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Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

28 28 28
WW Freestyle: 28
Prep Time30 mins
Cook Time30 mins
Total Time12 hrs
Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting.
Servings: 10
Calories: 578


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


  • Preheat oven to 350.
  • Grease a 10 1/2 x 15 1/2 x 1 jelly roll pan with baking spray and dust with almond flour; set aside.
  • Place egg whites in your mixer's bowl and beat on medium-high speed until they just hold stiff.
  • Add sugar and continue to beat to combine.
  • Gradually whisk in the almond flour; whisk until thoroughly incorporated.
  • Spread out the almond flour mixture in the previously prepared pan.
  • Bake for 18 to 20 minutes, or until golden brown.
  • Remove from oven and cool completely.
  • In the meantime, prepare your frosting.

Vanilla Frosting

  • In a large bowl, combine heavy whipping cream, vanilla, and sugar.
  • Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  • Remove from fridge and beat the mixture on medium-high until soft peaks form.

Chocolate Frosting

  • Pour the whipping cream in a saucepan and heat over medium-low heat until it simmers.
  • Place the chocolate chips in a bowl.
  • Pour the hot whipping cream over the chocolate chips and set aside for 5 minutes.
  • Whisk until thoroughly combined and smooth.
  • Cover with plastic wrap and place in fridge for 3 hours, or until cold.
  • Using your electric mixer, whip the chocolate mixture until soft peaks form.


  • Cut the cake into 4 to 6 layers.
  • Carefully remove one layer and place on a cake stand or plate.
  • Spread vanilla frosting then top with chocolate frosting.
  • Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
  • 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.
  • Cover the sides and top of the cake with mini chocolate chips.
  • Chill cake for several hours, or overnight, before serving.
  • The longer it stands, the better it tastes.


Nutrition Facts
Almond Layer Cake with Whipped Vanilla and Chocolate Frosting
Amount Per Serving
Calories 578 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g120%
Cholesterol 99mg33%
Sodium 60mg3%
Potassium 287mg8%
Carbohydrates 43g14%
Fiber 3g12%
Sugar 34g38%
Protein 6g12%
Vitamin A 1070IU21%
Vitamin C 0.4mg0%
Calcium 82mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.