Featherlight Almond Cake (Dairy Free + Gluten Free)

I can’t take full credit for this cake. Not even in the slightest. You see, a couple of weeks ago, a colleague from work made a cake that went down an absolute storm. After being gobbled up in a matter of an afternoon, I knew one slice (albeit a very large slice) just wasn’t enough, and I needed to get my hands on the recipe. Scribbled on the back of an old post office receipt, my colleague wrote down the measurements and oven temperature, then explained to me how to make it.

That same weekend, I gave it a go and lived off of it for a week, not sharing it with a soul (greedy guts, I know). Now, I’ve made my second cake and I’m ready to share it with you; it’s too good not to.

This cake is simple to make and is the kind of cake you have in the afternoon with a mug of hot tea. Ground almonds flavour this cake, along with citrus zest and a dash of cinnamon, and they also make it naturally gluten-free. Eggs are separated and whisked, the yolks with the sugar, the whites on their own, making the cake beautifully light. Don’t worry if the cake sinks in the middle, it won’t affect the overall result. 


  • 6 eggs, separated
  • 230g caster sugar
  • 200g ground almonds
  • Zest of 1 lemon
  • Zest of 1 orange
  • Dash of cinnamon


  1. Preheat oven to 170oc and line an 8-inch loose bottom cake tin
  2. Whisk the egg whites together until soft peak consistency and set aside
  3. Whisk the egg yolks and sugar together, until pale and thick
  4. Add the ground almonds to the yolks and sugar, follow by the zest and cinnamon and mix to combine
  5. Gradually fold in the whisked egg whites, one-third at a time. The first third can be mixed quite vigorously to slacken the mixture, but carefully fold in the final two thirds until the whites are fully incorporated. 
  6. Bake in the oven for 40 minutes or until a skewer in the middle comes out clean. Leave to cool in the tin before dusting with icing sugar and serving. 

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