Gluten-Free Almond Cake with Berries on Top
This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake!
Updated by Kathryne Taylor on August 29, 2024
Would you look at that red, white and blue showstopper? I’ve been dreaming of this almond cake concept for months, and I’m sharing it just in time for your Fourth of July festivities. It’s my abstract, gluten-free version of a flag sheet cake.
This gluten-free almond cake is lightly sweetened with maple syrup (or honey), infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries. It’s a winner!
The cake itself is tender and possesses an almost graham cracker-like flavor, thanks to the combination of almond meal and maple syrup. It’s not overtly sweet like boxed cake mixes, but it definitely tastes like a treat.
This beauty would be a dessert for any occasion (use any variety of seasonal fruit). It’s also wholesome enough to pass for breakfast or a mid-afternoon snack.
The best part? It’s very easy to make! No mixer required.
This cake’s nutrition profile begs a mention, too. While it’s not a low calorie cake, it does offer a good amount of fiber and protein, thanks to the almond meal base.
It’s made with olive oil instead of butter, so most of the fat is the heart-healthy monounsaturated variety. Not many cakes can make these claims, and this one does it with style.
Almond Cake Notes & Tips
A springform pan (most often used for cheesecake) is best for this recipe. It looks like a round cake pan but you can remove the sides when the cake is done baking. I bought my springform at TJ Maxx forever ago, but here is my favorite bakeware brand’s springform (affiliate link).
Don’t over-bake this cake! It’s done when it’s firm to the touch in the middle. When it’s properly baked, it’s tender, moist (sorry) and you can appreciate the almond-maple-lemon flavors in all of their nuanced glory.
This simple cake recipe is versatile. It’s delicious even without toppings, and a slice would go well with a scoop of ice cream or dollop of fruit compote or yogurt.
You can change the citrus (orange is delicious) and fruit topping, too—think sliced ripe peaches later this summer, homemade applesauce in the fall, and raspberries and strawberries for Valentine’s Day.
Please let me know how you like this cake in the comments! I hope it’s a smashing success at your Independence Day get-together.
Looking for more simple, festive desserts? Don’t miss Ali’s no-bake Greek yogurt tart, my blueberry almond crisp, and creamy roasted berry popsicles.
Gluten-Free Almond Cake with Berries on Top
This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake! Recipe yields one 9-inch cake, enough for 8 slices.
Ingredients
Cake
- 2 cups firmly packed almond meal or almond flour (8 ounces), plus extra for dusting the pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 4 eggs
- ⅔ cup maple syrup or honey
- ¼ cup extra-virgin olive oil
- 1 ½ teaspoons grated lemon zest (from 2 medium lemons, preferably organic), plus more for garnish
Glaze and topping
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 cup plain Greek yogurt or whipped cream
- ½ pound ripe strawberries, thinly sliced
- 1 cup fresh blueberries (6 ounces)
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan* and dust it with almond meal to prevent sticking.
- To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
- Scrape the batter into the prepared pan (it will be runny; don’t worry). Bake for 40 to 45 minutes, or until the cake is golden brown and the center is firm to the touch.
- Meanwhile, to make the glaze: In a small bowl, whisk together the lemon juice and 1 tablespoon maple syrup until blended. (If you’re using honey instead and having a hard time blending it into the lemon juice, place the bowl on top of your stove to warm it up while the cake bakes, or warm it briefly in the microwave until you can whisk them together.)
- Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake. It should soak right in.
- Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
- Spread yogurt evenly on top, then place strawberries and blueberries on top. Sprinkle with some additional lemon zest, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.
Notes
Recipe adapted from the lemony almond-blueberry cake in my cookbook, and my almond cake with roasted strawberries and rhubarb on top.
*Springform note: You are going to have a much easier time getting the cake out of a springform pan, so I recommend using one. That said, you might be able to make this work in a 9-inch cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper, top with yogurt and berries, and serve.
Change it up: Top this cake with any fresh fruit you’d like! You can also change the flavor by choosing honey instead of maple syrup, or using a different citrus fruit for the zest and glaze (orange is very nice). See additional topping options below.
Make it dairy free: Use coconut whipped cream or almond butter instead of Greek yogurt. Or, you can make a simple glaze by whisking lemon juice into powdered sugar until it has a drizzly consistency. Generously drizzle it over the cake, then top with berries and generously drizzle over the berries to help keep them in place.
Egg note (for vegans/allergies): I’m sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Thank you Kate for this awesome looking and healthy dessert recipe! Can’t wait to try it! I may try a maple syrup “sweetened” cashew cream cheese instead of the yogurt for the topping.
