Description
Delight in this moist and flavorful Gluten Free Almond Cake, perfectly crafted with almond flour and fragrant citrus zest. This cake combines a tender crumb, the tanginess of Greek yogurt, and the subtle nuttiness of almond extract to create a delicious dessert suitable for those avoiding gluten.
Ingredients
Scale
Dry Ingredients
- 2½ cups almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Flavorings
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan thoroughly, line the bottom with parchment paper, and lightly dust with arrowroot starch to ensure easy removal after baking.
- Combine Dry Ingredients: In a large bowl, whisk together almond flour, arrowroot starch, baking powder, salt, and xanthan gum until well blended to create a fine, tender crumb for the cake.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and forms ribbons. This step is essential for aerating the batter to help the cake rise.
- Add Wet Ingredients: Lower the mixer speed to low and incorporate Greek yogurt, melted butter, vanilla extract, and almond extract. Mix until smooth, scraping down the bowl as needed for even distribution.
- Fold in Citrus Zest: Gently fold the lemon and orange zest into the wet mixture by hand to preserve the delicate oils and intensify the citrus flavor.
- Combine Dry and Wet Mixtures: Carefully fold the dry ingredients into the wet mixture in three parts using a rubber spatula. Be gentle and stop as soon as there are no flour streaks to keep the texture light and airy.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, rotating the pan halfway through for even baking. The cake is done when it springs back to the touch and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Remove: Let the cake cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife, invert the cake onto the rack, then flip it right side up. Allow it to cool completely before slicing to maintain its structure.
Notes
- Ensure eggs are at room temperature for better aeration.
- Do not overmix the batter to maintain a light texture.
- Using Greek yogurt adds moisture and a slight tang; substitute with sour cream if desired.
- Rotate the cake pan halfway through baking for even heat distribution.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
