This recipe is adapted from a normal almond cake recipe. The original recipe calls for 170 g superfine flour and 100 g ground almond, which I replace with 270 g gluten-free millet-almond flour mix. I have also reduced the sugar to 1/2 cup (originally 3/4 cup) to make it less sweet. The cake turns out great, it is soft, moist and delicious!

Gluten-Free Millet Almond Cake Recipe | Dietplan-101



  • 9.5 oz (270 g) gluten-free millet-almond flour mix
  • 1 tsp baking powder
  • 4 eggs
  • 1/2 cup (100 g) fine sugar
  • 8.5 oz (240 g) melted butter
  • 1 oz (28 g) whole almond



  1. Preheat oven to 350°F/180°C.
  2. Sieve flour and baking powder together, set aside.
  3. Beat eggs and sugar until light and fluffy, then add in sieved flour and fold until well mixed.
  4. Add in melted butter gradually and mix until well blended.
  5. Pour the batter into a greased and lined 8″ round pan, then top with whole almond.
  6. Bake in the preheated oven for 25-30 minutes, until skewer inserted in the center comes out clean.
  7. Remove cake from pan and cool on wire rack before slicing.