This cake is naturally gluten free and is made with almond flour or ground blanched (skinless) almonds. It is extremely versatile as it can be flavored with almond extract, lemon zest, or orange zest. You can even use vanilla extract if that is all you have on hand. You can also add a bit of baking powder to create a lighter cake versus a pound cake texture. No matter how make this gluten free flourless almond cake, it is a delicious treat.
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Gluten Free Flourless Almond Cake
51
Yield: Serves 6.
Make this gluten free flourless almond cake with a pound cake texture as pictured, or lighter by adding baking powder. Either way, it's simply scrumptious!
Oil a 9-inch round cake pan (preferably a spring form pan), line the bottom with parchment paper, and set it aside. Preheat the oven to 350°F.
In the bowl of your mixer (or in a large bowl), add the egg yolks, orange or lemon zest (if using), and 1/4 cup of sugar and beat/whisk until creamy and light.
In a separate bowl, whisk the ground almonds, cinnamon, and salt together. Add this flour mixture to the egg yolk mixture and beat until thoroughly combined.
In the bowl of your electric mixer, beat the egg whites and cream of tartar on high speed until they are almost at soft peaks. Gradually sprinkle in the remaining 1/4 cup of sugar and continue to beat the eggs whites until they reach soft peaks.
Add the beaten egg whites to the center of the batter above. Using a rubber spatula, fold the egg whites into the batter. (When folding them in, begin from the center and come up the sides of the bowl, turning the bowl as you fold them in.)
Without flattening the whipped egg whites, pour the batter into a the prepared pan. Bake the cake for 30 - 35 minutes or until it springs back when gently touched in the middle.
Transfer the cake in the pan to a wire rack to cool. Using a knife, loosen the edges of the cake from the sides of the pan. The cake will fall upon cooling. If using a springform pan remove the ring. Remove the parchment paper and transfer the cake to a serving platter. Slice and dust with powdered sugar, top with your favorite fruit, whipped cream, or ice cream.
Tips
Add 1/2 teaspoon of baking powder to create a lighter texture.
Does which ever you decide to use, orange/lemon zest or vanilla extract cause a big difference in making a dominant flavor to the cake? If so that would make a nice sauce/glaze for the top! May bring out that flavoring in the cake. Ideas, ideas!!
Lisa,
It is all a matter of preference. You can use lemon zest in the cake and then add an orange sauce.
Carla
What is the sauce on top of this gluten free flourless almond cake and is it topped with ice cream or some type of butter (cinnamon butter) or an icing dollop?
Hi Lisa,
It was an orange caramel sauce. I will publish the recipe today for you.
This looks amazing - but, how much Almond Flour would I use? I don't have the blanched almonds or a way to process them... lol I have never baked with Almond Flour and I'm anxious to try - finally!!! Thanks for all your wonderful recipes!
Hi Theresa,
Try using the same amount of almond flour, though it is a bit dryer than ground almonds. On the other hand you may want to use a little less, say minus 2 tablespoons. Let us all know how it turns out!
Carla
Question...so the first ingredient is it blanched slivered almonds flour or actual blanched slivered almonds? I know it is a silly question, but I would love to try this.
Patricia,
It is almond flour. If you don't have any, grind up some blanched almonds. Grocery stores usually carry the slivered almonds (blanched means without the skin).
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Does which ever you decide to use, orange/lemon zest or vanilla extract cause a big difference in making a dominant flavor to the cake? If so that would make a nice sauce/glaze for the top! May bring out that flavoring in the cake. Ideas, ideas!!
Lisa,
It is all a matter of preference. You can use lemon zest in the cake and then add an orange sauce.
Carla
What is the sauce on top of this gluten free flourless almond cake and is it topped with ice cream or some type of butter (cinnamon butter) or an icing dollop?
Hi Lisa,
It was an orange caramel sauce. I will publish the recipe today for you.
UPDATE: Here you, Lisa - http://glutenfreerecipebox.com/orange-sauce-recipe-desserts-cake-gluten-free/
Carla
This looks amazing - but, how much Almond Flour would I use? I don't have the blanched almonds or a way to process them... lol I have never baked with Almond Flour and I'm anxious to try - finally!!! Thanks for all your wonderful recipes!
Hi Theresa,
Try using the same amount of almond flour, though it is a bit dryer than ground almonds. On the other hand you may want to use a little less, say minus 2 tablespoons. Let us all know how it turns out!
Carla
Question...so the first ingredient is it blanched slivered almonds flour or actual blanched slivered almonds? I know it is a silly question, but I would love to try this.
Patricia,
It is almond flour. If you don't have any, grind up some blanched almonds. Grocery stores usually carry the slivered almonds (blanched means without the skin).
Enjoy!
Carla