Gluten Free Almond Croissant Cake
Ingredients
- 150 gcaster/superfine or granulated sugar
- 55 gunsalted butter
- 50 gsunflower or vegetable oil
- 3US large/UK medium eggs
room temperature
- 60 gwhole milk
room temperature
- 30 gfull-fat plain or Greek-style yoghurt
room temperature
- 1 tspvanilla bean paste
- 150 gplain gluten free flour blend
- 135 galmond flour
- 1 ½ tspbaking powder
- ¼ tspxanthan gum
Omit if your gluten free flour blend already contains xanthan gum.
- ¼ tspsalt
- 200 gcaster/superfine or granulated sugar
- 140 gunsalted butter
- 2US large/UK medium eggs
room temperature
- 1 tspvanilla bean paste
- ½ tspalmond extract
- 300 galmond flour
- ¼ tspsalt
- 90 gflaked almonds
- powdered/icing sugar
for dusting the baked cake
Directions
Almond cake:
- 1
Adjust the oven rack to the lower middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) springform pan and line it with parchment/baking paper. (A 10-inch/25cm springform pan will work as well.)
- 2
In a large bowl, whisk together the sugar, melted butter, oil, eggs, milk, yoghurt and vanilla until well combined.
- 3
In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.
- 4
Add the dry ingredients to the wet, and whisk everything together into a fairly loose, smooth batter with no flour clumps. Set it aside while you prepare the almond frangipane.
Almond frangipane:
- 1
In a large bowl, mix together the sugar, melted butter, eggs, vanilla and almond extract until well combined and smooth.
- 2
Add the almond flour and salt, and mix well until smooth.
- 3
Transfer the frangipane to a piping bag with its end cut off (or you can use a large round piping tip).
Assembling & baking the cake:
- 1
Pour the almond cake batter into the lined springform pan and smooth out the top.
- 2
Pipe the almond frangipane in an even layer on top of the cake batter. I usually pipe it in parallel lines in one direction, and then pipe any remaining frangipane in the perpendicular direction in evenly spaced lines, so that you get a fairly even coverage. (See blog post for photos.)Tip: Piping the almond frangipane on top of the cake batter with a piping bag ensures that you get a perfectly even layer that doesn’t sink to the bottom during baking – instead, it stays put on top of the cake. In comparison, dolloping it on with a spoon or a scoop tends to displace the cake batter too much, and it also creates areas where the filling is too thick and therefore tends to sink as the cake bakes.
- 3
Sprinkle evenly with the flaked almonds.
- 4
Bake at 350ºF (180ºC) for about 60-70 minutes. If the flaked almonds on top start browning too much, you can cover the cake with a sheet of aluminium foil, shiny side up, and continue baking until done.Because of the frangipane layer, it can be tricky to know when the cake is fully baked. That’s because the almond frangipane always stays slightly gooey. So, when you insert a toothpick or cake tester in the centre, you’ll always see some frangipane sticking to it BUT you shouldn’t see any raw or half-baked cake batter. Furthermore, when the cake is done, it should be slightly rounded on top and fully set/not wobbly at all. If it has a dip in the centre or if it’s still slightly wobbly when you shake the baking pan, it needs longer in the oven.
- 5
Allow the cake to cool in the springform pan for about 15 minutes before removing it from the pan onto a wire rack to cool.
- 6
Dust it generously with powdered/icing sugar before slicing and serving. You can serve it warm or cooled completely to room temperature.
Storage:
- 1
The gluten free almond croissant cake keeps well in a closed container in a cool dry place for about 3-4 days.
Gluten Free Almond Croissant Cake
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Indulge in the Ultimate Gluten Free Almond Croissant Cake
Prepare to fall in love with our Gluten Free Almond Croissant Cake, a truly special dessert that captures the beloved flavors and textures of a classic almond croissant in an incredibly easy-to-make cake. This isn't just any almond cake; it's a delightful experience featuring a beautifully soft and buttery gluten-free almond cake base, generously topped with a rich, gooey almond frangipane filling.
What truly elevates this almond croissant cake is the irresistible layer of flaked almonds, which get wonderfully toasty and crunchy as they bake, adding a delightful contrast to the tender cake and luscious frangipane. Whether you're a seasoned baker or new to gluten-free desserts, this recipe makes creating an impressive and utterly delicious treat surprisingly simple.
Why This Almond Cake Is a Must-Try
Our Gluten Free Almond Croissant Cake stands out for several reasons:
- Authentic Flavor: It genuinely tastes like your favorite almond croissant, but in an easily sliceable cake form.
- Perfect Texture: Enjoy the harmonious blend of a moist almond cake, creamy frangipane, and crisp toasted almonds.
- Effortless Elegance: Despite its sophisticated taste, this is an easy cake recipe that comes together beautifully. The secret to a perfect, even frangipane layer that won't sink? Piping it directly onto the cake batter!
Tips for a Flawless Finish
For the best results with your gluten free almond cake, ensure all your ingredients, especially eggs and milk, are at room temperature. This helps everything combine smoothly for a lighter, more even crumb. Don't skip the xanthan gum if your gluten-free flour blend doesn't include it, as it's crucial for structure in gluten-free baking. Feel free to adjust the amount of almond extract to your taste for an extra nutty punch. Serve this exquisite cake dusted with powdered sugar and perhaps a side of fresh berries or a dollop of crème fraîche for an extra touch of decadence.