Almond Butter Cake

This is a firm buttery cake. Perfect with coffee or to include in the lunch box as a treat for school or work. 

Little Aussie’s Recipe for Almond Butter Cake


  • 375g Earth Balance (or equivalent margarine-butter-oil)
  • 1 1⁄2 cups Sugar
  • 6 large Eggs
  • 3 cups GF flour blend (we use our own, of course!)
  • 1 tsp Salt
  • 1 tsp Guar Gum
  • 2 tsp Baking Powder
  • 2 tsp Almond Essence



  1. Pre-heat oven to 350 F degrees. Grease deep 9” round cake pan or deep 23cm square pan. Line base of pan with parchment paper.
  2. In stand mixing bowl, place butter, sugar, 1 tsp guar gum and almond essence. Beat till light and fluffy.
  3. Beat in eggs to stand mixing bowl one at a time until combined between additions.
  4. With mixer on very low, add remaining dry ingredients, and blend till just combined.
  5. Spread mix into pan, and put in the pre-heated oven to bake.
  6. Bake on the middle rack for about 1 hour.
  7. Let stand to cool for 10 minutes, turn out and dust top with powdered sugar to serve.

Keeps well at room temperature for up to 3 days, or frozen for up to 3 months.


2 comments on “Almond Butter Cake

  1. This recipe inspired me to make the best pineapple upside down cake! Lots of compliments – including “Is it really gluten-free?” GF leery people were won over!

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