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Gluten-Free & Wheat-Free
Almond Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 48-49)

Gluten-Free Almond Cake: A firm yellow cake with the wonderful accent of almonds.

This Almond Cake is sure to be a favorite. 

Gluten-Free Recipe Card and Pictures

Gluten-Free Almond Cake
Cake Ingredients
1¾ Cups Sugar
4 Ounces Cream Cheese
2 Tablespoons Almond Paste
4 Eggs
1 Teaspoon Vanilla
½ Cup Vegetable Oil
2 Cups Buttermilk
2 Teaspoons Baking Powder
¾ Teaspoon Baking Soda
¼ Cup Sorghum Flour
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
¾ Cup Cornstarch
2 Cups White Rice Four
Almond Filling Ingredients
1 Cup Milk
2 Tablespoons Cornstarch
½ Cup Almond Paste
2 Cups Confectioners’ Sugar
¾ Cup (1½ Sticks) Butter
1 Teaspoon Vanilla
1 Tablespoon Cream
Two 9" round cakes (pictured stacked).
Baker’s Tip
For a simple lower-fat almond filling variation, cream together ¼ Cup Almond Paste and ¼ Cup Butter (4 Tablespoons); add 1 Tablespoon of Milk and 2 Cups Confectioners’ Sugar; mix.
Cake Directions
  1. With mixer, cream sugar and cream cheese together for two minutes.
  2. Add almond paste; mix.
  3. Add eggs; mix for one minute on medium speed.
  4. Add vanilla, oil and buttermilk; mix. Scrape sides of mixer to loosen any cream cheese/sugar that might be clinging to sides of bowl.
  5. Add baking powder and baking soda; mix.
  6. Slowly add flours and cornstarch. Once flours are incorporated, mix on medium-high for one minute.
  7. Grease two 9" round cake pans. Pour batter into the pans and bake at 350° for approximately 40 minutes. Remove from oven and allow to cool completely.
Almond Filling Directions
  1. Dissolve cornstarch and milk in sauce pan. Add almond paste and cook over medium heat, stirring constantly, until paste-like in consistency (about 3 minutes). Allow to cool completely.
  2. Place remaining filling ingredients in mixer and cream together using whisk attachment. Add cooled milk mixture and beat on medium/high speed until fluffy in texture (roughly 2 minutes).
  3. Chill for 15 minutes.
  4. Place almond filling between stacked cooled cakes. Top with frosting — as pictured: Chocolate Almond Frosting (page 76), plus ½ cup toasted sliced almonds and a bit of shaved chocolate.

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