• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    4.8 from 182 reviews

    Gluten-Free Olive Oil Cake with Lemon & Almond Flour

    By Alanna Taylor-Tobin on May 22, 2020 (updated Mar 2, 2025) / 228 Comments Jump to Recipe

    This super-moist gluten-free olive oil cake gets a flavor boost from lemon zest and almond flour, keeping it grain-free and dairy-free. This simple cake batter takes 20 minutes to prepare using almond and tapioca flours, olive oil, lemon zest and juice, sugar, and eggs. After a 40 minute bake, enjoy this incredibly moist, tender cake on its own, or serve it up with whipped cream and fresh 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. Serve slices with mascarpone whipped cream for an elegant plated dessert.

    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. Here's what one reader said:

    My Go-To Cake Recipe

    “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!”

    —Carmen
    Add your review →
    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 all my favorite gluten-free cake recipes here, including the chocolate counterpart to this one, a chocolate almond flour olive oil cake.

    View this post on Instagram

    A post shared by Alanna Taylor-Tobin (@the_bojon_gourmet)

    I recently made this cake with poppyseeds, which I shared on IG, and it added delicious crunch and flavor. Highly recommended!

    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

    Key Ingredients for Great Cake

    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.

    This cake looks fancy, but it's so easy to make

    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 and support regarding our dear Catamus. 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 cookbook) 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, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.80 from 182 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

    Wet 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

    Dry Ingredients

    • 2 cups (220 g) blanched almond flour
    • ¼ cup (30 g) tapioca flour
    • 1 teaspoon baking powder
    • ½ teaspoon fine sea salt
    • 4 large egg whites
    • ½ teaspoon cream of tartar
    Prevent your screen from going dark

    Instructions

    Make the batter

    • 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 & Serve

    • 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

    Notes

    Variations:
    • Use any citrus zest and juice you like in place of lemon: orange, tangerine, blood orange, or Meyer lemon. 
    • Add 1 1/2 tablespoons poppy seeds to the batter along with the flours. It lends a lovely nutty flavor and a bit of crunch. I shared a video of this variation on Instagram. 
    • Serve the cake with dairy-free whipped cream, whipped mascarpone, or whipped creme fraiche. 
    • Toss berries with a bit of sugar or honey and let sit for 10 minutes to draw out the juices, then serve them with slices of cake. 

    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!

    You might also like...

    Almond FlourTapioca flourDairy-FreeGluten-FreeGrain-FreeSpringWinterLemon
    « Gluten-Free Tart Crust with Almond Flour
    Thick & Chewy Vegan Paleo Chocolate Chip Cookies »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.80 from 182 votes (126 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Chizzy says

      June 02, 2025 at 1:24 am

      I only used 100g sugar total and sprinkled power sugar. I also used slice almonds for topping before baked. I baked only 30 mins and very very fluffy and light cake. I was looking for oil cake (butter is crazy price up in New Zealand) so I will bake this again. Thank you.

      Is this recipe American measurement? I used weight but I was not sure tea spoon is same as New Zealand. Cup and tea spoon/ table spoon are all different depend on countries.

      Reply
      • Alanna Taylor-Tobin says

        June 03, 2025 at 10:39 am

        So glad you enjoyed this cake and that it worked well using less sugar and a shorter bake time - good call!

        Wow thank you for bringing it to my attention that cup and spoon measurements differ between countries - I didn't actually know that! I do use US measuring spoons. Are the ones you have metric or UK? Google says: A US tablespoon is approximately 15ml, while a metric tablespoon is 20ml, and a UK tablespoon is 18ml. So if using either of those, you'll just want to increase the amount slightly. I typically don't include weight measurements for teaspoons since the amounts are so small, and using weights can actually be less accurate for those. In any case, thanks very much for bringing this to my attention!

        Reply
        • Chizzy says

          June 03, 2025 at 1:04 pm

          Hi, in New Zealand (+ many countries I know) one tea spoon is 5ml, and one table spoon is 15ml. Also, here is one cup is 250ml. Oven tempter is different. So we can change into our country's cooking measurement if we knew which country recipe is. When I saw oven temperature "325ºF" in your recipe, I guess this is US measurement. Many countries use Celsius, but US doesn't.

          Thank you for lovely GF recipe!

          Reply
    2. JoAnna Arnold says

      June 10, 2025 at 3:53 pm

      Can this cake be made in a loaf pan instead of round cake pan?

      Reply
      • Alanna Taylor-Tobin says

        June 15, 2025 at 12:22 pm

        That's a great question! I haven't tested it in a loaf pan, so I'm not sure. It tends to rise more in the oven than a more dense loaf cake, like pound cake, and it will likely take longer to bake since it has more eggs and moisture.

        Different recipe, but a friend made my lemon poppyseed cake in a loaf pan and it seemed to work well.

        Please let me know what you try :)

        Reply
    3. Carol says

      July 10, 2025 at 10:55 am

      Excellent Recipe!! I added the 2 TBSP of poppy seeds and served with fresh fruit and whipping cream. Everyone loved it!!! Thank you for sharing such wonderful recipes

      Reply
    « Older Comments

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.