Flourless Almond Cake with Raspberry Sauce: Elegantly Gluten-Free, Unforgettably Delicious

There are some desserts that announce themselves with quiet confidence. They don’t rely on towering layers or elaborate decorations. They don’t need complicated techniques or hard-to-find ingredients. They simply show up on the table, golden and fragrant, and win everyone over with pure, honest flavor.

This Flourless Almond Cake with Raspberry Sauce is that dessert.

I first discovered this cake years ago when I needed to bake for a friend with celiac disease. I wanted something that didn’t feel like a “special diet” dessert—something that everyone would love, regardless of whether they ate gluten. After some research and experimentation, I landed on this flourless almond cake, and it exceeded every expectation.

The cake itself is incredibly moist and tender, with a dense, rich crumb that’s almost pudding-like in its texture. Ground almonds provide structure and flavor, eliminating the need for any flour. The almond flavor is front and center, warm and nutty and utterly satisfying. A hint of citrus brightens everything, and a simple raspberry sauce adds the perfect tart, fruity counterpoint.

I brought that first cake to a dinner party, and no one guessed it was gluten-free. They just knew it was delicious. Since then, this cake has become my go-to for elegant occasions, for friends with dietary restrictions, and for those times when only something simple and perfect will do.

Today, I’m sharing this recipe with you, along with everything I’ve learned about making it perfect every single time.

Why You’ll Love This Flourless Almond Cake

Naturally gluten-free. No special flours or complicated substitutions. Ground almonds are the only structure you need.

Incredibly moist and tender. The texture is dense, rich, and almost pudding-like—absolutely divine.

Simple ingredients. Almonds, eggs, sugar, butter. That’s it. Things you can find anywhere.

Elegant enough for company. This cake looks and tastes like something from a fancy bakery, but you made it yourself.

Perfect for any occasion. Dinner parties, holidays, birthdays, or just because.

Pairs beautifully with raspberries. The tart, bright sauce is the perfect complement to the rich, nutty cake.

Make-ahead friendly. This cake actually gets better over a day or two as the flavors meld.

Crowd-pleasing. Gluten-free or not, everyone loves this cake.

The Complete Ingredient Breakdown

For the Almond Cake:

2 cups almond flour (not almond meal)

This is crucial. Almond flour is made from blanched almonds with the skins removed, ground to a fine, powdery consistency. It creates a tender, uniform crumb. Almond meal, which includes the skins, is coarser and will result in a denser, more textured cake.

If you can’t find almond flour: You can make your own by grinding blanched almonds in a food processor until very fine. Be careful not to over-process, or you’ll end up with almond butter. Pulse in short bursts and stop when it’s powdery.

1 teaspoon baking powder

Even though there’s no flour, a little baking powder helps lighten the texture slightly. Make sure it’s gluten-free if needed.

¼ teaspoon salt

Essential for balancing flavors.

4 large eggs, separated

Separating the eggs and whipping the whites is the secret to this cake’s texture. The yolks add richness; the whipped whites provide lift and lightness.

¾ cup granulated sugar, divided

You’ll use some sugar in the yolk mixture and some in the egg whites. This distribution helps create the right structure.

1 teaspoon almond extract

Reinforces the almond flavor beautifully. Vanilla extract can be substituted, but almond extract takes this cake to the next level.

1 teaspoon lemon or orange zest (optional)

Adds brightness that cuts through the richness. Lemon is classic; orange is lovely too.

½ cup unsalted butter, melted and cooled slightly

Butter adds richness and moisture. For dairy-free, use a high-quality vegan butter or coconut oil (though coconut oil will add a hint of coconut flavor).

For the Raspberry Sauce:

2 cups fresh or frozen raspberries

Fresh raspberries are lovely when in season, but frozen work beautifully year-round. No need to thaw if using frozen.

¼ cup granulated sugar

Adjust based on the sweetness of your berries and your preference. Start with ¼ cup and add more if needed.

1 tablespoon lemon juice

Adds brightness and helps the berries break down.

1 tablespoon water

Helps create the right consistency.

Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thicker sauce)

If you prefer a thicker, more syrupy sauce, add this slurry at the end.

For Serving:

Powdered sugar for dusting

Fresh raspberries and mint leaves for garnish

Whipped cream or vanilla ice cream (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter, then line the bottom with parchment paper. Grease the parchment as well. This cake can be sticky, so don’t skip the parchment.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

· 2 cups almond flour
· 1 teaspoon baking powder
· ¼ teaspoon salt

Whisking ensures the baking powder is evenly distributed throughout the almond flour. Set aside.

