Gluten Free Lemon Almond Cake Recipe

Gluten Free Lemon Almond Cake Recipe

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.

Gluten Free Lemon Almond Cake with mint and berries and fork

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.

gluten free lemon almond cake with berries square

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.


Lemon Almond Cake on rack gfJules

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.

Egg white meringue gfJules

As for eggs, this recipe relies on 6 of them, so I wouldn’t recommend substituting unless you opt for aquafaba. 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!

Gluten Free Lemon Almond Cake with berries gfJules

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

Yield: serves 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

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



  • 6 large eggs
  • 1/2 tsp. sea salt
  • 1 cup granulated cane sugar, divided into 1/3 cup measurements
  • 6 Tbs. mild oil (like safflour, 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


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).

Low FODMAP and perfect for many Passover traditions, this cake is a stunning addition to any table!

I hope you enjoy this recipe as much as we do!

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


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70 thoughts on “Gluten Free Lemon Almond Cake Recipe

  1. I just made this yesterday and it was a huge hit! I like lots of lemon flavor so I added a little lemon extract in addition to the lemon juice & zest; I think next time I would just zest another lemon. This is another “you wouldn’t know it’s gluten free” dessert that so much fun to share with gluten eaters. The directions are perfect and it was super easy. Frozen strawberries made it even easier, and I served it with both the berry sauce and fresh whipped cream.

  2. This recipe has me so excited I can’t wait to make it! It is a beautiful dessert and I love how you added the berry sauce to the bottom it compliments it so well!

  3. I have been making a cake like this for a few years now but with orange zest . Once you have made it a couple of times it’s very easy and always a big hit.
    Looking forward to trying this with lemon and a raspberry sauce

  4. I just re-stumbled across a similar cake recipe on my site (contributed a decade ago) that uses semolina flour. It’s so great to see a gluten-free version! Definitely a good one to refer people to.

    • Exactly, Leslie! Ginger is such a fantastic addition to so many kinds of recipes. You’re right that here it adds a spicy note that takes this cake to the next level!