If you’ve been searching for a stunning, flavor-packed dessert that’s both light and naturally gluten free, I can’t wait for you to try this Gluten Free Almond Citrus Cake Recipe. It’s a beautiful marriage of nutty almond flour with the lively brightness of fresh lemon and orange zest, resulting in a tender, moist cake that’s truly irresistible. Whether you’re curing a sweet craving or preparing a show-stopping centerpiece for a gathering, this cake will charm your taste buds and impress every guest with its delicate crumb and vibrant citrus notes.
Ingredients You’ll Need
The magic of this Gluten Free Almond Citrus Cake Recipe starts with simple, pantry-friendly ingredients that come together to create a moist texture, deep almond flavor, and that delicate citrus pop. Each one plays a crucial role — from the almond flour for density and richness to the Greek yogurt that keeps it wonderfully tender.
- 2½ cups almond flour: Provides the rich, nutty base that’s naturally gluten free and full of flavor.
- ½ cup arrowroot starch: Lightens the texture, ensuring the cake stays fluffy and soft.
- 1 tablespoon baking powder: Gives the cake its gentle rise and airy crumb.
- ¼ teaspoon salt: Balances the sweetness and enhances the almond flavor.
- ¼ teaspoon xanthan gum: Helps bind the ingredients together for perfect structure without gluten.
- 4 large eggs, room temperature: Adds moisture and provides lift when whipped to ribbons.
- 1 cup granulated sugar: Sweetens the cake just right for citrus to shine.
- ½ cup plain Greek yogurt: Keeps the cake moist and adds a subtle tanginess.
- ½ cup unsalted butter, melted and cooled: Adds richness and a tender crumb.
- 2 teaspoons vanilla extract: Enhances all the flavors with warm, sweet undertones.
- 1 teaspoon almond extract: Intensifies the almond essence for a more profound taste.
- 1 tablespoon lemon zest: Brings a fresh, zesty brightness from real lemon.
- 1 tablespoon orange zest: Complements with a sweet, citrus aroma from fresh orange zest.
How to Make Gluten Free Almond Citrus Cake Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F. To ensure the cake releases perfectly after baking, generously grease a 9-inch round pan, line the bottom with parchment paper, and lightly dust with arrowroot starch. This simple step is a game-changer for a smooth cake removal without any crumb troubles.
Step 2: Blend the Dry Ingredients
In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, salt, and xanthan gum. Combining all the dry ingredients well creates a tender crumb and consistent rise, which is especially important when baking gluten free.
Step 3: Whip the Eggs and Sugar
In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until pale and ribbon-like. This aeration step is crucial—it’s what gives the cake its lofty, light texture despite the richness of the almond flour.
Step 4: Add the Wet Ingredients
Reduce your mixer speed to low, then slowly mix in the Greek yogurt, cooled melted butter, vanilla extract, and almond extract until the batter is silky smooth. The yogurt adds moisture and a hint of tang, balancing the sweetness beautifully.
Step 5: Incorporate the Citrus Zest
Use a spatula to gently fold in the fresh lemon and orange zest by hand. Folding rather than mixing preserves the bright essential oils in the zest, allowing your cake to burst with fresh citrus flavor in every bite.
Step 6: Combine Wet and Dry Mixtures
Carefully fold the dry ingredients into the wet batter in three parts, using a rubber spatula. Mixing gently until no streaks remain prevents the cake from becoming dense, maintaining its airy lightness.
Step 7: Bake the Cake
Pour your batter into the prepared pan and smooth the surface evenly. Bake for 30 to 35 minutes, turning the pan halfway through to promote even cooking. You’ll know it’s done when the cake springs back at the touch and a toothpick inserted near the center comes out with a few moist crumbs.
Step 8: Cool Before Serving
Once out of the oven, cool the cake in the pan on a wire rack for 10 minutes. Then gently run a knife around the edges to loosen it and invert it onto the rack to cool completely. This cooling ensures the perfect crumb structure holds together when sliced.
How to Serve Gluten Free Almond Citrus Cake Recipe
Garnishes
A dusting of powdered sugar adds an elegant, snowy finish that contrasts beautifully with the golden crust. Fresh citrus slices or small sprigs of mint brighten the presentation and hint at the cake’s zesty flavors. For a touch of indulgence, a drizzle of honey or a light glaze made from powdered sugar and lemon juice works wonders.
