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    Home / Desserts / Cakes & Cupcakes

    4.7 from 99 reviews

    Gluten-Free Olive Oil Cake with Lemon & Almond Flour

    By Alanna Taylor-Tobin on May 22, 2020 (updated Apr 29, 2023) / 117 Comments

    Jump to Recipe Jump to Video Print Recipe

    Gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free to boot. This recipe takes an hour to make, start to finish, using just 10 easy-to-find ingredients. Enjoy this incredibly moist, tender, springy cake on its own, or serve it up with whipped cream and fresh spring berries.

    Also, a farewell to someone special. 

    Drizzling olive oil on lemon almond gluten-free olive oil cake
    This gluten-free almond flour & olive oil cake has the most dreamy, tender texture and moist crumb.

    Note from Alanna: I first shared this recipe in the spring of 2020, which was one of the darkest times in my life (and I know I'm not alone!) Our beloved cat Catamus was unexpectedly diagnosed with fatal cancer the same day that the pandemic lockdown began. We spent the next two months spoiling Catamus to the best of our abilities. I shared this post as an ode to all his quirks that made us love him.

    I've learned over the years that not only was Catamus well-loved, but so was this cake recipe. It's the most-made recipe on TBG to date.

    This sunny cake has bright notes of citrus, olive oil, and lemon. It tastes like pure joy!

    I've added in some process photos and a video below, and you can read all about our sweet kitty following the recipe instructions. Otherwise, feel free to skip to the recipe card. You can find more gluten-free cake recipes here, or read more about baking with almond flour and other GF flours in my gluten-free flour guide.

    I'm so touched by how many of you have made and loved this recipe, and even more so by the kind notes in the comments below about your own beloved feline friends. I still tear up when I read them. Thank you dear friends, from the bottom of my heart.

    INGREDIENTS: lemon zest & juice, baking powder, olive oil, eggs (separated), almond flour, sugar, tapioca flour, salt, cream of tartar

    Ingredients and Substitution Suggestions

    This super-moist and flavorful cake comes together with just 10 easy-to-find ingredients.

    • Almond flour makes up the bulk of the cake, resulting in a super moist and tender texture. I prefer blanched almond flour for the light color, but unblanched almond meal will work too. I made this recipe using Bob's Red Mill blanched almond flour.
    • Tapioca flour makes the cake extra springy and fluffy.
    • Olive oil moistens the cake and adds big flavor. Don't be afraid to use a super-flavorful extra-virgin olive oil here. Or sub a neutral oil for a more classic almond flour cake.
    • Eggs help this cake hold together, adding moisture and structure. I wouldn't recommend making this cake without eggs since they are structurally important.
    • Sugar adds sweetness and moisture. I used organic granulated sugar but any white sugar will work. You can try subbing an unrefined granulated sugar such as maple sugar or coconut sugar by weight. However, these will change the flavor, and you'll still need to use granulated sugar to whip the egg whites.
    • Lemon zest and juice add tanginess and enhance the floral notes of the olive oil. Feel free to make this using other citrus such as tangerine, orange, grapefruit, or meyer lemon.
    • Baking powder adds lift, and cream of tartar helps stabilize the whipped egg whites.
    • Salt sharpens the flavor and a sprinkle of powdered sugar makes the cake look so pretty.

    How to Make Gluten-Free Olive Oil Cake

    This recipe makes a 9-inch cake which serves 8-10 people. It takes about an hour to make, start to finish, plus some cooling time post-baking. It keeps beautifully and can be made a day or two ahead of time.

    Whisk together the egg yolks, sugar, olive oil, and lemon zest.
    Whisk until smooth.
    Place a strainer over the bowl and sift in the almond and tapioca flours, baking powder, and salt.
    Whisk until smooth.
    In the clean bowl of a stand mixer, combine the egg whites and cream of tartar.
    Beat with the whip attachment until foamy.
    Slowly add the sugar, and whip until the egg whites hold firm peaks when you pull out the beater and hold it upside down. The peaks should stand straight up as shown here.
    Add one-third of the whipped egg whites to the batter.
    Stir to combine.
    Add the remaining egg whites.
    Fold in the egg whites until the batter is smooth.
    Pour the batter into a 9-inch springform pan that's been lined on the bottom with parchment paper and rubbed with coconut oil.
    Bake the cake at 325ºF until it's golden and springs back to the touch, about 45 minutes.
    Sprinkle with powdered sugar if you like, and serve!

