Gluten-Free Almond Cake with Berries on Top
This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake!
Updated by Kathryne Taylor on August 29, 2024
Would you look at that red, white and blue showstopper? Iโve been dreaming of this almond cake concept for months, and Iโm sharing it just in time for your Fourth of July festivities. Itโs my abstract, gluten-free version of a flag sheet cake.
This gluten-free almond cake is lightly sweetened with maple syrup (or honey), infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries. Itโs a winner!
The cake itself is tender and possesses an almost graham cracker-like flavor, thanks to the combination of almond meal and maple syrup. Itโs not overtly sweet like boxed cake mixes, but it definitely tastes like a treat.
This beauty would be a dessert for any occasion (use any variety of seasonal fruit). Itโs also wholesome enough to pass for breakfast or a mid-afternoon snack.
The best part? Itโs very easy to make! No mixer required.
This cakeโs nutrition profile begs a mention, too. While itโs not a low calorie cake, it does offer a good amount of fiber and protein, thanks to the almond meal base.
Itโs made with olive oil instead of butter, so most of the fat is the heart-healthy monounsaturated variety. Not many cakes can make these claims, and this one does it with style.
Almond Cake Notes & Tips
A springform pan (most often used for cheesecake) is best for this recipe. It looks like a round cake pan but you can remove the sides when the cake is done baking. I bought my springform at TJ Maxx forever ago, but here is my favorite bakeware brandโs springform (affiliate link).
Donโt over-bake this cake! Itโs done when itโs firm to the touch in the middle. When itโs properly baked, itโs tender, moist (sorry) and you can appreciate the almond-maple-lemon flavors in all of their nuanced glory.
This simple cake recipe is versatile. Itโs delicious even without toppings, and a slice would go well with a scoop of ice cream or dollop of fruit compote or yogurt.
You can change the citrus (orange is delicious) and fruit topping, tooโthink sliced ripe peaches later this summer, homemade applesauce in the fall, and raspberries and strawberries for Valentineโs Day.
Please let me know how you like this cake in the comments! I hope itโs a smashing success at your Independence Day get-together.
Looking for more simple, festive desserts? Donโt miss Aliโs no-bake Greek yogurt tart, my blueberry almond crisp, and creamy roasted berry popsicles.
Gluten-Free Almond Cake with Berries on Top
This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake! Recipe yields one 9-inch cake, enough for 8 slices.
Ingredients
Cake
- 2 cups firmly packed almond meal or almond flour (8 ounces), plus extra for dusting the pan
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon fine sea salt
- ยผ teaspoon ground cinnamon
- 4 eggs
- โ cup maple syrup or honey
- ยผ cup extra-virgin olive oil
- 1 ยฝ teaspoons grated lemon zest (from 2 medium lemons, preferably organic), plus more for garnish
Glaze and topping
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 cup plain Greek yogurt or whipped cream
- ยฝ pound ripe strawberries, thinly sliced
- 1 cup fresh blueberries (6 ounces)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan* and dust it with almond meal to prevent sticking.
- To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
- Scrape the batter into the prepared pan (it will be runny; donโt worry). Bake for 40 to 45 minutes, or until the cake is golden brown and the center is firm to the touch.
- Meanwhile, to make the glaze: In a small bowl, whisk together the lemon juice and 1 tablespoon maple syrup until blended. (If youโre using honey instead and having a hard time blending it into the lemon juice, place the bowl on top of your stove to warm it up while the cake bakes, or warm it briefly in the microwave until you can whisk them together.)
- Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake. It should soak right in.
- Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
- Spread yogurt evenly on top, then place strawberries and blueberries on top. Sprinkle with some additional lemon zest, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.
Notes
Recipe adapted from the lemony almond-blueberry cake in my cookbook, and my almond cake with roasted strawberries and rhubarb on top.
*Springform note: You are going to have a much easier time getting the cake out of a springform pan, so I recommend using one. That said, you might be able to make this work in a 9-inch cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper, top with yogurt and berries, and serve.
Change it up:ย Top this cake with any fresh fruit youโd like! You can also change the flavor by choosing honey instead of maple syrup, or using a different citrus fruit for the zest and glaze (orange is very nice). See additional topping options below.
Make it dairy free: Use coconut whipped cream or almond butter instead of Greek yogurt. Or, you can make a simple glaze by whisking lemon juice into powdered sugar until it has a drizzly consistency. Generously drizzle it over the cake, then top with berries and generously drizzle over the berries to help keep them in place.
Egg note (for vegans/allergies): Iโm sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Love this cake, a friend made it and shared this recipe.
Want to make it now, but just want clarification; is it 2 cups or 8 oz of flour needed?
Either 2 cups packs or 8oz. It depends on how you measure.
Hello, Iโm not sure I understand
2 cups firmly packed almond meal or almond flour (8 ounces)
Since when I google it indicates 1:1?
I have almond flour, should I use only 1 cup= 8 onces?
Please confirm, I canโt wait to try this recipeโฆ
Thanks for letting me know
Kat celiacโฆ
Hi Kat, Either measure it by weight or firmly pack a one cup measuring cup.
Awesome, it was very good i will make it again this weekend with whip Cream
Thanks again!
The best! I make it for every birthday and holiday. I donโt feel โheavyโ or overly stuffed after eating it either, I feel great. Family and friends feel the same :)
Simply delicious. The bread is perfectly moist and tasty with or without the yogurt spread. I did not have the correct ingredients for said spread, so I made an alternative topping out of homemade buttermilk and squashed pears and raspberries. Would absolutely recommend.
Thank you for sharing, Kim! I appreciate your review.
Hello, Iโm not sure I understand
2 cups firmly packed almond meal or almond flour (8 ounces)
Since when I google it indicates 1:1?
