5-Ingredient Almond Cake with Fresh Berries

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This is the best almond cake recipe ever! And so light, no oil or butter used in the recipe!

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!
Almond Cake

This simple almond cake is made with just five ingredients (not counting the berries), but don’t let it’s simplicity fool you – it’s delicious (and it also happens to be gluten-free)! The perfect dessert.

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!

When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It’s usually a given that my cousin Nina will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out.

The original recipe comes from baking goddess Dorie Greenspan’s cookbook, Baking Chez Moi. If you’re a baker, this book belongs in your kitchen! The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!

How To Make Almond Cake

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!
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4.74 from 26 votes
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5-Ingredient Almond Cake with Fresh Berries

6
6
6
SP
179 Cals 7 Protein 17 Carbs 11 Fats
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 12 servings
COURSE: Dessert
CUISINE: American
This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!

Ingredients

  • 3 large eggs, separated, at room temperature
  • 3 large egg whites, at room temperature
  • 2/3 cup sugar
  • 1 tsp pure vanilla extract
  • pinch fine sea salt
  • 2 cups almond flour or almond meal, (200 grams)
  • 1 cup mixed berries
  • powdered sugar, for dusting (optional)

Instructions

  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour (use almond meal or a gluten-free all purpose flour blend to keep the cake gluten-free).
  • In a large bowl, whisk together the egg yolks and all but 2 tbsp of the sugar.  Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract and the salt and set aside.
  • In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
  • Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they hold medium peaks.
  • With a flexible rubber spatula, stir in about 1/4 of the egg whites to the egg yolk mixture (no need to be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour.
  • Gently fold them into the yolks, but only partially.
  • While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter.  Be gentle!
  • Pour the batter into the prepared pan and shimmy until the batter is level.
  • Bake the cake for about 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
  • Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely. Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

Notes

Adapted from Baking Chez Moi.

Nutrition

Serving: 1/12th, Calories: 179kcal, Carbohydrates: 17g, Protein: 7g, Fat: 11g, Cholesterol: 47mg, Sodium: 39mg, Fiber: 3g, Sugar: 13g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 5
Keywords: almond cake, almond cake recipe, best almond cake, flourless almond cake, gluten-free almond cake

 

 

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191 comments

  1. I love this website and this is another outstanding recipe!! I use peaches instead of berries, and Swerve instead of sugar, and it is so delicious! I can’t believe how moist it is without any oil or butter!

  2. I make this all the time! I use almond extract & only a third cup of sugar…i sprinkle toasted sliced almonds on top.

  3. Can you top the cake before baking with some sliced almonds?  Still bake per recipe?

    Have made per recipes twice..delicious.  Will try this time using some Lankanto sweetener.  

  4. Can you make this in a regular 9-inch cake pan if you don’t have a springform pan 

  5. Hi can this be made into cupcakes? and if so should I change anything?

  6. Can anyone please comment on using Almond Flour VS Almond Meal? I have both and am torn about which one would be best to use. I notice the video uses the flour and the pics with the recipe uses meal. They look like 2 different cakes. Does it bake up any different or does the meal make it heavier or give the cake texture. From some of the comments I’m also confused about the measuring of Cups VS Grams. Any input based on others experience would be appreciated. Thanks!

  7. this cake is so delicious! i did sub out the vanilla for almond extract bc its my fav. did not disappoint! so so good!

  8. This recipe is wonderful!  Same great flavor as the ones we had in Santiago and SO easy (even when I couldn’t find my springform pan). I will definitely be making this one again…and again and again and again!!!!  

  9. Can you swap the almond flour out for matzo meal to make this kosher for Passover? Will it have the same consistency?

  10. Absolutely delicious!!

  11. This was DELICIOUS. I’m so glad I tried it. Just perfectly light and moist cake that’s not too sweet. 

  12. Gina – been making this for the last 2 years and everyone in the family LOVES it. If i want to add a little bit of lemon zest for a pop, where would i add that in the process?

  13. This cake was easy to make and so delicious! I macerated the berries (let them sit for a while with sugar on them). The syrupy topping added a bit of moisture to the cake which was very good.