    A Dainty Gentleman

    Huge thanks to everyone for your love, support, and suggestions regarding our dear Catamus in my last post, which feels like ages ago now. We very sadly said goodbye to him on Friday, May 8th, when it became clear that his condition was worsening. We didn't want him to suffer needlessly anymore. Though we're heartbroken to have lost our darling boy, missing him terribly every minute of every day, we feel lucky to have so many caring friends and family members who have helped us through this time. Thank you for being among them.

    Catamus has been a huge part of TBG since the day we brought him home in February of 2011. We met this spry 2-year-old from Yolo County at the SPCA one wintry night. He charmed us by giving us head butts and showing us his belly, circling us as we sat in his area, and looking up at us with a pair of intense golden eyes as if to say "It's me! Take me home!" Looking into his expressive eyes was like looking into a human's. We fell hard for this quirky little person.

    Jay and I both work from home, so Catamus was not only like a child to us over the years, but also a co-worker or purrrrsonal assistant.

    Catamus would sit directly behind me in the kitchen as I cooked, swishing his tail underfoot, and getting incensed when I'd inevitably step on it. He would walk around my desk as I wrote, knocking things over with his long, curly tail, which seemed to have a mind of its own. He only wanted to sit on my lap when I was typing on my lap keyboard, which he would step on. And he would try to lick whatever I was shooting, often photobombing shots in the process.

    As I wrote posts (and later, my coobbook) late at night, he would make biscuits on the back of the couch next to my desk before settling in for a snooze, lending moral support during those long hours.

    Catamus would sit at the table with us at mealtimes. We learned that he liked odd foods such as oatmeal, popcorn, roasted broccoli, feta cheese, and padron pepper stems. He had a special fondness for almonds in all forms, particularly almond butter and any recipes made with almond flour.

    While developing this gluten-free olive oil cake for my Alternative Baking column in GFF Magazine in 2018, I left the cake to cool on the dining table. When I came back to remove the cooled cake from the pan, I noticed that there were ruts in the top of the cake. After some confusion, I realized that Catamus had quietly climbed onto the table and licked divots in the top of the cake when I wasn't looking. The slices shown in these photos were all I could salvage.

    Catamus accrued many names and titles over the years including, in no particular order, Prince Catamus of Orange, Sir Catamus, Catumas (pronounced cuh-TOO-mus), Catamonious, Catamus J. Cat Esq., HRH (His Royal Highness), The Dainty Gentleman, Fluffy Pants, Catmandu, Catamus Toes, Sunny Cat, Red, Sleepy Redhead, Mr. C, Catty Longlegs, Cattigan O'Catamus, Catamister, Catamistery, and Big Handsome Man Cat. Heels, Heelzies, and Heelzabub were other silly nicknames I would sing to him whenever he entered a room.

    Then there was the name he came with from the SPCA: Helios, the sun titan who drives the sun up each morning in a horse-drawn chariot.

    Quite fitting.

    Catamus knew his name(s) and would swish his long, thick tail whenever we'd say "cat." He didn't love pets or snuggles, but he enjoyed being shoved onto the ground and smacked really hard. Jay would play him like a drum in time to whatever music we had on. When he'd stop, Catamus would yowl for more. He apparently had a brother named Spanky who got adopted first. Clearly "liking it rough" ran in the family.

    Without Catamus, our apartment feels hollow and strange. I keep expecting to see him when I walk into a room, and imagining that I hear his toes clicking on the hardwood floor, his tail thumping on the rug, his claws scratching his post (or the couch, or the upholstered chair). He was a ray of sunshine in our lives. I'm so grateful to have gotten to bask in his presence these nine years.

    A dear friend of mine wrote, and this has become my mantra, "It’s an honor to hurt so much. Because the grief is a measure of the love. And the love is a blessing. The love doesn't go away."

