An Effortless Gluten-Free Cake Made with Almond Flour
This flourless almond cake is the kind of homemade dessert that surprises you in the best way. It’s almost like biting into a cloud (a fresh citrusy cloud!), and feels just as welcome following an elevated brunch at home as it does a celebratory dinner.
If you’ve been here a while, you know that I am head-over-heels in love with my Italian almond ricotta cake. I make it all the time! This flourless almond cake is a spin off of that recipe, developed specifically to keep everything I love most about the flavor and texture of that cake (eg, impossibly moist, tender crumb, bright lemon flavor), but without any added dairy. 😏 Am I dairy-free? Nope. But I’ve received so many requests for substitutions to ricotta that I felt compelled to give y’all something equally as delicious with no swaps needed.
The texture lands somewhere between a tender sponge and a delicate almond torte—soft, airy, and just slightly nutty with a lightly crisp, golden top.
I’m absolutely begging you to use fresh lemons juice here. Trust me, it makes a world of difference.
Whipped Egg Whites Are Really Important
Ari’s tip: be sure to scrape the bowl often! Almond flour can clump. You want to make sure that everything is evenly incorporating before moving onto the next step.
I bake a lot of almond-flavored desserts (they’re my fav! 💁🏻♀️) so can say with confidence that this is extra delicious with a splash of amaretto mixed into the batter.
Given that we are just about to enter berry season here in Jersey, I have every intention of picking up a pint of fresh raspberries from the farmers market and folding them into the batter the next time I bake this!
This flourless lemon cake is lovely on its own, but you can dress it up with seasonal berries on the side, freshly whipped cream, or even a spoonful of your favorite lemon curd for a little extra tang! I’m a big fan of this homemade version!
This year, my family enjoyed it during Passover, but honestly I’d eat this cake any time of year. It’s as easy as it is elegant. Be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below once you try!
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Soft, Airy Flourless Almond Cake with Lemon
Equipment
Ingredients
- 2 cups (200g) almond flour
- 6 large eggs, separated
- ¾ cup (150g) granulated sugar
- ½ tsp kosher salt
- 2 tsp lemon zest, from 1 medium lemon
- 4 Tbsp (60ml) fresh lemon juice, from the zested lemon
- 1 tsp pure almond extract
- ½ cup (45g) sliced almonds, for topping
- Confectioner’s sugar, for dusting
Instructions
- Prepare the pan. Preheat an oven to 375° (190°C). Line a 9-inch round pan with parchment paper, then coat the bottom and sides with baking spray (or butter).
- Whip egg whites. Place 6 large egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat at medium-high speed until stiff peaks form, about 3-5 minutes. Transfer to a separate bowl, then set aside.
- Cream eggs and sugar. Swap the whisk attachment for the paddle attachment, then combine 6 large egg yolks and ¾ cup (150g) sugar in the stand mixer bowl. Beat on medium to medium-high speed until light and fluffy, about 2-3 minutes.
- Add dry ingredients. Sift in 2 cups (200g) almond flour and ½ tsp kosher salt, then beat until well mixed. Use a spatula to scrape down the sides as needed.
- Add lemon. Add 2 tsp lemon zest, 4 Tbsp (60ml) fresh lemon juice, and 1 tsp almond extract, then beat until well combined.
- Fold in egg whites. Use a spatula to gently fold about ⅓ of the whipped egg whites into the batter. Repeat with remaining egg whites until fully incorporated and no streaks remain. Carefully transfer the batter to the prepared cake pan, then use the spatula to smooth out on the top.
- Bake. Sprinkle ½ cup (45g) sliced almonds right on top. Transfer to the oven and bake for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Serve. Allow the cake to cool completely (you can of course enjoy it warm, but it’s easier to slice once it cools). If using a springform pan, release the mold to remove the cake. Otherwise, you can run a paring knife along the edges of the cake before inverting onto a serving tray. Before serving, dust with confectioner’s sugar. Slice into 8 pieces, then enjoy!
Notes
- Make-ahead: Bake up to 1 day in advance. Store covered at room temperature.
- Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
- Freeze: Wrap individually wrapped sliced of cake for up to 2 months. Thaw at room temp (or overnight in a fridge) before serving.
Nutrition
Photography by Meg McKeehan.
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