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!
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Calories: 511kcal
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.
Nutrition Facts
Gluten Free Lemon Almond Cake Recipe
Serving Size
1
Amount per Serving
Calories
511
% Daily Value*
Fat
38
g
58
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
32
g
Cholesterol
186
mg
62
%
Sodium
267
mg
12
%
Carbohydrates
33
g
11
%
Fiber
9
g
38
%
Sugar
20
g
22
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.