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Peony Lemon-Almond Layered Cake {GF}

Updated: Jul 3

This Peony Lemon-Almond Layered Cake is what gluten-free dreams are made of... moist, delicately sweet with the peony simple syrup, and just a hint of lemon. Everyone will love this cake, gluten-free or otherwise. This cake is so easy to make and perfect for any celebration. Jump to Recipe

I have been waiting for the moment when I could make this cake. I've been dreaming of it for weeks now. From the moment I found out peonies (may fav. flower!) were edible, I knew that I wanted to make something special - and there is nothing more special than a cake.

I've been struggling to find the perfect gluten-free cake and I believe I've found it... The almond flour is slightly sweet, with the added hint of lemon and vanilla... then drizzled with a peony glaze.

And then, of course, frosted with what my husband calls, "crack"... a simple vanilla buttercream between all four layers and smothered on the outside.

The decorations are really what make it for me. Peonies were our wedding flower, so they have a special place in my heart... I found other treasures from the garden (making sure all were edible and non-toxic) to finish it off. The sweet little flowers are blossoming thyme.


It's amazing how when you set a goal, it's so much easier to make it happen. My sweet husband has always said the quote "Plans are nothing, but planning is everything" (Dwight D. Eisenhower).

I challenge you to dream up something beautiful this week... set a goal, pray about it, and then start planning to make it a reality. You never know where God will take you... maybe to a delicious new recipe that you've been wanting to try, or something bigger!

Let's blossom, together.

Ingredients you need to make this 4-layer cake:

  • Almond Flour – I purchased blanched organic almond flour from Azure.

  • Arrowroot or Tapioca Flour – You can use these interchangeably. I get them from both Azure and Thrive Market. Even though the Thrive flour comes in plastic, I prefer it because it is resealable and makes less of a mess. Both are great options.

  • Baking Soda – I purchase mine from Thrive Market.

  • Eggs – Organic, free-range are best.

  • Lemon – Organic is best since you will be zesting it.

  • Coconut Oil – Organic, virgin, unrefined is the best! I love purchasing our coconut oil.

  • Peony Simple Syrup – Simply organic sugar and fresh (unsprayed) peonies. This is optional but highly recommended. If peonies aren't in bloom where you are, you could use a basic simple syrup, or lemon, or lavender. Your options are only limited by your imagination.

  • Vanilla Extract – I have searched all over and found the best deal, stored in glass, from Azure. If you buy in bulk, you will save a little money.

  • Organic Cane Sugar - I love the organic cane sugar from Azure. It's un-refined and a much healthier choice than the refined white version. It is a bit darker in color, but worth it as it doesn't seem to raise my blood sugar as much.

  • Buttercream Frosting – Nothing fancy here... organic powdered sugar, vanilla, and of course, organic butter. I love the 6x sifted organic powdered sugar from Azure. Azure has some great organic cultured butter options (probiotics!).

  • Fresh Peonies/Flowers for Decoration - The flowers really make this cake. You can use any flower your heart desires, as long as it's non-toxic and hasn't been sprayed. A lot of time the florists in flowers shops won't even know... so best to use wild-foraged, grow them yourself or get them from a friend's garden. You can also check your local farmer's market as they don't usually use sprays. To find out if it's non-toxic you can just do a quick google search. I used peonies, flowering sage, flowering thyme and comfrey from our yard.

Special equiptment:

  • 8-in. cake pans with removable bottoms, like these. You can certainly experiment with different sizes of pans; however, I haven't pesonally tried them. You will need 4 pans to make this 4-layer cake - or like me (since I only had 2), bake in 2 batches. You could also easily half this recipe to make a smaller 2-layer version.

  • Parchamet Paper - This is a lifesaver for preventing your cake from sticking to the bottom. I prefer using the non-bleached kind. I love purchasing from Azure, or you can also find in any grocery store or on Amazon.


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