Flourless Almond Cake

I made this cake last night. It came together quickly, pretty much as quickly as any cake I've ever made and it was an appropriate amount of batter for my nine inch round pan. Because of the almond flour, it had an unusual texture. What it evokes for me is an enormous almond macaroon, because, ultimately, that's what it is. I will probably make this again, but only for Passover.

One thing that I would suggest to others: Take the instruction to use parchment paper VERY seriously. I didn't, because I use a silicone pan, butter heavily, and line the sides of the buttered pan with almond meal. My bad! This cake broke apart somewhat as I was taking it out of the pan. I think it has to do with the nature of its structural integrity. You can see the damage if you look carefully at this picture. The bottom of the cake stuck to the bottom of the pan substantially, and was a bit of a mess (more tasty bits for me!).

I make these into individual ramekins so everyone has their own personal cake. I’ve added orange zest, cranberries, raisins, nuts and other mix ins and they’re always a hit. I’m lactose intolerant and use vegan butter and they’re still scrumptious. So easy to make with simple ingredients and so addicting. Like cake in cookie form. Can’t say enough about this recipe. Thank you so much!

Made this cake in a flash on Easter Day, having both six-inch pan and plenty of almond flour at hand.

Did just a half teaspoon of vanilla, plus nearly a tablespoon of orange-flower water. Also used hand mixer to beat the egg for a full three minutes before adding to rest. Left it in oven for about 49 minutes, perfect: crispy, chewy golden outside crust, and a secret fudgy almond-flavored band in the middle. Next time I might whip just the egg white until fairly stiff, then fold in gently to see how that behaves. But no matter what, this is an amazing little treat, especially with lightly sweetened dense whipped cream on side. If you love almond, this is the one.

Because this cake is so fast and foolproof, it would make a great spur-of-the-moment gift for a friend or neighbor. Maybe wrapped in some pastel-colored cellophane, and tied with a big floppy satin ribbon, like a special Easter egg...

It baked beautifully in a 8” , greased with coconut oil, cast iron fry pan. Just a perfect, little dessert! I confess to throwing in a tablespoon of amaretto.
I served it with lovely mixed (read leftover) macerated berries and dollops of softly whipped cream.

This is a great cake, with a lovely moist, chewy texture like an almond macaroon cookie, and a heady almond and vanilla flavor. I made it exactly as written, including using a 6-inch cake pan, which makes it the perfect size for two people to polish off in two days. It’s great topped with berries. Thanks so much for including this recipe!

This is an INCREDIBLE recipe! I recommend it wholeheartedly. It’s soo easy and delicious! Oh and I used about 3/4 teaspoon of almond extract which gives this an INCREDIBLE sweet almond flavor. I am wondering though, who has doubled the recipe? I can’t seem to get the bake time correct for the 8” pan/doubled recipe. I’ve doubled it twice and failed. The 6” is the only one I can seem to get right. Any help?

I baked this today for my dad and it was loved! It's dense, chewy and the taste of almond flour really comes through. Doubling the recipe is a good option if you're feeding a larger group.

Fabulous cake!!! I loved the density, texture, and flavor of this cake. I have made this twice and the first time I substituted the butter with vegan butter to accomodate a guest with a dairy allergy. It was delicious. I made it a week later using real butter and I found no difference in taste or texture between using vegan and real butter.

This cake is small if made as is which is great for a few people. If you are going to serve this to more than 4 people, I highly suggest doubling the recipe and using a larger cake pan.

Holy cow this is delicious. Skipped the confectioners and white sugar and only used 1/4 cup of brown sugar. Filled the directions from there, although I didn't have a 6in cake pan. Just used a 6in non stick pan and wrapped aluminum foil around the handle. At 35 minutes the top was brwn and chewy, the middle looking slightly undone, but perfect and done was awesome. I used a splash of almond and vanilla extract and it made the almond just jump out. May try it with lemon next time. So wonderful!

I saw this first posted in October and just HAD to make it! I didn’t have a 6” pan and wasn’t dressed to go out & buy one. Besides, I had to make it NOW! Maybe I could Macgyver one up?

I made a 6” square using parchment paper & staples and sat it inside my 8” cake pan. That worked except I needed something to support the sides. I didn’t have my baking beans or dried beans. Rolled aluminum foil? I wasn’t going to waste that. Decided on popping corn.

I whipped up the batter easy-peasy. Poured it into the pan. Adjusted the corn kernels for maximum engineering integrity and put the pan into the oven.

I sat down for a cuppa which is when I began to wonder what the popping temperature is for corn. Google says it’s 150C which it kindly converted to 305F.

The oven was at 325F.

I spent the next 25 minutes listening for minor explosions from the oven. I tried to reassure the cats by saying “What could possibly go wrong!”

