Gluten-Free Italian Sheet Cake

🍰 Gluten-Free Italian Sheet Cake (Simple & Delicious!)

This light, citrusy Italian-inspired sheet cake is naturally gluten-free, made with almond flour, and flavored with lemon or orange zest for a bright, tender crumb. Perfect for gatherings, coffee breaks, or a sweet ending to an Italian meal!

⏲️ Prep Time: 10 mins | Bake Time: 25-30 mins | Serves: 12

📝 Ingredients

For the Cake:

2 cups almond flour (finely ground)

½ cup granulated sugar
½ cup unsalted butter, melted (or coconut oil for dairy-free)
4 large eggs, room temperature

Zest of 1 lemon or orange (or 1 tsp vanilla extract)
1 tsp baking powder
Pinch of salt

For the Glaze (Optional):

1 cup powdered sugar
2 tbsp lemon or orange juice
1 tsp zest (for extra flavor)

Toppings (Optional):

Fresh berries
Whipped cream
Sliced almonds

👩🍳 Instructions

1️⃣ Prep & Mix

Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line with parchment.
In a bowl, whisk almond flour, sugar, baking powder, and salt.
In another bowl, beat eggs, melted butter, and zest until smooth.

Combine wet and dry ingredients until just mixed (don’t overmix).

2️⃣ Bake

Pour batter into the pan and smooth the top.
Bake 25-30 mins until golden and a toothpick comes out clean.

Cool completely before glazing.

3️⃣ Glaze & Serve

Whisk powdered sugar and citrus juice until smooth, then drizzle over the cake.
Top with berries, nuts, or whipped cream if desired.

💡 Pro Tips

✔ Fluffier texture: Separate eggs, whip whites to soft peaks, then fold in.
✔ No almond flour? Use GF oat flour (texture will be denser).
✔ Storage: Keeps 3 days airtight or freeze 1 month (unglazed).

🍋 Why You’ll Love It

✅ Naturally gluten-free (no special blends!).
✅ Light, moist, and citrusy—like an Italian torta.
✅ Easy to customize (try rosemary + olive oil for a savory twist!).

Perfect with espresso or dessert wine! ☕🍷

P.S. For a chocolate version, add ¼ cup cocoa powder to the batter! 🍫