Step 3: Prepare the Egg Yolks

Separate your eggs carefully, placing the whites in a large, clean bowl (preferably metal or glass) and the yolks in another bowl.

To the egg yolks, add:

· ½ cup of the granulated sugar (reserve the remaining ¼ cup for the whites)
· 1 teaspoon almond extract
· 1 teaspoon lemon or orange zest (if using)

Beat with an electric mixer on medium-high speed until the mixture is pale, thick, and ribbony, about 3-4 minutes. This incorporates air and helps create a light texture.

Step 4: Add Butter and Dry Ingredients

With the mixer on low speed, gradually pour in the melted butter and mix until combined.

Add the dry ingredients in two additions, mixing on low until just combined after each. The batter will be thick—this is correct.

Step 5: Whip the Egg Whites

In the large bowl with the egg whites, using clean beaters, beat on medium speed until foamy. Gradually add the remaining ¼ cup sugar, continuing to beat until stiff, glossy peaks form. This means when you lift the beater, the peaks stand straight up without drooping.

Important: Make sure no trace of yolk gets into the whites, and that your bowl and beaters are completely clean and grease-free. Any fat will prevent the whites from whipping properly.

Step 6: Fold It All Together

This is the most delicate step. Add about one-third of the whipped egg whites to the almond mixture and fold gently with a rubber spatula to lighten the batter. Don’t worry about being too gentle here—this first addition is meant to loosen things up.

Add the remaining egg whites and fold gently until no white streaks remain. Be careful not to deflate the whites—you want to keep as much air as possible. Fold with a gentle, sweeping motion: cut down through the center, scrape along the bottom, and bring up the side. Rotate the bowl as you go.

Step 7: Bake

Pour the batter into your prepared pan and spread evenly. It will be thick.

Bake at 350°F for 30-40 minutes, until the cake is golden brown, the top springs back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The cake may crack slightly on top—this is normal and adds rustic charm.

Step 8: Cool

Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and invert onto the rack to cool completely. Remove the parchment paper from the bottom.

The cake is fragile when warm, so handle gently.

Step 9: Make the Raspberry Sauce

While the cake cools, make the sauce.

In a small saucepan, combine:

· 2 cups raspberries
· ¼ cup sugar
· 1 tablespoon lemon juice
· 1 tablespoon water

Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-8 minutes. If you prefer a smoother sauce, press through a fine-mesh strainer to remove seeds. If you like a thicker sauce, stir in the cornstarch slurry and cook for another minute until thickened.

Taste and adjust sweetness if needed. Set aside to cool slightly. The sauce can be served warm or at room temperature.

Step 10: Serve

Just before serving, dust the cooled cake with powdered sugar. Slice with a sharp knife, wiping clean between cuts for neat edges.

Serve each slice with a generous drizzle of raspberry sauce. Add a dollop of whipped cream or a scoop of vanilla ice cream if desired. Garnish with fresh raspberries and mint.

The Science Behind Flourless Almond Cake

Why almond flour works: Almonds are naturally high in fat and protein, which provide structure when combined with eggs. Unlike wheat flour, there’s no gluten development, so the texture is naturally tender and moist.

Separated eggs: Whipping the egg whites separately and folding them in creates lightness and lift that wouldn’t be possible otherwise. The whipped whites act as the primary leavening agent.

No flour, no problem: This cake relies entirely on the protein structure from eggs and almonds. The result is dense and rich, not light and airy—and that’s exactly what makes it special.

Almond extract: Pure almond extract reinforces the nutty flavor. Without it, the cake would still be delicious but wouldn’t have that unmistakable almond character.

Troubleshooting Common Issues

My Cake Sank in the Middle

Several possible causes:

· Egg whites weren’t whipped enough (should be stiff peaks)
· Egg whites were deflated during folding
· Cake was underbaked
· Oven door was opened too early

Next time, whip whites thoroughly, fold gently, and resist peeking until minimum baking time.

My Cake Is Too Dense

This cake is naturally dense, but if it’s overly heavy, the egg whites may not have been incorporated properly, or you may have overmixed after adding them. Next time, fold more gently and stop as soon as combined.

My Cake Stuck to the Pan

Generous greasing and parchment paper are essential. Don’t skip the parchment—this cake is delicate and needs that extra insurance.

The Top Cracked

This is normal for flourless cakes and adds character. If you want a smoother top, try baking at 325°F for a slightly longer time.

