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!