A Recipe for Gluten-Free Almond Cake (With Lavender Honey!)

Yahoo Health

Gluten-Free Almond Cake with Lavender Honey (Photo: The Yellow Table by Anna Watson Carl)

Serves 8 – 10

This cake is so moist and flavorful, you’d never guess it was gluten- and dairy-free. It’s also super-easy to make— even my husband, who doesn’t cook or bake, was able to make this in 10 minutes! Though lavender honey is especially delicious, you can substitute any type of raw honey.

  • 4 large eggs, room temperature, separated 

  • ½ cup lavender honey (or other raw honey) 

  • 1 teaspoon pure vanilla extract 

  • ½ teaspoon baking soda 

  • ½ teaspoon fine sea salt

  • 1 ¾ cups almond meal 

  • Powdered sugar, for dusting 

  • Fresh berries (and if you’re not dairy free, Greek yogurt), for serving

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick cooking spray or grease it with canola oil.

In a medium bowl, whisk together the egg yolks, honey, vanilla, baking soda, salt, and almond meal until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high until they are foamy and white, with soft (not stiff) peaks, about 2 minutes. Add to the egg yolk-almond meal mixture and gently fold them together until just combined.

Pour the mixture into the prepared pan and bake until the cake is golden brown and a toothpick inserted in the middle comes out clean, 25–30 minutes. Cool on a rack for 10 minutes, then carefully run a knife around the edges of the cake and remove the outer ring of the pan. Leave the cake on the rack to cool completely before serving.

Use a spatula to carefully remove the cake from the bottom of the pan and place it on a cake stand or plate. Dust with powdered sugar and serve with fresh berries and/or Greek yogurt.

This cake is definitely best when served on the day it’s baked, but you can store any leftovers, wrapped tightly in plastic wrap at room temperature, for up to 1 day.

Reprinted with permission from The Yellow Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck