This Italian lemon almond flour cake (also known as torta caprese bianca) is full of lemon flavor and has a lovely texture! Because it uses almond flour, it’s also naturally gluten-free and grain-free.
I posted this cake recipe six years ago and am reposting it today with new pictures (you can see the old one at the bottom of the post) because the old ones didn’t do it justice and because hardly any of my readers were around here back in 2012.
It’s gotten tons of reviews and everyone seems to love it, so I thought you all needed to see it, too. :) It’s been a hit for gluten and non-gluten eaters alike.
If you’re tired of carrot cake for Easter, this would be a great option for Easter dessert! If you’re not tired of carrot cake, then I can highly recommend the gluten-free carrot cake I posted last week. Or these almond flour carrot cupcakes!
One thing that people keep asking about this almond flour cake is if you can omit or replace the 1 cup + 3 tablespoons of chopped white chocolate. Unfortunately that’d be a no.
That’s a whole lot of something to omit from a recipe! It’s not an add-in. It’s needed for sweetness and the structure of the cake.
A few reviewers have experimented with it, but I haven’t. So please check out the reviews if you’re interested in that.
This almond flour cake really isn’t one of my regular healthy (or at least healthyish) recipes. If you’d prefer something without all the sugar, try my paleo lemon cookies or these paleo lemon bars.
Both are also vegan! As is this awesome-looking vegan panna cotta, which I can’t wait to try.
The traditional Italian torta caprese, which I have yet to make, is made with semi-sweet chocolate. This one uses white chocolate but weirdly enough, the chocolate flavor isn’t really apparent.
I can’t really even tell it’s in there. If you dislike white chocolate, I think you’d have no problem with this lemon cake!
And although I thought the cake was lemony, it wasn’t extremely lemony. Normally I don’t do subtle.
If I want something lemony, I want the lemon flavor to punch me in the face and not just be hanging around in the background. But it worked here.
If you cut into it and it looks a little underdone in the middle, don’t panic! That’s how it’s supposed to be.
You can see what that looks like in the bottom picture. You can’t really see it in the new pictures.
A few random things – you don’t have to refrigerate the cake, but it tastes much better that way. And this recipe halves wonderfully! Use a 7″ cake pan and bake for 30 minutes.
Also, since this almond flour cake recipe was converted from an Italian one, the cup measurements are a bit unusual. If you have a scale, I recommend using it! I know I always say this but it’s especially helpful for this recipe.
Want some more lemony goodness? Try these gluten-free lemon sugar cookies!
Questions about this Italian lemon cake?
- Can I omit the white chocolate? You unfortunately can’t just omit 19 tablespoons of an ingredient from a cake recipe and expect it to work. One commenter did that and said that original version is better.
Other commenters have tried out other things in place of the white chocolate so check out the comments if you’re interested. I’m not listing any of them here because I haven’t tried them and have no idea how they compare to the original! - Can I reduce the white chocolate? I’m guessing a reduction down to 3/4 cup would be okay and not have a huge effect on the outcome but again, I haven’t tried it!
- Can I use semi-sweet chocolate instead of white chocolate? I’ve been meaning to try that but haven’t gotten around to it yet! I think it’d work but am not positive. If you try it out, please let us know how it worked out. :)
- Can I omit the eggs / use an egg replacement? Nope. You’re beating the yolks and whites separately for this recipe and it’s important for the texture.
- Can I use another type of flour? I’ve only tried this with almond flour. Another type of nut flour / meal might work but I can’t say for sure since I haven’t tried it. I don’t think any other nut flour, except maybe cashew, would go with the lemon very well!
All-purpose gluten-free flour, wheat flour, rice flour, etc. will not work here. If you want something with a different type of flour, try this gluten-free lemon pound cake! - Can I use something else in place of the lemon zest, extract and juice? Lime sounds tasty! Or orange.
- Can I use a different sized pan? Yes, but you’ll just have to watch it and take it out when you think it’s ready. I have absolutely no idea of baking times until I try it myself. Sorry I can’t be more helpful! I do know that you can use a 7″ cake pan and bake for 30 minutes.
- Can I use something else in place of the sugar? The Italian recipe uses granulated sugar but I tried it out with coconut sugar. If you use coconut sugar, your cake will be darker than the pictures but will still be delicious! Liquid sweetener won’t work and as always, no idea how to make this low-carb (which isn’t even really a possibility anyway with all that white chocolate!).
- Can I use something else in place of the butter? If you want to use coconut oil, I’d recommend using 10 tablespoons coconut oil + 3 tablespoons water. This is because coconut oil is 100% fat and butter is only 80-82% fat. Using the full amount of coconut oil (13 tablespoons) would make this cake too oily.
