Gluten Free Almond Croissant Cake
A soft, buttery gluten-free almond cake layered with rich, gooey almond frangipane piped over the top and scattered with flaked almonds that turn toasty in the oven. Dusted with powdered sugar, it tastes just like almond croissants in cake form.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
- Piping Bag
- Wire rack
- Digital scale (recommended)
Ingredients
Almond Cake
- 150 g caster or granulated sugar 3/4 cup
- 55 g unsalted butter 1/2 stick; melted and cooled until warm
- 50 g sunflower or vegetable oil 3 1/2 tbsp; or other neutral oil
- 3 large eggs room temperature
- 60 g whole milk 1/4 cup; room temperature
- 30 g full-fat plain or Greek-style yoghurt 2 tbsp; room temperature
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 150 g plain gluten free flour blend 1 1/4 cups
- 135 g almond flour 1 1/3 cups; or almond meal or finely ground almonds
- 1 1/2 tsp baking powder
- 1/4 tsp xanthan gum omit if your flour blend already contains it
- 1/4 tsp salt
Almond Frangipane
- 200 g caster or granulated sugar 1 cup
- 140 g unsalted butter 1 1/4 sticks; melted and cooled until warm
- 2 large eggs room temperature
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 1/2 tsp almond extract
- 300 g almond flour 3 cups; or almond meal or finely ground almonds
- 1/4 tsp salt
You'll Also Need
- 90 g flaked almonds 1 cup
- powdered/icing sugar for dusting
Instructions
- Make the Cake Batter: Position the oven rack in the lower-middle and preheat to 350°F (180°C). Butter and line a 9-inch springform pan. Whisk together the sugar, melted butter, oil, eggs, milk, yoghurt, and vanilla until combined. In a separate bowl, whisk the gluten free flour blend, almond flour, baking powder, xanthan gum, and salt. Add the dry to the wet and whisk into a smooth, loose batter. Set aside.
- Make the Frangipane: In a large bowl, mix the sugar, melted butter, eggs, vanilla, and almond extract until smooth. Add the almond flour and salt and mix until smooth. Transfer to a piping bag with the end cut off (or a large round tip).
- Assemble: Pour the cake batter into the pan and smooth the top. Pipe the frangipane in an even layer over the batter, parallel lines one way then perpendicular lines to fill gaps. Sprinkle evenly with the flaked almonds.
- Bake: Bake at 350°F (180°C) for about 60 to 70 minutes. If the almonds brown too fast, cover loosely with foil (shiny side up) and continue baking.
- Check Doneness: A toothpick in the center will always have some gooey frangipane on it, but no raw cake batter. The cake should be slightly domed and fully set (not wobbly). If it dips or wobbles, it needs longer.
- Cool and Serve: Cool in the pan about 15 minutes, then remove onto a wire rack. Dust generously with powdered sugar before slicing. Serve warm or at room temperature.
Notes
Pipe the frangipane rather than spooning it, for an even layer that won't sink to the bottom. Weigh your ingredients (a digital scale) for the most reliable gluten-free bake. Add the xanthan gum only if your flour blend doesn't already contain it. Use room-temperature eggs, milk, and yogurt. Watch the almonds and tent with foil if browning too fast. Judge doneness by a set, slightly domed top with no raw batter (the frangipane stays gooey by design). Keeps 3 to 4 days in a closed container in a cool, dry place.