Gluten-Free Almond Cake

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Prep time: 00:15 HR
Cook time: 00:30 HR


Serves: 4

In the mood for some dessert? Try out this gluten-free almond cake, with potato starch used instead of flour!


  • 3 Eggs
  • 125 grams butter (at room temperature or softened in the microwave)
  • 200 grams sugar
  • 250 grams Island Sun potato starch
  • 50 grams almonds
  • 2 teaspoons baking powder


Preheat oven to 180 degrees Celsius.

Grease a small cake pan with margarine and sprinkle with flour. Set aside.

Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.

Whisk the butter well with the sugar until they are creamy.

Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough softens.

Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.

Place the dough in the mold.

Bake for about 30 minutes or until done.