Erin’s Recipe Rundown

I love how simple this gluten-free French almond cake is, especially since the food processor does most of the work. It turns out incredibly moist and rich, with a bold almond flavor that I can’t get enough of!

Like with my gluten-free angel food cake, this almond cake is one of my favorite desserts to serve with fresh fruit. I top it with sweetened strawberries and almond whipped cream for a light, fresh finish that’s perfect for spring and summer.

Why You’ll Love It: This is the kind of dessert that looks impressive on the table, but doesn’t require complicated steps or techniques to get right. It’s a great beginner-friendly recipe!

Top Tip: Be sure to use gluten-free almond paste, not marzipan, for this gluten-free almond cake.

xoxo erin

A slice of golden-brown cake is lifted on a spatula above the rest of the cake, which sits on a marble platter. Two bottles of milk are in the background. The cake is lightly dusted with powdered sugar.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make this gluten-free almond cake. Jump to the recipe card below for the exact measurements.

A flat lay of baking ingredients labeled: eggs, almond paste, gluten-free flour, butter, sugar, salt, baking powder, and almond extract, arranged on a light surface.
  • Almond paste: Almond paste is the star of this recipe, giving the cake its rich almond flavor and wonderfully moist texture. Be sure to use almond paste and not marzipan, which is much sweeter and won’t produce the same results. If needed, check that your almond paste is gluten-free.
  • Almond extract: A small amount of almond extract enhances the flavor of the almond paste and helps create a bold almond flavor throughout the cake and whipped cream.
Two panels show labeled ingredients: the left has heavy cream, powdered sugar, and extracts; the right has a bowl of sliced strawberries and a small bowl of sugar, all on a light surface.
  • Strawberries: Fresh strawberries add a bright, juicy contrast to the gluten-free almond cake. I like to toss them with sugar while the cake bakes so they have plenty of time to soften and release their juices.
  • Heavy cream: Whipped with both vanilla and almond extracts, the heavy cream creates a light, fluffy topping that pairs beautifully with the almond cake and strawberries.

How to Make Gluten-Free French Almond Cake

Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!

Four images of a food processor at different blending stages: chopped nuts (1), coarsely blended mixture (2), smoother paste (3), and creamy nut butter (4), shown from a top-down view. Each step is numbered 1 to 4.

I highly recommend using a food processor for this recipe rather than a hand mixer. Almond paste is very thick and can be difficult to fully incorporate with a mixer, while the food processor quickly creates a smooth, uniform batter.

When processing the almond paste with the butter and sugar, the mixture may clump together into a ball. Just keep processing—it will eventually smooth out into a creamy mixture.

Two side-by-side bowls: the left bowl (labeled 5) contains sliced strawberries; the right bowl (labeled 6) contains smooth whipped cream. Both bowls sit on a light-colored surface.

I like to prepare the strawberries as soon as the cake goes into the oven. By the time the cake has cooled, the strawberries will be perfectly juicy and ready for serving.

This gluten-free almond cake is delicious at room temperature and even better topped with plenty of almond whipped cream and a generous spoonful of strawberries.

During berry season, this cake is in my regular rotation, along with desserts like my cherry berry meringue delight.

A round cake dusted with powdered sugar sits on a white plate. A slice is being lifted with a wooden-handled server, and fresh strawberries are visible nearby on another plate.
A slice of cake topped with whipped cream and sliced strawberries sits on a white plate with a fork. More strawberry slices are arranged beside the cake.
No ratings yet

Gluten-Free French Almond Cake

Author Erin Collins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
I attended a cooking class at a local cookware store 15 years ago, and they taught us how to make this elegant, French almond cake for dessert. This is my gluten-free version!
The gluten-free almond cake is moist, buttery, and packed with almond flavor, then topped with juicy sweetened strawberries and a cloud of almond whipped cream, making it the perfect dessert for spring and summer gatherings.
Pin It Comments Print
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients

ALMOND CAKE

  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) butter, at room temperature
  • 7 ounces (198g) almond paste
  • 3 large eggs
  • ½ teaspoon almond extract
  • ⅔ cup (100g) gluten-free measure-for-measure flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

SWEETENED STRAWBERRIES

  • 1 pound (454g) strawberries, sliced
  • 2 tablespoons granulated sugar

ALMOND WHIPPED CREAM

  • 1 cup (240ml) heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

Instructions 

  • Preheat the oven to 350°F. Spray an 8-inch round pan with cooking spray, line with a parchment paper round, then spray the parchment paper.
  • In the bowl of a food processor, pulse together the sugar and butter until smooth.
  • Crumble the almond paste into the food processor bowl. Process until smooth. It will turn into a ball; just keep processing until it smooths out.
  • Add the eggs and almond extract and process until combined. Scrape down the bottom and sides of the bowl.
  • Sprinkle in the gluten-free flour, baking powder and salt, and process until combined.
  • Pour the batter into the prepared pan. Bake for 30-35 minutes, until golden and a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the strawberries: In a small bowl, mix together the strawberries and sugar. Let sit for at least 30 minutes so the strawberries have time to soften and release their juices.
  • For the almond whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy cream, powdered sugar, vanilla extract and almond extract on medium-high speed until stiff peaks form, about 4-5 minutes.
  • Dust the cake with powdered sugar. Slice the cake and serve with a dollop of whipped cream and a spoonful of strawberries.

Notes

Gluten-Free: Use a high-quality gluten-free flour blend that contains xanthan gum. I think King Arthur Gluten-Free Measure-for-Measure Flour works best in this recipe!
Dairy-Free: Use dairy-free butter. Top with dairy-free whipped cream.
Nut-Free: Unfortunately this cake cannot be made nut-free.
To Make-Ahead: The cake can be made up to 2 days in advance. Let it cool completely, then wrap tightly in plastic wrap and store at room temperature. I recommend waiting to add the powdered sugar, strawberries, and whipped cream until just before serving.
To Store: Store leftover cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For the best texture, I store the toppings separately and add them just before enjoying leftovers.
To Freeze: The plain cake can be frozen for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil. I like to thaw it in the refrigerator overnight, then bring the cake to room temperature before topping and serving.

Nutrition

Calories: 489kcal | Carbohydrates: 49g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 126mg | Sodium: 199mg | Potassium: 246mg | Fiber: 3g | Sugar: 38g | Vitamin A: 888IU | Vitamin C: 34mg | Calcium: 102mg | Iron: 1mg

This post may contain affiliate links. Please read our disclosure policy.

Categories: , , ,

Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

Read about Erin

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating