How to cook with almond flour, your new gluten-free baking buddy

almond flour apricot cake
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Almond flour apricot and almond cream cake recipe

This recipe is based on a traditional British cake called a Victoria Sandwich Cake. Victoria Sandwich Cake is a white or yellow cake, which is baked in two pans and then sandwiched together with whipped cream and strawberry jam. This is my version for low-carbers, which is made with canned apricots instead of jam and ground almonds instead of flour. I challenge any non-low-carber to realize that it isn’t a regular cake.

Serves 10


  • 1 cup butter, at room temperature
  • 2 rounded tablespoons Splenda
  • 5 eggs, at room temperature
  • 2 cups ground almonds (almond flour)
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1/2 cup heavy cream
  • 5 apricot halves from a can of apricots in water


  1. Butter and line 2 (8-inch) round baking pans with baking paper. Preheat the oven to 350 degrees F.
  2. Mix the butter, Splenda, eggs, ground almonds, baking powder, lemon juice, vanilla extract and almond extract together in a food processor until smooth.
  3. Divide the mixture between the 2 baking pans, level the tops and bake for about 30 minutes until firm in the center.
  4. Remove the cakes from the oven and leave them on a cooling rack for 5 minutes before loosening them with a knife and turning them out onto the racks. Peel off the baking paper and leave them to cool completely.
  5. When cooled, whip the cream until fairly thick and “spreadable.” Drain the apricots and chop them into small chunks, then fold them into the whipped cream.
  6. Turn one of the cakes upside-down and spread the cream mixture over it (like buttering a piece of bread). Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges.

almond flour blueberry muffins
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Almond flour blueberry muffins recipe

This recipe can be made with any fresh or frozen berries, and you can add as much as 1-1/2 to 2 cups of berries if you prefer. My particular favorite is raspberries, although they are also delicious with the more traditional blueberries. If you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture while still frozen. You can also add a teaspoon of cinnamon for variation.

Yields 12


  • 2 cups almond flour
  • 3 rounded tablespoons Splenda
  • 1 rounded teaspoon baking powder
  • 4 eggs, at room temperature
  • 1/2 cup butter, melted
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)


  1. Butter and line 12 large muffin cups with muffin tin liners. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the almond flour, Splenda and baking powder. In a medium bowl, mix together eggs, butter, heavy cream, lemon juice and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly fold them in.
  3. Divide the mixture between the 12 muffin cups and bake for 20 to 25 minutes until they’ve risen, are golden-brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen the muffins carefully with a knife before turning out to cool completely.

Get more information on almond flour and almond meal recipes.

Originally published October 2014. Updated September 2016.


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