Gluten-Free French Almond Cake

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.

Meaningful Eats

Gluten-Free French Almond Cake

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.

Course Dessert

Cuisine French

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Author Erin Collins

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.

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