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.
PrintGluten-Free Almond Cake with Berries on Top
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour (plus 30-minute cooling time)
- Yield: 1 cake 1x
- Category: Cake
- Method: Baked
- Cuisine: American
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
- 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
- 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″ 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″ 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!
Magda
I love this cake. Made it many times for different occasions and everyone is always impressed.
Do you think you could make muffins using this recipe?
Kate
I haven’t tried it so can’t say for sure. Sorry!
Wendy
Love this recipe, it’s my now ‘go to’.
So simple and fast and no need for all the big kitchen equipment to clutter up the bench.
It’s ALWAYS a hit with everyone even though it’s gluten free and I’m always being asked to make it.
Kate
That’s great to hear, Wendy! Thank you for your review.
Luisa
I made this cake yesterday for my dad’s birthday and it came out great! My mom said it had the perfect amount of sweetness and I have to agree. It was also so moist and the addition of the yogurt and fruits gives it a refreshing taste. I would recommend it and I’m definitely going to be making it again.
Kate
That’s great! Thank you for sharing, Luisa.
Elena
So easy to make! I used a pie pan and it worked great. I baked it for 45 min. For berries I used frozen berries from Trader’s Joes reduced on the stovetop. I mixed some of the juice from the berries with yogurt plus a few teaspoons of maple syrup. I also drizzled a bit of maple syrup on top of the berries. My son and hubby loved it.
Kate
Sounds delicious, Elena! Thank you for your review.
Beth Brooks
This was so easy so good. It reminds me of an olive cake I’ve had from a very expensive bakery. I will definitely be making this again.
Kate
Thank you, Beth!
Tracy
Help I have an 8” an a 10” spring form – which would you recommend and how would baking time differ?
Colleen
I made this recipe for a socially distant co-worker event…it was a HUGE hit. I also made a coconut whipped cream to accompany the berries…it was DEVINE.
Isabel
how did you make the coconut whipped cream?
Helen
Thanks Cookie and Kate,
My first review here after trying many yummy recipes. They’re all equally good and this one was great. Making it again tonight :D
Kate
I love it! Thank you for taking the time to review, Helen.
Marissa
This cake is simply delicious. Made it for my two-year olds bday party and it was a hit! Doubled the recipe and cooked it in a 9×13 pan and came out perfectly. Have had several requests to share the recipe. Will definitely make again. Thank you!!
Diana
This almond cake is a keeper! It’s now my go to cake for all occasions. It not only tastes amazing – it looks amazing. Eveyone I serve it too just loves it. Thanks for sharing!
SYDNEY
I made this for the first time for Memorial Day and it was a crowd pleaser. It did bake faster than the recipe says though, I checked it at 35 minutes and it was already done. I probably should have taken it out a few minutes sooner – tad bit over baked. It still turned out amazing though and was delicious. Will make again and make sure to check it sooner!
Kathleen
I have made this cake multiple times now — the maple syrup/Greek yogurt version always — and it is an Enormous hit for adults and children. There’s never any leftovers, that’s for certain!
My husband and I also have made many of your other recipes both from your website and your first cookbook (I’m assuming there’s another coming at some point!) We love the salads and muffins and unique sweet potato concoctions — as in chili and salads. Way good!
Keep ’em coming, Kate!
Kate
I love that! Thank you for sharing, Kathleen. I have plenty more delicious recipes coming!
Sharon Correia
I, looking forward to making this cake next week. Can i use coconut oil instead of olive oil? Thanks in advance!
Kate
Hi, I find it works best with olive oil.
Shivani
just made this on a whim to help celebrate the 4th – and so glad i did! it was delicious, the perfect sweetness; loved the hint of lemon; AND a great way to get an unexpected protein infusion :) loved that it was a greek yogurt frosting. it was a hit amongst the kids and the grown-ups! (i baked it for about 40 minutes and it was probably just a few minutes too long; it did sink slightly in the middle but not sure what i could have done differently – no one seemed to notice, especially after the toppings were added)
Kate
I’m happy you did too! Thank you for taking the time to review, Shivani.
Phoebe
This recipe was fantastic. So moist and perfect amount of sweet. I have been disappointed time and time again with GF cakes but this will now be my go to. Have you tried it as a base for a an upside down cake? Have some peaches and was thinking about giving it a try. Do you think it would change the way the cake sets?
