I agree that a springform pan is pretty useful if you like to bake. However, don't let the lack of specialty equipment stop you from trying a recipe. You can always get a disposable foil pan and cut away the sides. Actually, that's what I do for cheesecake. I bake mine in a water bath and even if you triple-wrap the base, some water eventually leaks in leading to a soggy crust.

Glad it worked! My DD is dairy free and this cake looks yummy. I 'm going to try it!

OP here. Thanks for all of the responses! I ended up using plain old Pyrex lined with some parchment. I think it would have released--didn't seem sticky--but we just cut it into squares and served them one at a time (sort of like brownies). It was just a small family birthday dinner for my DH, and this was perfect with some coconut milk ice cream and berries. My son can't do gluten or dairy and this was a fantastic recipe--we all loved it. Highly recommended!

A good springform pan is a kitchen essential. I am sure you would use it for other things in the future. Essential for cheesecake!

Borrow a springform pan from anyone you know who bakes.

I use parchment paper for everything now so I don't have to worry about the release issue. If you do use a "sling" like the PP said (trace around the bottom of your pan on parchment paper, then cut out a circle 5 inches or so bigger around your markings. Cut out around the larger circle, and cut slits in the paper between the big and littler circles. Butter pan, then put in paper. The little circle sits in the bottom, and slits fold up and form high sides) you can use the high sides to pick the cake out of the pan, but because it is fragile it could crack. But I'd do it.

It sounds like a springform is needed to release the cake easily, but if you're not making a big presentation out of it, you could try a parchment paper sling in a regular square pan. Or plan to slice and serve from the reg. round pan. You could also do a trial run and see how it works. Personally, I'd just get the springform- there are lots of great recipes that require one.

It sounds like a springform is needed to release the cake easily, but if you're not making a big presentation out of it, you could try a parchment paper sling in a regular square pan. Or plan to slice and serve from the reg. round pan. You could also do a trial run and see how it works. Personally, I'd just get the springform- there are lots of great recipes that require one.

I'm making this (http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551) for a gathering next week. What do you all think about the springform pan? I actually don't have one of these and am wondering if it's a must. I'm fine with buying one if I need it, but it's not something I'd probably use a ton, so I'd rather not buy it if I can get around it.

I've made olive oil cakes and quick breads before in regular Pyrex, but they haven't used almond flour, and I'm wondering if this would make it extra-fragile (and the springform necessary). Hmmm.