Moist, nutty, fluffy and light, this naturally gluten-free cake is a lovely foundation that can be topped with all your spring time favourites including mascarpone, meringue, or fruits like strawberries, plus you won’t even miss the flour.
No. 1 | Preheat oven to 325°.
No. 2 | Mix all the dry ingredients together in a small bowl.
No. 3 | In a larger bowl, whisk together the olive oil, honey, lemon juice, and vanilla. Add eggs and beat until incorporated.
No. 4 | Mix in the dry ingredients with the wet. Add lemon zest and give a quick stir to incorporate.
No. 5 | Pour the batter into a greased spring-form pan. Bake for 50 minutes. Test doneness with a toothpick or knife.
No. 6 | Allow to cool and top with fresh blueberries, almond slices and a light sprinkle of icing sugar.
We used a 7″ spring-form pan for this recipe. If using a different size, adjust cooking time accordingly.
Keywords: gluten-free cake recipe, almond cake recipe, easy cake for brunch