Scandinavian Almond Cake (Gluten Free)

5 from 3 votes

This gluten free Scandinavian Almond Cake recipe is moist and made from scratch. It's served with homemade whipped cream and strawberries!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Scandinavian

Diet: Gluten Free, Vegetarian

Keyword: almond cake, old fashioned almond cake, gluten free almond cake

Servings:

Calories: 607kcal

Preheat oven to 350 degrees Fahrenheit.
Generously grease an 11x7 inch baking dish with butter or cooking spray to prevent the cake from sticking to the surface as it bakes.
In one mixing bowl, combine 1 ¼ cup sugar, 1 large egg, ⅔ cup milk (or nondairy milk alternative), and 1 ½ tsp. pure almond extract in a mixing bowl. Stir until completely combined.
In a second mixing bowl, add 1 ½ cup gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking powder, and ¼ tsp. kosher salt. Stir until combined.
Slowly add the dry ingredients to the wet ingredients, mixing thoroughly each time more dry ingredients are added. Continue until all of the wet and dry ingredients are completely combined.
Melt ½ cup (equals 1 stick) unsalted butter and slowly add it to the batter (make sure the butter is not too hot or it may cook the egg). Fold the melted butter into the batter until completely combined. The batter will be dense, thick, and silky.
Sprinkle ½ cup of sliced almonds evenly across the bottom of the greased baking dish. Pour the batter over the almonds and spread it evenly in the dish with a spatula.
Place the baking dish in the oven and bake for 40-42 minutes at 350 degrees Fahrenheit. Baking times may vary slightly. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove cake and allow to cool completely before serving.

Pour 16 oz. cold heavy whipping cream into a bowl. Whip the heavy cream for 4-5 minutes on medium speed using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer. The whipped cream should form soft peaks when finished.
Feel free to add 1-2 Tbsp. sugar for a little extra sweetness.
Place the whipped cream in fridge while cake bakes.
To Serve: Cut cake into slices and top with whipped cream, fresh berries of choice, and a few extra sliced almonds.

To make coconut whipped cream, use 1 cup cold heavy whipping cream and 1 cup full-fat coconut milk. Prepare just as you would regular whipped cream.

Feel free to use pre-made whipped cream, coconut whipped cream or whipped topping in place of homemade if you prefer.

Nutrition information includes whipped cream.