Adjust the oven rack to the middle position.
• Grease an 8 inch cake pan with some soften butter- about 1 tbsp and then generously coat it in turbinado sugar. While the use of the sugar is optional, it adds for such a nice texture on the outside of the cake. Set aside.

  1/4 cup turbinado sugar
• In a medium bowl, combine the almond flour, baking powder and salt. Stir to combine. Set aside.

  275 g almond flour

  2 tsp baking powder

  1/2 tsp salt
• In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed.

  113 g butter

  200 g granulated white sugar
• Add the eggs to the butter mixture, one at a time, followed by the vanilla extract.

  4 eggs

  2 tsp vanilla extract
• Add the almond flour mixture to the butter mixture and continue mixing until combined, scraping down the sides of the bowl, as needed. The mixture should be fairly thick.
• Using a silicone spatula, pour mixture into the prepared cake pan. Smooth it as best as you can- it likely won't end up smoothing perfectly.
• Place cake in the oven for about 45 minutes. The cake is finished when it can be poked with a toothpick and the toothpick comes out clean.
• Let the cake cool completely in it's cake pan before turning it onto a serving plate. This cake pairs best with simple toppings, like whipped cream and berries.

Keyword Gluten Free