    Indeed it does not.

    Gluten-Free Olive Oil Cake

    This is a cake recipe fit for a king (or cat prince). It gets a light, springy texture from whipped egg whites, loads of moisture and fruity flavor from olive oil, and a meltingly tender texture from almond and tapioca flours. It's gluten-free, grain-free, and dairy-free.

    It's plenty flavorful eaten plain, with a cup of tea or coffee. Or you can serve slices with any seasonal fruit: rhubarb compote or berries in the spring, plums or nectarines in the summer, fresh figs in the fall, or citrus supremes in the winter. It makes enough to share with a friend (animal or human) if you like.

    Gluten-free almond cake with lemon and olive oil, on a plate with strawberries

    If you whip one up, say a good word for our dear Catamus. We miss him terribly.

    Have you lost a beloved animal friend? If you feel inspired to share, please do below. It's nice to connect around this kind of thing.

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free olive oil almond flour cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

    4.66 from 99 reviews

    Gluten-Free Olive Oil Cake with Lemon & Almond Flour

    Print Recipe Pin Recipe
    Gluten and dairy-laden cakes *wish* they could be as moist and tender as this Lemon Almond Olive Oil Cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange. This recipe was originally published in GFF Magazine.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour 5 minutes minutes
    Servings: 8

    Ingredients

    • 2 teaspoons room temperature coconut oil, for the pan
    • ½ cup (105 g) flavorful extra-virgin olive oil
    • ½ cup (100g) + ¼ cup (50 g) organic granulated sugar (divided use)
    • finely grated zest of 1 medium lemon
    • ¼ cup (65 g) strained fresh lemon juice
    • 4 large egg yolks
    • 2 cups (210 g) blanched almond flour
    • ¼ cup (30 g) tapioca flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 4 large egg whites
    • ½ teaspoon cream of tartar

    Instructions

    • Position a rack in the lower third of your oven and preheat to 325ºF. Rub the bottom and sides of a 9-inch springform pan or cake pan with the coconut oil. Line the bottom of the pan with a round of parchment paper, and rub the parchment with coconut oil as well. If using a springform pan, place on a rimmed baking sheet to catch any drips.
    • In a large bowl, whisk together the olive oil, ½ cup (100 g) sugar, lemon zest and juice, and egg yolks to combine. Place a mesh strainer over the top and sift in the almond and tapioca flours, baking powder, and salt. Stir to combine.
    • Place the egg whites and cream of tartar in the clean bowl of a stand mixer fitted with the whip attachment (or use a large bowl and electric egg beater). Whip on medium-high speed until foamy, 30-60 seconds. With the mixer running, gradually sprinkle in the remaining ¼ cup (50 g) sugar, 20-30 seconds. Continue to whip until the egg whites are shiny and hold firm peaks when you lift the whip out and hold it upside-down, 2-4 minutes.
    • Use a large flexible silicone spatula to fold one-third of the whipped egg whites into the batter until just combined. Fold in the remaining egg whites until just combined and no streaks remain. Scrape the batter into the prepared pan and smooth the top.
    • Bake the cake until deep golden on top, beginning to pull away from the sides of the pan, and the top springs back when pressed lightly, 40-45 minutes. If the cake is darkening too quickly, tent the top with a piece of aluminum foil. Let the cake cool slightly, then loosen the edges with a small, offset spatula and release the sides if using a springform pan. Invert the cake onto the wire rack and peel away the parchment, then turn right side up and let cool completely. Dust with powdered sugar if using, cut into wedges, and serve with cream and berries if you like. The cake keeps well airtight at cool room temperature for 1 day or refrigerated for up to 4 days.

    Video

    Nutrition

    Calories: 411kcalCarbohydrates: 29gProtein: 9gFat: 31gSaturated Fat: 5gCholesterol: 98mgSodium: 176mgPotassium: 124mgFiber: 3gSugar: 20gVitamin A: 130IUVitamin C: 3mgCalcium: 92mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. andrea says

      January 19, 2023 at 1:52 pm

      SO YUMMY SO MOIST SO CITRUS!
      I reduced the sugar by 1/2, used mandarin oranges & used an 8" springform pan. I'm glad i did bc I think it would have come out really flat after it cooled. It was perfect! This will be my go to cake!
      Thank you!

