Gluten Free Lemon Almond Cake Recipe

Name: Gluten Free Lemon Almond Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 6 large eggs (for vegan, use 3/4 cup aquafaba + 3/4 tsp. cream of tartar whipped until stiff but not dry*); 1/2 tsp. sea salt; 1 cup granulated cane sugar (divided into 1/3 cup measurements); 6 Tbs. mild oil (like safflower, sunflower, or light olive oil); 2 ½ Tbs. fresh squeezed lemon juice; ½ Tbs. ginger juice (optional or use lemon juice); 2 tsp. finely grated lemon peel; ½ cup + 2 Tbs. gfJules Gluten Free All Purpose Flour (85 gr); 1 1/2 cups almond flour or almond meal (179 gr); 1/2 cup sliced almonds; 5 cups sliced stemmed strawberries (about 2 pounds or other berries); 1 Tbs. or more sugar; 1 tsp. pure vanilla extract; 1 tsp. fresh squeezed lemon juice

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There is something about the combination of lemon and almonds that has always appealed to me. I’ve dabbled with these ingredients in scones and other breakfast breads, but this gluten free lemon almond cake takes the proverbial, you know, cake.

It’s not too sweet, so it wouldn’t be hard to justify it for breakfast or a between meals treat, but served with whipped cream and berries, it’s hard to beat as the delicious finale to nearly any meal.

The texture is perfect — made with my light gfJules™ Flour and ground almonds, it’s airy, with a nutty chew for substance. And the flavor … well, I’ve already told you how divine this combination is.

Trust me, this gorgeous lemon almond cake will be a new go-to recipe to make, share and impress.

I recommend making your own almond meal because it’s much less expensive and it’s sure to be fresh if you grind it yourself. Just look for raw almonds not processed in a facility that handles wheat.

Pictured below: egg white meringue ready to fold into cake batter.

As for eggs, this recipe relies on 6 of them, so I wouldn’t recommend substituting unless you opt for aquafaba, which actually works really well as a sub for whipped egg whites!*

I have lots of other great cake recipes on my site which either don’t require eggs or for which I’ve suggested a worthy egg substitute, so don’t despair!

One final note: this cake is a wonderful one to consider adding to your Passover traditions. Since there already is no wheat, barley, rye, spelt or oats in this gluten free recipe, if it fits with your religious beliefs to eat corn and rice during Passover, the eggs, almonds and absence of any leavening makes this delicious cake a great way to celebrate.

One final final note: this recipe complies with the restrictions of most Low FODMAP diets. Another reason to celebrate!

Gluten Free Lemon Almond Cake with mint and berries and fork

Gluten Free Lemon Almond Cake Recipe

The heavenly combination of lemon and almonds come together perfectly in this gorgeous gluten free lemon almond cake. Perfect for Passover, too!

4.60 from 20 votes

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Course: Desserts

Cuisine: Dessert

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Calories: 511kcal

Author: Jules Shepard

Ingredients

Cake

6 large eggs for vegan, use 3/4 cup aquafaba + 3/4 tsp. cream of tartar whipped until stiff but not dry*
1/2 tsp. sea salt
1 cup granulated cane sugar divided into 1/3 cup measurements
6 Tbs. mild oil like safflower, sunflower, or light olive oil
2 ½ Tbs. fresh squeezed lemon juice
½ Tbs. ginger juice optional or use lemon juice
2 tsp. finely grated lemon peel
½ cup + 2 Tbs. gfJules Gluten Free All Purpose Flour 85 gr
1 1/2 cups almond flour or almond meal 179 gr
1/2 cup sliced almonds

Berry Sauce

5 cups sliced stemmed strawberries about 2 pounds or other berries
1 Tbs. or more sugar
1 tsp. pure vanilla extract
1 tsp. fresh squeezed lemon juice

Instructions

Gluten Free Lemon Almond Cake

Preheat oven to 350°F.
Prepare 10-inch springform pan by oiling lightly and lining with a circle of parchment paper.
Separate eggs, reserving whites only (no yolks at all) in a large metal mixing bowl and placing the egg yolks in a separate bowl. Add salt and beat whites on high speed of an electric mixer with whisk attachment or beaters for 2-3 minutes, or until soft peaks form. Slowly beat in 1/3 cup sugar, continuing to whisk with mixer until stiff peaks form. Do not over-beat; the mixture should not be dry. Scoop beaten whites out into a separate bowl.
Add yolks and 1/3 cup sugar to the large mixing bowl just used to mix the whites. Beat together for 2-3 minutes on high speed, or until the yolk mixture is pale yellow in color and thicker in consistency. Mix in oil, lemon and ginger juice and lemon peel.
In a separate bowl, whisk together gfJules™ Flour, almond meal and 1/3 cup sugar.
Stir these dry ingredients into the egg yolk mixture until thick, but fully integrated.
Add 1/3 of the stiff egg white mixture to the mixing bowl, folding over using a rubber spatula, integrating it into the egg yolk-flour mixture. Repeat with 1/3 more of the egg whites, then add final 1/3 of the egg whites, folding until no large pockets of egg whites remain separate.
Spoon or pour batter into prepared pan. Distribute shaved almonds over the top.
Bake for 40 minutes or until the top of the tart is golden and a toothpick inserted into the center comes out clean. Remove pan to cool on a wire rack.

Berry Sauce

Wash and hull berries, then add to a large sauce pan. Add sugar, vanilla and lemon juice. Stir over medium-high heat.
Once the berries get hot enough, they'll begin releasing juices. Stir to keep from sticking or burning in the pot. Continue to cook for 2-3 minutes, or until the berries are getting juicy, then mash with a potato masher or process with a food processor if you prefer a smoother consistency.
Serve warm with cake by spooning onto plates and topping with a slice of cake. Alternatively, cover and chill until serving with whipped cream (So Delicious® vegan CocoWhip pictured here).

Notes

* If making this cake for Passover and using the vegan option, be sure to check with your particular faith leaders about whether using chickpeas is considered Kosher for Passover.