Thank You!
Kate
Great! I’m glad you love it, Phoebe. I haven’t tried it as one, but let me know how it goes if you do!
Carol Thompson
This cake was incredibly moist and light. I did change the topping. I just used a think powder sugar, water and some almond extract glaze since I didn’t have any of the other ingredients on hand. Everyone loved it. It’s a keeper. I am also going to try this cake with a thin chocolate glaze. Your recipes are the best ever!
Martina
Awesome recipe!! I made it for a baptism and everyone enjoyed it. Lovely texture and fresh taste.
Thanks for all your great recipes!!!
Kate
You’re welcome, Martina!
JDN
Hi ….your recipe sounds great and super delicious .some questions before I attempt it. ….we don’t have to seive the almond flour do we ?
I will be using blanched almond flour .
Also can we use coconut sugar instead of Maple syrup / honey ? If yes what will be the quantity ?
Kate
Hi, that almond flour should work ok. For the sugar, the liquid sweetener is important for the end result. I haven’t tried it, so I can’t say for sure it will work. Almond flour usually needs a lot of moisture to work.
Julie hirsch
This is the best basic cake recipe. Gluten free or non gluten free guests. It was a hit. Served plain without topping for health conscious.
Saskia
This was so moist and satisfying. Served it without icing and with warm blueberries, peaches, and mangoes instead. Delicious!
Kate
Thank you for your review, Saskia! I’m glad you loved it.
Alessia
Hi Kate, i love your recipes and would like to try this one for my husband bday. Just a quick (and silly) question: If i make the cake the night before, can i leave it outside the fridge for the night and serve it the day after or i should store it immediately in the fridge? Thanks
Kate
Hi! I find it’s best kept in the refrigerator covered. Enjoy!
Alessia
Thanks for your answer! The cake was AMAZING! Incredible how easy it is to prepare and how good it turns out !
Kate
You’re welcome, Alessia!
Eric
What height was your springform pan? 2″, or 3″?
Would it be possible to make this recipe with a 8″ pan, simply higher?
Thanks!
Kate
Hi Eric, Sorry for my delay! It’s standard height. If you make it with a taller one, it should be ok. Let me know how it turns out!
Jeriann Fisher
This was an amazing cake. I made it for Christmas. I separated the eggs and beat the egg whites and then folded them in after adding the dry ingredients. It baked up perfectly. I can hardly wait to make it again.
Kate
I’m glad that worked for you! I appreciate your review, Jeriann.
Mary Lou L Giuliano
I made this recipe, along with the black bean soup from your site, for a New Year’s Day- “start the year on a healthy note” get-together. Both recipes were a big hit and turned out perfectly. The lemon zest really shines through! Be sure not to skimp on that ingredient!
Kate
Sounds like a great way to start the New Year! Thank you for sharing, Mary.
Barbara Remmey
Can you replace eggs with just egg whites in recipe. I have to bring down my cholesterol down.
Kate
Hi Barbara, I wouldn’t recommend it as baking can be touchy changing an ingredient. The eggs help with stabilization.
Alex
This was so amazingly delicious! Will be making this for family. Made this as a treat for cleaner eating habits and hit the spot.
Paige
If I wrap in plastic, can I freeze for a make ahead?
Kate
I haven’t tried it, so I can’t say for sure. If you try it, let me know!
CuriousAlice
Love this cake! I’m wondering if I could make it a chocolate cake by leaving out the lemon and adding cocoa powder?
Kate
I haven’t tried it, so I can’t say for sure. Let me know if you try it!
CuriousAlice
I did try it and it came out great! Everyone loved it and wanted the recipe! I added 50 grams of cocoa powder to the dry ingredients and left out the lemon zest! That was it! Easy! Beautiful! Hurray!
Rachel
Looks amazing! Can I make it a day ahead?
Kate
Wait to top it, but it should work. Let me know what you think!
Sarah
Hi Kate, We love your recipes! I feel like l can’t go wrong when try one of your recipes! I’m considering making this recipe but wondering if you have tried this with coconut flour? Maybe l could try half and half, half almond and half coconut?
Thanks, Sarah
Kate
Hi Sarah, I don’t recommend coconut flour as a substitute. It doesn’t hold up well and usually soaks all the moisture.
