Gluten-Free Almond Torte

Gluten free almond torte.

Almond torte with raspberry topping.


  • 1 ½ cups raw Almonds
  • ¼ cups Maple Syrup or Agave Nectar
  • 3 large Eggs
  • 1 teaspoon Almond Extract
  • ¼ teaspoon Vanilla Extract
  • ¼ teaspoon  Sea Salt
  • Optional: ¼ teaspoon pure Anise Flavor

Almond Torte Toppings:

  • ½ pint Fresh Raspberries or other fruit
  • Agave Nectar to taste
  • Lemon Juice to taste
  • 2 Tablespoons toasted, chopped Almonds

Directions: Heat oven to 375. Using an 8-inch round pan put a circle of parchment paper on the bottom. Grind the 1 ½ cups of raw almonds in your food processor until they are like flour but not sticky. Measure maple syrup, eggs, extracts and salt into a measuring cup. Mix well to break up eggs then pour batter into the prepared pan and bake for 20-25 minutes or until the top is lightly golden and the center is just set. Be careful not to let bake too long. Remove from oven and prick all over with a skewer, brush on lemon juice, top with toasted almonds. Let set until cool. Enjoy

Nutritional Info:

8 Servings/Torte  Total Fat: 10.9 gm   Total Cholesterol  69.5mg   Sodium  68.8mg    Total Carbs: 10.7g   Dietary Fiber 2.1 gm   Protein: 6.1 gm

This Almond Torte recipe was submitted with love for all of us gluten-intolerants by Kathleen Selleck, a long-term client and owner of the Victorian Rose Tea Garden & Gifts Restaurant in California. Thanks Kathleen! See her website at:  

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