Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Whipped Vanilla and Chocolate Frosting.

Almond Layer Cake with Whipped Vanilla and Chocolate Frosting Diethood Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

pinit fg en rect gray 28 Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

Long titles scare me. I hope I didn’t lose your attention. Then again, we’re talking about cake and chocolate frosting. Pretty sure you’re still here.

You know how you have those nightmares about your computer crashing? Always, right?! Me, too!

Damn nightmare just HAD to happen in real life. I sat down at my laptop, gearing up for the day, when boom! It just decided to die. I blurted out some seriously offensive words at the moment – I could not contain myself. Then I realized that, oh! this means I can go and buy a new latop! OK! All is well!! 

So now I’ve been working on this new laptop for about 2 weeks and I really miss my old laptop! I want to cry!! I knew that girl like the back of my hand. This new one is so diva-ish. And it’s Windows 8 – ew!

Chocolate Frosting Almond Layer Cake Diethood Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

Ok. I’m sure that’s enough computer talk for a year. Now we can talk about a layer cake!!

Sometimes, when I’m totally out of ideas, I go to my mom’s recipes for inspiration. Except… mom’s recipes are in grams and milliliters. Ugh! It takes me like 11.45 days to figure out the correct US measurements. What’s worse is that every measurement comes out to, say, 1-8/15 of a cup. Or 3.22 tablespoons. So weird. And hard. I’m no math whiz, m’kay?

Most of my mom’s cakes are made with nut flours. She has had these recipes for years, and every cake has a name; Katerina Cake, Jovana Cake, Melania Cake…
I chose a nameless one. It felt lonely so I wanted to befriend it. I also changed it up a bit. The original recipe called for walnut flour, or finely ground walnuts, but because I have a huge bag of Almond Flour just sitting around here, I used that instead.

Also? Mom’s frosting-recipes are amazing, but they require like from-scratch chocolate making. Umm… maybe next time. Don’t be alarmed – we are going to fill this beauty with not one, but TWO types of frosting! Vanilla AND Chocolate. WIN!

Chocolate Frosting Layer Cake Diethood Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

But, the cake is SO easy to make. However, because of the thin layers, it takes a bit of patience to work with while stacking up the layers. And removing them from the jelly roll pan. The cake is really, really thin, thus making it very easy to break. BUT, with a bit of patience and a good knife, you can make it happen! I believe in you!!


follow me on pinterest button Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

Almond Layer Cake with Whipped Vanilla and Chocolate Frosting
Prep time
Cook time
Total time
Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting.
Serves: Serves 6 to 8
For the Cake
  • 6 egg whites, room temperature
  • 1 cup sugar
  • 1-1/2 cups almond flour
For the Whipped Vanilla Frosting
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon sugar
For the Whipped Chocolate Frosting
  • 2 cups heavy whipping cream
  • 2 cups semi-sweet chocolate chips
  • Mini Chocolate Chips
  1. Preheat oven to 350.
  2. Grease a 10½ x 15½ x 1 jelly roll pan with baking spray and dust with almond flour; set aside.
  3. Place egg whites in your mixer's bowl and beat on medium-high speed until they just hold stiff.
  4. Add sugar and continue to beat to combine.
  5. Gradually whisk in the almond flour; whisk until thoroughly incorporated.
  6. Spread out the almond flour mixture in the previously prepared pan.
  7. Bake for 18 to 20 minutes, or until golden brown.
  8. Remove from oven and cool completely.
  9. In the meantime, prepare your frosting.
Vanilla Frosting
  1. In a large bowl, combine heavy whipping cream, vanilla, and sugar.
  2. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  3. Remove from fridge and beat the mixture on medium-high until soft peaks form.
Chocolate Frosting
  1. Pour the whipping cream in a saucepan and heat over medium-low heat until it simmers.
  2. Place the chocolate chips in a bowl.
  3. Pour the hot whipping cream over the chocolate chips and set aside for 5 minutes.
  4. Whisk until thoroughly combined and smooth.
  5. Cover with plastic wrap and place in fridge for 3 hours, or until cold.
  6. Using your electric mixer, whip the chocolate mixture until soft peaks form.
  1. Cut the cake into 4 to 6 layers.
  2. Carefully remove one layer and place on a cake stand or plate.
  3. Spread vanilla frosting then top with chocolate frosting.
  4. Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
  5. Continue to make alternating layers of cake and frosting until all is used up, ending with a layer of chocolate to cover the entire cake.
  6. Cover the sides and top of the cake with mini chocolate chips.
  7. Chill cake for several hours, or overnight, before serving.
  8. The longer it stands, the better it tastes.


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38 Comments on this article. Feel free to join this conversation.

  1. Chiara September 9, 2014 at 4:40 PM - Reply

    Hi, I’m italian so I just do the inverse job: try to convert cup to grams and it’s a hard work :)
    This cake is perfect for my mom that’s celiac and I don’t need to convert the recipe in a gluten free version.
    I have a question, the amount of whipping cream is liquid or already whipped?

    If I don’t make a huge mess baking this cake I will share the recipe in my blog (with citation obviously)

    • Katerina Petrovska September 9, 2014 at 5:50 PM - Reply

      Hi Chiara!!

      I hope you have a chance to give this cake a try. Just have patience with it. :-D
      The amount of whipping cream is in liquid. Hope your Mom loves it!! Let me know how it goes!

      • Chiara September 11, 2014 at 11:43 AM - Reply

        thanks for the reply!
        Before make a huge mess, the measuring of the baking pan is in inch right?
        saturday I try to bake the cake for the sunday lunch :)

        • Katerina Petrovska September 11, 2014 at 11:45 AM - Reply

          Hi! :) Yes, it’s in inches. Have fun with it. ;-)

          • Chiara October 1, 2014 at 11:52 AM -

            The cake was amazing! Few weeks ago I published the recipe on my food blog. I change a little bit the frosting for convenience.
            I’d like if you come on my blog and see the recipe. It’s only in italian but there is a photo of the cake on the main page, you can’t go wrong.

