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Gluten free lemon berry cake made with almond flour, gluten free lemon cake

Gluten Free Lemon Cake (made with almond flour)

Over the past ten years (plus), I’ve made this gluten free lemon cake (made with almond flour) and honey lemon coated summer berries countless times! It’s light and refreshing with perfectly balanced flavors.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 -10


  • For the Torte: Parchment paper and cooking spray
  • 1 cup granulated sugar divided
  • 1 cup plus 1 tbs almond flour
  • cup corn flour-finely ground up cornmeal
  • 4 Large eggs yolks and whites divided
  • 2 tbs grated lemon zest
  • ¼ cup extra virgin olive oil
  • 1 tbs fresh lemon juice
  • 1 tbs fresh orange juice
  • ¼ tsp salt
  • For the topping:
  • cup honey
  • 2 tbs fresh lemon juice
  • 2 tbs vanilla extract
  • 3 cups berries


  • Heat oven to 350. Line a springform pan with parchment paper and coat with cooking spray.
  • Combine ⅓ cup sugar and flours in a bowl
  • Whip ⅓ cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice and orange juice
  • Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining ⅓ cup sugar until stiff peaks form.
  • Fold ⅓ of egg-white mixture into batter. Fold in remaining egg-white mizture. Pour batter into pan and bake for 30 to 35 minutes.
  • Remove from oven and cool. When cooled release from springform and gently put on serving plate.
  • For the topping: Combine all ingredients except for the berries and mix. Add the berries and spoon onto the cake


Serving: 1g | Calories: 299kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 94mg | Fiber: 3g | Sugar: 33g