Almond Paste Cake

Last Updated on April 1, 2026 by Sarah Leadon

This almond paste cake is one of my favorite recipes. It’s moist, soft, packed with almond flavor, and topped with a sweet cream cheese glaze.

Whether you are celebrating a special occasion or simply craving something sweet, this almond paste cake is the perfect crowd pleaser. It’s the kind of cake that’s perfect for sharing with loved ones or eating by the fire with a cup of tea.

Ingredients

Almond Paste: Adds rich almond flavor and a tender crumb. I used homemade almond paste. But you can use store-bought almond paste.

Butter: Butter gives the cake a moist, buttery crumb and enhances the almond flavor even more.

Eggs: Eggs give the almond paste cake structure. They also add moisture and help give the cake a tender crumb.

Scroll down to the recipe card to see the full list of ingredients and measurements.

How To Make Almond Paste Cake

Preheat your oven and grease a silicone bundt pan with non-stick spray.

Combine a cup of gluten-free all-purpose flour, baking powder, and salt in a bowl. Set aside.

Add the remaining gluten-free all-purpose flour, sugar, and almond paste to a food processor. Pulse until it looks like fine sand. The gluten-free flour will prevent the almond paste from turning into almond butter. It absorbs the moisture, creating a sandy texture which is perfect for making cake.

Next, add the butter, vanilla, and almond extract, and blend until smooth.

Mix in the eggs one at a time and blend until combined. Scrape down the bowl as necessary to make sure the ingredients are well incorporated.

Add half of the gluten-free flour mixture and blend until smooth. Add the rest of the gluten-free flour mixture and blend until smooth.

Pour the almond paste cake batter into the Bundt pan. Bake for 45-60 minutes until a skewer or toothpick inserted into the almond paste cake comes out with moist crumbs.

Let the almond paste cake cool in the Bundt pan for 10 minutes. Carefully remove it from the pan and place it on a cooling rack. Let it cool completely.

Drizzle the cream cheese over the cake and sprinkle the nonpariels on top.

Tips For Making The Perfect Almond Cake

Use room temperature ingredients. Cold eggs or butter can cause the batter to curdle or mix unevenly. Let these ingredients sit at room temperature for 30-60 minutes for a smoother batter.

Use a silicone Bundt cake pan. Gluten-free cakes are finicky. They can stick to the pan even though you spray them really well with non-stick spray. This is why I prefer using a silicone pan. The cakes are much easier to remove.  

If you don’t have a silicone Bundt pan, you can still make this almond paste cake in a metal Bundt or tube pan. Just be extra generous with the non-stick spray and consider dusting the pan lightly with gluten-free flour or almond flour to help with release. Let the cake cool for at least 10–15 minutes before you invert it and run a thin spatula around the edges if needed.

Check the cake for doneness early. Gluten-free cakes can go from moist to dry in seconds. Check it at the 45-minute mark. Once it has moist crumbs, remove it from the oven.

If you are letting the cake cool overnight, let it cool to room temperature, then wrap it tightly with plastic wrap to keep it moist. Gluten-free cakes are prone to drying out. Wrapping it will keep the cake soft.

Let the almond paste cake cool completely before you glaze it. Warm cakes and glazes/icings do not go together. The glaze will melt even if the cake is slightly cool. Let the almond paste cake cool fully on a rack before adding the glaze.

Storage Instructions

Store the almond paste cake in an airtight container in the fridge. The cream cheese glaze is perishable, so it should be stored in the refrigerator. The cake will last for 4-5 days.

When you want a slice of cake, let the slices of cake sit at room temperature for 15-20 minutes to take the chill off.

You can also freeze the almond paste cake. But it’s best to freeze the cake without the glaze. To freeze the almond paste cake, wrap it tightly with plastic wrap. Cover it with foil. Store it in the freezer for up to two months. Thaw the almond paste cake in the fridge, then bring it to room temperature before you add the glaze.

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Almond Paste Cake

Recipe by Sarah Leadon

0.0 from 0 votes

Course: DessertCuisine: ItalianDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

424

kcal

Total time

1

hour 

15

minutes

This almond paste cake is moist, buttery, and packed with almond flavor. This gluten-free Bundt cake is made with rich almond paste and topped with a sweet cream cheese glaze. It’s the perfect treat any time of year.

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Ingredients

• 1 1/4 cups gluten-free all-purpose flour

• 3 teaspoons baking powder

• 1/4 teaspoon salt

• 1 1/3 cups granulated sugar

• 1 cup (8 oz.) almond paste

• 1 cup (2 sticks or 8 oz.) unsalted butter, room temperature, cubed

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 6 large eggs, room temperature

• 1 batch of cream cheese glaze

• 1 tablespoon nonpareil sprinkles

Directions

• Set the oven to 325ºF. Let it preheat. Grease a tall silicone Bundt pan with non-stick cooking spray.
• Place 1 cup of gluten-free all-purpose flour, baking powder, and salt in a medium bowl. Mix until combined.
• Place the sugar, almond paste, and the remaining 1/4 cup of gluten-free all-purpose flour in a food processor. Blend until the mixture resembles fine sand.
• Add the butter, vanilla, and almond extract and process it until smooth.
• Add the eggs one at a time, processing until combined, scraping the sides of the food processor bowl as needed.
• Next, add 1/2 of the gluten-free flour mixture and process until combined.
• Add the remaining gluten-free flour mixture and process until combined.
• Next, pour the cake batter into the Bundt pan. Bake for 45-60 minutes, or until a skewer or toothpick inserted into the almond paste cake comes out with moist crumbs.
• Let the almond paste cake cool in the pan for 10 minutes. Invert it on a cooling rack. Let it cool completely.
• Add the cream cheese glaze to the cake. Next, use an offset spatula to spread it evenly over the top. Garnish the cake with nonpareil sprinkles if desired.

Nutrition Facts

• Total number of serves: 10
• Calories: 424kcal
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 174mg
• Sodium: 272mg
• Potassium: 89mg
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 24g
• Protein: 11g
• Calcium: 103mg
• Iron: 3mg
• Vitamin D: 72mg

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