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Flourless almond cake with a wedge cut out showing the soft yellow interior

Flourless Almond Cake

Light, moist flourless almond cake with lemon zest and vanilla, topped with sliced almonds for a gently crunchy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
rest time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 large eggs separated
  • 1 1/2 cups 150 g almond flour (ground almond)
  • 3 tablespoons vegetable/canola oil
  • 1/2 cup 100 g sugar + 2 tablespoons (25 g) sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sliced almonds

Equipment

  • 8-inch springform pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls (2)
  • Rubber spatula
  • Microplane or zester
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment and lightly grease the sides.
  2. 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.
  3. Add almond flour and oil; mix until smooth.
  4. In a clean bowl, whip egg whites to soft peaks. Add the remaining 2 tbsp (25 g) sugar and whip to glossy stiff peaks.
  5. Fold one-third of the whipped whites into the batter, then gently fold in the rest until no streaks remain.
  6. Pour batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
  7. Bake 30–40 minutes, or until set and a toothpick comes out clean or with a few moist crumbs.
  8. Cool 10–15 minutes, release the pan, and cool completely before slicing.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 7gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 93mgSodium: 120mgPotassium: 230mgFiber: 3gSugar: 14gVitamin A: 110IUVitamin C: 1mgCalcium: 70mgIron: 1.3mg

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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