Almond Flour Cake (GF)

Almond Flour Cake (GF)

Almond Flour Cake (GF)

Gayle’s wonderful Almond Flour Cake with Greek Yogurt and Fresh Berries, not only is it beautiful it is also delicious. She came up with this recipe to offer something that is not only gluten free for Celiacs, but also is rewarding enough for people not gluten free. In other words, it is so good everyone can enjoy this luscious dessert. And better yet here is her recipe.

This delicious gluten-free almond cake recipe is easy to make and naturally sweetened. Top with yogurt and fresh berries for a party-worthy cake! Recipe yields one 9-inch cake, enough for 8 slices.



  • 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

Glaze and topping

  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 cup plain Greek yogurt or whipped cream
  • ½ pound ripe strawberries, thinly sliced
  • 1 cup fresh blueberries (6 ounces)

INSTRUCTIONS for Almond Flour Cake (GF)

  1. Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9″ springform pan* and dust it with almond meal to prevent sticking.
  2. To make the cake: In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
  3. Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil, and lemon zest and whisk to blend. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
  4. Scrape the batter into the prepared pan (it will be runny; don’t worry). Bake for 40 to 45 minutes, or until the cake is golden brown and the center is firm to the touch.
  5. Meanwhile, to make the glaze: In a small bowl, whisk together the lemon juice and 1 tablespoon maple syrup until blended. (If you’re using honey instead and having a hard time blending it into the lemon juice, place the bowl on top of your stove to warm it up while the cake bakes, or warm it briefly in the microwave until you can whisk them together.)
  6. Once the cake is out of the oven, place the cake, pan and all, on a cooling rack. While the cake is warm, use a pastry brush to brush the glaze over the top of the cake. It should soak right in.
  7. Let the cake cool for at least 30 minutes. Carefully remove the outer piece from your springform pan.
  8. Spread yogurt evenly on top, then place strawberries and blueberries on top. Sprinkle with some additional lemon zest, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.


*SPRINGFORM NOTE: You are going to have a much easier time getting the cake out of a springform pan, so I recommend using one. That said, you might be able to make this work in a 9″ cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper, top with yogurt and berries, and serve.

CHANGE IT UP: Top this cake with any fresh fruit you’d like! You can also change the flavor by choosing honey instead of maple syrup, or using a different citrus fruit for the zest and glaze (orange is very nice). See additional topping options below.

MAKE IT DAIRY FREE: Use coconut whipped cream or almond butter instead of Greek yogurt. Or, you can make a simple glaze by whisking lemon juice into powdered sugar until it has a drizzly consistency. Generously drizzle it over the cake, then top with berries and generously drizzle over the berries to help keep them in place.

Almond Flour Cake (GF), Greek Yogurt with Fresh Berries by Gayle Darugh


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Fine Dining in North Georgia at Beechwood Inn: Beechwood Inn offers fine dining in North Georgia features Chef’s Tasting Dinners paired to fine wines. Each menu is pre-selected by our chefs based on what is seasonal and available that day. Most of our seasonal foods are organic and natural, many from sustainable North Georgia farms, orchards, dairies and vineyards. Due to the special nature of our foods advance reservations are needed. Cooking classes and farm tours can be arranged. The Inn features Northeast Georgia’s only Wine Spectator Award of Excellence wine list. Both Beechwood Inn Executive Chef David Darugh and Pastry Chef Gayle Darugh were selected “Best Chefs America 2018.”  BestChefsAmerica The inn features a Wine Spectator Award of Excellence selection of wines. Wine Enthusiast Magazine places Beechwood Inn in the Top 5 Destinations “for your next wine and food-focused escape.”