4-Ingredients Gluten-free, dairy-free almond cake is perfect for those with gluten or dairy allergies. Unlike many gluten-free cakes that can be dry, this one is so tender and delicious. You only need four ingredients to make it, and it's super easy to bake at home.
This almond cake is perfect for those with dietary restrictions, yet it's full of flavor. With just four ingredients, it's quick to make and delicious.
For more flourless recipes try my flourless granola cookie recipe, coconut cake without flour, sugar, oil or butter and 3-Ingredients Almond Cookies(Gluten-Free + Dairy-Free + Vegan)
Ingredients
- Eggs- Yolks and whites separated
- Sugar- You can use regular granulated sugar or sugar substitute for healthier option.
- Almond flour- its the perfect gluten-free alternative to traditional wheat flour, making it ideal for those with dietary restrictions.
- Lemon juice and lemon zest-
How to make 4 Ingredients gluten & dairy free almond cake
- Preheat your oven to 350°F (175°C). Grease a 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the egg yolks with sugar until pale and creamy. Stir in the lemon zest and juice.
- Gradually fold in the almond flour until well combined, creating a thick batter.
- In a separate clean bowl, using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
- Gently fold the beaten egg whites into the almond batter until just combined. Be careful not to overmix, as this will deflate the batter and result in a denser cake.
- Pour the batter into the prepared cake pan top with some chopped almonds (optional).
- Bake in the preheated oven for 28-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Sprinkle some powdered sugar on top. Once cooled, slice and serve the almond cake on its own or with a dollop of dairy-free whipped cream and fresh berries, if desired. Enjoy your delicious gluten and dairy-free treat!
Helpful tips
- Use Room Temperature Eggs: Allow your eggs to come to room temperature before separating them. This helps them incorporate better into the batter and results in a lighter cake.
- Properly Beat Egg Whites: When beating the egg whites, ensure that your mixing bowl and beaters are clean and free of any grease. Even a small amount of grease can prevent the egg whites from whipping up properly.
- Fold in Egg Whites Carefully: When folding the beaten egg whites into the almond batter, use a gentle hand and a spatula. Fold in a circular motion, being careful not to deflate the egg whites too much.
- Check Almond Flour Consistency: Almond flour can vary in texture, so make sure you're using finely ground almond flour for the best results. If your almond flour is clumpy, you can sift it before adding it to the batter.
- Avoid Overbaking: Keep an eye on your cake towards the end of the baking time to prevent it from drying out. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Cool Completely Before Slicing: Allow the cake to cool completely in the pan before removing it. This helps it set and makes it easier to slice without crumbling.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of cake for longer storage.
Other gluten free recipes you might like
Recipe video
📖 Recipe
4 Ingredients gluten and dairy-free almond cake
Gluten-free, dairy-free almond cake is perfect for those with gluten or dairy allergies. Unlike many gluten-free cakes that can be dry, this one is so tender and delicious. You only need four ingredients to make it, and it's super easy to bake at home.
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Servings: 6
Equipment
- 8 inch round pan
Ingredients
- 4 large eggs, yolk and white seperated
- ½ cup sugar or sugar substitute
- 1 tablespoon lemon juice
- 1 tbsp lemon zest
- 1 ½ cup almond flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the egg yolks with sugar until pale and creamy. Stir in the lemon zest and juice.
- Gradually fold in the almond flour until well combined, creating a thick batter.
- In a separate clean bowl, using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
- Gently fold the beaten egg whites into the almond batter until just combined. Be careful not to overmix, as this will deflate the batter and result in a denser cake.
- Pour the batter into the prepared cake pan and spread it out evenly. Apply some chopped almonds on top.
- Bake in the preheated oven for 28- 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Sprinkle some powdered sugar over the cake. Slice and serve.
Notes
Storage:
- For optimal freshness, store your gluten and dairy-free almond cake in an airtight container at room temperature for up to 3 days.
- If you need to store it longer, you can refrigerate the cake for up to a week. Before serving, allow refrigerated cake to come to room temperature for best texture and flavor.
- If you prefer, you can also freeze individual slices of the cake. Wrap each slice tightly in plastic wrap and place them in an airtight container or freezer bag. Frozen cake slices will keep well for up to 3 months. When ready to enjoy, simply thaw the slices in the refrigerator overnight or at room temperature for a few hours. This way, you can have a delicious gluten and dairy-free treat on hand whenever you crave it!
