Can this cake be made with almond meal or a different gluten free alternative flour? Thank you!

If you use cup4cup flour, one could just leave out ¼ of it and replace it with almond flour. Gluten free flours are really absorbent of liquids, so let the batter rest a few minutes before baking and it should be fine. The only thing I'm concerned about is the fat content of the recipe. GF flours don't absorb fats as efficiently as wheat flours, so often baked goods can come out slightly more greasy. I would recommend using just a GF blend (cup4cup is really quite incredible), and skip the almond meal.

In the comments, the recipe author suggests trying Cup4Cup to make it gluten free, but I don't know that anyone has tried it with almond meal or another gluten free alternative flour. If you do, report back!