Grain-Free Almond Cake

Oh my goodness. I fell in love with this Almond-little-ditty-of-a-cake at a toddler play date. Honestly, this humble torte tasted far too resplendent for a disheveled mommy group, but I won’t complain, I will take whatever scrumptious grain-free calories I can get my paws on. And take I did! I think I ate (minimum) three slices of this almond citrus bliss.
Kudos to the chef (…dear Ashley) for this gluten free, dairy free and grain free torte recipe. 
I am still shocked at how few ingredients it required and how simple this recipe was to whip up. Most gluten free baking can be quite finicky, but this cake is fail proof for even the most amateur baker.


Serves 6
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Cook Time
40 min
Cook Time
40 min
  1. 200 grams blanched almond flour
  2. 6 large eggs, separated
  3. 1 1/4 cups white sugar
  4. Grated zest of 1 orange
  5. Grated zest of 1 lemon
  6. 4 drops almond extract
  7. Icing sugar for dusting
  1. Weigh almond flour and set out ingredients.
  2. Beat the egg yolks and sugar in an electric mixer until smooth.
  3. Add zests and almond extract to the egg yoke mixture.
  4. Add almond flour and mix very well.
  5. In a separate bowl with clean beaters, whip the eggs whites until stiff peaks form. Fold them into the cake batter. The batter will be quite thick, the egg whites will need to be combined with some heavy lifting!
  6. Prepare an 11-inch springform pan (butter, ghee or coconut oil). Pour in the cake batter and bake at 350°F for 40 minutes. Let cool before removing from pan.
  7. Once cake has cooled, dust with icing sugar.
  1. I have not yet attempted a refined sugar free version of this cake. If anyone has suggestions, please let me know! I think coconut sugar might not combine well, but I am eager to try.
Merry Golden

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