Easy Flourless Almond Cake Recipe

3.50 from 239 votes
A round almond cake on a white plate with one slice partially removed. The cake has a golden-brown crust and is topped with slivered almonds. It sits against a dark background.

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!

A round almond cake on a white plate with one slice partially removed. The cake has a golden-brown crust and is topped with slivered almonds. It sits against a dark background.

Easy Flourless Almond Cake Recipe

3.50 from 239 votes
Prep Time 1 hour
WORK TIME 20 minutes
DIFFICULTY Easy
Cuisine World
Servings 8 yields

Ingredients
 

  • 4 Eggs separated
  • cups 150g Almond flour (ground almond)
  • 3 tablespoons Vegetable/Canola oil
  • ½ cup 100g Sugar + 2 Tbsp (25g)
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • ¼ cup Sliced almonds

Instructions
 

  • 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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Video

YouTube video
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

26 Comments

  1. Jennifer Bolland says:

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

    April 28, 2019
  2. Aida Arnaldy says:

    Could I use coconut Flour or tapioca flower instead?

    May 10, 2019
    1. its not an almond cake then is it?

      April 2, 2020
  3. What can I use to substitute white sugar? Thanks.

    November 5, 2019
    1. The Cooking Foodie says:

      You can use brown sugar

      November 7, 2019
    2. Catherine Hewitt says:

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

      August 6, 2021
  4. A great recipe! I used butter to grease the parchment paper and pan. Used coconut oil instead of canola. Very easy!

    November 9, 2019
  5. shey smith says:

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

    January 2, 2020
    1. The Cooking Foodie says:

      Glad you liked the cake 🙂

      January 10, 2020
  6. shey smith says:

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

    January 2, 2020
  7. Jennifer MYK Kufuor says:

    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.

    May 22, 2020
  8. Are you using a fan oven?

    June 10, 2020
  9. Hey mind blowing texture😀yummy 😋 can I replace coconut oil with flavour less vegetable oil ??

    September 7, 2020
  10. This cake is superb! Very satisfying, flavorful, not too sweet, and the delicate lightness from the egg whites makes this recipe a keeper. Yum!

    October 23, 2020
    1. The Cooking Foodie says:

      Glad you like it 🙂

      October 27, 2020
  11. 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?

    March 20, 2021
    1. 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.

      May 2, 2021
  12. This is so delicious. Instead sugar used honey 75 gr sugar. Egg whites bit with sugar, come out amazing, and use avocado oil.

    March 25, 2021
  13. Laura McLean Cairns says:

    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.

    July 1, 2021
  14. Loved it! I am diabetic, so swapped the sugar for erythritol. Came out great!

    January 7, 2024
    1. How much did you use as I’d like to substitute aswell. Husband is diabetic also. Thanks ☺️

      April 22, 2024
    2. How much did you use as I’d like to substitute aswell. Husband is diabetic also. Thanks ☺️

      April 22, 2024
  15. Can i do it with coconut oil?

    March 3, 2024
    1. The Cooking Foodie says:

      Yes.

      March 10, 2024
  16. Did you use almond flour or ground almond?
    I just made it with almond flour but it turned out way too dry and not fluffy…

    June 6, 2024
    1. The Cooking Foodie says:

      It should work with both almond flour and ground almonds.

      June 6, 2024
3.50 from 239 votes (239 ratings without comment)

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