This Flourless Almond Cake recipe makes a light, tender cake with almond flour, eggs, sugar, vanilla, and fresh lemon zest. There’s no wheat flour in the batter, and whipped egg whites give the cake a soft, airy crumb beneath a lightly crisp almond topping.
I love this cake when I want something simple but a little more elegant than an everyday snack cake. The lemon zest keeps the almond flavor bright, while the sliced almonds toast on top as the cake bakes.
If you enjoy almond desserts, try my Italian Almond Cake for another moist almond-based cake. These Almond Flour Chocolate Chip Cookies are an easy cookie option, while my Greek Cretan Biscuits have plenty of nutty flavor and crunch. For something brighter and more citrus-forward, try my Easy Lemon Cake.
Table of contents
Ingredients
How to Make Flourless Almond Cake
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment and lightly grease the sides.
- Mix yolks + sugar. In a mixing bowl, add the egg yolks, 1/2 cup (100 g) sugar, and salt. Beat until the mixture looks pale and slightly thickened. Mix in the vanilla extract and lemon zest.
- Add almond flour and oil. Add the almond flour and oil, then mix until you have a smooth, thick batter.
- Whip the egg whites. In a clean bowl, beat the egg whites to soft peaks. Sprinkle in the remaining 2 tbsp (25 g) sugar and continue beating until glossy stiff peaks form.
- Fold gently. Fold one-third of the whipped whites into the batter to lighten it, then fold in the rest in two additions. Use a gentle motion so you keep the batter airy.
- Pan and top. Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds evenly over the surface.
- Bake. Bake for about 30–40 minutes, or until the top is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool and serve. Cool in the pan for 10–15 minutes, then release the sides. Let cool completely before slicing for the neatest pieces.
Common Mistakes to Avoid
- Getting Egg Yolk Into the Whites
Even a small amount of yolk or grease can make egg whites harder to whip properly. Use a clean, dry bowl and separate the eggs carefully.
- Underwhipping the Egg Whites
The whipped whites are what give this flourless almond cake much of its light texture. Beat them until they are glossy and hold stiff peaks before folding them into the batter.
- Overmixing the Batter
Once the egg whites are added, avoid vigorous stirring. Fold gently and stop as soon as the mixture looks evenly combined so you do not knock out too much air.
- Using a Very Coarse Almond Meal
Coarse almond meal can produce a heavier, more rustic cake. For the softest crumb, use finely ground blanched almond flour.
- Overbaking the Cake
Because almond flour contains more fat than wheat flour, the cake should stay moist inside. Remove it once the center is set and a tester comes out clean or with a few moist crumbs.
- Slicing While the Cake Is Still Warm
The crumb becomes more stable as the cake cools. Let it cool completely before slicing if you want neat pieces that hold together well.
What to Serve with Flourless Almond Cake
This flourless almond cake is flavorful enough to serve on its own, especially while the toasted almond topping is still crisp.
For a simple finish, dust the cooled cake lightly with powdered sugar and serve it with fresh raspberries, strawberries, or blueberries. The tart fruit works especially well with the almond and lemon flavors.
A spoonful of lightly sweetened whipped cream also makes a nice addition without overpowering the cake.
For brunch or an afternoon treat, serve a slice with hot coffee, espresso, or tea. If you want a more dessert-like presentation, add fresh berries and a small spoonful of whipped cream just before serving.
Is this flourless almond cake gluten-free?
This recipe contains no wheat flour and is made with almond flour instead. If you need it to be strictly gluten-free, check the labels on all packaged ingredients for possible cross-contact. The FDA’s gluten-free labeling guide explains the standards used for foods labeled “gluten-free.”
FAQs
Yes. Bake it a day ahead and store it covered in the fridge. Bring to room temp before serving.
A slight dip can happen if the cake is underbaked or if the batter lost too much air during folding. Bake until fully set and fold gently.
You can, but the crumb will be a bit denser and more rustic. If possible, sift it to remove larger pieces.
The top should look set, and a toothpick near the center should come out clean or with a few moist crumbs.
It’s made without wheat flour, but make sure your almond flour and other ingredients are certified gluten-free if you need strict gluten-free.
An 8-inch springform pan is ideal. A 9-inch pan works too, but the cake will bake a bit faster and be slightly thinner.
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Flourless Almond Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment and lightly grease the sides.
- In a mixing bowl, beat egg yolks with 1/2 cup (100 g) sugar and salt until paler and slightly thickened. Mix in lemon zest and vanilla.
- Add almond flour and oil; mix until smooth.
- In a clean bowl, whip egg whites to soft peaks. Add the remaining 2 tbsp (25 g) sugar and whip to glossy stiff peaks.
- Fold one-third of the whipped whites into the batter, then gently fold in the rest until no streaks remain.
- Pour batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
- Bake 30–40 minutes, or until set and a toothpick comes out clean or with a few moist crumbs.
- Cool 10–15 minutes, release the pan, and cool completely before slicing.
Nutrition
Video
Notes
- For the lightest crumb, use fine blanched almond flour (or sift coarse almond meal).
- Keep the egg-white bowl grease-free for stable peaks.
- Fold gently to avoid deflating the batter.
- If the top browns too fast, tent loosely with foil for the final 10 minutes.
- Swap lemon zest for orange zest for a different citrus twist.
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Let us know how it was!Estimated reading time: 6 minutes