When the timer went off, I gingerly cracked open the oven door. And then a bit more ... and everything was great! Not a single kernel popped.

Even better, the cake is yummy.

The author's description is spot on for this heavenly blissful confection.
I made recipe as written, except I opted to double the recipe and cook in my 8" USA pan. I gambled and did not use parchment paper, the cake came out of the pan effortlessly, no sticking. I am somewhat mystified as to the cooking time. I doubled recipe, used 8" pan, preheated counter top convection oven to 325* and my cake was done in 27 minutes. It looked done, toothpick test showed done and the cake was pulling away from the sides of the pan. The internal temp was 212*. I removed to cooling rack. After cooling, I sampled and it was just as author described crunchy on outside, moist and tender on inside. Delicious, will definitely make again and try the other flavor options, but I don't think it could possibly be better than this one. Sending picture of top and bottom crust. Thanks for sharing this recipe.

To make the cake look nicer, simply put almond flakes on the top before you put it in the oven. Makes for a simple but really nice look when done.

Is it a cake? A cookie? An almond brownie? No matter what you call it, this little dessert is simple to prepare with just a bowl and spoon and delivers a gluten-free punch of a crackling exterior coupled with a chewy almond center. A dollop of whipped cream, seasonal berries and sliced almonds elevates it to a dinner party worthy offering.

This was so good, I made it two nights in a row. Like a big chewy macaron...with the perfect crispy edge. The family is demanding that I put this into the Passover dessert rotation every year. I don’t have the heart to tell them how easy it was!! Releases from the pan with zero difficulty. For those who could not find a 6-inch pan, neither could I. I used an 8-inch round and one night I made 1 1/2 times the recipe and the second night I made 2 times the recipe. Both turned out great!

Made this little cake recipe after work to take with me tonight to our homegroup. The recipe is super quick and easy. Not quite the texture I expected, I should've sifted the almond flour more but the little piece of cake I tried (that fell off the side) tasted good! I use coconut sugar instead of white sugar. I plan to serve it with some squirty whipped cream and a blueberry compote I made.

This almond cake is like a big, delicious macaron. The only issue I had was that my cake didn’t rise much—my finished result was much thinner than in the picture above. I have extra almond flour so I’ll be trying the recipe with metric measurements this weekend! Side note: Though I’m sure coffee complements this cake well, we were noshing in the evening and so opted for glass of Madeira instead. This was a perfect pairing. I mean, who needs coffee when you have wine?!

I am almost crying with joy over this cake! Not only is it really fast to put together, it came out beautifully despite me forgetting to sift the almond flour, and stirring in the vanilla while the batter was in the pan, due to a case of Absent-minded Augh. I haven't done much baking since being diagnosed with non-celiac gluten intolerance and also because I have non-standard working hours where I end up coming home close to midnight and I have housemates who wouldn't really be at all pleased if I started clanking around in the apartment at 1am. This comes together quick enough that I can throw it together on the weekends or a half-day off.

I didn't have a 6" pan, so I used the nearest thing I had - a 7" pan, and while it's a more like a rather chonky flat biscuit (cookie) instead, it tastes so. so. good. I've been sneaking chips off it while waiting for it to cool. This is a keeper. Cake! I don't usually eat cake but this is a treat that I have really missed since going gluten-free.

Favorite cake recipe to do. Especially for emergencies. I and most of of my family are gluten free and it's great to have a cake that is gluten free and yet still, in one of my cousin's words, tastes like real food. I usually double the recipe and cook for 1hr. Two double batches if i am making a two layer cake. It goes well with a varied type of different flavor icings.

This cake was so, so good! It was moist on the inside and wonderfully chewy on the outside, exactly what I was looking for. I was baking it for a friend and wanted to try a sample of it first, so I made it in two 4" tart pans instead of the single 6" cake pan. I decreased the bake time to about 30 minutes and it worked great. The recipe reminded me a lot of financiers, so I took inspiration from those and browned the butter. I used vanilla but might try some Meyer lemon zest or the suggested orange flower water next time. And trust me, there will be a next time!

I finally made this cake yesterday. I blitzed whole unblanched untoasted almonds in the food processor to make my own flour and did not sift it. I used India Tree Icing Sugar (confectioners), which I sifted through a strainer because I find confectioners' sugar tends to clump, and India Tree Castor Sugar, and followed the rest of the instructions explicitly. After baking for exactly 35 minutes, I removed the cake from the oven, immediately ran an offset spatula around the edge and removed it from the cake pan. It was PERFECT! I have already added this to my repertoire. It is different and very special, more like a macaroon than a cake. Perfect for four - maybe even six people if topped with ice cream or Crême Chantilly with a little Luxardo Amaretto added. Next time I will stick with the India Tree Icing Sugar but try organic sugar instead of the castor sugar. The larger beige crystals might add a nice touch.