Gluten-free Almond Meringue Cake

Gluten-free Almond Meringue Cake

It’s the day after Thanksgiving and this could be the perfect cake to bake next, after a wonderful and hearty meal.

I know I said it before, but I do like simplicity in desserts. In addition, I am always looking for recipes that utilize egg whites, of which I am left with quite a few, especially after baking with lemon curd or pastry cream.

This almond meringue cake cake caught my eye a couple of months ago, and I saved it in my bookmarks knowing that soon I would be using it. The original was posted by Dough-eyed, a food blog by Nicole, for people who want to bake for their family and friends in high-altitude areas. It’s full of interesting recipes and I am sure I will get more inspiration from her. For now, I truly enjoyed baking this wonderfully light cake with a distinct almond flavor and a crunchy meringue topping.

Gluten-free Almond Meringue Cake

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Recipe by Simona Gluten-free Course: Dessert
Prep time


Cooking time




  • For the cake
  • 113 g 113 unsalted butter, softened – 1/2 cup

  • 150 g 150 granulated sugar – 3/4 cup

  • 2 large 2 eggs

  • 1/2 teaspoon 1/2 vanilla extract

  • 1 teaspoon 1 almond extract

  • 60 g 60 sour cream – 1/4 cup

  • 1 Tablespoon 1 glycerin

  • 156 g 156 Simona’s Flour Mix – 1 cup

  • 1 teaspoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • For the meringue
  • 3 large 3 egg whites

  • 1/2 teaspoon 1/2 cream of tartar

  • 150 g 150 granulated sugar – 3/4 cup

  • 1/4 teaspoon 1/4 salt

  • 1 teaspoon 1 almond extract

  • 3 Tablespoons 3 sliced almonds

  • 2/3 Tablespoons 2/3 Confectioners’ sugar


  • Preheat your oven to 350 degrees Fahrenheit, and grease a tall 8 inch spring form pan. If you don’t have a particularly tall pan, you can line the sides with parchment paper. The meringue will puff, so the parchment paper will grow with it and provide the necessary support.
  • In a bowl of a stand mixer beat together the butter and sugar until fluffy. Add in the eggs, vanilla extract, almond extract, glycerin, and sour cream and beat until combined. Add in the flour, baking powder, and salt, and beat until smooth. The batter will be thick. 
  • Spread evenly into your prepared pan. Bake for 15-18 minutes, or until the cake is puffed up and slightly golden. 
  • While the cake is baking, beat your egg whites until foamy. Add in the cream of tartar, and beat until you have stiff peaks. Very slowly, add in the sugar while beating. Then, beat in the salt and almond extract. You should have a glossy, medium/soft peak meringue. 
  • Remove the cake from the oven, and carefully spread the meringue evenly over the top. Sprinkle with almonds. Return to the oven for an additional 30 minutes.
  • The meringue will be puffy and lightly toasted. Cool completely, and dust with powdered sugar through a mesh sifter.

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