This looks so perfect for summer! I’m loving how simple the recipe is (I already have everything I need!), and it’s so festive for sharing with friends and family. Just gorgeous!
Can you use Bob’s Red Mill Vegan Egg Substitute instead of eggs.
Thanks!
Hi Joyce! I’m sorry, I don’t think so. The eggs are critical for the structure of this cake. I tried once with flax eggs and ended up with very sad almond pudding.
I’m always looking for gluten free recipes for dessert, so I’m going to try this for our 4th of July BBQ. This looks great! Kate, do you think if I line a 9″ round pan with foil (greased) and leave an overhang, that would work as well?
Cannot wait to try it .. I’m sure it will be a hit. Will report back!
Hey Mo, that might work! I have a different suggestion (using parchment paper) in the recipe notes, and that would be my first pick! Please report back if you try.
I can not wait to make this!! Love all that you create! Linda
Could you use coconut flour instead?
Hi Grace, I’m sorry, coconut flour is very unique and absorbs moisture like crazy, so it’s generally not a suitable substitute for other flours. It’s important to use almond meal for this one!
Can you use coconut oil instead of olive oil?
Hi Bonnie, yes, I think that will work well!
Sooooo good. I added a little powdered sugar to the Greek yogurt and this was delicious. Thanks for the easy summer showstopper!
Hooray! Thank you, Carrie!
WOW looks delicious and perfect for the summer! I love all the berries at the top!
Thank you, Natalie!
I actually haven’t tried making a cake with almond flour…but I need to change that ASAP! I adore almond flour in other recipes (cookies, muffins, etc.), so I’m sure I will love this too! :)
Let me know what you think!
Looks yummy! Will this cake freeze well? If so, I can have one ready for when my GF son comes to visit.
I haven’t tried freezing all my recipes, but you could try it! Let me know how it goes.
I made this for my sister’s birthday and we enjoyed it so much, I will be making it again soon. It is stunning and delicious!!!
Great to hear, Janet! Thanks so much for the review.
Why does it say 8oz in the almond flour note? I’m lost. Can I do 2c almond flour instead of 2c almond meal?
I’m providing a weight measurement as well. Sorry for the confusion. The two cups should be roughly 8oz. Hope that helps!
Thank you for the quick reply! It’s in the oven now. I’ll tag you with the results on ig :)
Hi Kate,
I’m making your cake today (right now) and I’m still confused about the 8 ounces vs. 2 cups. I’m using almond flour – should I use 8 ounces or 16 ounces? Thank you! Lu
Hi, You want to follow as the recipe is stated. You can either measure two firmly packed cups or weight of 8 ounces. Trust me, it will turn out :)
Wow! Just had my first bite, this is a wonderful cake! Perfect texture, very moist, delicate lemon flavor. Thank you its a keeper!
Great to hear! Thanks for your star review.
Thank you for this delicious and very moist cake recipe. I wanted to tell you that I didn’t use zest, nor did I do a glaze. I simply made the cake and let it cool. I then mixed 2 tablespoons of 100% maple syrup into 1 cup of Fage plain greek yogurt and spread that over the cake and topped it with berries. Also, I did use a springform but used parchment paper to line the entire pan for an easy clean up. It was fantastic. Thank you for your amazing recipes!
Thanks for sharing, Melanie!
Amazing cake! Big hit at brunch yesterday! I used some heavy whipping cream (3/4c) whipped with 3 T maple syrup and then added the yogurt. The 2 together are a little decadent but crazy delicious. I piled the cream high and added fresh picked blueberries. Heaven! Eating the one leftover piece for breakfast this am.
Thanks for sharing, Marci! I appreciate the review.
Is it possible to make mini ones in a cupcake pan?
You could try it! However, I haven’t tried it and not sure exactly how they will turnout since almond flour can be tricky. You will want to watch the cooking time to not over cook them. Let me know how it goes if you try it!
Hi – I really want to make this cake but don’t eat eggs. Could you use flax eggs or egg substitute or even applesauce? Thanks!
Hi there, I’m sorry, the eggs are crucial to this cake’s structure. I tried using flax eggs once and I ended up with pudding instead of a cake (and it wasn’t good).
“I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.
Thank you! I’m happy to hear it, Linda.
Hi! I was wondering if I could substitute butter for the oil. I’m making this cake for a gluten free friend but we all like butter :)
Hey Sylvia! That’s a good question. I think you could use 4 tablespoons butter, melted, in place of the oil without any trouble. Please report back if you give it a try!