Side Dishes
Serve this cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement its moist texture. A fresh berry salad or a simple citrus compote pairs perfectly, enhancing the natural fruitiness and lifting the palate with their freshness.
Creative Ways to Present
For a charming brunch centerpiece, cut the cake into small squares and thread onto skewers alongside fresh fruit for an eye-catching dessert kebab. Alternatively, layer slices with whipped mascarpone and fresh berries to create a stunning gluten free almond citrus trifle that’s bound to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Gluten Free Almond Citrus Cake Recipe tightly in plastic wrap and store at room temperature for up to 2 days. For longer freshness, keep it in an airtight container in the fridge for up to 5 days, allowing flavors to deepen beautifully.
Freezing
This cake freezes wonderfully! Wrap it tightly in plastic wrap followed by foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for perfect texture and flavor.
Reheating
Warm individual slices gently in the microwave for about 15 seconds or place in a low oven at 300°F covered loosely with foil for 10 minutes. Heating softly revives the cake’s moistness and enhances the melded citrus aromas.
FAQs
Can I substitute the almond flour with another nut flour?
Almond flour is key for the texture and flavor in this Gluten Free Almond Citrus Cake Recipe. While you could try hazelnut flour or cashew flour, results may vary since almond flour behaves uniquely in baking, especially with gluten free recipes.
What is the purpose of xanthan gum in this recipe?
Xanthan gum acts as a binder and stabilizer, giving structure to the cake without gluten. It helps hold the crumb together, making the cake tender yet sturdy enough to slice nicely.
Can I make this cake dairy free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free yogurt alternative like coconut or almond milk yogurt. Keep in mind this might slightly change the flavor but will still yield a delicious cake.
Why do I need to beat the eggs and sugar for so long?
Whipping the eggs and sugar forms ribbons of aerated batter, which is crucial for lift and lightness in gluten free cakes. It traps air that expands during baking, resulting in a fluffier texture.
How do I know when the cake is done baking?
Besides a toothpick test, the cake should spring back lightly when pressed in the center. It should not feel jiggly and the edges will start to pull away slightly from the sides of the pan.
Final Thoughts
I truly hope you give this Gluten Free Almond Citrus Cake Recipe a try because it’s a gem of a dessert that’s elegant yet easy to make. It brings together the best of nutty and citrus flavors in a way that feels both comforting and special. Your kitchen will smell incredible, and every bite will leave you smiling. Enjoy every moment of baking and sharing this delightful cake!
Print
Gluten Free Almond Citrus Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Description
This Gluten Free Almond Cake is a moist, tender, and flavorful dessert made with almond flour and naturally enhanced with citrus zest. Perfect for those avoiding gluten, this cake combines the richness of butter and Greek yogurt with the delicate flavors of vanilla and almond extract, complemented by fresh lemon and orange zest. Its light, airy texture and subtly sweet taste make it an ideal choice for any occasion.
Ingredients
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
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, then line the bottom with parchment paper. Lightly dust the pan with arrowroot starch to help the cake release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot starch, baking powder, salt, and xanthan gum until well combined to ensure a tender crumb and proper rise.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and thick enough to form ribbons, creating an aerated base for the cake.
- Add Wet Ingredients: Lower the mixer speed to low and gradually mix in the Greek yogurt, melted butter, vanilla extract, and almond extract until smooth. Scrape down the sides as needed. These ingredients keep the cake moist and flavorful.
- Fold in Citrus Zest: Using a spatula, gently fold the lemon and orange zest into the wet mixture by hand to preserve the essential oils and give the cake a bright, fresh aroma.
- Combine Wet and Dry Mixtures: Carefully fold the dry ingredients into the wet ingredients in three parts using a rubber spatula. Mix gently and stop once no streaks of flour remain to avoid a dense cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30 to 35 minutes, rotating the pan halfway through for even baking. The cake is done when it springs back to touch and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto the rack and flip it right side up. Allow it to cool completely before slicing to maintain its structure.
Notes
- Ensure eggs are at room temperature for better aeration.
- Do not overmix the batter once dry ingredients are added to keep the texture light.
- Use fresh lemon and orange zest to maximize flavor.
- Arrowroot starch can be substituted with cornstarch if unavailable, but the texture might vary slightly.
- This cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
- For a vegan version, consider using flax eggs and non-dairy yogurt, but texture and flavor will differ.
