Bella's Belly Blog

Valentine’s Day is the perfect excuse to slow down, savor something sweet, and show a little extra love—whether to a partner, a friend, or yourself. This Gluten-Free Spiced Almond Cake is a cozy yet elegant dessert that feels indulgent while being made with wholesome, nourishing ingredients. The warm notes of cinnamon, cardamom, and nutmeg pair beautifully with the nuttiness of almond flour, creating a soft and tender cake that’s naturally gluten-free. Topped with luscious coconut cream and juicy fresh strawberries, it’s a dreamy combination that’s light yet satisfying.

Whether you’re celebrating with a loved one or enjoying a quiet, self-care moment with a cup of tea, this cake is a beautiful way to bring a little extra sweetness to your day. Plus, it’s easy to make and perfect for prepping ahead—because the best kind of love is the one that lets you spend less time in the kitchen and more time savoring the moment. 

Yield: 8 servings

Prep time: 25 minutes

Total time: 60 minutes

Ingredients

Dry Ingredients:

• 1 ½ cups almond flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cardamom 
• ½ tsp cinnamon 
• ½ tsp nutmeg 
• Pinch of salt

Wet Ingredients:

• 3 eggs
• ½ cup sugar or maple syrup
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup olive oil or melted butter
• Zest of ½ lemon

Toppings:

• 1 can coconut cream, chilled overnight
• 1 tsp vanilla extract
• 1-2 tbsp powdered sugar (adjust to taste)
• Fresh strawberries, sliced

Instructions

1. Preheat & Prep: Preheat your oven to 350°F. Grease an 8-inch cake pan with preferred butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, oat flour, baking powder, baking soda, spices, and salt. Set aside.
3. Beat Wet Ingredients: In your KitchenAid mixer fitted with the whisk attachment, beat the eggs and sugar (or maple syrup) on medium-high speed until light and slightly fluffy, about 2 to 3 minutes.
4. Incorporate Liquids: Switch to the paddle attachment and mix in vanilla extract, almond extract, olive oil (or melted butter), and lemon zest on low speed until combined.
5. Combine Dry & Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not over mix.
6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Make Whipped Coconut Cream: Using the whisk attachment, beat the chilled coconut cream, vanilla, and powdered sugar in your KitchenAid on medium-high speed until light and fluffy, about 2 to 3 minutes.
8. Assemble & Serve: Spread the whipped coconut cream over the cooled cake and top with fresh strawberries. Slice and enjoy.