Gluten-Free Almond Cake with Berries on Top

Would you take a look at that red, white and blue showstopper? I have actually been imagining this almond cake idea for months, and I’m sharing it in the nick of time for your 4th of July celebrations. It’s my abstract, gluten-free variation of a flag sheet cake.

This gluten-free almond cake is gently sweetened with maple syrup (or honey), instilled with fresh lemon taste, and topped with velvety Greek yogurt and fresh strawberries and blueberries. It’s a winner!

almond cake ingredients

The cake itself hurts and has a nearly graham cracker-like taste, thanks to the mix of almond meal and maple syrup. It’s not overtly sweet like boxed cake blends, however it absolutely tastes like a reward.

This appeal would be a dessert for any event (utilize any range of seasonal fruit). It’s likewise wholesome adequate to pass for breakfast or a mid-afternoon treat.

The very best part? It’s extremely simple to make! No mixer needed.

cake batter

This cake’s nutrition profile asks a reference, too. While it’s not a low calorie cake, it does provide a great quantity of fiber and protein, thanks to the almond meal base.

It’s made with olive oil rather of butter, so the majority of the fat is the heart-healthy monounsaturated range. Very few cakes can make these claims, and this one does it with design.

baked lemon almond cake

how to glaze and top cake

almond cake with strawberries and yogurt on top

Almond Cake Notes & Tips

A springform pan (usually utilized for cheesecake) is finest for this dish. It appears like a round cake pan however you can get rid of the sides when the cake is done baking. I purchased my springform at TJ Maxx permanently earlier, however here is my preferred bakeware brand name’s springform (affiliate link).

Do not over-bake this cake! It’s done when it’s company to the touch in the middle. When it’s effectively baked, it hurts, damp (sorry) and you can value the almond-maple-lemon tastes in all of their nuanced splendor.

This basic cake dish is flexible. It’s tasty even without garnishes, and a piece would complement a scoop of ice cream or dollop of fruit compote or yogurt.

You can alter the citrus (orange is tasty) and fruit topping, too believe sliced up ripe peaches later on this summertime, homemade applesauce in the fall, and raspberries and strawberries for Valentine’s Day.

lemon almond cake with berries on top

slicing lemon almond cake with berries on top-4

Please let me understand how you like this cake in the remarks! I hope it’s a smashing success at your Self-reliance Day party.

Searching for more basic, joyful desserts? Do not miss out on Ali’s no-bake Greek yogurt tart, my blueberry almond crisp, and velvety roasted berry popsicles.

gluten-free honey almond cake recipe

lemon almond cake with berries side view

Gluten-Free Almond Cake with Berries on Top

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 1 hour (plus 30-minute cooling time)
  • Yield: 1 cake 1 x
  • Classification: Cake
  • Technique: Baked
  • Food: American

4.9 from 77 evaluations

This tasty gluten-free almond cake dish is simple to make and naturally sweetened. Leading with yogurt and fresh berries for a party-worthy cake! Dish yields one 9-inch cake, enough for 8 pieces.

Components

Cake.

  • 2 cups strongly loaded almond meal or almond flour ( 8 ounces), plus additional for cleaning the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon great sea salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs
  • 2/3 cup maple syrup or honey
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons grated lemon passion (from 2 medium lemons, ideally natural), 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
  • 1/2 pound ripe strawberries, very finely sliced
  • 1 cup fresh blueberries ( 6 ounces)

Directions

  1. Preheat the oven to 325 degrees Fahrenheit. Kindly grease a 9 ″ springform pan * and dust it with almond meal to avoid sticking.
  2. To make the cake: In a big bowl, integrate 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Blend to mix.
  3. Split the eggs into a medium bowl and beat with a whisk till the yolks and egg whites have combined together. Include the maple syrup, olive oil, and lemon passion and blend to mix. Put the damp active ingredients into the almond meal mix and stir till there are simply a couple of clumps staying.
  4. Scrape the batter into the ready pan (it will be runny; do not stress). Bake for 40 to 45 minutes, or till the cake is golden brown and the center is firm to the touch.
  5. On the other hand, to make the glaze: In a little bowl, blend together the lemon juice and 1 tablespoon maple syrup till combined. (If you’re utilizing honey rather and having a tough time mixing it into the lemon juice, put the bowl on top of your range to warm it up while the cake bakes, or warm it quickly in the microwave till you can blend them together.)
  6. Once the cake runs out the oven, put the cake, pan and all, on a cooling rack. While the cake is warm, utilize a pastry brush to brush the glaze over the top of the cake. It must soak right in.
  7. Let the cake cool for a minimum of thirty minutes. Thoroughly get rid of the external piece from your springform pan.
  8. Spread yogurt equally on top, then location strawberries and blueberries on top. Sprinkle with some extra lemon passion, then slice the cake with a sharp knife and serve! Shop any staying cake in the fridge, covered, for approximately 4 days.

Notes

Dish adjusted 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 a lot easier time getting the cake out of a springform pan, so I suggest utilizing one. That stated, you may be able to make this operate in a 9 ″ cake pan. Kindly grease the pan (bottom and sides), and after that cut a round of parchment paper to nicely fit inside the bottom. Position it within, put the batter on top, and bake/glaze/cool as directed. Utilize a knife to loosen up the external edges of the cake prior to thoroughly inverting it onto a plate. Eliminate the paper, leading with yogurt and berries, and serve.

Modification it up: Leading this cake with any fresh fruit you ‘d like! You can likewise alter the taste by selecting honey rather of maple syrup, or utilizing a various citrus fruit for the passion and glaze (orange is extremely good). See extra topping alternatives listed below.

Make it dairy complimentary: Usage coconut whipped cream or almond butter rather of Greek yogurt. Or, you can make an easy glaze by blending lemon juice into powdered sugar till it has a drizzly consistency. Kindly sprinkle it over the cake, then leading with berries and kindly drizzle over the berries to assist keep them in location.

Egg note (for vegans/allergies): I’m sorry, the eggs are definitely important to this cake. Do not try with flax eggs, unless you desire gross almond pudding!

▸ Nutrition Details

The info revealed is a price quote offered by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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