Gluten Free Almond Torte

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Almond flour and tapioca starch form the base of this torte, giving it a naturally tender, fine crumb without any wheat flour anywhere in sight. Butter and sugar get whipped until pale and fluffy, then eggs and vanilla fold in for a rich, moist batter that bakes up into a deep-golden, slightly crackled top. A scattering of sliced almonds adds a toasty crunch, and a dusting of powdered sugar finishes it off with a bit of elegance. The result is dense in the best way — closer to a European-style cake than a light layer cake — with edges that pull cleanly from the pan and a center that stays soft and rich. It's an easy make-ahead dessert that slices beautifully into eight wedges, and it's a genuinely solid choice for a gluten free table.

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Ingredients

8 servings

For the torte

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
¼ cup whole milk
¼ cup sliced almonds (optional)

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, and salt until evenly combined.

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