This flourless almond cake is light, moist, and packed with almond flavor. It's naturally gluten free and so simple to make, but it feels special enough for any occasion. Serve it with a dusting of powdered sugar, a dollop of whipped cream, and fresh berries.
This flourless almond cake has a moist, tender crumb that makes it a standout among almond cake recipes. The almond flavor shines through, thanks to almond flour and almond extract. This cake is naturally gluten free and perfect for anyone looking for an easy almond cake that feels special yet simple.
This cake is perfect with a simple dusting of powdered sugar, or you can pair it with a scoop of vanilla ice cream or chocolate ganache.
For more almond recipes, try this almond cream cake, almond coffee cake, almond cupcakes, almond brownies, or this almond poppyseed cake.
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Why You'll Love This Recipe
- Flourless gluten-free cake- Like this mini flourless chocolate cake and strawberry almond cake, this recipe is naturally gluten free with no regular flour.
- Moist and tender- Gluten free recipes have a bad reputation of being gummy and dry, but this cake is super moist. My dad had no idea it was gluten free when he tasted it!
- Simple ingredients- This cake doesn't have any wheat flour, butter, or oil. It gets all of its rich, buttery taste from the eggs and almond flour. It's similar to a soufflรฉ and tastes like fluffy marzipan or a soft macaron.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Egg whites- Egg whites provide structure and lightness to the flourless almond cake by trapping air when whipped. This creates a fluffy texture and helps the cake rise without traditional leavening agents like baking powder. For the most volume, use a clean, dry bowl for whipping the egg whites. Also make sure there's no yolk or grease.
- Egg yolks- Egg yolks add richness, moisture, and a velvety texture to the cake. They also help bind the ingredients together and contribute to the golden color.
- Almond flour- Almond flour replaces traditional wheat flour, making the cake gluten free and giving it a naturally nutty, moist texture. It also adds flavor, complementing the almond extract. Use fine almond flour for the best texture, and avoid almond meal, which creates a gritty consistency.
- Granulated sugar- Sweetens the cake and contributes to its structure by stabilizing the whipped egg whites and binding with the yolks.
- Salt- A pinch of salt enhances the flavors in the cake, balancing the sweetness. Use fine sea salt or Kosher salt so it blends evenly into the batter.
- Vanilla extract- Provides a warm, sweet flavor that enhances the cake. Use pure vanilla extract for the best flavor. Imitation vanilla can taste artificial.
- Almond extract- Almond extract intensifies the almond flavor in the cake, making it rich and nutty. A little goes a long way!
- Sliced almonds- A crunchy topping on top of the cake, complementing its soft texture. If you don't have almond slices, you can use chopped or slivered almonds.
- Powdered sugar- Optional to dust over the cake for more sweetness.
Ingredient Substitutions
- Sliced almonds substitute- Try topping the cake with crushed pistachios, walnuts, or pecan halves instead.
Ingredient Additions
- Citrus- A tablespoon of lemon zest or orange zest is delicious with almond extract.
- Fresh berries- After the cake is baked, top it with sliced fresh strawberries, blueberries, or raspberries.
- Chocolate- Before baking, sprinkle some chocolate chips on top of the cake with the almond slices. You can also drizzle melted chocolate on top after it's baked.
Helpful Equipment and Tools
Use a 9-inch springform pan lined with parchment paper. If you don't have one, a regular 9-inch cake tin works with parchment hanging over the sides for easy removal.
Step by Step Instructions
Before you start baking, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line the springform baking pan with parchment paper.
Step 1: In a large mixing bowl, beat the egg whites on medium-high speed with an electric mixer for 3-5 minutes until stiff peaks form. The tips of the peaks should stand up straight when you pull the mixer up. Set the bowl aside.
Step 2: In a separate large bowl, beat the egg yolks, almond flour, sugar, salt, vanilla, and almond extract together on low speed. The batter will be stiff and thick like cookie dough.
Step 3: Next, add the beaten egg whites on low speed in 3 additions. The batter will start out stiff but loosen to a pourable consistency as more egg whites are combined.
During the last addition, gently fold the batter with a rubber spatula until the white streaks of meringue disappear. This is so the batter doesn't deflate.
