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Gluten-Free Almond Croissant Cake — finished gluten-free recipe
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
Cook Time 1 hour 10 minutes
Initial pan cooling 15 minutes
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.