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White Chocolate and Almond Cake (Gluten Free)

A close up of a white chocolate Gluten free cake with buttercream and blueberries on top

For those of us that like the very special flavour that comes from a mix of white chocolate cake and almond, then this is a lovely cake that is easy to prepare.  I made mine in the Thermomix, but its just as easy with a food processor.

We quite often end up with perishable items after a Bake Club week.  This week we had loads of eggs that needed using up, with some options being ice-cream, meringue or a gluten-free cake.  The cake won!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

I don’t have an issue with gluten but I do have a lot of eggs and gluten-free cakes (ones that don’t use gluten flour substitutes) are a great way to up my eggs. There are so many gluten-free recipes for milk or dark chocolate cakes out there I thought I’d have a go at developing a white chocolate one.  It worked out very nice indeed. 😉

White chocolate cake with almond on a blue plate.
White chocolate and almond cake (before decorating)
A close up of a white chocolate Gluten free cake with buttercream and blueberries on top

White Chocolate and Almond Cake (Gluten Free)

4.81 from 21 votes

5 stars tells us you love the recipe

White chocolate and almond cake (gluten free). So quick and easy to make in a food processor or Thermomix – shhhh don't tell anyone ;-0
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine French
Servings 10 slices
Method Thermomix and Conventional


  • 1 Thermomix or Food Processor


For the Cake

  • 250 g white chocolate I used Callebaut Velvet
  • 250 g almonds
  • 150 g butter at room temperature cut into small cubes
  • 1 Tbsp baking powder
  • 150 g sugar castor or any granulated
  • 6 eggs
  • 1 or 2 tsp almond extract or vanilla extract if that’s not your thing.


  • 150 g butter at room temperature
  • 150 g icing sugar more if you like, but I think it was sweet enough
  • 150 g cream cheese Philadelphia cheese works well
  • 1 zest lemon zest only


For the Cake

  • Preheat oven to 160°c Fan. I used 2 x 20.5 cm round (USA) Pans but you can use a single round 20 – 22cm springform pan. Use pan release, melted butter or spray with an oil spray if your pan is not non-stick. Mine is, so I only line the base with baking paper to make it easy to flip out.
  • Combine the white chocolate and almonds into a food processor and mix until it forms a crumbly texture. (TM: With the MC in place 10 sec / Speed8) Set aside.
  • Add or Weigh the remaining ingredients into the Food processor and mix until smooth. (TM: With the MC in place mix on 10 seconds/speed 7)
  • Dump the whole white chocolate and almond mixture back into the food processor and blitz for another few seconds until well combined. (TM: Dump the white choc and almond mix back into the TM and with the butterfly and MC in place mix for 10 seconds/speed 3.5)
  • Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Two tins will take less time than One. Set aside to cool in the tin unlit cold.

For the Topping

  • Weight the butter and place into a food processor or stand mixer and blitz on high speed (TM: Weigh the butter into the TM bowl and mix on speed 5 / 5 seconds
  • Add the remainder of the ingredients and start on low speed to combine turning up to high speed to mix well until light in texture. (TM: scrape the butter from the sides and weigh the remainder of the ingredients into the TM bowl. With the MC in place mix on speed 6 -7 until mixed well. If your butter was very cold, you might need to scrape down the sides and repeat.
  • When the cake is completely cooled spread the topping on the cake. I used some blueberry jam in between the layers along with the cream cheese icing and topped with fresh blueberries.

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  1. Is it possible to make this using no eggs? I have a friend who is coeliac but also can’t have egg.

    1. Hi Luisa, this recipe relies on eggs to give it structure and lift. You would have to test it with an egg replacer to see how it would go, but I haven’t tested it. If you’d like another recipe with no wheat or eggs, this one has been super popular. https://becs-table.com.au/vegan-gf-chocolate-cake/ I also have a free eBook that might be useful if you want to do some testing. Check that out; you can download it here. https://store.becs-table.com.au/egg-replacer-ebook

      happy baking
      regards Bec

      1. Thanks Bec, I make something similar to that for my daughter who can’t have egg.
        I thought of trying aquafaba in this recipe, if I beat it up first it could elk with the rise maybe? I don’t like egg replacer, I’ve not had any success with it.

  2. 5 stars
    This was absolutely delicious, with a beautiful white chocolate flavour.
    Recipe worked like a dream.Perfectt birthday cake for my son who adores white chocolate. I used raspberries and raspberry jam for decoration and the filling, as they are his favourite fruit. Divine!

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