Every once in a while, a recipe comes along that completely shifts how you think about baking. For me, this almond cake was one of those moments. I’ve always adored almond cakes—the nutty flavor, the tender crumb, the way they feel both rustic and refined at the same time. But this particular recipe? It took me by surprise.
Not only is it completely gluten-free, but it’s also free of butter, refined sugar, and milk. And yet, it’s rich, flavorful, and easily one of the top five baked goods I’ve ever made. Truly, if someone had served it to me without saying a word, I would have never guessed it was missing all those traditional baking staples.
This is the kind of dessert you’ll want to bake for friends, especially those with dietary restrictions. It’s thoughtful, delicious, and honestly feels like a little celebration of what simple ingredients can do.
What You’ll Need
The ingredient list is refreshingly short and full of pantry basics, with just a few little extras to make it shine:
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- 4 eggs, beaten
- ⅔ cup maple syrup (your natural sweetener here)
- ¼ cup virgin olive oil
- 1 orange (you’ll use both the zest and juice)
- Icing sugar (for the strawberries)
- Strawberries (I used a medium-sized box, but you can decide how many based on how much topping you’d like)
How to Make It
- Preheat the oven. Set it to 170°C (340°F). Grease your pan lightly and dust it with almond flour—it keeps everything from sticking and adds a subtle nutty flavor.
- Mix the dry ingredients. In a bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients. In another bowl, combine the eggs, maple syrup, olive oil, and the zest of your orange. Whisk well, then pour this mixture into the bowl with the dry ingredients. Stir until combined, then pour into your prepared pan.
- Prepare the strawberries. On a lined baking sheet, toss the strawberries with a sprinkle of icing sugar until evenly coated. Spread them out in a single layer.
- Bake. Place both the cake and strawberries into the oven. The cake will need about 40 minutes, while the strawberries should be tossed every 15 minutes so they roast evenly and develop a jammy sweetness.
- Cool and finish. Once baked, place the cake on a wire rack to cool. Squeeze the juice from half your orange over the roasted strawberries. (As for the other half? Treat yourself to a glass of fresh detox water for tomorrow!)
- Assemble. Once cooled, top the cake with the roasted strawberries—or serve them on the side if you’d like a less messy presentation.
The Result
What emerges from the oven is pure magic: a golden almond cake that’s tender, slightly spiced, and just sweet enough. The roasted strawberries bring everything together with their syrupy, tangy sweetness, and the hint of orange lifts the entire flavor profile. It’s indulgent but light, wholesome but still very much dessert.
The best part? Knowing it’s naturally gluten- and dairy-free means everyone at the table can dig in without hesitation.
Why I Love This Recipe
- Simple yet elevated. Almond flour and olive oil might sound fancy, but they’re everyday ingredients that create a cake with depth and sophistication.
- Naturally sweet. Maple syrup not only sweetens but also adds a warm, caramel-like undertone.
- Unexpectedly rich. Even without butter or milk, the cake stays moist thanks to the olive oil and almond flour.
Tips for Success
- Use good olive oil. Since it plays such a big role, go for a high-quality extra virgin olive oil with a mild flavor.
- Don’t skip the zest. The orange zest brightens the cake and balances the richness of the almonds.
- Serve fresh. If you’re topping the cake with strawberries, it’s best enjoyed the same day. Otherwise, keep the strawberries on the side and add them as you serve.
Serving Ideas
This cake is versatile enough to work in so many settings. Serve it with coffee for a cozy afternoon treat, or dress it up with a dollop of whipped coconut cream for a dinner party dessert. The roasted strawberries can also be swapped for other fruit—blueberries, raspberries, or even sliced peaches would be lovely when they’re in season.
A Little Celebration of Almonds
At its core, this recipe is a reminder that baking doesn’t have to be complicated or rely on traditional ingredients to feel special. Sometimes the simplest swaps—almond flour for wheat, maple syrup for sugar—lead to the most surprising (and delicious) results.
So whether you’re baking for gluten-free friends, trying to cut back on refined ingredients, or simply in the mood for something a little different, this almond cake is worth a spot in your rotation. It’s wholesome, indulgent, and, most importantly, a joy to share.
