This Elevated Almond Cake looks dense, but it isn’t heavy at all. It is super moist, full of almond, butter and lemon flavors. There is a slight chew to the bits of almond without any grittiness. The Almond Cake alone is amazing. Of course I always feel the need to elevate things a bit. So to compliment the buttery and nutty cake, I add the fresh blueberry sauce that is infused with tart lemon. Then your taste buds are delighted by the unexpected flavor of Amaretto in the whipped cream topping. It is a cake you will remember and crave again and again.

Almost Guaranteed

I truly believe that food can be great no matter what ingredient(s) have to be left out. So I am always looking for a wheat eater to tell me whether or not something I have made tastes like it is gluten free. Because it shouldn’t! Either it is good or it isn't. This Elevated Almond Cake with Blueberry Sauce and Amaretto Whipped Cream is a testament to the fact that gluten free baked goods can hold their own. I have had countless wheat eaters tell me that they can’t believe this cake is gluten free and it is straight up great. I would guarantee that you will feel the same, but I am sure that as soon as I do that, somebody out there will tell me differently, lol! Seriously though, I'm pretty sure you will love it:-)

Isn't Finicky Either

The batter for the Elevated Almond Cake is easy to whip up. You start with creaming the eggs and sugar together. Zest and juice the lemon. Then you add the remaining ingredients and combine them all with your mixer. Easy peasy. The batter isn’t finicky at all. Pour it into your prepared baking pan and in the oven it goes.

Blueberry Sauce

As you know, I love sauces, toppings and dips of all kinds. This Blueberry Sauce couldn’t be easier to make. All three ingredients go in the saucepan at the same time, then you let it cook. Stir it from time to time and that is it! It is best made just before you are ready to serve the cake. When it cools, it will begin to set like jam. I have tips in the recipe notes to turn it saucy again if this happens to you;-) I got you covered, no worries!

Watch me Whip!

For the Amaretto Whipped Cream, all of the ingredients go in one bowl and you turn your mixer to high speed. Within a few minutes, it will reach stiff peaks and it is ready to go. You can store it in the fridge until you are ready to serve it. If you would like a dairy free version of this, simply stir in 2 tablespoons of Amaretto to thawed dairy free Truwhip or So Delicious whipped toppings. It turns out great, I’ve made it that way many times! You don’t need to add the powdered sugar because they are sweetened already.

Speaking of Dairy Free

The only other dairy in this recipe beyond the topping is the butter. Although I haven’t tried it yet myself, I don’t see why you can’t substitute the butter with dairy free buttery sticks. It may change the flavor some, but I don’t think it would change the texture. Please let me know if you try this in the comments. I’d love to hear how it turns out!

Love Having Options

More ideas for gluten free and allergy friendly desserts to check out: Chocolate Toffee Peanut Butter Cupcakes, Coconut Tres Leche Cake, Banana Cupcakes with Cream Cheese Frosting (can be totally dairy free too!) and Dairy Free Tropical Rum Ice Cream.

Elevated Almond Cake

5 from 3 votes

Print Pin Rate

Servings: servings

Calories:

Ingredients

For the Almond Cake

4 eggs
1 ¼ cups sugar
8 tablespoon butter, at room temp
1 lemon, juice & zest
½ cup almond milk
2 ⅔ cups almond flour, finely ground
¾ cup gluten free flour with xanthan gum
½ teaspoon baking powder

For the Blueberry Sauce

2 cups fresh blueberries - rinsed with stems removed
¼ cup fresh squeezed lemon juice
⅓ cup sugar

Amaretto Whipped Cream

1 cup heavy cream
1 tablespoon Amaretto
2 tablespoon powdered sugar

Instructions

Preheat oven to 350 degrees. Line an 8 inch round or square baking pan with parchment on the bottom and grease the bottom and sides.
In a small bowl, combine the almond flour, flour and baking powder. Set aside.
In a large bowl, combine the eggs and sugar with a mixer until light in color and creamy. Add the butter, then the lemon juice, zest and almond milk. Finally add the flour mixture a little at a time on a slow speed with your mixer. Once it is combined well, pour it into your prepared baking pan.
Bake for 45-55 minutes. Check to see if it is browning once it has baked for 35-40 minutes. You may want to loosely cover it with aluminum foil to prevent too much browning. It is done when the center is set and puffed up in the center. Serve warm or at room temp with Blueberry Sauce and Amaretto Whipped Cream (see below).
While the cake is baking, place all ingredients for the blueberry sauce in a small pot over medium heat. Allow the sugar to dissolve and the blueberries to burst. Stir from time to time. This should take about 20 minutes. Let sit at room temp until ready to serve.
For the Amaretto Whipped Cream: Combine all ingredients in a small bowl and whip to stiff peaks on the high speed of your mixer.

Notes

*Note: It is best to make the Blueberry Sauce just before serving while warm or room temp. Once it is chilled, it will set like jam. If this happens, you can put the mixture in a blender with just a tiny amount of water (if needed), then reheat it in the microwave once it is blended smooth.