Apricot and almond cake (gluten-free)

4.8 of 78 votes
Prep time: 15 minutes
Cook time: 45 minutes
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This apricot and almond cake is naturally gluten-free and really easy to make. The acidity of the apricots goes really well with the sweetness of the almonds! For a little crunch, I added slivered almonds on top.

For this recipe for a gluten-free apricot and almond cake, I’ve taken my inspiration from the Amandier, a traditional French almond cake made with ground almonds, and I added fresh apricots.


  • Fresh apricots: Choose ripe, firm, juicy apricots for maximum flavor.
  • Ground almonds: Ground almonds acts as the “flour” in this cake, giving it a rich, nutty taste. If you cannot find ground almonds, you can make it at home. To do this, just grind blanched almonds in a food processor until very fine.
  • Eggs: Medium-sized eggs at room temperature.
  • Sugar: I use white sugar, but you can also use brown sugar.
  • Butter: To make this cake super moist, I replace some of it with crème fraîche (French sour cream).
  • Crème fraîche or sour cream: Replaces some of the butter with crème fraîche or sour cream, it makes the cake even moister and adds a touch of acidity.
  • Vanilla extract: For flavor. You can add almond extract instead to enhance the almond flavor.
  • Slivered almonds : To decorate the top of the cake. You can replace them with chopped pistachios. Pistachios go very well with apricots too!

You’ll find the exact quantities in the recipe card.

The ingredients of an apricot and almond cake recipe are displayed on a surface, including eggs, apricots, butter, cream, slivered almonds, vanilla, almond powder and sugar.



I cut some of the apricots in half to place on top of the cake, and the rest I cut into small pieces to add to the batter.

Prepare the batter

In a large mixing bowl, combine the ground almonds, sugar, eggs, melted butter, crème fraîche or sour cream and vanilla extract. Mix until all ingredients are well incorporated.

You can use a kitchen machine, but avoid beating for too long, or the cake will become too dense. Add the apricot cubes to the dough and mix again with a spatula. Pour into a buttered mould about 9-10 inches (23-24 cm) in diameter.

To finish, place the apricot halves in a circle on top of the cake, cut side up, and arrange the silvered almonds around them.

A round mold containing an almond-based batter filled with apricot halves and sliced almonds, ready for baking.


Bake in a preheated oven at 350 °F (185°C) for 40-45 minutes. To tell if the cake is done, push in the tip of a knife or toothpick. If it comes out dry, it’s done!

Cool for a few minutes on a rack and serve with a scoop of vanilla ice cream for those with a sweet tooth!

Géraldine’s tips

  1. Variation ideas. Try this recipe with other stone fruits such as plums, mirabelles or even cherries!
  2. Can pan size. For best results, I recommend using a 9-inches (23 cm) cake tin. If you use a smaller pan, the cake may not bake in the center, and if you use a larger pan, the cake will be too flat. You can use a springform pan to make unmolding easier.
  3. Store. Store in the fridge, covered with cling film. The ground almonds and apricots will keep this cake moist and delicious for up to 2-3 days.

More cake recipes

FAQ: Apricot and almond cake

Can I use canned apricots instead of fresh apricots in the apricot and almond cake?

I recommend using fresh apricots as they are more sour which is nice in this recipe, but the recipe works very well with canned apricots. Drain well before use.

How do you keep apricot and almond cake fresh?

Let the cake cool completely before wrapping it in cling film or aluminum foil to prevent it from drying out. Keep in the fridge, taking it out a few minutes before serving. It will keep for 2 to 3 days.

Don’t hesitate to leave me a comment, it always makes me very happy!

Géraldine Leverd, author of the cooking blog La Cuisine de Géraldine, cooking.

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Recipe card

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Apricot Almond Cake (gluten-free)

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4.8 of 78 votes
This apricot almond cake (gluten free) is very easy to make. The acidity of the apricots goes so well with the sweetness of the almond.
Prep Time 15 minutes
Cook Time 45 minutes
Course Cake
Cuisine French
Servings 8
Calories 405 kcal


  • 10 fresh apricots
  • 2 1/4 cup ground almonds (250 g)
  • 5 eggs
  • 2/3 cup sugar (120 g)
  • 1/3 cup butter (85 g)
  • 1/4 cup crème fraîche or sour cream (60 g)
  • 2 tsp vanilla extract
  • 1/4 cup silvered almonds (30 g)


  • Preheat oven to 375°F (185°C) In a large bowl, combine almond powder, sugar, eggs, melted butter, crème fraîche and vanilla extract. Mix until smooth.
  • Wash apricots, cut in half and remove pits. Set aside 12 apricot halves for decoration and cut the rest into small cubes.
  • Add the apricot cubes to the dough. Pour the cake batter into a buttered cake tin lined with parchment paper. Place the apricot halves in a circle on top of the cake. Place the silvered almonds on top.
  • Bake for 40-45 minutes..
  • Remove from the oven and let the cake cool on a wire rack. Unmould while still warm and decorate with icing sugar.



Calories: 405kcalCarbohydrates: 30gProtein: 12gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 123mgSodium: 108mgPotassium: 180mgFiber: 5gSugar: 22gVitamin A: 1228IUVitamin C: 4mgCalcium: 99mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!
4.79 from 78 votes (72 ratings without comment)

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  1. How long will it keep for please? Hoping to make it today for tomorrow evening. Should it go in the fridge?

  2. I’m wondering if I can use my frozen now sliced up apricots ? also not beating eggs separately to get volume before adding to other ingredients! Thank you
    Your recipes look so delish!

  3. 4 stars
    We made this twice now. Once with plouts and the second with small peaches. When we did the second cake, we separated the whites and beat them with a little of the sugar to soft peaks, then folded them in with the rest of the cake ingredients. It took the cake the next level in terms of lightness and tenderness!

  4. I’m in the middle of making it, but my battery is not smooth and liquid at all but firm like a dough. I’ve double checked all the ingredient quantities and did everything like the recipe says. Help?

  5. Looks beautiful, I can’t wait to try it! I have a couple of questions! I have a lot of plums and wanted to try using them instead of apricots. Would you recommend removing the skin? Also, looking to make for my 2 year olds birthday, and I’d prefer to not use sugar. Would omitting the sugar disrupt the recipe – beyond being less sweet? Thanks!

    1. Hi Denise, I would recommend keeping the skin. If you can, choose organic plums. Omitting sugar might be to plain, but you could remove the sugar and add honey instead. It will taste really nice with the ground almonds.

  6. Thank you for sharing this amazing recipe! I made this cake a few days ago, it was incredibly simple to make, and it turned out absolutely delicious!

  7. 5 stars
    can l use almond flour?
    and do you have any delicious recipes using coconut flour.
    keep up the great work. xxx