Easy Flourless Almond Cake Recipe

Easy Flourless Almond Cake Recipe

2019-04-22
3.5 Stars (114 Voters)
...
Whether you have gluten allergy or you just like almonds, you going to love this flourless almond cake. Although this almond cake does not contain flour (gluten-free cake),This almond cake it still really moist, light, rich in flavor and pretty easy to make. In addition to all, this cake is also dairy free! If you simple cakes this cake is definitely for you!
DIFFICULTY
Easy
YIELDS
8
PREP TIME
60 Minutes
WORK TIME
20 Minutes
RECIPE CUISINE
World
INGREDIENTS
    • 4 Eggs, separated
    • 1½ cups (150g) Almond flour (ground almond) 
    • 3 tablespoons Vegetable/Canola oil
    • 1/2 cup (100g) Sugar + 2 Tbsp (25g)
    • 1 tablespoon Lemon zest
    • 1 teaspoon Vanilla extract
    • 1/4 cup Sliced almonds
DIRECTIONS

1. Preheat oven to 340F (170C). line a bottom of 8-inch (20cm) round pan with parchment paper and grease the bottom and sides.

2. In a large bowl beat egg yolks with sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract and lemon zest. Beat until incorporated.

3. Add almond flour and fold until incorporated.

4. In a separate bowl beat egg whites with pinch of salt. Beat until foamy, then gradually add 2 tablespoons of sugar and beat until stiff peaks form.

5. Gradually fold the egg whites into egg yolk mixture, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.

6. Pour the batter to the prepared pan, sprinkle sliced almonds on top.

7. Bake for 30 minutes or until golden brown on top. Let cool in the pan for 10 minutes, release from the pan and let cool completely.

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COMMENTS (21)
  • J
    Jennifer Bolland
    4/28/2019

    I think I shall add good almond essence to enhance the flavour of the nuts. What do you think?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    4/30/2019

    Hi Jennifer, Yes, this possible. But the flavor good as is.

    Reply
  • A
    Aida Arnaldy
    5/10/2019

    Could I use coconut Flour or tapioca flower instead?

    Reply
  • M
    Maddy
    4/2/2020

    its not an almond cake then is it?

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    5/12/2019

    Hi Aida, I've never tried it. I don't think it would work.

    Reply
  • N
    Nam
    11/5/2019

    What can I use to substitute white sugar? Thanks.

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    11/7/2019

    You can use brown sugar

    Reply
  • C
    Catherine Hewitt
    8/6/2021

    You can use Xylitol. It's a natural immune boosting berch sugar. Good of diabetes, and you can even brush your teeth with it.

    Reply
  • S
    Sally
    11/9/2019

    A great recipe! I used butter to grease the parchment paper and pan. Used coconut oil instead of canola. Very easy!

    Reply
  • s
    shey smith
    1/2/2020

    That is the best cake I've ever had. Wow! And I love that there is no butter or flour. Thank you

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    1/10/2020

    Glad you liked the cake :)

    Reply
  • s
    shey smith
    1/2/2020

    What a great way to start the new year. All the best to you in2020

    Reply
  • J
    Jennifer MYK Kufuor
    5/22/2020

    One of the best recipes so far but will replace the canola oil with coconut oil or grape seed the healthier alternative and also use a good sweetener to substitute for sugar. Will try it and leave my comments . Thank you for sharing.

    Reply
  • R
    Roobina
    6/10/2020

    Are you using a fan oven?

    Reply
  • R
    Rajesh
    9/7/2020

    Hey mind blowing texture😀yummy 😋 can I replace coconut oil with flavour less vegetable oil ??

    Reply
  • F
    Freya
    10/23/2020

    This cake is superb! Very satisfying, flavorful, not too sweet, and the delicate lightness from the egg whites makes this recipe a keeper. Yum!

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    10/27/2020

    Glad you like it :)

    Reply
  • D
    Dakshee
    3/20/2021

    This is one of my favourite recipes EVER. Have baked this cake at least 4-5 times in the past year, and everyone around me loves it. One problem though - since the past few times, the cake has been coming out a bit wet and soggy. I spend a lot of time in beating each egg mixture, but sometimes the cake is too wet,doesn't rise a lot and smells eggy. Can you tell me what I'm doing wrong?

    Reply
  • J
    Jseo
    5/2/2021

    I've read in a very similar almond cake recipe to be careful not to overmix. Try to fold in the egg whites until just incorporated. I know it's kind of challenging, especially because that initial batter is really thick.

    Reply
  • K
    Katie
    3/25/2021

    This is so delicious. Instead sugar used honey 75 gr sugar. Egg whites bit with sugar, come out amazing, and use avocado oil.

    Reply
  • L
    Laura McLean Cairns
    7/1/2021

    Just tried this recipe and the cake is moist, not too sweet and delicious. I was looking for an almond cake recipe to replicate what I had at a local pastry shop recently and your recipe was perfect. Thanks. I'm going to check out your other recipes. BTW, am very puzzled by the 3.5 rating. I'd give it 5/5 if I could find out where to rate it.

    Reply
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