This flourless almond cake is amazingly tender and moist. Made with almond meal and flavored with lemon zest, it’s topped with sliced almonds and sprinkled with powdered sugar. Perfect for breakfast, an afternoon snack or a light dessert during Thanksgiving, Christmas, Valentine’s or Easter. Naturally gluten-free, dairy-free and low carb too.
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- Easy Desserts Are the Best
- The Perfect Flourless Almond Cake
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Flourless Almond Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Almond Recipes to Love:
- Other Gluten-Free Cakes You’ll Love:
- Gluten-Free Dessert Recipes to Indulge In:
- Flourless Almond Cake Recipe (Gluten-Free, Dairy-Free)
Easy Desserts Are the Best
I’m not a fan of complicated desserts, but I do like a sweet treat every now and then.
And now that we’re officially in holiday season, desserts and cakes are definitely welcome at the table.
The Perfect Flourless Almond Cake
My friend Sofi made “la tarta de Santiago” for tea sometime last year, and I absolutely fell in love with just how easy it was to make, and most importantly, how flavorful and tasty it was!
If you’ve never heard of “la tarta de Santiago” before (literally translated to the cake of Saint James), it’s basically an almond cake from the Spanish region of Galicia that pays homage to the Camino de Santiago.
With the main ingredients being ground almonds, eggs, sugar and lemon zest, the cake is then dusted with powdered sugar, masked by the shape of “la espada de Santiago” (which literally means the cross of St. James in English).
I enjoyed the cake so much that I figured I had to make a similar version (without the shape of the sword). Gracias Sofi!!!
Instead, I decided to decorate the cake with sliced almonds and sprinkle powdered sugar on top.
Why This Recipe Works:
- Simple Ingredients: The ingredients required to bake this flourless almond cake recipe are easily accessible at the local grocery stores (and you might even have most if not all of them already)!
- Super Easy to Make: Making this gluten-free almond cake from scratch is really a matter of mixing the wet and dry ingredients together to form the batter, which you then pour into a pan and bake until golden. This gf almond cake is ready in just 35 minutes!
- Amazing Texture and Flavor: The ground almond meal makes this easy almond cake extremely moist and tender, while the flavor of almonds and citrus lemon really pops! So darn delicious!
- Totally Gluten-Free, Dairy-Free and Low Carb: The best part is that this easy almond cake is 100% gluten-free, dairy-free, grain-free and low carb! This means that even those with Celiac disease or gluten or lactose intolerances can enjoy this easy recipe without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free flourless almond cake.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almond Meal: You can either buy store-bought pre-ground almond meal, or make your own homemade almond meal! Alternatively, you may also use blanched almond flour instead.
- Granulated Sugar: I used white granulated sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you like. If you are diabetic or insulin resistant, I strongly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: In this gluten-free almond cake recipe, eggs are essential in binding the ingredients together and helping the batter to rise, and I do NOT recommend substituting the eggs with an egg-substitute.
- Lemon Zest: I recommend using freshly grated lemon zest for the best flavor. Alternatively, you may also use freshly grated orange zest or grapefruit zest.
- Cinnamon: I like adding a touch of ground cinnamon for flavor, and you can add more or less depending depending on how much you enjoy it. Alternatively, if you don’t like cinnamon, feel free to leave it out completely instead.
- Sliced Almonds: I used sliced blanched almonds, but you may also use sliced whole almonds, slivered almonds or chopped almonds if that’s what you have.
- Powdered Sugar: A sprinkle of powdered sugar (also known as confectioner’s sugar or icing sugar) really helps to elevate the appearance of this flourless almond cake to one that’s worthy of a special occasion, and that you can place on the holiday table. If you are diabetic or insulin resistant, I strongly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Flourless Almond Cake (Step by Step):
1. Preheat and Line
Preheat the oven to 350F and line the base of an 8-inch round cake pan or a springform pan with parchment paper.
2. Beat Sugar and Eggs
In a large mixing bowl, beat the sugar and eggs together until you get a pale yellow mixture.
3. Grate Lemon Zest
Grate the zest of a fresh lemon.
4. Add Almond Meal, Zest and Cinnamon
Add the almond meal, lemon zest, and ground cinnamon into the large bowl with the sugar-egg mixture. Mix well until you get a homogenous batter.
5. Transfer Batter to Pan
Pour the gluten-free almond cake batter into the prepared pan and sprinkle the top of the batter with sliced almonds.
6. Bake Until Golden
Bake for 30 to 35 minutes until the top of the cake is golden brown and a toothpick inserted in the middle comes out clean.
7. Let Cool Before Removing
Let the almond cake cool slightly before running a butter knife around the sides of the pan and then removing the cake from the pan. Let the cake cool completely at room temperature on a wire rack.
8. Sprinkle with Powdered Sugar
Sprinkle the top of the cooled cake with a dusting of powdered sugar.
9. Slice and Enjoy
Slice into this delicious gluten-free almond cake and serve!