Emily
Thank you for another fantastic recipe! I made this with Bobs Redmill superfine almond flour, and served it with cashew cream and fresh strawberries–so good :)
Patty
I am so looking forward to baking this!! Was thinking of topping it with a rhubarb compote and freshly whipped cream. In this case, what would you choose for a glaze; would you stay with lemon? Thank you!
Kate
You could try lemon! Let me know what you think, Patty.
Susan
Delicious and easy to make. I switched up the topping and used fresh cherries in place of the strawberries. Was enjoyed be everyone. I’ve had great success with all of your recipes that I have tried. Thank you
Kate
You’re welcome, Susan. I appreciate your review!
Stella
I made your cake for my gluten free friend yesterday. Used orange instead of lemon and added a teaspoon of orange blossom water to the glaze. It was absolutely delicious. Best compliment – she wanted the recipe.
Thank you!
Kate
You’re welcome, Stella!
Caroline Ford
Hi am loving the idea of making this cake but in the UK I can’t get almond flour. Can I use any gluten free flour mixed with ground almonds or add almond essence for the flavour?
Thanks!
Caroline
Kate
Hi Caroline, I’m sorry to hear that. It would likely be a different recipe. You could try using gluten free flour with my Simple Blueberry Cake
Becky
This sounds delicious ! Before I try it, I wanted to ask whether you think this cake could be iced with a simple lemon butter icing so that I could write a message on top. Also can it be made a day ahead or will it dry out too fast?
Thank you,
Becky
Kate
Hi Becky, you could try it! Let me know how it turns out and what you think.
Lisah
What was the height of the cake after baking? Mine was a bit on the slimmer side.
Lidaki
Oh my….your Almond Cake is incredible. It was the perfect choice for my son-in-law’s birthday. I followed the recipe closely though I had no lemon. I substituted grated orange rind. My son-in-laws favorite icing is maple. It married beautifully with the cake. I decorated the top w shaved toasted almonds. This cake deserves 10 Stars!
Kate
I’m so glad you enjoyed it, Lidaki! I appreciate your review.
Lenke
Can I make my own almond meal by grinding my almonds using my coffee grinder?
Kate
I haven’t tried it, so I can’t say for sure.
Karen Pakula
I just made this fabulous cake for the second time. It is easy and quick to make and delicious – moist and not too sweet. We have had it with vanilla ice cream and berries on the side but look forward to following the recipe completely next time. Thank you for a wonderful recipe!
Kate
You’re wlcome, Karen! Thank you for your review.
marta l leone
I made this luscious cake last night for the 4 of us with whipped cream as the topping. It was moist and delicious and everyone enjoyed.
Donna Smith
Can you make cake ahead and freeze?
Kate
The cake may freeze ok. Let me know if you try it!
Patty
OMG – this cake was absolutely delicious!! I can’t believe something this delicious can be gluten-free. Wow. Thank you Kate for the perfect recipe. It had exactly the right amount of sweet and moist. I hope you post more gluten free recipes! :)
Kate
I’m glad you loved it, Patty!
Julie
This looks so delicious. Do you think it would work with flax eggs or an egg replacer?
Kate
I’m sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding!
Bonnie Ambrose
Can this be divided into cup cake size cups to serve at a 4th of July party. And how long would I cook them?
I love all your recipes, I’ve shared so many with friends and family. I’ve always been the cook in the family and love healthy delicious meals. I’m 71 now, very healthy and still learning. Thank you.!!
Kate
You’re welcome, Bonnie! I appreciate your review.
Jayne
I’m going to try this yummy sounding dessert cake when my daughter in law comes again as she eats GF foods
Julie Stroeve
I really like this idea! Does the olive oil come through, or is it there for moisture? (your favorite would help me!). I’d definitely use almond flour.
Veenu
I’m excited to try this cake. Can I fold blueberries into the cake batter?
Kate
I haven’t tried it and almond flour doesn’t tend to be a sturdy as other flour so I can’t say for sure. Sorry!
Lynn
Hi Kate,
I made this cake for the first time yesterday to take to my monthly movie group and it was a HIT. Everyone raved about how moist and tasty it was and asked me for the recipe. Two people asked for an extra slice to take home. I can always count on your recipes. Thanks for another winner! Note: I used pure maple syrup and strawberries and blueberries.
