This Gluten-Free Apricot Almond Cake is a light, tender fruit cake made with almond flour and fresh apricots. It has a soft, almost melt-in-your-mouth texture, with juicy apricots baked right into the top and a delicate almond flavor in every bite.

What makes this cake especially nice is how simple the ingredients are. You only need eggs, almond flour, cornstarch, sugar, almond extract, and fresh apricots. There is no butter or oil in the cake, and whipped egg whites provide the lift instead of baking powder.

The result is a naturally gluten-free cake that’s light enough for summer but still satisfying enough to serve as dessert. Dust it with powdered sugar and serve it as it is, or add a little whipped cream or vanilla ice cream.

And while apricots are my favorite choice here, the cake is very versatile. Peaches, nectarines, plums, and berries can all be used instead of apricots.

Why You’ll Love This Apricot Almond Cake

• Naturally gluten-free – made with almond flour instead of wheat flour.
• Light and tender – whipped egg whites give the cake a soft, airy texture.
• Easy ingredients – you only need a handful of basic ingredients.
• No butter or oil – the recipe doesn’t require added fat.
• Full of fresh fruit – juicy apricots become soft and flavorful as they bake.
• Perfect summer dessert – especially when fresh apricots are in season.
• Easy to adapt – use peaches, nectarines, plums, or berries instead.

Ingredients You’ll Need

For the Apricots

• Fresh apricots – choose ripe but reasonably firm apricots so they hold their shape during baking.
• Cornstarch – lightly coats the apricot slices and helps absorb some of their excess moisture.

For the Almond Cake

Almond extract – enhances the natural almond flavor.

Eggs – separate the eggs carefully. The whipped whites are what give this cake its light texture.

Sugar – sweetens the cake and helps stabilize the whipped egg whites.

Almond flour – gives the cake its tender texture and characteristic nutty flavor.

Cornstarch – provides additional structure while keeping the cake gluten-free.

Salt – balances the sweetness.

How to make Apricot Almond Cake

Preheat your oven to 350°F (180°C). Lightly grease an 8-inch (20cm) springform pan and line its bottom with parchment paper.

Begin by cutting the apricots into thick slices. Put the slices in a bowl, add a tablespoon of cornstarch, and toss them gently to ensure even coating. Set this aside.

Now, separate the egg whites from the yolks. In a bowl with the yolks, mix in half of the sugar (1/3 cup or 70g) and almond extract. Stir until the mixture becomes creamy and thick. Incorporate almond flour and 2 tablespoons of cornstarch into this mixture, combining everything smoothly.

Over the egg whites, sprinkle in a pinch of salt. Start whipping the whites until they become foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to whip. Keep beating until the whites form stiff peaks.

Gently fold the whipped egg whites into the yolk-almond mixture. Carefully pour this batter into the prepared pan and use a spatula to smoothen the top surface.

Arrange the previously prepared apricot slices atop the batter in the pan.

Bake the cake for approximately 35-40 minutes or until it turns a beautiful golden hue and a toothpick inserted into the center comes clean.

Once done, allow the cake to cool slightly. Then, transfer it to a serving platter and sprinkle powdered sugar over the top before serving.

Savor the cake just as it is or serve it with a generous scoop of ice cream or dollop of whipped cream. Hope you will try this gluten-free apricot almond cake and enjoy the delightful flavors and textures it offers! If you do, share the photos with me on Instagram. Would love to see how it turns out for you.

Tips for Making the Best Gluten-Free Apricot Almond Cake

Whip the egg whites to stiff peaks

Since this recipe doesn’t use baking powder, the whipped egg whites are responsible for giving the cake its lift.

Make sure the whites reach stiff peaks before folding them into the batter.

Fold gently

Don’t stir the whipped egg whites vigorously into the almond mixture. Fold them gently with a spatula so you don’t deflate all the air you’ve incorporated.

This is probably the most important technique in the recipe.

Use fresh apricots

Choose apricots that are ripe and flavorful but not extremely soft. Very ripe fruit can release more liquid during baking.