Dish by Dish Tips/Tricks:
- Swap Out Lemon Zest: I recommend using freshly grated lemon zest for the best flavor. Alternatively, you may also use freshly grated orange zest or grapefruit zest.
- Add Flavor: For extra flavor, you may also add a bit of almond extract to really bring out the almond taste, or vanilla extract (3/4 teaspoon) if you prefer.
- Make it More Elaborate: Alternatively, you may leave out the sliced almonds and spread dairy-free buttercream, whipped cream, lemon curd or chocolate ganache on top with a rubber spatula and garnish this flourless cake with fresh berries for a very special occasion.
- Make Muffins Instead: If you would like to make muffins instead, simply divide the batter between the cavities of a parchment-lined regular muffin pan, then sprinkle the top of the batter with the sliced almonds and bake for 13 to 15 minutes until the top of the muffins are golden brown and a toothpick inserted in the middle comes out clean.
Recipe FAQs:
To store, place the cooled gluten-free dairy-free almond cake in an airtight container or wrap it in various layers of plastic wrap and store in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the gluten-free lemon almond cake in various layers of plastic wrap and freeze for up to 2 months. Let cake thaw overnight in the refrigerator before slicing or serving.
Other Almond Recipes to Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintFlourless Almond Cake Recipe (Gluten-Free, Dairy-Free)
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This flourless almond cake is amazingly tender and moist. Made with almond meal instead of flour and flavored with lemon zest, it’s also topped with sliced almonds and sprinkled with powdered sugar for just the right amount of sweet. Perfect for breakfast, an afternoon snack or a light dessert during Thanksgiving, Christmas, Valentine’s or Easter. Naturally gluten-free, dairy-free and low carb too.
Ingredients
- 3 cups almond meal
- 1 cup granulated sugar
- 5 eggs, beaten
- 1 tablespoon fresh lemon zest
- 2 teaspoons ground cinnamon
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
- Preheat and Line: Preheat the oven to 350F and line the base of an 8-inch round cake pan or a springform pan with parchment paper.
- Beat Sugar and Eggs: In a large mixing bowl, beat the sugar and eggs together until you get a pale yellow mixture.
- Grate Lemon Zest: Grate the zest of a fresh lemon.
- Add Almond Meal, Zest and Cinnamon: Add the almond meal, lemon zest, and ground cinnamon into the bowl with the sugar-egg mixture. Mix well until you get a homogenous batter.
- Transfer Batter to Pan: Pour the flourless almond cake batter into the parchment-lined round cake pan and sprinkle the top of the batter with sliced almonds.
- Bake Until Golden: Bake for 30 to 35 minutes until the top of the cake is golden brown.
- Let Cool Before Removing: Allow the cake to cool completely before removing it from the pan.
- Sprinkle with Powdered Sugar: Sprinkle the top of the cake with a dusting of powdered sugar before serving.
Notes
Almond Meal: You can either buy store-bought pre-ground almond meal, or make your own homemade almond meal! Alternatively, you may also use blanched almond flour instead.
Granulated Sugar: I used white granulated sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you like. If you are diabetic or insulin resistant, I strongly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: In this flourless almond cake recipe, eggs are essential in binding the ingredients together and helping the batter to rise, and I do NOT recommend substituting the eggs with an egg-substitute.
Lemon Zest: I recommend using freshly grated lemon zest for the best flavor. Alternatively, you may also use freshly grated orange zest or grapefruit zest.
Cinnamon: I like adding a touch of ground cinnamon for flavor, and you can add more or less depending depending on how much you enjoy it. Alternatively, if you don’t like cinnamon, feel free to leave it out completely instead.
Sliced Almonds: I used sliced blanched almonds, but you may also use sliced whole almonds, slivered almonds or chopped almonds if that’s what you have.
Powdered Sugar: I feel that a sprinkle of powdered sugar (also known as confectioner’s sugar or icing sugar) really helps to elevate the appearance of this flourless almond cake to one that’s worthy of a special occasion, and that you can place on the holiday table. If you are diabetic or insulin resistant, I strongly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing/Freezing: To store, place the flourless almond cake in an airtight container or wrap it in various layers of plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free almond cake in various layers of plastic wrap and freeze for up to 2 months. Let cake thaw overnight in the refrigerator before slicing or serving.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Cake
- Method: Baking
- Cuisine: Western
Laura says
just made it! yummy and moist. do you know if this cake freezes well (like in slices and individually wrapped).
Felicia Lim says
Hi Laura, so happy you enjoyed this almond cake! Yes I believe this cake should freeze well individually wrapped in plastic wrap. Freeze for up to 2 months, and then let thaw overnight completely in the fridge before eating 🙂
Grace Lim says
Good morning Felicia!
Thank you for this almond flourless almond cake recipe ! It is so easy to make and yummy to eat. I love and enjoy this low-carb treat very much !
Sending you much love and blessings from all of us in SG,
Mum
Felicia Lim says
Hi mummy, I know right? This flourless almond cake it so deliciously good yet so easy to make too!
Love you very much!
xx