  14. I found this recipe today looking for a cake for my Mom’s 76 7th birthday. what a wonderful recipe! Very light and not overly sweet, it was a perfect ending to a steak, asparagus and baked potato birthday dinner. Ive made several recipes from this site and my entire family has been pleasantly surprised at how flavorful your recipes are. Thank you again for the recipe.

    Oh, I did change one thing, I used half almond & half vanilla extract. Mom loves Almonds! 🙂

  15. Hi! I made this the first time and it came out amazing! I realized that I didn’t read the ingredients correctly and I used 3 egg yolks and 3 egg whites… it came out so amazing. Than, I made it again and actually read the step by step and realized it’s 6 egg whites. It didn’t come out like the first time came out completely different and way higher than what you show in the video. Just confirm for me 6 egg whites or 3. Want to make it again it was so good!!!! 

  16. I made this as a birthday cake for a good friend with diabetes. It was so easy to make. I stayed true to the recipe and was so happy with the final results. It reminded me of a Eurpoean cake that is not overly sweet. Loved the taste and texture. I will definitely make this again. Thank you for another great recipe.

  17. Made this for Easter and it came out so delish! Used coconut sugar and it was amazing! I did use a scale for the almond flour

  18. So confused with the amount of almond meal. I just did 2 cup and a tad bit extra. It’s in the oven so we will see!!!

  19. 1 cup of almond flour is a little of 100grams so it’s safe to say use only 2 cups otherwise, adding 200 grams is another 2 cups!

  20. I made this yesterday and it turned out great! I added a 1/2 tsp of almond extract to the vanilla extract for that extra boost of almond flavor, delicious! I also substituted coconut sugar for regular sugar and the results were still wonderful! Thank you for your amazing recipes!

  21. Help!  Someone please clarify…is it 2 cups almond flour or 2 cups plus 200 grams almond flour??  I don’t think this question has been answered and I am planning on making this tomorrow …..

  22. I was having company for dinner and chose this recipe because it was simple, attractive and had many good reviews. I made it according to the instructions and was so happy with the way it turned out . Everyone raved about it and I will definitely make this again.

  23. This was easy and delicious, but 1/12th is not very much at all! 1/8th is a much more realistic serving size.

  24. Just delicious. Made for dinner celebrating Valentine s Day with friends. Served a with fresh raspberries and strawberries. Topped eachiece with some fat free whipped cream. Highly recommend.

  25. Hi – is anyone able to help clarify if this is 2 Cups + 200 Grams or just 2 Cups?

  26. Totally confused by the amount of almond flour needed. Is it 2 cups, or 200 g, or 2 cups plus 200g?  I made it today using the 2 cups plus 200g option and  it was very dry……Wondering if I messed it up- flavor was delicious, just really needed moisture!

  27. My sons and I made this this morning for a leisurely brunch. It is BEYOND delicious!!! We showed it off on IG and to our family! Thank you!

  28. This was delicious!  I used almond flour and then replaced the 1 tsp. vanilla with 1 tsp. almond extract.  Followed the instructions exactly and was very pleased with the results. I took a photo but don’t see a way to add it here. 

  29. You say 3 egg whites in the ingredients, but 6 egg whites in the recipe. Is it 3 egg whites plus 3 egg yolks, or 3 eggs separated, plus 3 egg whites?

    • In the ingredient list, it lists 3 large eggs, separated, and also 3 egg whites.  So there is a total of 3 egg yolks (from the separated eggs), plus 3 egg whites from the separated eggs, plus the additional 3 egg whites, for a total of 3 egg yolks and 6 egg whites, which are treated separately from the yolks. 

  30. Any thoughts about adding cocoa … either to cake or the powdered sugar dusting?
    I’m looking forward to trying this recipe.

  31. I’m going to try this with coconut sugar, as I’m trying to reduce refined sugars!

  32. Made this last night and it came out perfectly and was delicious. My husband and kids kept asking for more. Also, I couldn’t find my spring form pan so I just lined a round 9in pan and it came out the same!! Will for sure make again.

  33. Just tried this tonight when friends came over that are gluten and dairy free. It was so good. Reminded me ofmy mother’s pound cake. I added some maple syrup to the berries. So good.