      Reply
      • Alanna Taylor-Tobin says

        January 21, 2023 at 8:56 am

        Woohoo! I'm so glad you liked it and that those modifications worked well. I can see how the cake would be a bit shorter when made with less sugar so you did good!

        Reply
    2. Gloriana says

      January 20, 2023 at 8:39 am

      Would this recipe work in a loaf pan?

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2023 at 9:08 am

        That's a great question! I haven't tested it this way. I think it would work, it just might take longer to cook through. I would try a larger pan such as 9x5. Please let me know if you give it a go!

        Reply
        • Gloriana says

          January 20, 2023 at 2:37 pm

          I made it in a 9x5 pan and it worked! Baked it for 60min (same temperature), I covered as you suggested with foil after it reached a golden color.

          It’s a really good base cake, not plain or dry at all. It’s moist and spongy. Thank you for sharing your recipes with us! ♥️

          Reply
          • Alanna Taylor-Tobin says

            January 23, 2023 at 9:47 am

            That's so great to hear that it worked, thanks a bunch for the note and kind words. I'm so glad you love it!

            Reply
    3. Anna says

      January 29, 2023 at 7:47 pm

      I haven't made it yet but do you think you could freeze the cake?

      Reply
      • Alanna Taylor-Tobin says

        January 30, 2023 at 5:19 am

        Great question! I haven't tried freezing it but I think it would freeze beautifully. Please let me know if you try it!

        Reply
    4. Jill says

      February 08, 2023 at 12:18 pm

      Do you think I could forgo the tapioca flour? What would the consequences of replacing the tapioca flour with more almond flour be? TIA!

      Reply
      • Alanna Taylor-Tobin says

        February 08, 2023 at 1:04 pm

        Hi Jill,

        That should work, it just might be a little more delicate. Please let me know if you try!

        Reply
    5. Kathryn says

      April 09, 2023 at 11:14 am

      Made this cake twice now and all I can say is WOW. Because I can't have wheat, I miss have cake occasionally. Gluten free cake mixes are both expensive and often overly sweet. This recipe is a keeper. Only question I have is about the amount of sugar. The ingredients lists 1/2 cup divided but the instructions have one adding a 1/2 cup to the liquid ingredients and 1/4 cup to the egg whites. I used the ingredient list and it seemed fine. Just wondering though.

      Reply
      • Alanna Taylor-Tobin says

        April 10, 2023 at 8:25 am

        Hi Kathryn,

        Aw I'm so glad you love this cake and that it gave you back your cake-eating joy!

        The ingredient list states: ½ cup (100g) + ¼ cup (50 g) organic granulated sugar (divided use) so it's correct to add 1/2 cup to the liquid ingredients and 1/4 cup with the egg whites. However if you used a lower amount and liked it, totally fine to go with that!

        Thanks so much for trying the recipe and for the sweet note and rating!

        -A

        Reply
    6. Maveryck says

      May 18, 2023 at 7:24 am

      Hi! Can almond flour be replaced maybe? I don’t process them well :(

      Reply
      • Alanna Taylor-Tobin says

        May 18, 2023 at 9:13 pm

        Aw I'm sorry to hear that – food sensitivities are no fun! Can you do other nuts? I think any nut meal should work (walnuts, macadamias, hazelnuts, etc.) Alternatively you could make my paleo lemon coconut flour cake which is nut-free and so tasty! Please let me know what you try :)

        Reply
    7. Carmen says

      May 19, 2023 at 9:45 pm

      Wow! Thank you so much for this recipe. It is one of the best gluten free cake recipes I’ve ever tried. It turned out beautifully and so moist and delicious. I added almond flakes to the top! This will be my go to cake recipe. Just love it!

      Reply
      • Alanna Taylor-Tobin says

        May 20, 2023 at 10:51 am

        Aw this makes me so happy – I'm glad you love it! Sliced almonds on top sound so good to add a little crunch. Yum!

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

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#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

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Full recipe linked the_bojon_gourmet 

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Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

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I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe

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