Would this work without the maple syrup or honey? Like a sugar free version with stevia?
Hi Nazish! I don’t think so, but I haven’t tried. I assume the liquid sweetener is key to the moisture level in the end result.
I’m a gluten free girl but I’ve always been shy about cakes that don’t use actual all purpose flour of some kind. This looks awesome though! And I love the thought that it tastes a bit like graham crackers. I’m going to have to try it! I’ll let you know how it goes.
Yes, please let me know how it goes Molly!
Can’t wait to taste this at our birthday celebration tonight. Happy Birthday America!
What did you think, Nancy!
Oh Kate, it was delicious! I had some real skeptics, especially when they learned the “frosting” was plain Greek yogurt. But it was the hit of our 4th of July dinner! Everyone loved it! I made the maple syrup version and look forward to making it again and using honey! I have really enjoyed every recipe of yours we’ve tried. I’m a fan!
I just made a really similar
version of this from the sprouted kitchen cookbook (only difference was it had 1/2 cup regular flour plus the almond flour and used butter vs oil) and then saw yours— so indulgent! I made your hummus and Lebanese bean salad for our party too and both were a huge hit. Loving amazing food bloggers ;)
Thanks for sharing, Paula!
Easy and quick to make amd so pretty! I took to a 4th of July potluck. Everyone liked it, whether gluten free or not….it’s just good and a light dessert. I added about 2 teaspoons of maple syrup to the yogurt “icing” which smoothed out the tartness of Greek yogurt.
How can I forward the recipe to those who requested it? Or is it best to just give them your website ?
Thanks, Lindsay, Portland, Oregon
Hi Lindsay! I’m thrilled to hear that the cake was a hit at your party. It’s probably best to share the name of my website or the URL with them. It’s the only format I have available! Thank you. :)
I made a variation of this for my son’s 3rd birthday party yesterday. I substituted the maple syrup with a roughly equivalent amount of dates blended in water. (I measured the dates and filled in with water, then blended with an immersion blender to get the same amount of “liquid” sweetener.) For the topping, I just used plain yogurt and tons of berries (blueberries, raspberries, and strawberries), with honey available for those who wanted to drizzle it on top. As far as I could tell, it was a hit with both adults and children!
Maybe I shouldn’t give a star rating since I changed the recipe, but it turned out great and I’m confident the original version would also be fantastic.
Thanks for sharing, Thera!
Excellent gluten free almond cake, this is not only tasty but a healthy option too.
Thank you!
This came out wonderfully!
Made exactly as written and it was great for a Fourth of July treat. Will be saving the recipe and making it all of the time.
Lovely, Christine!
My hubby gave it 10 out of 10. I made this into a loaf and its our breakfast this morning. so moist and delicious :-)
Hi wht was the size of ur loaf pan? I wanted to try making it into a loaf too!
This cake is fantastic! Very easy to make and so light. I have made it twice this summer and look forward to making it again.
Wonderful to hear! Thank you for your review, Carolyn.
I’m excited to try this as your orange & cardamom almond cake is my go-to party cake! Wondering whether you’d recommend the honey or maple syrup more for this particular cake?
Either really works well! :) Whatever you have on hand.
I made the cookbook version of this recipe – the lemon almond blueberry cake – and it was a EPIC failure. I followed the instructions precisely – it came out with way too m any blueberries all stuck at the bottom (despite the almond flour coating and pan greasing), it was mushy when cooled (despite brown and clean picks after the recommended cook time) and did not come out of the pan, just broke up. And tasted mediocre.
I love all the recipes in the book – have bought the booked for many friends, but this one has not been tested correctly with the instructions given.
I loved it! Subed maple syrup for Swerve et voila..Keto friendly cake!
Thank you so much!!
Love it! Thanks for sharing and for your review.
Love love love the recipe! Made this for my hubby’s bday and the cake was a big hit ! Made a few changes mainly because I did not have the ingredients – used cardamom instead of lemon zest and used double acting baking powder instead of baking soda. The cake was delicious! Thanks Kate!
I’m so happy to hear your changes worked so well! Thanks for your review!
This was such a delicious cake, was very happy with it!I didn’t have enough maple syrup or honey on its own( To just use one) and did not want to go to the shops , so I used 1/3 of each and used both together.I was a bit scared about how it would taste but it actually tasted really nice with both of them together!Great flavourful cake!
I’m glad you were surprised and liked it, Rachel! Thanks so much for your review.
