Gluten Free Blueberry Almond Cake

My first gluten-free recipe!! As someone who loves all things gluten, I never thought gluten-free dishes would taste better but I've discovered how amazing almond flour is for desserts! I actually think using this kind of flour enhances the flavor and really makes it delicious.

My mom is currently on an elimination diet where she can't eat gluten so we decided to experiment a bit and this cake really came out wonderfully. Comment below and let me know what you think!

This recipe could also easily be 'veganized' by swapping out the eggs for a vegan substitute (it just may not be as fluffy).

There's truly nothing better than a cup of coffee or tea and a homemade cake. What's your favorite kind of dessert?

Time: 1.5 hours


3/4 brown rice flour

3/4 cup almond flour

1 1/4 tsp baking powder

1/2 tsp salt

3/4 cup sliced almonds

3/4 cup sugar

zest of 1/2 orange

6 ounces unsalted butter, softened

1/2 tsp almond extract

1/2 tsp vanilla extract

3 large eggs, room temperature, whisked

2 tbs almond milk

1 3/4 cups fresh blueberries

powdered sugar


  • Preheat oven to 325 degrees. Grease an 8-inch cake pan with butter and set aside.

  • Mix the wet and dry ingredients in separate bowls. In the first bowl, mix together the brown rice, almond flour, baking powder and salt. Add half of the sliced almonds to your dry mixture.

  • In the second bowl, combine the sugar and orange zest. Add butter, almond and vanilla extracts. Cream the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce the speed to medium and add in one egg at a time. On low speed, slowly add the flour and milk, alternating, a bit at a time until it's thoroughly combined.

  • Lightly dust the blueberries with a little brown rice flour. Transfer the batter into the greased cake pan and distribute the blueberries on top, pressing them into the batter.

  • Top with the remaining sliced almonds.

  • Bake for 50 minutes. Allow the cake to cool still in the pan and on a wire rack for about 10 minutes.

  • Once it's cooled, using a knife, run along the sides of the cake to loosen the cake and invert onto a rack. Flip and allow the cake to cool right-side up.

  • Top with powdered sugar.

Need more cake recipes? Check out this Pumpkin Spice cake!

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