I have almond flour, should I use only 1 cup= 8 onces?
Please confirm, I canโt wait to try this recipeโฆ
Thanks for letting me know
Kat celiacโฆ
Hi Kat! Sorry for the confusion! Almond meal and almond flour are a 1:1 substitution. Two cups packed of either option weighs 8 ounces.
Hi Kate,
I want to make this for my sister in law who is gluten free. If I canโt find almond meal, what can I use instead. Our grocery stores all seem to sell almond flour, but I havenโt seen almond meal. Thank you. I love all your recipes. Such a great way to make healthy and delicious meals for the family.
Made this today for Memorial Day! Super easy to make and so tasty โ definitely my go to cake now :)
If using almond flour, not almond meal, do you use only 8ounces?
Am I reading the directions correctly?
Thank you, Lisa
Hi Lisa, Almond flour and meal are basically the same thing. You can measure either by the 2 cups OR weigh out the flour to 8 ounces. I hope that helps.
Great cake, well loved! I like the equivalent whole lemon note so I can zest the lemon right over the bowl โ one less thing to measure out. Thanks Kate!
Youโre welcome, Virginia!
Wow! My husband and I actually had slices of this cake for dinner one night haha. This is a delicious and hearty cake, but no stomachache afterwards. I enjoyed that the olive oil gave it a subtle savoryness.
I didnโt have a springform pan, but followed the suggestions to grease and line a round pan, and inverting the cake worked out perfectly. I used non-dairy coconut yogurt for the topping.
Such a good cake. Have made it twice in two days. The dog got ahold of the first one and ate half! We were so disappointed because the little bit we got was excellent. I did bake in 9โณ cake pan with parchment and Pam/almond flour dusting. Baked 325 convection for 40 minutes. Let it cool before flipping it over. Really a nice cake for gluten free. Thank you.
Youโre welcome, Marti!
This is INCREDIBLE!! I used a 9-inch cake pan with parchment paper and had no trouble pulling it out.
The lemon flavor is perfection, and you would never know itโs gluten and refined sugar free! This will be made often in my house.
Thank you for this recipe itโs healthy and delicious I made it for our 16th anniversary and my kids get so excited when they see me preparing it! I wish I can send you a picture, it was simple and beautiful we fought for the last piece!
So simple, good and versatile as the notes indicate- I have made per the original recipe, and also with orange instead of lemon. This time I served the orange cake naked (with the glaze but no topping), with a dollop of unsweetened whipped cream on the side and it was wonderful. So many compliments!
We are new to gluten free life and have been struggling to find a delicious dessert. This is it. My husband LOVED it, and he generally leans to things that are much sweeter.
I made it with a lemon glaze because I didnโt have any fresh fruit, and it was amazing. Probably making again tomorrow.
Love this recipe โ so easy & quick. Appreciate any baking recipe where you can just hand mix & not have to whip out the big stand mixer. Will definitely be adding to my regular rotation. I added tiny shredded coconut to the dry ingredients โ added a nice little crunch to the cake. Thanks for another great recipe, Kate!
So simple and baked beautifully. A light and lovely dessert for our Passover seder sans yogurt topping (made with orange instead of lemon).
Hi Susan, itโs an honor to have one of my recipes included in your holiday dinner! Glad you had a great experience with the recipe.
This cake is wonderful and so forgiving! Didnโt have enough eggs so used part garbanzo bean juice (aka aquafaba) for one of the eggs, used a mixture of date syrup, agave syrup and maple syrup for the sweetener, just sprayed the two pans with Pam, and baked it at 350 instead of 325 (on accident), and it STILL popped out of the pans easily and came out utterly delicious! Topped it with the glaze and then whipped cream and fresh berries, everyone loved it. Agree with the other comments that you donโt feel overly full after.
I plan to make this very soon. Can Just Eggs be used in place of regular eggs for Vegans? If anyone has tried this egg alternative, I would be interested to hear about the results.
Hi Barbara, โm sorry, the eggs are absolutely essential to this cake. Definitely do not attempt with flax eggs.
This cake is excellent and so easy to make. Iโve actually been making it for a few years now and like to switch up the flavoring. Last night I used 1/3 cup maple syrup and 1/3 cup of fresh squeezed orange juice, orange zest, and 1/4 tsp Chinese 5 Spice. For me it was the perfect amount of sweetness and spice. Thank you for a great recipe- perfect as a showstopper after a nice meal or an easy breakfast with Youghurt and berries.
Hi Elizabeth, thank you for sharing your version with the orange and spice! It sounds very intriguing.
My MIL made this for my birthday and i absolutely loved it! SO delicious, I loved the lemon fresh flavor and topped with berries was perfect!
Iโd like to make it for my daughterโs 1st birthday, but want to make it into cupcakes. How would that alter the cooking time/oven temp?
Hi Lauren, I wouldnโt recommend this recipe for cupcakes. It is best in a springform pan. If you do try it in cupcakes, Iโd grease each tin and use parchment paper, keep the oven at 325, and start checking them at 15 minutes for doneness. I havenโt tested it as cupcakes. If you try it, Iโd love to hear how they turn out.
Kate, this is a truly wonderful recipe. I have made it many times for different groups and itโs always a hit. Itโs light and oh so yummy. I found your site when looking for a recipe to cook for a vegan friend and now make your vegan and vegetarian lasagna and extra veggie fried rice for groups on a regular basis. While Iโm not strictly vegan or vegetarian I eat a plant rich diet in the Michael Pollen manner and so very grateful for your cookbook and all of your recipes! You are my go to source as I know every recipe is well thought out, creative and delicious. Thank you for the work you do. Another cookbook soon perhaps? Hope so.
Hi Charlotte, thank you for your kind words! Iโm hoping to some day have a new cookbook, but nothing firm as of now.