High Altitude Flourless Almond Cake (GF) Recipe
This High Altitude Flourless Almond Cake is a rich, gluten-free dessert that's perfect for almond lovers and those avoiding flour. Made with cream cheese, almond flour, and a smooth almond glaze topped with sliced almonds, this cake delivers a moist, dense texture with a delicate nutty flavor. The recipe is adapted for high altitude baking, ensuring perfect rise and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes (including cooling and icing setting time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake Ingredients
- 8 oz block cream cheese, softened to room temperature
- 4 oz (1/2 cup) unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 large eggs, room temperature
- 1 1/2 cups finely ground almond flour
Icing Ingredients
- 3 tbsp granulated sugar
- 2 tsp light corn syrup
- 1 1/2 tbsp water
- 1 tbsp unsalted butter
- 1/4 tsp almond extract
- 3/4 cup powdered sugar
- 1/4 cup sliced or chopped almonds
Instructions
- Prepare the Pan: Preheat the oven to 325°F (163°C), positioning the rack in the center. Lightly spray an 8 or 9 inch springform pan with non-stick baking spray and line the bottom with a circle of parchment paper for easy removal.
- Mix the Batter: In a large bowl, use an electric mixer to beat the softened cream cheese, butter, granulated sugar, salt, vanilla extract, and almond extract for about 3 minutes until the mixture is light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl sides to mix all evenly.
- Incorporate Almond Flour: On low speed, mix in the finely ground almond flour for about 30 seconds until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until the cake is puffed, golden brown, and the top springs back when gently pressed.
- Cool the Cake: Place the cake on a cooling rack for 30 minutes, then remove the springform sides. Let it cool completely on the base before transferring to a serving plate.
- Trim if Necessary: The cake will settle and lose some puffiness once cooled. Use a sharp knife to trim any raised edges if you want an even top.
- Prepare the Icing: In a saucepan over medium heat, combine granulated sugar, corn syrup, and water. Bring to a simmer and cook until the sugar dissolves fully. Remove from heat and stir in the butter until melted.
- Finish the Icing: Stir in almond extract and powdered sugar until thick and smooth. Pour the icing immediately over the cooled cake, spreading with an offset spatula so it drips over the edges.
- Decorate: Quickly sprinkle chopped or sliced almonds over the icing before it sets to create a crunchy topping. Let the icing crust over before serving.
Notes
- The cake’s rise is achieved naturally from the eggs, no chemical leavening agents are needed.
- Use room temperature eggs and cream cheese to ensure smooth batter and even baking.
- If desired, trim edges after baking for a flat cake top.
- This cake is perfect for gluten-free and high altitude baking adjustments.
- Store any leftovers covered in the refrigerator for up to 3 days.
