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
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
- 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.
