Would you look at that red, white and blue showstopper? I’ve been dreaming of this almond cake concept for months, and I’m sharing it just in time for your Fourth of July festivities. It’s my abstract, gluten-free version of a flag sheet cake.
This gluten-free almond cake is lightly sweetened with maple syrup (or honey), infused with fresh lemon flavor, and topped with creamy Greek yogurt and fresh strawberries and blueberries. It’s a winner!
The cake itself is tender and possesses an almost graham cracker-like flavor, thanks to the combination of almond meal and maple syrup. It’s not overtly sweet like boxed cake mixes, but it definitely tastes like a treat.
This beauty would be a dessert for any occasion (use any variety of seasonal fruit). It’s also wholesome enough to pass for breakfast or a mid-afternoon snack.
The best part? It’s easy to make! No mixer required.
This cake’s nutrition profile begs a mention, too. While it’s not a low calorie cake, it does offer a good amount of fiber and protein, thanks to the almond meal base.
It’s made with olive oil instead of butter, so most of the fat is the heart-healthy monounsaturated variety. Not many cakes can make these claims, and this one does it with style.
A springform pan (most often used for cheesecake) is best for this recipe. It looks like a round cake pan but you can remove the sides when the cake is done baking. I bought my springform at TJ Maxx forever ago, but here is my favorite bakeware brand’s (affiliate link).
Don’t over-bake this cake! It’s done when it’s firm to the touch in the middle. When it’s properly baked, it’s tender, moist (sorry) and you can appreciate the almond-maple-lemon flavors in all of their nuanced glory.
This simple cake recipe is . It’s delicious even without toppings, and a slice would go well with a scoop of ice cream or dollop of fruit compote or yogurt.
You can change the citrus (orange is delicious) and fruit topping, too—think sliced ripe peaches later this summer, in the fall, and raspberries and strawberries for Valentine’s Day.
Please let me know how you like this cake in the comments! I hope it’s a smashing success at your Independence Day get-together.
Looking for more simple, festive desserts? Don’t miss Ali’s , my , and .
Author: Cookie and Kate Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour (plus 30-minute cooling time) Yield: 1 cake 1x Category: Cake Method: Baked Cuisine: American
★ ★ ★ ★ ★
4.9 from 84 reviews
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.
Cake2 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 topping2 tablespoons lemon juice 1 tablespoon maple syrup or honey 1 cup plain Greek yogurt or ½ pound ripe strawberries, thinly sliced 1 cup fresh blueberries ( 6 ounces)