Description
This Gluten Free Almond Cake is a moist, flavorful dessert made with almond flour and arrowroot starch, enhanced with citrus zest and a hint of almond and vanilla extracts. Using simple gluten-free ingredients and Greek yogurt for moisture, it creates a tender crumb that’s perfect for those avoiding gluten. The cake is naturally soft and aromatic, baked to a golden finish and ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2½ cups almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Flavorings
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan, covering all surfaces, then line the bottom with parchment paper and lightly dust with arrowroot starch to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot starch, baking powder, salt, and xanthan gum to evenly distribute the leavening agents and thickeners.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until pale and ribboning to incorporate air for lift.
- Add Wet Ingredients: Lower mixer speed to low, then add Greek yogurt, melted butter, vanilla extract, and almond extract. Mix until smooth, scraping down the bowl sides as needed for an even batter.
- Fold in Citrus Zest: Gently fold in lemon and orange zest by hand to preserve the essential oils and boost bright citrus flavor.
- Combine Wet and Dry: Carefully fold the dry ingredients into the wet mixture in three parts using a rubber spatula, mixing only until no flour streaks remain to avoid a dense cake.
- Bake: Pour batter into the prepared pan, smooth the surface, and bake for 30–35 minutes, rotating halfway through. The cake is done when it springs back to the touch and a toothpick comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Loosen edges with a knife, invert onto the rack, flip right side up, and cool completely before slicing.
Notes
- Use room temperature eggs for better aeration and mixing.
- Do not overmix once the dry ingredients are added to keep the cake light and fluffy.
- Ensure the butter is cooled but still liquid to avoid cooking the eggs prematurely.
- The citrus zest is key for freshness—use fresh, unwaxed lemons and oranges.
- Line the cake pan with parchment for an easy release without damaging the cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
