flourless almond cake

Flourless almond cake (gluten-free, dairy-free)

I love desserts with dried fruits and this flourless almond cake is no exception! It’s an easy dessert without any flour and without butter, with a quick and easy recipe and using very few easily available ingredients. This simple cake dough is prepared in just 10 minutes, mixing the ingredients in two bowls with the help of an electric whisk. Only 4 ingredients and it’s gluten-free + dairy-free.
The hero here are the almonds: we will use them as flour for the dough and in slices for the surface of the cake. Their presence in the dough will help make it moist and with a very pleasant texture. The slices, toasting during cooking, will create a golden and crunchy surface.

You can customize the recipe according to our tastes. In this case I chose grated lemon zest to flavor, but orange zest, almond flavoring or a drop of liqueur are also perfect.
Being completely flour-free, this dessert is also suitable for those who are gluten intolerant or coeliacs. Be sure to choose certified gluten-free ingredients. And if you like this type of dough, check out also my Italian almond paste cookies or these grain free almond chocolate chip cookies.

You can serve it warm, shortly after taking it out of the oven, or cold, when the dough has settled and compacted.
This cake is perfect both for breakfast, along with a good latte or cappuccino, and as a snack, accompanied by a nice fruit juice.
You can store the cake at room temperature for 3-4 days, closed in a food container.

Flourless almond cake (gluten-free, dairy-free)

4 from 5 votes
Course: DessertCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 medium eggs

  • ¼ cup + 3 tbsp vegetable oil (corn or nuts) – (100 g)

  • 1 organic lemon

  • 1 cup brown sugar (180 g)

  • 2 cups almond flour (200 g)

  • ¼ cup slivered almonds or chopped almonds (optional)

  • 1 tsp baking powder

  • 2 tbsp powdered sugar (optional)

How to

  • Pre-heat the oven to 355°F/180°C.
  • Separate the yolks from the whites and whip the egg whites until stiff.
  • Pour the egg yolks into another bowl and mix them with the sugar.
  • Add the seed oil and the grated lemon peel to the egg yolk. Mix again.
  • Now add the almond flour along with the baking powder. Let’s mix.
  • As last thing, add the whipped egg whites a little at a time, incorporating them delicately from bottom to top.
  • Pour the mixture into a 8″/22cm diameter pan lined with baking paper, then level it well. Optionally you can sprinkle the surface with sliced almonds.
  • Place in the pre-heated oven and bake for approximately 35 minutes.
  • Take it out of the oven and, as soon as it has cooled, decorate our flourless almond cake with icing sugar. The cake will deflate while cooking, and that’s perfectly normal: the final texture will be moist and soft.

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