  34. KETO FRIENDLY VERSION
    I am on the Keto diet and so I decided to substitute 2/3 cup sugar with 2/3 cup erythritol. 
    I accidentally used all six egg yolks instead of just 3 yolks, yet I don’t think It made a significant difference other than just increasing the amount of total calories. I followed the directions as stated for the same baking time. My almond cake came out perfect! It is fluffy and moist and sweet when you bight into it!

  35. Delish! I have been sneaking a piece every morning with my coffee. Now having made this, I will keep the ingredients on hand to make at a moment’s notice. It is a fabulous base cake with lots of topping options.

  36. Great recipe-I added a generous teaspoon of fresh orange zest and used 1cup almond meal & 1 cup almond flour. Wonderful flavor, lots of compliments. 

  37. Delicious cake; thank you for this recipe! I made this for a low-calorie birthday cake and it’s delicious. I used Splenda instead of sugar to cut back on some calories and it tasted great. I’ll definitely be saving this recipe for future celebrations!

  38. Hi! I’m breastfeeding my daughter who is allergic to soy, dairy and eggs and I’m missing baked goods so badly (but yay the baby weight is gone from that diet!)…any advice on using egg substitute with this recipe?

  39. Wow.  Fantastic cake! Takes a bit of work, but it is worth every dirty dish. I used almond extract in place of vanilla. I can’t tell you how long the cake stays moist, as it only lasted a day and a half in our home. I’ll be making this again soon.

  40. Oh. My. Word! SkinnyTaste NEVER disappoints! This is one delicious cake!!! I made it as written, but added a powdered sugar glaze on top. (½ c powdered sugar, 1 tsp almond extract, then milk a little at a time u til desired consistency). This added 2 freestyle WW points (by my calculations) per serving, bringing it to a total of 8. It added a touch of sweetness and a additional hint of almond. 
    However, this cake would be fantastic without the glaze. It’s really very good. 
    Being GF, I find that recipes that have been adjusted taste, well… adjusted. This being an almond cake – and naturally GF – make it a winner in my family. We all gave it 5 Stars! 

  41. I made this for a GF dessert, absolutely delicious! I had trouble stopping at 1 slice, Yum!

  42. This turned out very good! I think letting the eggs sit at room temperature for at least a half hour or more really helps when beating air into them. It would definitely make a good strawberry shortcake base.

  43. I substituted swerve for the sugar, and brought the net carbs down to almost zilch, and it was fantastic! I topped it with a not too buttery lemon zesty cream cheese frosting (again, just a little swerve). I’m all Atkins, so I don’t mind the fat, but it just isn’t needed with this one. I DO think a decadent frosting does serve this cake well, if not minding your fat.

  44. I made this (first-time) for a dinner party last night where the hostess follows a gluten-free diet. Recipe came out perfect and and tasted delicious!  As others suggested, I subbed almond extract for vanilla. Topped it with berries mixed with a bit of sugar, a splurge of rum and the juices. Thank you again, Gina!

  45. My kids LOVED this! We baked it as muffins instead of a cake and I topped it with a light cinnamon glaze. Amazing!!!

  46. Do you think I can sub stevia for sugar?

  47. What can I say AMAZING! 

  48. Just made this cake for the first time and will definitely be making again! The instructions seemed intimidating but it’s easier than it reads. Personally, I’ll be adding more vanilla next time. And you definitely want to serve it with berries – it needs the extra natural sweetness. Overall really happy to have an easy, impressive, healthy, tasty dessert in the mix now! 

  49. How does this hold up if prepared the day before? Thank you!

  50. I’m so upset. I got over excited and just started mixing all the ingredients without reading the rest of the directions regarding the egg whites. 2 tbsp of sugar, yada yada. The batter is now in the oven and I’m expecting the worst. I’ll make sure to properly follow the directions next time :(. I love all of Gina’s recipes! 

  51. Made this cake several times and always a winner. However, made it last night for thanksgiving and it was dry! Any ideas why? I can only think that I over mixed egg whites, they were more like stiff peaks. And over mixing the almond flour with the eggs? I did kind of pack the almond flour in versus very lightly filling my measuring cup. But the batter consistency was a tad bit thicker than it was usually.

