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    Home » Recipes » Easter

    Lemon Almond Cake (gluten free and dairy free)

    Published: Mar 27, 2011 · Modified: Jun 8, 2022 by Sally Cameron · This post may contain affiliate links · 24 Comments

    338 shares
    Jump to Recipe Print Recipe

    From the first bite, you experience the soft crunchy texture from cornmeal and ground almonds, the fresh flavor of lemon, and moist richness that comes from olive oil. You will never believe this is gluten-free, dairy-free and can be made low sugar. My go-to cake style dessert: lemon almond cake. Everyone loves it.

    A slice of lemon almond cake with powdered sugar dusting.
    A slice of lemon almond cake with powdered sugar dusting.

    Needing a gluten-free, dairy-free dessert for a client, I adapted one of my favorite cake recipes from Deborah Krasner’s The Flavors of Olive Oil: A Tasting Guide and Cookbook to meet the need. By using gluten-free cornmeal, gluten-free flour blend and almond milk instead of dairy milk, this olive oil cake turned out beautifully.  Now I always make it this way.

    Jump to:
    • Dessert Cake or Snack Cake
    • Use a Food Processor
    • To Serve
    • To Reduce Sugar by Half
    • 📖 Recipe
    • 💬 Comments

    Dessert Cake or Snack Cake

    Perfect after dinner with fresh berries, this cake also works with a cup of tea in the afternoon or with a cup of coffee for a weekend breakfast, as it it not overly sweet.

    Pouring the flour into the food processor bowl.
    Pouring the flour into the food processor bowl.

    Use a Food Processor

    There are many great things about this recipe. It is easy to make and the batter is done quickly in a food processor, then poured into a parchment-lined springform pan and baked. Honestly, I could just eat the batter. I relish licking the spatula and scraping my finger around the food processor bowl after the cake is in the oven.

    To Serve

    Lemon almond cake can be made two days ahead, wrapped and refrigerated. I think it would also freeze well, but it never lasts that long. No frosting require,  just a dusting of powdered sugar (optional). Sometimes I add a little whipped cream or whipped coconut cream on top for a nice finish. And add those berries. Berry sauce is be nice to.

    Pouring batter into the springform pan.
    Pouring batter into the springform pan.

    To Reduce Sugar by Half

    If you want to reduce sugar, try substituting part of the sugar for monk fruit/erythritol blend or your substitute of preference. For a vegan version, try making it with an egg substitute or use flaxseed instead of the egg. No matter how you make it, it could become one of your regular recipes too.

    For another easy cake made in a springform pan, try this delicious cherry cake.

    A sliced cake on the counter with berries for serving.
    A sliced cake on the counter with berries for serving.

    📖 Recipe

    lemon almond polenta cake | AFoodCentricLife.com

    Lemon Almond Polenta Cake (Gluten-Free)

    Sally Cameron
    Gluten free and dairy free, this tender lemon almond polenta cake is made with olive oil, almonds, polenta (ground cornmeal) and a whole lemon, recipe adapted from The Flavors of Olive Oil. It’s wonderful for dessert with berries, nice with tea, even, and even works as an afternoon snack cake or breakfast.
    4.20 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine Italian
    Servings 12
    Calories 346 kcal

    Equipment

    • Food Processor
    • Springform pan
    • Parchment paper

    Ingredients
      

    • ½ cup  gluten-free cornmeal medium to coarse grind  
    • ½ cup all purpose gluten-free flour blend
    • 2 teaspoons aluminum-free baking powder
    • ¼ teaspoon table salt
    • 1 ½ cups whole raw almonds 7 ½ ounces
    • 1 cup unrefined natural raw sugar to reduce sugar see below
    • 1 large lemon
    • ¾ cup extra virgin olive oil
    • ½ cup unsweetened almond milk I use homemade, recipe on this site
    • 2 large eggs
    • 1 teaspoon almond extract

    Optional Garnishes

    • Powdered sugar to finish before serving
    • Fresh berries
    • Whipped cream
    • Food processor with steel knife

