Gluten-Free Almond Croissant Cake

This gluten-free almond croissant cake brings together a lighter almond cake base and a richer frangipane layer. Toasted sliced almonds finish the top. It is a cake baked in a round pan, not laminated croissant pastry, so the photo and caption should show the actual two-part crumb.

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Keep the two almond portions separate

Almond flour appears in both the cake and filling, in different amounts. Measure into labeled bowls before mixing so neither component borrows from the other. The cake batter also contains a plain gluten-free flour blend; almond flour alone does not replace that ingredient.

Pipe the filling evenly

Spread the cake batter in the pan before piping the frangipane across it in lines. This distributes a heavy filling without creating one large mound that displaces the lighter batter. Use the remaining filling in a second direction to cover gaps, then add the sliced almonds.

The almond layer stays moist

A tester carrying a little frangipane does not automatically mean the cake is underbaked. Check for wet cake batter, a wobbly middle or a dip in the center. Those cues call for more oven time. Shield an already-browned almond topping while the lower cake finishes.

Give the pan a short cooling rest

The springform sides make release easier after the initial fifteen-minute rest. Support the cake carefully when transferring it to a rack. Powdered sugar goes on before serving, and a clean knife helps show the boundary between the lighter crumb and richer almond layer.

Gluten-free ingredients and allergens

Use the listed flour weights and distinguish individual bread flours from a plain gluten-free blend. Follow each xanthan or psyllium instruction rather than changing binder amounts automatically. Check packaged ingredients and use clean tools and surfaces to limit gluten cross-contact. Other allergens are listed separately; gluten-free does not mean dairy-free or nut-free.

Contains: Almond, egg and milk.

For dough preparation hygiene, see FDA guidance on handling flour safely.

Serving and storage

Store covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.

For another gluten-free idea, browse gluten-free almond croissant scones. You can also explore the DayTasty recipe collection.

Emma Collins

Gluten-Free Almond Croissant Cake

Bake gluten-free almond croissant cake with an almond cake base, frangipane layer and toasted almonds. Includes piping and doneness guidance.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Initial pan cooling 15 minutes mins

Servings: 12 slices

Ingredients Method Notes

Ingredients

  

Almond cake

• 150 g granulated sugar
• 55 g unsalted butter melted and cooled until warm
• 50 g neutral oil
• 3 large eggs room temperature
• 60 g whole milk room temperature
• 30 g full-fat plain or Greek yogurt room temperature
• 2 tsp vanilla extract
• 150 g plain gluten-free flour blend
• 135 g almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt

Almond filling

• 200 g granulated sugar
• 140 g unsalted butter melted and cooled until warm
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 300 g almond flour
• 1/4 tsp salt

Topping

• 90 g sliced almonds
• Powdered sugar for dusting

Method

 

1. Heat a conventional oven to 350°F / 180°C with the rack just below center. Grease and line a 9-inch springform pan; a 10-inch springform is also suitable, with doneness monitored.
2. Whisk the cake sugar, melted butter, oil, eggs, milk, yogurt and vanilla. Combine its gluten-free blend, almond flour, baking powder, xanthan and salt separately, then mix into the wet ingredients to make a smooth batter.
3. For the filling, stir sugar, melted butter, eggs, vanilla and almond extract together. Mix in almond flour and salt. Transfer to a piping bag with a broad opening.
4. Spread cake batter in the pan. Pipe the filling in close parallel lines over the surface, using perpendicular lines for any remaining filling so the distribution is even. Scatter sliced almonds across the top.
5. Bake 60–70 minutes. Shield with foil if the almonds brown too early. The cake should be set with no wobble or sunken middle. A tester may show moist almond filling, but not raw cake batter.
6. Cool in the pan about 15 minutes, then release onto a rack. Dust with powdered sugar before serving warm or at room temperature.

Notes

Bake 60–70 minutes; cool in the pan 15 minutes, then on a rack before slicing as desired.
Store covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.
Contains: Almond, egg and milk.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.