I haven’t tried olive oil or any liquid oils and am not super optimistic about them.
If you’re in more of a cupcake mood, try these gluten-free lemon cupcakes from What the Fork Blog!
Italian Lemon Almond Flour Cake (Torta Caprese Bianca - grain-free, gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: One 10" cake
Ingredients
- 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
- 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
- 2 tablespoons whipping cream or milk (I used 1.5% milk)
- 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
- 130 grams (about 2/3 cup) granulated sugar or coconut sugar1, divided
- zest of 4 lemons, about 2 tablespoons
- 4 large eggs, separated
- 1 teaspoon lemon extract
- 40 grams (about 2 tablespoons) of limoncello or lemon juice
- berries and powdered sugar as garnish, optional
Directions
- Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
- Combine the white chocolate and milk / cream in a microwave safe bowl.
- Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
- Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
- In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
- Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.
Notes
- If using coconut sugar, blend in a coffee grinder first so that it's basically like powdered coconut sugar. I'd be worried about how well non-grinded coconut sugar would do with the egg whites. I'm guessing not well. Please note that your cake will be brown and not yellow! It's unfortunately not possible to use coconut sugar and have the cake come out yellow.
Adapted from Dolce Mania - Torta Caprese Bianca
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250 comments on “Italian Lemon Almond Flour Cake (grain-free, gluten-free)” — Add one!
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I’ve just made it for the second time and it’s one of my favourite cakes! So beautiful with raspberries. It’s a little bit more complicated than other recipes but quite worth it! Thank you! 😊
You’re welcome! I’m so glad that you think it’s worth the extra effort. :) And one of your favorite cakes?! Woohoo. :D Thank you for your feedback!
Hi, I’m not sure if this question was asked, and if so, sorry for the duplication, but rather than coconut sugar, do you know if it’s possible to substitute with swerve granulated sweetener or xylitol sweetener? Thanks in advance!
Looks wonderful. I have no lemon flavouring on hand could I use limoncello liquor in place? Love anything with lemon. Thanks
I’m sorry for just now seeing your question! Yes, you can. :) I hope you’ll enjoy it!
I have baked this a few times now and EVEYRONE who has tried it loves it! I used the coconut sugar and it was great!
I’m so sorry for just now seeing your comment! I’m thrilled that everyone loves it. :) Yay! Thanks for your feedback and sorry again for my slow reply!
Absolutely delicious and moist cake with the right amount of lemon flavour! My international Italian student said it was the best cake she ever had!! Bakery worthy.
Wow, what a compliment! Thanks a bunch for your comment. It made me really happy. :D
I never saw this question but I’m wondering if anyone or you have made this in a two layer cake? Also I’m looking for a white or yellow cake so could I eliminate the lemon zest and flavoring and out a little almond extract? I’m making for a shower and I can’t find anything as delicious as this cake.
I think it’s way too dense to be made as a layer cake. Your almond extract idea would probably work fine. :)
I made it for a bridal shower, no lemon just almond extract. Topped with thin layer of French cream custard with whipped cream and plain berries, huge hit. Everyone raves about it! Best recipe ever!!
I’m sorry for just now seeing your nice comment! Your version sounds so delicious. I’ll have to try it And I love the idea of some custard on top. Thanks a bunch for your comment!
I made this for a friend’s birthday, uncertain of what the outcome would be. I asked for a truthful opinion of this cake, no hurt feelings if it was just ‘smeh’. She absolutely loved it! She gave it 5 stars, a recipe worthy to be saved and remade! (Her daughter chimed in that it could be served in a professional bakery.) Thanks for sharing this jewel of a recipe!
You’re welcome! I’m really happy that you and your friend enjoyed it and thought it was worthy of making again. :) Thanks for your comment!
I’m sorry if this is a silly question- I’m new to the baking arena.
I have a 8″, 9″, and 10″ cake pan. Which one or two would be best? (Just an FYI- Doubling the recipe is definitely an option for me.)
It’s not a silly question! The recipe calls for a 10″ cake pan so use that one. :)
do you think I could use a non dairy substitution like creamer or almond milk?
For the whipping cream? Yes, almond milk should work!
This recipe looks amazing. I’m wondering if I must use the Giradelli WHITE CHOCOLATE? OR if it would work to replace that with straight up Cocoa butter which I currently have a lot of? Its just plain. NO other ingredients added. I noticed the white baking chocolate DOES have some other ingredients. So maybe even using cocoa butter I might need to add something else back in?
