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 very 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.
Almond Cake Notes & Tips
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 springform (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 versatile. 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, homemade applesauce 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 no-bake Greek yogurt tart, my blueberry almond crisp, and creamy roasted berry popsicles.
*Springform note: You are going to have a much easier time getting the cake out of a springform pan, so I recommend using one. That said, you might be able to make this work in a 9″ cake pan. Generously grease the pan (bottom and sides), and then cut a round of parchment paper to neatly fit inside the bottom. Place it inside, pour the batter on top, and bake/glaze/cool as directed. Use a knife to loosen the outer edges of the cake before carefully inverting it onto a plate. Remove the paper, top with yogurt and berries, and serve. Change it up: Top this cake with any fresh fruit you’d like! You can also change the flavor by choosing honey instead of maple syrup, or using a different citrus fruit for the zest and glaze (orange is very nice). See additional topping options below. Make it dairy free: Use coconut whipped cream or almond butter instead of Greek yogurt. Or, you can make a simple glaze by whisking lemon juice into powdered sugar until it has a drizzly consistency. Generously drizzle it over the cake, then top with berries and generously drizzle over the berries to help keep them in place. Egg note (for vegans/allergies): I’m sorry, the eggs are absolutely essential to this cake. Do not attempt with flax eggs, unless you want gross almond pudding!