Kate
That’s great to hear, Lynn! Thank you for your review.
David
I was asked to make a GF dessert made with maple syrup for New Year’s Eve and Google brought me to this recipe!
I couldn’t find my springform pan so I used a 9” tart pan with removable bottom. The cake rose up just over the edge but did not overflow. The wavy edge made a great presentation.
It was a total success and I just made it again for a dinner party last night…
Everybody wanted the recipe! So simple and so good.
Thanks for posting it
Kate
You’re welcome, David!
Pamela Shea
Another winner!! Easy and Delicious. It was gone before I could take a picture but I’ll be definitely making it again soon!
Kate
Wonderful to hear, Pamela! I appreciate your review.
Hafsah Butt
Love this cake, a friend made it and shared this recipe.
Want to make it now, but just want clarification; is it 2 cups or 8 oz of flour needed?
Kate
Either 2 cups packs or 8oz. It depends on how you measure.
kat
Hello, I’m not sure I understand
2 cups firmly packed almond meal or almond flour (8 ounces)
Since when I google it indicates 1:1?
I have almond flour, should I use only 1 cup= 8 onces?
Please confirm, I can’t wait to try this recipe…
Thanks for letting me know
Kat celiac…
Kate
Hi Kat, Either measure it by weight or firmly pack a one cup measuring cup.
Kat
Awesome, it was very good i will make it again this weekend with whip Cream
Thanks again!
Nikki
The best! I make it for every birthday and holiday. I don’t feel “heavy” or overly stuffed after eating it either, I feel great. Family and friends feel the same :)
Kim Phan
Simply delicious. The bread is perfectly moist and tasty with or without the yogurt spread. I did not have the correct ingredients for said spread, so I made an alternative topping out of homemade buttermilk and squashed pears and raspberries. Would absolutely recommend.
Kate
Thank you for sharing, Kim! I appreciate your review.
kat
Hello, I’m not sure I understand
2 cups firmly packed almond meal or almond flour (8 ounces)
Since when I google it indicates 1:1?
I have almond flour, should I use only 1 cup= 8 onces?
Please confirm, I can’t wait to try this recipe…
Thanks for letting me know
Kat celiac…
Kate
Hi Kat! Sorry for the confusion! Almond meal and almond flour are a 1:1 substitution. Two cups packed of either option weighs 8 ounces.
Sandy
Hi Kate,
I want to make this for my sister in law who is gluten free. If I can’t find almond meal, what can I use instead. Our grocery stores all seem to sell almond flour, but I haven’t seen almond meal. Thank you. I love all your recipes. Such a great way to make healthy and delicious meals for the family.
Carley Ellis Gethin
Made this today for Memorial Day! Super easy to make and so tasty – definitely my go to cake now :)
Lisa
If using almond flour, not almond meal, do you use only 8ounces?
Am I reading the directions correctly?
Thank you, Lisa
Kate
Hi Lisa, Almond flour and meal are basically the same thing. You can measure either by the 2 cups OR weigh out the flour to 8 ounces. I hope that helps.
virginia kairys
Great cake, well loved! I like the equivalent whole lemon note so I can zest the lemon right over the bowl – one less thing to measure out. Thanks Kate!
Kate
You’re welcome, Virginia!
Robin
Wow! My husband and I actually had slices of this cake for dinner one night haha. This is a delicious and hearty cake, but no stomachache afterwards. I enjoyed that the olive oil gave it a subtle savoryness.
I didn’t have a springform pan, but followed the suggestions to grease and line a round pan, and inverting the cake worked out perfectly. I used non-dairy coconut yogurt for the topping.
Marti Moran
Such a good cake. Have made it twice in two days. The dog got ahold of the first one and ate half! We were so disappointed because the little bit we got was excellent. I did bake in 9″ cake pan with parchment and Pam/almond flour dusting. Baked 325 convection for 40 minutes. Let it cool before flipping it over. Really a nice cake for gluten free. Thank you.
Kate
You’re welcome, Marti!
Lisa
This is INCREDIBLE!! I used a 9-inch cake pan with parchment paper and had no trouble pulling it out.
The lemon flavor is perfection, and you would never know it’s gluten and refined sugar free! This will be made often in my house.