Amazing Flourless Almond Cake (Gluten-Free, Dairy-Free)
This flourless almond cake is amazingly tender and moist. Made with almond meal, flavored with lemon zest, and topped with sliced almonds, this gluten-free almond cake is perfect for breakfast, a 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
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.
Easy Gluten-Free 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 gluten-free almond 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 (sounds surprising, but you don’t even need baking powder)!
- Super Easy to Make: Making this gluten-free almond cake recipe 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 gluten free almond cake is ready in just 35 minutes!
- Amazing Texture & Flavor: The ground almond meal gives this almond meal cake a tender and moist crumb, while the flavor of almonds and citrus lemon really pops! So darn delicious!
- Totally Gluten-Free, Dairy-Free & 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 (caster 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).
- Eggs:Â 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. If you prefer not to use so many egg yolks, you can use 3 whole eggs and 4 egg whites instead.
- 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).
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. Whisk well until you get a homogenous batter.
5. Transfer Batter to Prepared Pan
Pour the gluten-free almond cake batter into the prepared cake 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 almond meal cake is golden brown and a toothpick or skewer 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 gluten-free almond 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:
- 5-Minute Homemade Almond Meal (Gluten-Free, Vegan)
- Homemade Almond Milk (Gluten-Free, Vegan)
- Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)
- Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
- Almond Butter Cookies (Gluten-Free, Dairy-Free)
- Almond Cookies (Gluten-Free, Dairy-Free)
- Savory Almond Flour Crackers (Gluten-Free, Dairy-Free)
- Almond Flour Graham Crackers (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
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Flourless Almond Cake Recipe (Gluten-Free, Dairy-Free)
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This gluten-free almond cake is amazingly tender and moist. Made with almond meal, flavored with lemon zest, and topped with sliced almonds, this flourless almond cake is perfect for breakfast, a 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).
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:Â 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).
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
This is a huge favorite of all my family and of course, me!😋
YAY! Happy to hear that Christa! thanks for sharing how it went, and hope to see you around the blog again sometime soon!
Another great cake recipe! I was pleasantly surprised by the relatively short ingredients list and followed it closely except skipping the icing sugar at the end. I’ve come to love the addition of lemon zest in your recipes Felicia! It added a lovely freshness. Will make again for a low carb option!
Hi Victoria, so happy to hear you enjoyed this flourless almond cake! 🙂 Happy baking, and hope to see you around the blog again sometime soon!
xx,
Felicia
I made this last year and loved it! Having a party this weekend and wondering if it can be made as cupcakes instead? Thank you!
Hi Lethe! I don’t see why you can’t make them into cupcakes/muffins instead 🙂 Just divide the batter into a muffin tin (make sure to grease the pan very well or use muffin liners), and bake at 350F for 15 to 17 minutes minutes (or until a toothpick inserted in the middle comes out clean). Enjoy!
Just saw this- thank you so much! I’m sure they will be great just like the cake was!
This almond cake was amazing! I did make a few changes – I omitted the cinnamon & zest. We like the Almond to shine! I added 2 tsp of almond extract, 1 tsp of baking powder & 1/2 tsp of salt. Also, I only had a 9 inch round cake pan sp baked in about 30 minutes.
Hi Jerilyn! So happy to hear that you loved this almond cake (it’s our favorite too!). And yes, if you really like the almond flavor to shine through, then adding that almond extract will definitely do that! Happy baking, and see you around the blog sometime soon!
xx,
Felicia
How wonderful for those who have gluten issues to finally have their cake and not only eat it but enjoy it too! This recipe delivers. If I hadn’t made it myself, I never would have known it was gluten-free. Incredible cake. Moist, lovely crumb and very tasty, with a mouthfeel that sent me down memory lane to my grandmother’s baking (and she was an amazing baker). It’s definitely going into my repertoire for when we receive guests, whether it be for dinner or just coffee.
YAY! This makes me so happy to hear! Glad that this almond cake takes your down memory lane back to your grandma’s baking, that is such a high compliment to receive! Thank YOU for taking the time to let me know how it went, and for your lovely words! 🙂 Happy baking, and I hope to see you around the blog again sometime soon!
xx,
felicia
just made it! yummy and moist. do you know if this cake freezes well (like in slices and individually wrapped).
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 🙂
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
Hi mummy, I know right? This flourless almond cake it so deliciously good yet so easy to make too!
Love you very much!
xx