Description
This Gluten Free Almond Cake is a moist and flavorful dessert perfect for those avoiding gluten. Made with almond flour and arrowroot starch, it combines the tanginess of Greek yogurt with zesty lemon and orange flavors, creating a tender crumb and a delightful citrus aroma. The cake is lightened by whipped eggs and baked to a golden perfection, ideal for celebrations or everyday treats.
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
Additional Flavorings
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Grease a 9-inch round cake pan thoroughly, line the bottom with parchment paper, and lightly dust with arrowroot starch. This preparation ensures the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, salt, and xanthan gum until well combined for an even and tender cake crumb.
- Whip Eggs and Sugar: In a separate bowl, beat the room temperature eggs and granulated sugar on high speed for about 5 minutes until pale and forming ribbons. This step aerates the mixture to provide lightness and lift.
- Add Wet Ingredients: Lower the mixer speed and blend in Greek yogurt, melted butter, vanilla extract, and almond extract until smooth. Scrape the bowl sides to incorporate all ingredients uniformly. The yogurt adds moisture and a subtle tang.
- Fold in Zests: Using a spatula, gently fold in the lemon and orange zest carefully by hand to preserve their aromatic oils, ensuring bright citrus flavor in the cake.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture in three increments. Use a rubber spatula and fold carefully, stopping as soon as the flour is no longer visible to avoid dense texture.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, rotating the pan halfway to bake evenly. The cake is done when it springs back lightly on touch and a toothpick comes out with moist crumbs.
- Cool and Remove: Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife along the edges to loosen, invert the cake onto the rack, and flip it right side up. Cool completely before slicing to maintain its structure.
Notes
- Use room temperature eggs for better aeration during whipping.
- Do not overmix the batter to maintain a light and airy cake texture.
- Line the cake pan with parchment and dust lightly to prevent sticking.
- The citrus zest can be adjusted or omitted based on preference.
- This cake pairs well with fresh berries or a light glaze.