  52. Can i put sauted peaches/blueberries on the bottom as in upside dhown cake?

  53. Can I use this as an upside down cake? Would love to put some sauted peaches and blueberries on the bottom.

  54. We have a group that regularly meets for fellowship (and dessert!) and one member is gluten free. I am always searching for ways to allow her to enjoy dessert without everyone else feeling robbed. This was a GREAT recipe that we all enjoyed. My gluten free friend commented that it was the best and most moist gluten free cake she has had since becoming gluten free. I topped it with sweet cherries. It was amazing. Thank you!!

  55. Clicked on your vegan label and this can up. Unfortunately, not vegan with the use of eggs. Disappointed.

  56. I made this and it was fab. Have to hide from my husband or he would eat it all. Silly question. Do you think I can use the same batter to make cup cakes? Maybe throw on a little Greek yogurt frosting and bam!

  57. Will this cake keep well if made a few days in advance? Should it be refrigerated, or can it be frozen?

  58. I was a total ding dong and didn’t separate the eggs but I caught myself before continuing on and started over with fresh eggs.
    Separate bowls…
    3 yolks
    6 egg whites 
    I got it down pat now:) lol
    The cake came out fabulous, tasted light and delicious..
    It was a big hit with my guests.

  59. Would you think this would work as cupcakes? How long would you bake?

  60. I made this for dinner guests this weekend, and they really enjoyed it. My husband is ketogenic so I actually used Splenda instead of sugar and it turned out great! I couldn’t tell a difference. The berries really make the flavors pop. 

  61. This cake is amazing. It’s light and moist. I brought it to a party and it was all gone. I highly recommend this! It’s my new favorite cake.

  62. I made this today and it came out just like the photo especially when I put the berries n it.  Yay! !  Good feeling when that happens. 

  63. Mine was more like angel food cake. Is that how it’s supposed to be or did I do something wrong with the egg white?

  64. Pingback: 25 Best Low-carb Recipes with Almond Flour

  65. Recipe was confusing as to use 6 egg whites or three. Perhaps in the instructions a clarification like “beat 6 egg whites…..” could solve the problem. This cake was light and very moist but the taste of almond was subtle. I made as written with no substitutions. In the future I’d substitute almond extract for vanilla. It was good but not great. 

  66. I love this cake! You would never know it is healthy and gluten free! Delish!!! It is my go to gluten free dessert recipe! Thanks so much!!!
    My spring form pan is closer to 10 in diameter so I do 1 and 1/3 X which translates to 4 eggs, 4 whites,
    2/3 c sugar + scant 1/4 c,  2 + 2/3 c almond flour, 1 t + scant 1 t vanilla, scant bit of sea salt. I like the little bigger pieces when cut into 12!  Will have to try adding the orange though I like the almond flavor- maybe substitute some of the vanilla with almond extract? 

  67. i just made this cake today it was so yummy@@

  68. This was amazing! So most and so easy!  I’m new to your blog and I’m loving it! Thank you! 

  69. This came out delicious! The only thing I did different was add a little almond extract.  The cake was super moist and flavorful- we absolutely loved it.  Thanks Gina!

  70. I only have a 10″ springform …..think that will be ok??

  71. Really enjoyed this cake!

  72. Congratulations — you have given us a recipe for a Passover nut cake!

  73. This is happening today, no need for me to wait until Mother’s Day!  Would make an excellent Paasover dessert as well (ended last night so will have to keep this one for next year. 
    So my question is, how many eggs?  I’m just kidding. Is there a way to tag or create a recipe file from your gazillions of amazing recipes? Right now I am just writing the names of my favorites and putting them on the inside cover of my Skinnytaste book. But would love an onsite recipe keeper of those I use over and over (like the balsamic roasted chicken and vegetables and ratatouille and…..) Thanks 

  74. When do you add the salt? I don’t see that in the recipe. 

  75. Thanks for another great simple recipe.  I baked the cake to the recipe and after cooling drizzled with a honey lemon mixture which was great.  
    Question: I did not flip the cake back over before cooling because I liked the domed top, but the bottom became very moist.  I placed a clean kitchen towel overtop to cool the cake.  Is there a better way to cool a cake without causing it to dry out or become gummy?