  2. Allison T July 22, 2014 at 11:08 AM - Reply

    This looks amazing! My mom loves almond and I love chocolate so it is a perfect dessert for both of us! If you dont mind me asking, why did your mom use nut flour so much? I love learning how other cultures cook, thanks!

    • Katerina Petrovska July 22, 2014 at 11:44 AM - Reply

      Hi Allison!

      The reason for the nut flours is one, for extra flavor, and two, nut flours produce lighter cakes. In Macedonia a dense cake means that you just can’t bake. ;-) All-purpose flour is mostly used for bread or savory pastries. Also, their cakes are more about the filling, thus the actual cake part is just a vessel for the delicious-insides. :-D

      • Allison T July 22, 2014 at 12:03 PM - Reply

        Thank you so much for the reply it was enlightening!

  3. Natasha of June 28, 2014 at 12:16 AM - Reply

    This looks amazing! Pinned! P.S. It’s so great to have you be a part of my board on Pinterest. I was so excited to see that you joined! :)

    • Katerina Petrovska June 28, 2014 at 8:13 AM - Reply

      Thank you for the invite!! I want to make your Vatrushki, asap! :-D

  4. Carrie Harvey April 19, 2014 at 2:20 PM - Reply

    Hi. I was wondering if it is possible to use Almond Meal instead of Almond Flour. I seem to live in the middle of no where and cannot find Almond Flour.


    • Katerina Petrovska April 19, 2014 at 3:32 PM - Reply

      HI! Yes, you can absolutely use almond meal. In fact, it’s the same thing, but some brands call it almond-flour and others call it almond-meal.

  5. Chantal April 12, 2014 at 2:36 AM - Reply

    Hi Katerina, I’am Chantal from Travelling Papilles, it’s my first time here. I’amm happy to discover your nice blog.
    I really like your cake, it is so gorgeous. Amazing because there is no egg yolk.

  6. Jaclyn April 6, 2014 at 12:52 AM - Reply

    This cake looks dreamy!

  7. Norma | Allspice and Nutmeg April 3, 2014 at 5:26 PM - Reply

    Wow, this looks amazing! Pinning, I really want to make this.

  8. Anne-Marie @ This Mama Cooks! On a Diet April 3, 2014 at 2:02 PM - Reply

    I’m going to nerd out and say I like the forks as much as the cake. ;)

  9. Angie@Angie's Recipes April 3, 2014 at 10:48 AM - Reply

    The cake looks stunning loaded with all the chocolate chips!

  10. Tonia April 3, 2014 at 10:47 AM - Reply

    Yeah, as bloggers was really blow through the laptops! I got sooo sick of replacing them that when the last one died, I decided to go for a MacBook. So far so good and my husband promises me it will last longer than my other ones.

  11. Laura (Tutti Dolci) April 2, 2014 at 9:05 PM - Reply

    You had me at 2 frostings, love!

  12. Jennie @themessybakerblog April 2, 2014 at 8:06 PM - Reply

    This is one sexy cake. For reals! Pinned.

  13. Nancy P.@thebittersideofsweet April 2, 2014 at 7:48 PM - Reply

    It doesn’t get any better than almonds and chocolate, but then you made it gluten free and I think it is fabulous!

  14. A_Boleyn April 2, 2014 at 3:03 PM - Reply

    What a lovely cake though I think I’d decorate the top with shaved chocolate curls rather than crunchy chocolate chips.

  15. DessertForTwo April 2, 2014 at 1:41 PM - Reply

    I’m totally curious about your mom’s from-scratch chocolate methods! This cake is stunning!

  16. Valerie April 2, 2014 at 1:11 PM - Reply

    O, la la, this cake is a beauty! The name is not too long…some of my post titles could be book chapters. ;)

  17. Julia @Vikalinka April 2, 2014 at 12:24 PM - Reply

    Wow, no words…seriously…just deep longing for this cake! Gorgeous!

  18. Auntiepatch April 2, 2014 at 11:28 AM - Reply

    Beautiful! Thanks -

  19. Anna @ Crunchy Creamy Sweet April 2, 2014 at 10:08 AM - Reply

    Stunning. Love the cake, the photos, the props. Pinned.

  20. Ramona April 2, 2014 at 10:07 AM - Reply

    I just bought some almond flour… I am definitely loving this cake. :)

  21. Zainab @ Blahnik Baker April 2, 2014 at 10:03 AM - Reply

    Oh yeahhhhh!! Chocolate and frosting. I am still here. Till the end!! This is my kind of cake. As usual, your photos are beautiful :)

  22. Meagan @ A Zesty Bite April 2, 2014 at 7:48 AM - Reply

    Now this is my type of layered cake.

  23. Laura Dembowski April 2, 2014 at 7:35 AM - Reply

    This cake is beautiful! Love the simplicity in ingredients and flavor. My laptop is hanging on by a thread. All the letters have even worn off – and it’s only two years old!

  24. Christiane - Taking On Magazines April 2, 2014 at 6:36 AM - Reply

    Yup, I’m still here too. How could anyone walk away from something so gorgeous! I’m sorry about your laptop though. Mine quit on me not too long ago but we were able to revive it. I knew I’d miss it’s quirks and ins and outs too much if I got a new one.

  25. Milk and Honey April 2, 2014 at 3:54 AM - Reply

    Oh, I’m definitely still here… and still drooling over this cake.

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