Light and fluffy, this flourless apricot almond cake has a moist texture and a slightly crunchy streusel topping. It's an easy-to-make gluten-free cake that makes a great make-ahead dessert or brunch cake.
❤️ Why you'll love this recipe
- Topped with fresh apricots, this simple cake has a delicious contrast of sweet and tart.
- It has a light texture with hints of lemon and almond. It tastes like marzipan!
- This recipe uses simple ingredients!
- It's all made in one bowl!
- It's gluten-free!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- eggs act as a leavening agent in this recipe. Make sure they're at room temperature before beginning this recipe so they will blend easily with the other ingredients.
- sugar: I've only tested this recipe with granulated sugar. Using monkfruit with erythritol may result in a cake that is too dry. Sugar helps cakes and other baked goods to retain moisture.
- almond flour: blanched, finely ground almond flour, not almond meal.
- baking powder: helps to make the cake rise.
- flavouring: this cake has bright lemon flavour from lemon zest and hints of almond from pure almond extract. Almonds and apricots complement each other!
- streusel topping: almond flour, butter or coconut oil, brown sugar or coconut sugar, cinnamon.
- fresh apricots: you'll need 3 apricots.
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Start by preparing an 8-inch round baking pan by lining it with parchment paper and greasing the sides.
- Place the eggs in a large bowl and beat until smooth. You can use a stand mixer with a paddle attachment or a handheld electric mixer. Add the sugar and beat until smooth. Next, add the remaining ingredients (except the apricots) and beat until the batter is smooth. Don't overbeat.
- Transfer the batter to your prepared pan. Top with sliced apricots in a circular design or however you'd like. It's okay if the apricots sink into the batter.
- In a small bowl, combine the streusel ingredients and sprinkle on top of the cake batter.
- Bake for 30-35 minutes or until the cake is golden brown and is starting to pull away from the sides of the cake pan.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
🔁 Possible Variations
Instead of the streusel topping, you can add thinly sliced almonds on top. See this recipe for Flourless Nectarine Ricotta Cake for ideas.
You can also add finely chopped nuts to the streusel topping as in this gluten-free banana coffee cake with maple walnut streusel.. Try chopped almonds, pecans or walnuts, and add a tablespoon of maple syrup to hold the streusel together.
For best results, measure the almond flour using the "spoon and level" method.
Here's how to measure almond flour accurately:
1. Select a dry ingredient measuring cup or spoon suitable for the amount of almond flour you need.
2. Instead of scooping the almond flour directly from the container, use a separate spoon to gently stir the flour inside the container. This step helps to break up any clumps and ensures an even distribution of the flour.
3. Take the measuring cup or spoon and lightly spoon the almond flour into it, being careful not to pack or compress the flour. Fill the cup or spoon slightly more than needed, creating a small mound above the rim.
4. Next, using a straight-edged utensil, such as a butter knife or a spatula, level off the excess flour by holding the utensil parallel to the rim of the measuring cup or spoon. Scrape the utensil across the top, removing the excess almond flour and creating a level surface.
5. Transfer the almond flour from the measuring cup or spoon into your recipe, repeating the process if you need to measure multiple cups or spoons.
The spoon and level method ensures that you'll measure the almond flour accurately without compacting it. Remember to use a light hand when spooning the flour and avoid tapping or shaking the cup or spoon to settle the flour, as this can lead to compacted measurements.
🍽 What to serve with apricot cake
Warm from the oven, a slice of this almond flour apricot cake is heavenly! Like this flourless lemon almond cake, raspberry cake or cherry cake, you can serve apricot cake for breakfast or brunch alongside coffee or tea or with whipped cream, whipped coconut milk or vanilla ice cream for dessert.
It makes a beautiful summer dessert for a barbecue and it can also make a delicious snack for your morning coffee break!
⏰ Storage Instructions
To Store: Store this almond flour apricot cake at room temperature in an airtight container for a day or two, or refrigerate it. For the best flavour, let it come to room temperature on the counter before serving.
To Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge, then let it come to room temperature before serving.
🗒 More gluten-free cake recipes
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Flourless Apricot Almond Cake with Fresh Apricots - Gluten-Free
- ¼ cup almond flour
- 2 tablespoons brown sugar, or coconut sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, softened
- 4 large eggs
- 2 tablespoons lemon zest
- ¾ cup granulated sugar,
- ¼ teaspoon pure almond extract, optional
- 1 ½ cups almond flour, blanched, finely ground
- 1 teaspoon baking powder
- 1 pinch sea salt
- 4 medium fresh apricots
- Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round cake pan. Grease the sides with butter or coconut oil.
- In a small bowl, combine the struesel topping ingredients. Set aside.
- In a large bowl, or the bowl of a stand mixer, beat the eggs.
- Add all the remaining cake ingredients except the apricots to the bowl and beat on medium-high speed until smooth. Don't overbeat.
- Transfer the batter to the prepared pan. Top with thinly sliced fresh apricots in a circular pattern. They may sink into the batter. Sprinkle with streusel topping.
- Bake for 30 -35 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
- Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and serve. Alternatively you can garnish with whipped cream or coconut whip just before serving.