If you’re on the hunt for a delightful dessert that’s both simple and sophisticated, this Flourless Almond Cake Recipe is about to become your new best friend. Made with just five wholesome ingredients, it’s a moist, lightly sweetened almond sponge that caters to so many dietary needs — from gluten-free to dairy-free — without compromising on that comforting cake feeling. Whether it’s a special occasion or just a craving for something naturally nutty and wholesome, this cake delivers a lovely crumb with a tender crumb and a beautifully nutty flavor that feels like a warm hug in every bite.
Ingredients You’ll Need
What makes this Flourless Almond Cake Recipe truly shine is its simplicity. Each ingredient plays a starring role, bringing texture, flavor, and balance to the final cake. From the natural nuttiness of the ground almonds to the fresh zing of lemon zest, these essentials work in harmony to create a cake that’s light, moist, and bursting with delicate almond goodness.
- Ground almonds: Use unpeeled almond meal for a hearty texture and rich flavor, easily found in most supermarkets or health food stores.
- Eggs (large): These provide structure and lift — make sure to separate yolks and whites for the perfect sponge.
- Almond flakes: These are for a crisp, nutty crunch on top and a pretty finish that says you care.
- Lemon zest: Adds a bright, fresh kick that balances the sweetness wonderfully.
- Sugar (caster or granulated): Just enough to sweeten without overpowering the natural almond flavor.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Flourless Almond Cake Recipe
Step 1: Separate the Eggs
Begin by carefully separating your egg yolks from the whites. This step is crucial because the yolks add richness to your batter, while the whipped whites give the cake its tender, lift and light crumb.
Step 2: Mix Egg Yolks with Sugar
In a large bowl, combine the egg yolks and sugar. Whisk them together until the mixture is smooth and creamy. This base will give your cake a gentle sweetness and a velvety texture.
Step 3: Add Ground Almonds and Lemon Zest
Sprinkle in the ground almonds and the fragrant lemon zest. Stir everything together until you have a thick, luscious batter—the magic begins here as the nutty almond and fresh lemon meld beautifully.
Step 4: Whip Egg Whites to Stiff Peaks
Using a hand mixer, beat your egg whites in a separate bowl until they stand up stiffly when the beaters are lifted. This airy foam is essential and will help your flourless cake rise nicely while maintaining a soft crumb.
Step 5: Fold Egg Whites into Almond Batter
Gently fold the whipped egg whites into the almond batter. Take care not to deflate it too much, but ensure everything is well combined, giving you a smooth, uniform texture that promises a moist and tender cake.
Step 6: Prepare and Fill Your Cake Tin
Grease a 19 cm (7.5 inch) round cake tin and line the bottom with non-stick baking paper. Pour your batter in and spread it evenly. Sprinkle the almond flakes on top to add that irresistible crunch and nutty aroma.
Step 7: Bake to Golden Perfection
Bake your cake at 180 degrees Celsius (350 Fahrenheit) for about 30 minutes. The cake should puff up with a golden surface, signalling that it’s ready to come out and cool before you dig in.
How to Serve Flourless Almond Cake Recipe
Garnishes
This cake speaks volumes on its own, but don’t hesitate to add a dusting of powdered sugar or a few fresh berries for a pop of color and natural sweetness. A dollop of whipped cream or a drizzle of honey complements the nutty flavors beautifully.
Side Dishes
Pair this cake with a cup of strong coffee or a delicate herbal tea. For a more indulgent treat, serve alongside some tangy Greek yogurt or a scoop of vanilla ice cream to add a creamy dimension.
Creative Ways to Present
For a festive touch, slice the cake into small squares and skewer with a sprig of mint or lemon zest curls. You can also create mini versions in muffin tins for individual servings perfect for gatherings, making this flourless almond cake recipe a versatile star.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice, store any leftover cake in an airtight container at room temperature for up to three days. This helps the cake keep its moistness and fresh almond flavor without drying out.
Freezing
If you want to save it longer, wrap the cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw it gently in the fridge overnight to preserve the delicate texture.
Reheating
To bring back that just-baked warmth, pop a slice in the microwave for 10-15 seconds or warm it gently in a low oven. This revives the soft crumb and enhances the almond aroma — just like fresh out of the oven.
FAQs
Is this Flourless Almond Cake Recipe really gluten-free?
Yes! Since it uses ground almonds instead of flour, this cake is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I use almond flour instead of ground almonds?
You can, but almond flour is finer and peeled, so it may result in a slightly more delicate texture. Ground almonds add a bit more body and a rustic charm to the cake.
How can I substitute the sugar?
If you prefer a less sweet cake, you can reduce the sugar slightly or try natural sweeteners like coconut sugar or maple syrup, though this might change the texture slightly.
What size cake tin should I use?
A 19 cm (7.5 inch) round cake tin works perfectly. Using a larger tin might make the cake thinner and quicker to bake; a smaller tin will make it denser and require a longer bake time.
Can I add other flavors to the Flourless Almond Cake Recipe?
Absolutely! Vanilla extract, almond extract, or even a pinch of cinnamon can add delightful variations to the flavor profile while keeping the almond focus front and center.
Final Thoughts
This Flourless Almond Cake Recipe is one of those rare gems that feels both indulgent and wholesome all at once. It’s approachable enough for a weekday treat yet elegant enough for company, and its wholesome ingredients make it a dessert you can feel good about. Give it a try — once you taste this almond delight, it will quickly become a cherished favorite in your baking repertoire!
PrintFlourless Almond Cake Recipe
Flourless Almond Cake is a moist and light almond sponge cake made with only five simple ingredients. Naturally gluten-free, dairy-free, and lower in sugar than traditional cakes, this almond cake is high in protein and perfect for various lifestyles. It requires no oil or butter and can be prepared in under 40 minutes, making it an easy and healthy treat with a delightful lemon zest kick and crunchy almond flakes on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
Almond Cake Sponge
- 200g ground almonds (almond meal)
- 4 large eggs, separated
- 150g caster sugar
- 1 teaspoon lemon zest (from approximately 1 lemon)
- 30g almond flakes (for decorating)
Instructions
- Separate the Eggs: Carefully separate the egg whites from the yolks into two different large mixing bowls.
- Mix the Yolks and Sugar: In the bowl with the egg yolks, add the caster sugar and whisk together until the mixture is smooth and slightly pale.
- Add Lemon Zest and Ground Almonds: Stir in the lemon zest and ground almonds into the egg yolk and sugar mixture. Mix well to form a thick batter.
- Beat Egg Whites: Using a hand mixer, beat the egg whites in the separate bowl until stiff peaks form, which will help lighten the cake batter.
- Fold in Egg Whites: Gently fold the beaten egg whites into the almond batter. Then use the hand mixer briefly on low speed to combine everything until smooth and uniform without deflating the egg whites.
- Prepare Cake Tin: Grease a 19 cm (7.5 inch) round cake tin and line the bottom with non-stick baking paper to prevent sticking.
- Bake the Cake: Pour the batter into the prepared tin and spread evenly. Sprinkle the almond flakes on top for decoration and crunch. Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until the cake is golden and has risen well.
- Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Serve the cake warm or at room temperature.
Notes
- Using large eggs is important for achieving the correct texture and rise in the cake.
- Ground almonds used here are slightly coarser than almond flour; using almond flour may yield a finer crumb.
- Lemon zest adds brightness; do not omit for best flavor.
- The cake is naturally gluten-free and dairy-free but contains eggs.
- Ensure egg whites are beaten to stiff peaks for a light and airy sponge.
- Almond flakes on top add a pleasant crunch and visual appeal.