Coat the apricots with cornstarch

Tossing the sliced apricots with cornstarch helps manage some of the moisture released during baking and prevents the fruit from making the top of the cake excessively wet.

Don’t overbake the cake

Start checking the cake around the 35-minute mark. It should be golden on top and a toothpick inserted into the center should come out clean.

Let it cool before slicing

The cake is quite delicate when hot. Let it cool slightly before removing it from the springform pan and slicing.

Why Is This Cake Gluten-Free?

This cake doesn’t contain wheat flour. Instead, it uses almond flour and cornstarch to create the structure.

Because the recipe doesn’t use regular flour, it is naturally gluten-free. If you’re preparing it for someone with celiac disease or a serious gluten intolerance, make sure your almond flour and cornstarch are certified gluten-free to avoid cross-contamination.

Can I Use Other Fruit Instead of Apricots?

Yes. This cake works well with several types of fresh fruit.

You can use:

• Peaches
• Nectarines
• Plums
• Blueberries
• Raspberries
• Blackberries

Can I Use Frozen Fruit?

You can use frozen berries, but I would be more cautious with frozen stone fruit because it can release quite a bit of moisture.

For the best texture, I recommend using fresh apricots, peaches, nectarines, or plums when they’re available.

Can I Use Canned Apricots?

I wouldn’t recommend adding canned apricot halves directly to the cake. If you want to use canned apricots, drain them extremely well and pat them dry, but fresh fruit is the better choice for this recipe.

Can I Replace Almond Flour With Coconut Flour?

Coconut flour behaves very differently from almond flour. It absorbs much more liquid, so it isn’t a simple 1:1 substitution and could significantly change the texture of this cake.

For the most reliable result, use almond flour as written.

What Is the Difference Between Almond Flour and Almond Meal?

Almond flour is usually made from finely ground blanched almonds, while almond meal can be coarser and may contain the almond skins.

For this cake, fine almond flour will give you the smoothest, lightest texture.

How to Serve Apricot Almond Cake

This cake is delicious on its own with a light dusting of powdered sugar.

For dessert, you can also serve it with:

• Whipped cream
• Vanilla ice cream
• Greek yogurt
• Fresh apricots or berries
• A little apricot jam

How to Store Gluten-Free Apricot Almond Cake

Store the cooled cake in an airtight container at room temperature for 1–2 days or refrigerate it for longer storage.

If refrigerated, let it sit at room temperature for a little while before serving so the cake can soften.

Because of the fresh fruit, I would recommend refrigeration if you need to keep it for several days.

Frequently Asked Questions

Can I make this cake without almond extract?

Yes. You can leave out the almond extract, although the cake will have a more subtle almond flavor. You could use vanilla extract instead, but the flavor will be slightly different.

Can I make this cake in a different size pan?

This recipe was developed for an 8-inch (20 cm) springform pan. You can use a different size, but for the best results, adjust the ingredient quantities according to the pan’s surface area. For example, use about 1.25× the recipe for a 9-inch (23 cm) pan or about 0.75× for a 7-inch (18 cm) pan. Keep in mind that the baking time may also change depending on the depth of the cake.

Can I make this apricot cake ahead of time?

Yes. This cake can be made a day ahead. Store it covered and, if using fresh fruit, refrigerate it for longer storage.

Can I freeze apricot almond cake?

Yes. Let the cake cool completely, wrap it well, and freeze it. Thaw it in the refrigerator and bring it closer to room temperature before serving.

More gluten-free desserts you may like to try

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any gathering. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

This Summer Berry Meringue Roll is one of the best summer desserts ever. A soft, light and airy meringue filled with a creamy mascarpone frosting and fresh berries, a perfect balance between sweet and tart.

This flourless chocolate cake, Torta Caprese has a dense and moist texture that is enriched with the flavors of ground almonds, making it an irresistible dessert for anyone with a sweet tooth. 

For more gluten-free treats check our collection of Gluten-Free Recipes.

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