Gluten free almond cake

I haven’t made a gluten free cake in a while so this gluten free almond cake was what I actually needed. Gluten free and not so bad for you.


This gluten free almond cake only has 1/2 cup or unrefined sugar. Most cakes call for at least 1 cup so you will not find this cake that sweet all. It is perfect with coffee, tea or simply a glass of milk.

This cake was fantastic. It was super moist, light and airy, it was so good it was actually gone in just about a day and half…we like our desserts. Next time I might just to double the batch.

I think this cake batter will do great for muffins or for a simple vanilla gluten free cake. This bater can be used for a double layer cake with frosting as well. My daughter’s 5th birthday is coming up Wednesday. I know I want to make a gluten free cake, however, I haven’t decided if I want to make it vanilla or chocolate flavored cake. Will see. Either way I know it is going to be gluten free and not too sweet.

Well, I don’t want to elaborate any longer. If you are looking for a gluten free cake that it is super easy to put together, healthier and not overly sweet this gluten free almond cake is the recipe for you. I hope you get to make it. You will not be disappointed.

For the gluten free almond cake recipe make sure you go on over There you will find many of the ingredients needed to make this cake as well as many more products such as nuts and dried fruits. My favorite place to get them all!


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  1. I have to try these!

  2. These muffins look amazing! I’m always looking for good easy gluten free options because my neighber has to be on a gluten free diet. Thanks for sharing. :)

  3. Wow, these look so good! I want to make them even though I don’t need to eat gluten free.

  4. Such a great looking batch of muffins, Miryam! I love the flavor and I can’t believe they’re GF! Your cookbook looks really full of delicious and easy recipes, too. Great job!

  5. It says in the instructions to add baking soda, but baking soda is not listed in the ingredients. How much baking soda should I use?

  6. this looks so good and no oil! say what?
    my mil is in town.. i can’t wait until she leaves so i can bake again.
    i’m so mean.

  7. Made them tonight. They were absolutely delicious! I subbed coconut oil for the olive oil and honey for the sugar. Thanks so much!

  8. Whew! I’m amazed that these turned out so perfect sans oil…but good to know about the coconut flour! They look so lusciously delicious!

  9. Muffins sticking to the pan = no fun at all!! These look amazing, nonetheless! I need to buy some coconut flour

  10. always happy to stumble upon another gluten-free RD foodie!! your site is lovely and those muffins are mouth-watering…

  11. Is it possible to substitute stivia for sugar??
    Thank you:)

  12. Ooh, these look awesome! And yeah… muffins sticking to the pan stinks. Happy they still came out well! :)

  13. Have you tried With 2 tbsp of extra Virgin coconout oil instead of olive oil? Really good!

  14. Can you do an amount substitution for using another flour instead of coconut flour?

    • I couldn’t bc coconut flour behaves completely different from other flours. You will also have to change the liquid ingredients and decrease their content. It would be an entire different recipe. Sorry I couldn’t be of more help. Thanks for stopping by.

  15. Would I be able to add instant coffee to possibly make them into mocha chocolate muffins? I’m not quite sure if that could work with this recipe. I’d like to make them a bit more office appropriate. And although they look and sound delicious, something a little bit more sophisticated for the office seems right.

  16. Hello….I love your recipes but wish they weren’t all in grams for serving size.

  17. I made these tonight (my first time baking with coconut flour) and they turned out wonderfully! I subbed coconut oil and they were so moist and delicious :)

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