  76. So delicious!! I made two for Easter this past weekend and everyone loved it! Thanks Gina!

  77. Would this do well with a honey-citrus glaze, or do you think it would cause the cake to become soggy on top? I'm thinking 1 Tbs honey mixed with juice from half an orange?

  78. Hmm, this was in your vegan recipe folder. I'm sure just an oversight but wanted to point out!

  79. I have a question about the almond flour. I tried importing this recipe to myfitnesspal.com. They matched the flour with Bob's Redmill Almond flour, with 54 g of fat for 100 g, which is the same amount as for regular grounded almonds. This matches the amount of fat per piece in your nutritional info (108 g + 14 g for the egg yolks makes 122 g/12 makes around 11 g per serving. BUT I've always thought that almond flour was a by-product of almond oil, that is to say it contains a lot less fat than regular almonds. Based on my internet search, it seems that this kind of almond flour only contains around 12 g of fat per 100 g, which would lower the fat content of your recipe to around 4 g per serving ((24+14)/12). So after this extensive introduction, my question really is: Which kind of almond flour to use? And is there a kind of almond flour which still contains the same amount of fat as regular almonds? And if so, what's the difference between the fatty kind of almond flour and grounded almonds? As you can see, I'm quite confused 🙂 I would appreciate some help, as I would really like to try this recipe, it sounds delicious!

  80. Do you think it would work well to add blueberries to the batter before cooking?

  81. For those having trouble – it's really important that all eggs are at room temperature too.

  82. Didn't understand from the recipe that it was it was 3 yolks and 6 egg whites 🙁 It's in the oven already. I hope it turns out at least good enough to not have to throw it away.

  83. This cake is in the oven now, I am so excited to try it. I am a little concerned since I didn't add the salt, hoping it doesn't take away from the flavor of the cake, but I don't see how it could since just smelling the batter it was delicious! I took the salt out in prep with other ingredients, but it wasn't mentioned in the instructions when to add it in so I forgot about it. You may want to update the recipe to correct this Gina. Thanks for this blog and your cookbook, I make at least one or two of you dishes a week and I have LOVED EVERYTHING! Your recipes helped me lose and maintain my almost 50 lb weight loss!!!

    • It turned out a little bland, but not bad. I a. guessing it was the omission of salt. Gina, any ideas to heighten the flavor now? I am serving it tomorrow so I just added powdered sugar for now. Maybe the berries will help? I almost want to do it over, but would hate to waste so any suggestions you have would be appreciated..thanks.

      • When I made this I added the zest of an orange when beating the egg yolks and sugar. It adds a nice flavor without overpowering the cake. It is a great recipe for those who keep Kosher for Passover.

  84. Hey Gina! I have a quick question, do you mix six egg whites and the three egg yolks separetely or three whites and three eggs?

  85. Made this cake today and it was light ,moist ,and delicious! I didn't even add the powdered sugar or berries and it was great! I'm trying to lose 20 pds and this was a great treat without all the calories. I will definitely be making this almond cake again.

  86. Please explain the pan prep. Did you mean grease/flour OR grease/parchment? How would the flour stick to grease/parchment/flour order you stated? Please clarify…

    • There is a small photo above, but correct. Spray, place parchment, you can spray some more then dust with flour.

  87. So you grease the pan, then place the parchment paper over the greased pan, then dust the parchment paper with flour, correct? Or

  88. this cake came out terrible-hard as a rock and I followed the direction exactly.

  89. Could you replace the white sugar with coconut sugar/granulated coconut nectar?

  90. I absolutely love this cake! I made it and used almond extract instead of vanilla because I love almonds. It was perfect….I want to eat he whole thing myself!

  91. Could you substitute almond extract for vanilla? I have some I need to use up.

  92. Looks amazing! Can't wait to try it! And it likely is pretty healthy….gonna plug it into our site and post the nutritional Value for you

  93. Just made mine. It looks like it fell. It's very "flat." Any tips for if I make it again?

    • Are you mixing the whites in by hand? Mixing at that point instead of gently folding may cause it to be flat as that fluffy white is what keeps it nice, generally speaking.

