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gluten free almond cake

A gluten free friendly cake that does not compromise on texture or taste.


A dense cake with the slight crunch of almonds, it uses potato starch in the batter instead of wheat flour. Add a little citrus zest for additional flavor.

Starch Cake.jpg


  • 3 eggs

  • 125 grams butter (at room temperature or softened in the microwave)

  • 200 grams sugar

  • 250 grams potato starch

  • 50 grams almonds

  • 2 teaspoons baking powder


  • Preheat oven to 180 degrees Celsius.

  • Grease a small bundt 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 obtaining a very soft cream.

  • Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets soft.

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

  • Place the dough in the mold and bake for about 30 minutes. Remove from the oven and unmold.

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