Hello, I only have baking powder and no baking soda. Can I still make the cake? If so, what quantity of baking powder should I use?
Thank you!
Unfortunately not for this recipe, sorry Hannah!
excited to make this! do you think agave would work instead of maple syrup or honey? thanks!
I would recommend honey or maple syrup based on my taste and overall nutritional needs as my blood sugar goes crazy with agave. Hope this helps!
I’m looking for a fairly healthy dessert for Christmas and this sounds delicious. My husband is doing Keto, our daughter is a 95% vegetarian (lol), and all four of us are avoiding sugar. So, I’m giving this a go in my attempt to balance. Thanks for this. I just ordered your book too.
I’m glad this fit all your needs! I hope you love the cookbook, Laura. Thanks for your support!
Hi Kate
Instead of the almond flour or almond meal, could i use oat flour?
I haven’t tried it, sorry! They aren’t typically 1:1 substitutions.
Hi I also want to avoid using egg, can i use curd instead? if so, in what quantity?
I’m sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding! I don’t think curd would work either.
I just made this cake for the first time tonight & plan to top it with whipped cream & fruit tomorrow afternoon for a party we having. So I need to refrigerate the plain cake overnight?
Looking forward to tasting this yummy cake tomorrow!!
Thanks!
Kat
To keep it the most fresh, I would. Let me know what you think, Kat!
I have your cookbook and I love it unfortunately I found out I have a wheat and gluten sensitivity which causes a lot of pain any thoughts on writing another cookbook that is wheat and gluten free.
I’m sorry to hear that! Several of my recipes are either gluten-free or have good gluten-free alternatives. Check the footnote at the bottom. It should be helpful! I know lots of gluten sensitive followers are able to make most recipes.
Thus cake turned out so well. Followed recipe exactly, using maple syrup. Loved the glaze. Topped with whipped cream and strawberries.
Wonderful to hear, Ashley!
I love your recipes!! Thank you so much. Strange question, could I grind up almonds to get almond meal,I don’t have it or almond flour in the house but have raw almonds. I am a lousy cook, have to follow recipes to the “t” that’s why I love your stuff since it always turns out great.
Thank you.
Hey Christine, that’s not a strange question! Yes, you can do that, and here are the instructions from my cookbook. How to Make Almond Meal: (Warning, this is loud.) Blend whole almonds in your food processor or blender until they are broken into a very fine flour, but stop before they turn into almond butter. 1 cup whole almonds = 1 cup packed almond meal
So amazing! I made it exactly as stated (maple syrup; baked for 40 min) with strawberries on top. Showstopper. Gorgeous. All the flavors blend beautifully. And it was easy!!!! A+!!!
Thank you, Erin!
Hi! I’m on a low carb diet- could I use a sugar replacement instead of syrup or honey? Thanks
Hi Tamara! I haven’t tried it, so I’m not certain. The honey or syrup help with the overall moisture so not sure how a sugar replacement would work.
I made this gluten free almond cake for my birthday and it was the best cake I’d ever baked! I used orange zest and juice instead of lemon and sprinkled chopped almonds on to of the batter to bake. I did the topping with whipped cream and used raspberries as the number of my age {: ) and blueberries around that with a row of raspberries on the outer circumference, with a sprinkling of orange zest in between. It was SO DELICIOUS that my friends all said I can have a birthday any time I want – as long as I bake this cake! Thank you so much for this recipe. I know I’ll make it again and again.
I’m so happy to hear that, Jade! Thanks so much for sharing.
Ohhh, this was delightful! I made it last night before I went to bed to add to our Easter brunch. It hit all the notes I look for in a recipe: gluten free, reasonably healthy with fresh ingredients, and not labor intensive (thus my 11th hour decision to make this at literally the 11th hour in my pjs).
Served it today with whole milk maple yogurt and sliced strawberries. Scrumptious and lots of compliments! This will definitely be a go to recipe! Thank you!
Sounds delicious, Patrice! Thanks for your review.
Any alterations for high altitude baking? I live in Denver!
Thank you! Making a second batch now! So easy and versatile! I made a pear pie with the batter (added almond extract and left out the lemon) and now a blueberry one on its way. I like it less sweet, so I’m cutting on maple syrup a bit. I’m using almond flour. I’ll have almond pulp from making almond milk, I wonder how it’ll change the proportions. Thanks!
Thank you for sharing!
Great recipe, I’ve made it for my husband’s birthday and the cake is super tasty, thanks Kate, love your blog!
I’m glad you are loving the blog! The perfect cake for a birthday!