Has anyone tried substituting almond flour for the all-purpose flour to make it gluten-free?

i have not made this exact recipe, but i have been doing a lot of gluten-free baking along the lines of this recipe. i would say that since the recipe already has a portion of almond flour in it, i would substitute in a gluten-free flour blend for the flour. using almond flour in place of the all-purpose as well as the almond flour called for seems like it could result in a cake that's much denser than the intended outcome.