    Instructions
     

    • Pre-heat oven to 325 degrees. Spray a 9” springform pan with non-stick spray and line with a parchment round cut to fit the bottom. In a medium bowl, whisk cornmeal, flour, baking powder and salt together.
    • In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds. They should have a coarse, sandy texture.
    • Cut lemon in half. Juice one half to get 1 ½ tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds. Scrape down the bowl with a flexible spatula.  Add oil, almond milk, eggs and almond extract. Process for 1 ½ minutes. Add the cornmeal/flour mixture and give it a few long pulses to combine.
    • Pour the batter into the prepared pan. Bake 45-60 minutes, or until golden and firm to the touch. A cake tester or toothpick comes out with just moist crumbs attached. Timing depends on your ovens.
    • Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment and cool on a wire rack. Let cool completely. Serve as desired with berries, whipped cream, whipped coconut milk or plain. The cake will hold for two days wrapped well and refrigerated.

    Notes

    To reduce sugar, use part or all monk fruit blend.
    This recipe is most easily and accurately made with a digital kitchen scale, which is a terrific and inexpensive investment if you do not have one.

    Nutrition

    Calories: 346kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 3gCholesterol: 31mgSodium: 128mgPotassium: 171mgFiber: 4gSugar: 18gVitamin A: 45IUVitamin C: 5mgCalcium: 119mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. The Porsche guy says

      March 19, 2023 at 12:45 pm

      5 stars
      So easy, love the texture and lemony flavor. Definitely a keeper recipe. Thank you.

      Reply
    2. Dawn says

      August 18, 2019 at 2:05 am

      Can you use almond meal instead of grinding the whole almonds?

      Reply
      • Sally Cameron says

        August 26, 2019 at 1:30 pm

        Hi Dawn. I've never tried to that way but you might be able to. The texture might be finer, which would be...fine! If you try it, go with measurements on a scale versus in dry measure - if that makes sense. I would also try the meal which is not as fine as the almond flour. For example, Bib's Red Mill makes two versions (last time I checked). I may have to try that myself. Thanks for the question!

        Reply
    3. sophie says

      May 02, 2015 at 11:47 pm

      Actually! I made them twice already as muffins and they turned out great; they did not fall apart, were sturdy (stayed together)

      Thanks!

      Reply
      • Sally Cameron says

        May 03, 2015 at 3:34 am

        That's good to know Sophie! Thanks for reporting back.

        Reply
    4. sophie says

      April 16, 2015 at 10:45 pm

      I want to make this, but I have two questions:
      1) I only have course ground cornmeal (POLENTA) from Bob's Red Mill. Will this work?
      2) I'd like to make individual portions. Can they be made into muffins? Do you know how many muffins? At what temperature? Same? Bake them for shorter or longer?

      Thanks <3

      Reply
      • Sally Cameron says

        April 21, 2015 at 3:29 am

        Hi Sophie. Bob's polenta should work fine, however this recipe has not worked for me in cupcakes or muffins. Tried it once and it flopped. Should try it again. They were too fragile. Get a springform pan. They are not that much and once you make this it might be a go-to dessert as it is in my house. And the pan can be used for other things too. Try on Amazon or at Bed, Bath and Beyond. Would like to amend it to make it work for cupcakes, but once you just pour the whole thing into 1 pan and bake, it's easier!

        Reply
    5. Eva Chowaniec says

      February 05, 2013 at 11:53 am

      Hello Sally,

      I did take your advice and substituted half of the sugar with a 1/2 tsp. powdered Stevia. It did come out a little flatter as you suspected, but let me tell you!!!! This cake is INCREDIBLE!
      I actually had to make it twice that weekend, the first time I didn't have real lemon at hand so I substituted with lemon granulate that claims to be "real" and added a little more almond essence. This was my husband's and my kids' favourite.
      I made the cake again for some friends and stuck to your recipe (only the sugar/Stevia combination I kept)...and this turned out to be MY favourite due to the slight bitterness the lemon rind added...

      Either way this recipe is a keeper!!!! Shouldn't make it too often though or I will have to go clothes shopping soon!!!

      Thank you so much!!!!

      Reply
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