    • Correct, the egg whites should be fluffy, this will keep the cake light.

    • You really need to whip the egg whites with a hand mixer.

  94. Gina – Are there almond flours you recommend (or don't)? I love to buy most things at trader joe's, but have heard mixed things about their almond meal/flour. Thank you for all the recipes!

  95. I would like to try this for my hubby's birthday. I'm thinking I'd like to add some kind of almond liquer once the cake is cool.

  96. How'd you know I was looking for an almond cake recipe???? Sheesh.

  97. Be still my heart! This is like an almond meal chiffon cake. Im on my way to the store for ingredients!

  98. Almond cake is one of my favorites, and I can't wait to try it out…especially since it's gluten-free. The fresh berries on top…yum!

  99. Looks Delish, can't wait to try it. Now if only you would PLEASE lighten up an Italian cream cake…#myweakness

  100. Here's some help for all you beginner's out there.
    3 eggs "seperated" plus 3 egg whites so you will end up w/ 3 yolks only and 6 whites.
    Turning a cake means to rotate it half way in your oven to help it cook more evenly.
    Salt is generally added w/ the dry ingredients such as the flour.
    The wax paper is to keep it from getting to from sticking to the bottom and sometimes to help keep it from getting to dark.
    Almond flour is the better flour to use because of it's texter. I would google a substitute for almond flour and see what you get. Someone I'm sure has a great exchange for you.
    Hope this helps some of you.

  101. Can Splenda be substituted for the sugar?

  102. This looks so good! Is it 3 or 6 egg whites?

  103. yummy! Do you use fresh or previously frozen berries?

  104. Oh Gina, this looks sooo good! Getting pinned for sure. Someday I am going make it 🙂

  105. Thanks for posting a dessert recipe that looks easy, amazing and healthy!! Can't wait to try it

  106. Oh my goodness, this looks amazing! I'll have to bake this myself x

    www.sheintheknow.co.uk

  107. This looks delicious! I love the flavor of almond in a cake, but have never tried almond flour before. Yummy!

  108. Can I substitute the almond flour with regular flour? And replace the vanilla extract with half almond extract?

  109. I have my cake in the oven now and just realized that I didn't add any salt. Hopefully the missing salt doesn't take away from cake too much.

    I also used just 3 eggs, separated for this recipe.

    Can you please clarify the steps for adding salt and also the number of eggs?

    Thanks for the recipe. I'm looking forward to seeing the results!

  110. Where does the salt come in? Also, could you please clarify the number of egg yolks needed v. egg whites? Thank you!

  111. What does "turning the cake" means? Like upside down? Does the paper still stick to the pan then?

    I'm just starting my gluten-free life and this recipe is precious, thanks Gina!

    • She means to rotate the cake in the oven so it bakes evenly, sometimes the back of the oven gets hotter. : )

  112. Mmm that looks delicious! Love how easy it is, hard to believe there are only 5 ingredients 🙂

  113. Almond based cakes are some of my favourites, this looks fantastic Gina 😀 x

  114. Could coconut flour be used instead of almond? Just curious as I have some already in the pantry 🙂

    • I find coconut flour very tricky to work with as it absorbs a lot of liquid! You probably would have to add extra liquid or something, but I'm no expert

    • You can sub coconut flour for almond flour in any recipe by dividing the amount by 3—in this case, 2 c. almond flour = 2/3 c. coconut flour.

    • With coconut flour you would use a lot less and add more eggs. Almond and coconut flour are not substituted 1:1. You use 1/3 cup coconut flour to replace 1 cup of almond flour. And more eggs.

    • I've tested it with almond flour, I can't guarantee making any changes to the recipe will work.

    • Typically I like to avoid using processed sugar, so I'll sub in honey or maple syrup for the sugar. In that case, you can sub in a couple T of coconut flour instead of almond flour. That way the coconut flour absorbs the extra liquid you added, but does not change the portions.

  115. Hi. are you mixing the eggs with milk? If yes, how much? Thanks.

  116. All 6 egg whites, but only 3 yolks is that correct?

  117. Yummy a gluten free cake! Looking forward to trying this, thanks!