Almond Joy Cake Recipe – Gluten Free

almond joy cake recipe
Almond Joy Cake
Sometimes you just need a cake… Well, maybe that’s just me! But in the past seven years I haven’t been able to have a layered cake. Just think of all of those events you go to that have cakes – weddings, baby showers etc. All of those I have to politely decline the cake and just smile. Now, yes cupcakes are good but it’s just not the same as a layered cake!

Almond Joy Cake

When I was little, my parents were Jacks of all Trades. My mom even did catering – I remember her making cakes and letting us having the cuttings. But I realized the other day, I had never made a layered cake. Ever… this was something that needed to be fixed stat! It bothered me so much I woke up at 4 am with a great idea – I was going make an Almond Joy Cake. What better than chocolate, and cake and coconut?! I can’t think of anything really :).

So I took a few of my favorite recipes, put it together and the result – delicious! Remember with the exception of the coconut flour (for obvious reasons) you can substitute regular all purpose flour instead of the gluten free flour mixes. Each Cake recipe makes an 8-9 inch round cake.

Chocolate Cake


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white rice flour*
  • 1/2 cup Tapioca Starch*
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1/2 cup water
  • 1/2 cup milk

*or for gluten full cakes use 1 1/2 cups all-purpose flour


  1. Preheat your oven to 375 degrees.
  2. Grease your 8″ or 9″ round cake pan
  3. In a small bowl, cream butter and sugar until light and fluffy.
  4. Beat in egg and vanilla.
  5. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
  6. Add milk, dry mixture and water until well combined. End on a wet ingredient.
  7. Fill your pan with your cake batter, tap lightly to release any air bubbles. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  8. Allow to cool for about 15 minutes and remove from your cake pan. Allow to completely cool on cooling rack.

Coconut Cake


  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup white rice flour*
  • 1/2 cup tapioca starch*
  • 1/2 cup coconut flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk

*This is my gluten free flour mix I prefer, you can use your own preferred flour mix, or even regular baking flour if you’re making it gluten full!


  1. Preheat your oven to 350 degrees.
  2. Grease your 8″ or 9″ round cake pan
  3. In a medium bowl, cream your butter and sugar. Beat in your eggs 1 at a time, then stir in your vanilla.
  4. Sift together your flours and baking powder in a separate bowl. Slowly integrate into the wet ingredients until well combined.
  5. Stir in the milk until the your batter is smooth.
  6. Pour into your prepared pan or spoon into your cupcake cups.
  7. Fill your pan with your cake batter, tap lightly to release any air bubbles. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  8. Allow to cool for about 15 minutes and remove from your cake pan. Allow to completely cool on cooling rack.

Now, you have to wait a little bit for both of your cakes to be completely cool. This should be within the hour. Once both of your cakes are cool it’s time to make your frosting!

Buttercream Frosting


  • 1 lb softened butter (2 sticks)
  • 3 cups of powdered sugar
  • 2 tsp vanilla
  • 3-4 tbsp heavy cream


  1. In your mixer mix your butter with powdered sugar on low to medium until completely combined. Add your sugar in 1 cup at a time so you don’t have a sugar explosion.
  2. After sugar and butter are well combined add in your vanilla
  3. Add in your heavy cream 1 tbsp at a time to reach the right consistency. You will be frosting your cake so make sure it is soft and easy to spread!

almond joy cake

To Assemble Your Cake

Other Ingredients you will need:

  • 1/2 cup shredded coconut
  • 1/4 cut Slivered Almonds
  • 1 Almond Joy Candy Bar
  • 1 Chocolate Cake 8 inches
  • 1 Coconut Cake 8 inches
  • 1 batch of buttercream frosting


1. Find a large cake plate or display plate that has a flat center for your cakes. Spread a small amount of butter cream frosting in the center of the plate.

2. Take your coconut cake and gently hold onto the top. Take a large knife and cut evenly across the top of the cake. You can do this easily by finding the top of the side and cut as evenly as possible. Remove the discards and set aside. Repeat for the chocolate cake.

*Put the discards in a baggie for later – it’s really too yummy to get throw out! Use it on ice cream or give it to the kids who are smelling a yummy cake that they can’t have yet 🙂 

3. The coconut cake is more dense than the chocolate cake, that is why I chose to put it on the bottom. Take your Coconut cake and put it on the plate directly over the buttercream frosting – cut side down.*

*Why do this? The buttercream helps stick your cake to the plate so it wont move when you’re frosting the rest of the cake. It’s sugary super glue! And the smooth bottom from the pan gives you a great smooth surface to frost! 

4. Completely cover the (now) top of the Coconut cake with frosting, and place the chocolate cake piece on top – cut side down.

At this point you have your basic cake assembled! That was pretty easy wasn’t it? Now for the fun part.

5. Take a frosting knife or a regular knife and completely frost the outside of the cake. I found it easiest to put a large glob on and smooth it over as I spun the plate around. You will notice where the cake needs more as you go around the sides. Once the sides are done, frost the top. Don’t worry if it’s not 100% perfect!

6. In a zip top bag, place your slivered almonds and smash them to smaller pieces with a rolling pin. An alternative option is using a food processor. Once they are smaller pieces put them in a bowl with your coconut shreds and mix with your hand until both are evenly combined.

7. At this point your frosting is still tacky. Take small bits of your almond and coconut mixture and press them into the sides of the cake. You will drop some as you go. When you have completely covered the sides with the mixture remove any extra by lightly shaking the plate or brushing it off.

8. Place an Almond Joy Candy on top – cut your cake and enjoy!

Ok – I will admit the cake doesn’t taste exactly like an Almond Joy, but it has all the right parts! The coconut cake has a gentle taste of coconut and the chocolate is rich and yummy. It’s a simple layer cake full of good flavor and will hit the spot if you’re in the mood for cake.. or Almond Joys 🙂


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