Hi! Thanks. You don’t have to use Ghiradelli. Other brands work, too. I’ve never tried using cocoa butter as a white chocolate replacement so I have no idea how that’d work. It sounds like it’d be an expensive experiment so I wouldn’t recommend it. I guess you could make homemade white chocolate with your cocoa butter and then use that but even then I’m not positive. Sorry I can’t be more of a help!
that’s all right. thanks for your response. I sort of came up with that I could make my own white Chocolate. but I don’t need to let it set, just make it melted and use it that way. I’m also using alternative sweetener. Low carb, so that is another reason I’m wanting to make my own white chocoate. I’ll let you know how it goes!
Good point about not needing to let it set. I’m very interested in hearing your results. :)
This cake is absolutely divine! Thank you so much for sharing, your recipes are always incredible. I recently tried an orange variation of this cake and it was amazing. I used 3 tablespoons of freshly squeezed orange juice, 4 teaspoons of orange zest and 1/4th teaspoon of almond extract. I topped it off with an orange simple syrup made with freshly squeezed orange juice, orange zest and powdered sugar all brought to a boil and set aside to cool. After pouring the syrup on the cake, I sprinkled some ground up almonds and pistachios. Too good!
You already had me at “grain-free”, but the photos and video really sealed the deal! This looks absolutely scrumptious, and looks like it holds together so well – especially for almond flour. I will be trying this for some family coming over this weekend!
I hope that you and your family will enjoy it! And it does hold together well. Probably thanks to the white chocolate? :) Thanks for your comment!
This is the most delicious and amazing dessert! Everyone I’ve served it to not only asked for the recipe but said it was the best lemon cake they’d ever had! Superior to the best Italian bakeries. It’s moist and has just the right amount of lemon flavor. And it tastes even better as it sits for days! We’ve had it last up to 4 days (when it was only my husband and I eating it). This recipe will impress your family and friends. One note on the prep time, it takes me close to an hour.
Thanks so much for your nice feedback! I’m thrilled that everyone has asked for the recipe and that you think it’s better than what you find at bakeries. And 4 days is very impressive. ;) Thanks again for your comment!
Delicious and beautiful cake. The texture is nice, a bit moist on the inside with a bit of a crunch on the outside. Used coconut sugar, and the color was darker as expected, but still beautiful. Everyone thought it was quite special.
That’s great! So happy to hear that people thought it was special. :) I also like that crunch on the outside! Thanks a bunch for your feedback.
Thanks for the awesome recipe! Will try is ASAP
You’re welcome! Enjoy. :)
Made exactly as written EXCEPT that I don’t have a 10″ pan…only 9″ Springform or 11″ stoneware. I opted for the stoneware and it came out WONDERFULLY. It’s a very decadent cake, so I cut it into twelve slices and froze the leftovers. I just defrosted a few last night for dinner and they were just as yummy as when originally baked two weeks ago.
Oooh! It’s great to know that it freezes so well. I’m very happy to hear that you liked it! Thanks a bunch for your feedback. :)
Excellent cake. Thank you this is the best gluten free cake. Love it very much. I just wanted to add the cooking time for the fan oven is more. I baked 1/2 the recipe in a 7 inch as recommended but it took about 45 minutes plus with the heat at 160. It came out PERFECT. I added 1 tablespoon Psyllium husks. They really help in raising and adding structure to gluten-free baking. I served it with white chocolate ganache.
It tastes better than any wheat flour cake I’ve ever had.
Wow. Better than a wheat flour cake! I’m so happy to hear that. :) White chocolate ganache sounds like an amazing addition. Thanks so much for your feedback and the tip on the baking time!
I was asked to bring a pudding to a friend’s wedding and I made this…It was unbelievable. Perfection. A beautiful balance between the sweetness and the citrus, with the almond to round it off magically.
Thank you
You’re welcome! I’m so happy that you liked it. :) I hope the others liked it, too! Thanks for your feedback. :)
Delicious and beautiful! I was out of butter so I subbed 1/2 of an 8 oz bar of cream cheese and the rest Crisco. I was also out of regular milk, so I used buttermilk. The cake still came out FANTASTIC!!! Thanks for this recipe.
I’m so happy that it came out well for you! Cream cheese + buttermilk sounds like a great sub. Thanks for your tip and your comment!
Omg!! the cake looks so delicious and the recipe is not complicated either. You know my 7 yr old daughter loves to bake. I think she will love making this!!
I hope your daughter will try it out and you’ll enjoy eating it! ;) Thanks for your comment!