My Raspberry Sauce Is Too Thin

Cook it longer to reduce, or add the cornstarch slurry. If you already made it and it’s too thin, that’s okay—it’s delicious as a thinner sauce too.

The Cake Tastes Too Eggy

Fresh, high-quality eggs shouldn’t taste eggy. If yours do, a little extra almond extract or citrus zest can help. Next time, use the freshest eggs you can find.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Chocolate Almond Cake

Replace ¼ cup of the almond flour with ¼ cup unsweetened cocoa powder. Add 2 ounces melted dark chocolate to the butter. Chocolate and almond are a match made in heaven.

Lemon Almond Cake

Add the zest of two lemons to the yolk mixture and use lemon extract instead of almond. Serve with a lemon glaze instead of raspberry sauce.

Orange Almond Cake

Add the zest of one orange to the yolk mixture and a tablespoon of orange liqueur (like Grand Marnier) if desired. The orange-almond combination is classic.

Pistachio Cake

Replace half the almond flour with finely ground pistachios. The green specks are beautiful, and the flavor is wonderful.

Coconut Almond Cake

Add ½ cup shredded coconut to the batter and use coconut extract along with almond. Tropical and delicious.

Spiced Almond Cake

Add 1 teaspoon cinnamon and ½ teaspoon cardamom to the dry ingredients. The warm spices are lovely in fall and winter.

Berry Swirl Almond Cake

Before baking, drop spoonfuls of raspberry sauce onto the batter and swirl with a knife. The berry ribbons throughout are beautiful.

Individual Servings

Bake in a muffin tin lined with parchment paper cups for individual cakes. Reduce baking time to 18-22 minutes.

What to Serve With Flourless Almond Cake

Raspberry sauce: The classic pairing. The tart berries are perfect with the rich, nutty cake.

Whipped cream: Lightly sweetened whipped cream adds a lovely, airy contrast.

Vanilla ice cream: The combination of warm cake and cold ice cream is unbeatable.

Fresh berries: A mix of raspberries, blueberries, and blackberries.

Dusting of powdered sugar: Simple and elegant.

Toasted almonds: Sprinkle sliced toasted almonds over the top for extra crunch.

Chocolate sauce: For when you want double the indulgence.

Dollop of crème fraîche: Tangy and sophisticated.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container at room temperature for up to 2 days. The cake is very moist and keeps well.

Refrigerator: Store in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Freezer: This cake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.

Raspberry sauce: Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.

Make-ahead for parties: Make the cake a day ahead and store at room temperature. Make the sauce ahead and refrigerate. Assemble just before serving.

The Beauty of Flourless Cakes

Flourless cakes have a special place in the dessert world. They’re not trying to be something they’re not. They don’t pretend to be light and airy when they’re really dense and rich. They embrace their nature—moist, tender, intensely flavored—and let it shine.

This almond cake is a perfect example. It doesn’t miss the flour because it never needed it. The ground almonds provide everything necessary: structure, flavor, richness. The eggs lift it just enough. The butter makes it luxurious. The result is a cake that stands proudly on its own, gluten-free by nature, not by compromise.

There’s something deeply satisfying about a cake like this. It reminds us that “different” isn’t “less than.” That some of the best things in life come from working with ingredients as they are, not trying to make them something else.

Why This Recipe Deserves a Permanent Place in Your Kitchen

This Flourless Almond Cake with Raspberry Sauce represents everything I want in a dessert. It’s elegant enough for special occasions. It’s simple enough for everyday baking. It’s naturally gluten-free without tasting like a “special diet” food. And it’s genuinely, consistently, undeniably delicious.

I’ve made this cake for dinner parties where guests raved about it, not knowing it was gluten-free. I’ve made it for friends with dietary restrictions who were thrilled to have a dessert they could enjoy without compromise. I’ve made it for myself on quiet weekends when I wanted something that felt special.

Every single time, it delivers. Every single time, I’m amazed at how something so simple can be so good.

The combination of rich, nutty almond cake and bright, tart raspberry sauce is simply perfect. Each bite offers that wonderful contrast—the dense, moist crumb and the bright, fruity burst. A dusting of powdered sugar, a few fresh berries, maybe a dollop of cream, and you have a dessert that looks like it came from a fancy bakery.

But you made it yourself. With simple ingredients and a little bit of love.

That’s the kind of recipe worth keeping.

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Have you made this Flourless Almond Cake? What variations did you try? I’d love to hear about your experience in the comments below!

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