Step 4: Carefully pour the cake batter into the prepared pan. Sprinkle almond slices on top of the cake and bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 5: Take the cake out of the oven and let it cool in the hot pan for 10-15 minutes.
Gently loosen the edges of the cake from the pan with a butterknife and then release the sides.
Carefully transfer to a wire rack and let the cake cool completely for 30 minutes. Once cool, dust with powdered sugar, slice with a sharp knife, and enjoy!
Expert Baking Tips
- Use finely ground almond flour. Fine, blanched almond flour creates a smooth texture. Avoid using almond meal, which is ground almonds that still have skins.
- Carefully separate the egg whites and yolks. Egg whites and yolks are essential ingredients, so it's important to separate them carefully. Any yolk in the whites can prevent them from whipping up properly. Use cold large eggs because they are easier to separate.
- Whip the egg whites to stiff peaks. To properly whip your egg whites, start with clean, grease-free bowl and beaters. Start at a low speed, then gradually increase to medium-high. Stop at stiff peaks, or when the whites hold their shape and tips stand upright. Overwhipping makes the whites break and collapse.
- Fold in the egg whites gently. When folding the whipped egg whites into the batter, be gentle to avoid deflating them. Use a spatula to cut through the center of the mixture, lift, and fold over, rotating the bowl as you go.
Storage Instructions
Store the flourless almond cake in a large airtight container like a cake carrier for up to 5 days at room temperature.
You can store the cake whole or cut into individual slices. It stays moist both ways!
Freezing Instructions
Slice the cake and wrap each piece in plastic wrap and a layer of aluminum foil to protect against freezer burn. Place in a freezer bag and freeze for up to 3 months.
Alternatively, wrap the whole cake in plastic wrap and aluminum foil. Then freeze in a large sealed container. I recommend chilling the cake in the refrigerator for 30 minutes before wrapping so it gets firm and doesn't fall apart.
Let the cake thaw in the refrigerator overnight or on the counter for a few hours before eating.
Frequently Asked Questions
Insert a toothpick or skewer into the center of the cake. If it comes out with a few moist crumbs but no wet batter, the cake is ready. Another way to test is by gently pressing the top of the cake. If it springs back in place, it's done.
This can happen if the egg whites were over-whipped, under-whipped, or not folded properly into the batter. It can also happen if the cake is underbaked in the center.
Absolutely! The cake can be made a day ahead. Just store it in an airtight container at room temperature. Dust with powdered sugar right before serving.
More Cake Recipes to Try
๐ Recipe
Easy Flourless Almond Cake
Equipment
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Ingredients
- 6 egg whites
- 6 egg yolks
- 230 grams almond flour blanched, super-fine
- 150 grams granulated sugar
- ยฝ teaspoon salt
- ยฝ teaspoon vanilla extract
- 2 teaspoons almond extract
- 40 grams sliced almonds
- 2 teaspoon powdered sugar optional for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a springform pan with parchment paper.
- In a large mixing bowl, beat the egg whites on medium-high speed with an electric mixer for 3-5 minutes until stiff peaks form. Set aside.6 egg whites
- In a separate large bowl, beat the egg yolks, almond flour, granulated sugar, salt, vanilla, and almond extract together on low speed. The batter will be stiff like cookie dough.6 egg yolks, 230 grams almond flour, 150 grams granulated sugar, ยฝ teaspoon salt, ยฝ teaspoon vanilla extract, 2 teaspoons almond extract
- Add the beaten egg whites on low speed in 3 additions. The batter will start stiff but loosen to a pourable consistency. During the last addition, gently fold the batter with a rubber spatula until the white streaks of meringue disappear so the batter doesn't deflate.
- Pour the batter into the prepared pan. Sprinkle almond slices on top.40 grams sliced almonds
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
- Take the cake out of the oven and let cool in the hot pan for 10-15 minutes. Gently loosen the sides of the cake from the pan with a butter knife. Then release the pan.
- Carefully transfer the cake to a wire rack and let cool completely for 30 minutes. Dust with powdered sugar if desired, slice, and enjoy!2 teaspoon powdered sugar
Megan Weimer
This cake is soooo moist and stays moist for so long. It's delish!