This Best Gluten-Free Italian Almond Cake is an elegant, bakery-style dessert made from layers of almond dacquoise (a light almond-meringue cake) filled and coated with silky vanilla buttercream, then finished with toasted flaked almonds.
It was inspired by a classic Italian–Swiss creation and is naturally gluten-free thanks to almond flour and a touch of rice flour instead of wheat. The result is a cake that’s:
- Soft and slightly chewy inside
- Light yet rich from the buttercream
- Perfectly crunchy on the outside from toasted almonds
It’s a beautiful centerpiece for birthdays, holidays, or any special occasion – and ideal when you need a refined gluten-free dessert.
Ingredients
For the Almond Dacquoise Layers
- 300 g egg whites (about 9–10 egg whites)
- 185 g caster sugar (for the meringue)
- 280 g almond flour (finely ground blanched almonds)
- 205 g caster sugar (for the dry mix)
- 75 g rice flour (white rice flour)
For the Vanilla Buttercream
- 200 g granulated sugar
- 60 g water
- 10 g acacia honey (or liquid glucose)
- 112 g egg yolks (about 6–7 large yolks)
- 400 g unsalted butter, very soft but not melted
- ½ vanilla bean, seeds scraped
or 1–2 teaspoons good-quality vanilla extract
For Decoration
- 200 g flaked almonds (sliced almonds), toasted
- 1 tablespoon icing sugar (powdered sugar) for dusting
Step-by-Step Instructions
1. Prepare the baking sheets
- Preheat the oven to 180°C (355°F).
- Line three baking trays with parchment paper.
- On each sheet, draw a circle about 22 cm (8½ inches) in diameter. Flip the parchment over so the ink or pencil doesn’t touch the batter.
2. Make the almond dacquoise layers
- Warm the egg whites:
- Place the egg whites and 185 g caster sugar in a heatproof bowl.
- Set the bowl over a pan of gently simmering water (bain-marie).
- Whisk continuously until the mixture feels just warm to the touch and the sugar begins to dissolve.
- Whip into meringue:
- Remove from the heat and transfer the mixture to a stand mixer or use a hand mixer.
- Whisk on low speed first, then medium, then high until you get a thick, glossy meringue with stiff peaks.
- Prepare the dry mix:
- In a separate bowl or food processor, combine the almond flour, 205 g caster sugar, and rice flour.
- Mix until everything is evenly distributed and fine.
- Fold everything together:
- Add the dry mixture to the meringue in 2–3 additions.
- Fold gently with a spatula, scraping from the bottom to the top, until no pockets of dry ingredients remain.
- Be careful not to deflate the meringue too much.
- Form the discs:
- Transfer the batter to a piping bag fitted with a plain round tip (or just use a spatula).
- Pipe or spread the batter inside each drawn circle in a spiral pattern, filling the circle completely and keeping the thickness even.
- Bake the dacquoise:
- Bake each tray (or two at a time if your oven allows) for about 12–15 minutes, until lightly golden on top.
- Remove from the oven and allow the discs to cool completely on a wire rack.
- Once cool, gently peel off the parchment. If needed, trim the edges with a sharp knife to make perfectly round layers.
3. Make the vanilla buttercream
This is a classic Italian-style buttercream made with a hot sugar syrup.
- Prepare the egg yolks:
- Place the egg yolks and vanilla seeds (or vanilla extract) in the bowl of a stand mixer.
- Whisk briefly to break them up and make them smooth.
- Cook the sugar syrup:
- In a small saucepan, combine the water, honey (or glucose), and 200 g sugar.
- Place over medium heat and cook without stirring until the syrup reaches 121°C (250°F) on a candy thermometer.
- Pour the syrup into the yolks:
- Start whipping the egg yolks on medium speed.
- Carefully pour the hot syrup in a thin stream down the side of the bowl (avoid the whisk so it doesn’t splatter).
- Continue whisking until the mixture becomes pale, thick, and almost cool to the touch.
- Incorporate the butter:
- Make sure the butter is very soft.
- With the mixer on medium speed, add the butter a little at a time, piece by piece.
- Keep whipping until the buttercream is smooth, fluffy, and silky.
- If it looks slightly curdled at any point, just keep whisking; it will usually come back together as it emulsifies.
4. Toast the flaked almonds
- Spread the flaked almonds in a single layer on a baking tray.
- Toast in the oven at around 150°C (300°F) for 10–15 minutes, stirring once or twice, until lightly golden and fragrant.
- Let them cool completely before using.
5. Assemble the cake
- Prepare your serving plate:
- Place a small dot of buttercream in the center of your cake plate or cardboard base to “glue” the first layer in place.
- First layer:
- Set one dacquoise disc on the plate.
- Spread a generous, even layer of buttercream over the top using an offset spatula.
- Sprinkle a handful of toasted flaked almonds over the buttercream.
- Second layer:
- Place the second dacquoise disc on top.
- Spread another even layer of buttercream.
- Again, sprinkle with flaked almonds.
- Third layer and crumb coat:
- Place the third dacquoise disc on top.
- Spread a thin layer of buttercream over the top and around the sides of the cake (this is the crumb coat).
- Chill briefly in the fridge for about 15–20 minutes to set.
- Final coat and decoration:
- Apply a second, thicker layer of buttercream over the chilled cake, smoothing the top and sides.
- Press toasted flaked almonds all around the sides of the cake and sprinkle more on top.
- Lightly dust the top with icing sugar.
- Chill before serving:
- Refrigerate the assembled cake for at least 2 hours to firm up and allow the flavours to meld.
Serving Tips
- Remove the cake from the fridge about 30 minutes before serving so the buttercream softens and the texture is perfect.
- Use a sharp, thin knife and wipe it clean between slices for neat layers.
- This cake pairs beautifully with espresso, cappuccino, or a simple cup of black tea.
Storage and Make-Ahead
- In the fridge:
Store the cake covered in the refrigerator for up to 2–3 days. - In the freezer:
You can freeze the whole cake or individual slices. Wrap well in plastic wrap, then in foil, and freeze for up to 1 week. Thaw in the fridge overnight, then bring to room temperature before serving. - Make-ahead option:
You can bake the dacquoise layers a day in advance and keep them well covered at room temperature. Prepare the buttercream and assemble the cake the next day.
Why You’ll Love This Cake
- Naturally gluten-free, thanks to almond and rice flour
- Gorgeous layered look with minimal decorating skills needed
- Rich, creamy buttercream balanced by light, nutty almond layers
- Perfect for special occasions and for impressing guests who avoid gluten