A tender gluten-free almond cake made with almond flour, finished with honey whipped cream, honey almond granola, lemon zest, and fresh berries.
This gluten-free almond cake is light, fragrant, and full of simple flavor. It combines almond flour with gluten-free flour for a soft crumb, then gets topped with a lightly sweet honey whipped cream, crunchy honey almond granola, fresh lemon zest, and berries. The result is an elegant almond flour cake that feels special enough for a celebration but still simple enough for a weekend bake.
The inspiration for this cake came from the idea of using honey almond granola as more than just a breakfast topping. Instead of folding it into the batter, where it could soften during baking, the granola is added at the end for texture. That crisp topping works beautifully against the fluffy cake and creamy whipped cream.
Gluten-free baking can be tricky because alternative flours do not behave exactly like all-purpose flour. Almond flour in particular brings wonderful flavor and moisture, but it is also higher in fat and more coarse than wheat flour. For that reason, this recipe uses a blend of almond flour and gluten-free flour rather than relying on almond flour alone.
How to make gluten free almond cake with almond flour
To make a good gluten-free almond cake, it helps to understand what each ingredient is doing. Almond flour adds a rich nutty flavor and a tender texture, but it does not provide the structure that wheat flour normally gives to cake. Gluten-free flour helps balance the batter and gives the cake more stability.
This recipe also includes a tablespoon of cornstarch. Cornstarch is often used in cakes to create a softer, lighter texture. It helps keep the crumb delicate without making the cake feel heavy. Baking powder gives the cake lift, while eggs help bind the batter together and add structure.
Because this is a gluten-free cake, the eggs are especially important. In traditional cakes, gluten helps trap air and keeps the cake from becoming too crumbly. Since this cake does not have gluten, the eggs help hold everything together while also adding volume when mixed into the batter. For the best texture, use room-temperature eggs so they blend smoothly into the butter and sugar mixture.
The flavor comes from almond extract, vanilla extract, and lemon zest. Almond extract deepens the nutty flavor of the cake, while vanilla rounds it out. Lemon zest adds brightness and keeps the cake from tasting too rich.
How to sweeten almond cake
This almond cake is sweetened with granulated sugar because it gives the best flavor, texture, and appearance. Honey may seem like a natural choice because the topping includes honey whipped cream, but using honey in the cake batter can change the consistency and affect how the cake rises.
Coconut sugar can be used as an alternative if you enjoy its flavor. To substitute it, use 1 1/4 cups of coconut sugar in place of the granulated sugar. Keep in mind that coconut sugar will make the cake darker in color and may shorten the baking time. If using coconut sugar, begin checking the cake around 20 minutes instead of waiting until the full 30 minutes.
How to make honey whipped cream
Honey whipped cream is simple, fresh, and lightly sweet. Start with cold heavy whipping cream and beat it with honey until stiff peaks form. A cold bowl can also help the cream whip more quickly and hold its shape better.
Be careful not to over-whip the cream. If it starts to look grainy, add a small splash of cold heavy cream and beat briefly until it becomes smooth again. The whipped cream should be soft enough to spread but firm enough to sit on top of the cake without sliding off.
What toppings to use for almond cake
The toppings make this gluten-free almond cake feel fresh and complete. Lemon zest enhances the citrus note in the cake, while fresh berries add color and a juicy contrast. Honey almond granola brings crunch, and a drizzle of honey ties the flavors together.
You can also use sliced almonds, raspberries, blackberries, or a light dusting of powdered sugar. The cake is simple enough to pair with many toppings, so choose what works best for the occasion.
How to store almond cake with honey whipped cream
The cake can be baked one day in advance and stored covered at room temperature before adding the topping. For the freshest result, make the honey whipped cream shortly before serving and add the granola just before presenting the cake so it stays crisp.
Leftover almond cake with whipped cream should be refrigerated in an airtight container. The cake will still taste good, but the whipped cream may soften over time. Freezing the cake after it has been topped with whipped cream is not recommended.
This gluten-free almond cake with honey whipped cream is a beautiful dessert for anyone who loves almond flavor, soft cake, and fresh toppings. It is balanced, fragrant, and easy to dress up with berries, lemon zest, granola, and honey.
Cakes
Almond Cake with Honey Whipped Cream Recipe
Ingredients
Almond Cake
- 1 cup (100g) almond flour, spooned and leveled
- 1 cup (120g) gluten-free flour, spooned and leveled
- 1 Tbsp (8g) cornstarch
- 2 tsp (10g) baking powder
- 1/4 tsp salt
- 1/4 cup (56g) unsalted organic grass-fed butter, room temperature
- 1 cup (200g) granulated sugar
- Zest of 1 small lemon
- 1 tsp almond extract
- 1 tsp vanilla extract
- 4 large free-range organic eggs, room temperature
Topping
- 1/2 cup (118mL) organic heavy whipping cream
- 2 Tbsp (30mL) organic local honey
- Lemon zest
- Handful of berries
- 1/4 cup Purely Elizabeth Honey Almond Granola
Method
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Preheat the oven to 350°F/177°C convection, or 325°F/162°C conventional. Grease a 9-inch cake pan and line it with parchment paper.
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In a medium bowl, whisk together the almond flour, gluten-free flour, cornstarch, baking powder, and salt. Set the dry mixture aside.
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In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until combined. Add the lemon zest, almond extract, and vanilla extract, then beat until smooth.
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Add the eggs one at a time, beating well after each addition. Add the dry ingredients and mix just until fully combined. Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake springs back when gently pressed.
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Let the cake cool completely. Place the heavy whipping cream and honey in a deep bowl and beat on high speed until stiff peaks form. Spread the honey whipped cream over the cooled cake and top with lemon zest, berries, and honey almond granola.
Notes
- Top the cake with whipped cream just before serving for the freshest texture.
- Store leftovers refrigerated in an airtight container.
- Add the granola shortly before serving so it stays crunchy.
Nutrition
Calories: 388kcal
Carbohydrates: 53g
Protein: 8g
Fat: 18g
Saturated Fat: 7g
Polyunsaturated Fat: 10g
Cholesterol: 100mg
Sodium: 194mg
Fiber: 3g
Sugar: 35g
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