Gluten-Free Almond Cake with Berries and Lemon Glaze Recipe
This Gluten-Free Almond Cake with Berries is a moist, naturally sweetened dessert made with almond flour, eggs, and fragrant lemon zest. Topped with a tangy lemon glaze, Greek yogurt, fresh strawberries, and blueberries, this cake offers a light yet flavorful treat perfect for any occasion. It is free from gluten and refined sugars, making it a wholesome option for those with dietary restrictions or anyone craving a fresh and zesty dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9-inch cake, serves approximately 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake
- 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
For the Glaze
- 1 tablespoon maple syrup or honey
- 2 tablespoons lemon juice (used above)
Toppings
- 1 cup plain Greek yogurt or whipped cream
- ½ pound ripe strawberries, thinly sliced
- 1 cup fresh blueberries (6 ounces)
- Additional lemon zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan and dust it with almond meal to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine 2 cups almond meal, baking powder, baking soda, salt, and cinnamon. Whisk to blend thoroughly.
- Mix Wet Ingredients: In a medium bowl, beat the eggs with a whisk until well combined. Add maple syrup, olive oil, and lemon zest, whisking to blend the mixture evenly.
- Combine Batter: Pour the wet ingredients into the dry almond meal mixture and stir gently until just a few clumps remain. The batter will be runny.
- Bake Cake: Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake is golden brown and the center feels firm to the touch.
- Prepare Lemon Glaze: While the cake bakes, whisk together lemon juice and maple syrup (or honey) in a small bowl until blended. Warm if necessary to combine fully.
- Apply Glaze: Once baked, place the cake on a cooling rack. While still warm, use a pastry brush to evenly brush the lemon glaze over the top, allowing it to soak in.
- Cool and Remove Pan: Let the cake cool for at least 30 minutes, then carefully remove the outer ring of the springform pan.
- Add Toppings and Serve: Spread plain Greek yogurt evenly atop the cooled cake. Arrange thinly sliced strawberries and fresh blueberries over the yogurt. Sprinkle with additional lemon zest for garnish. Slice with a sharp knife and serve.
- Storage: Store any leftover cake covered in the refrigerator for up to 4 days.
Notes
- Ensure the springform pan is well greased and dusted with almond meal to prevent sticking.
- The batter will be runny—this is expected for almond flour-based cakes.
- Warming the honey slightly helps it blend smoothly with the lemon juice when making the glaze.
- For a dairy-free option, substitute Greek yogurt with coconut yogurt or plant-based whipped cream.
- Use fresh, ripe berries for the best flavor and presentation.
- Store the cake in the refrigerator to maintain freshness, especially because of the yogurt topping.
