Meta Info
Servings: 10 slices
Total Time: ~55 minutes (plus cooling)
Difficulty: Medium
Calories per Serving: ~320
Macros (approx.): Protein 8g | Carbs 24g | Fat 22g | Fiber 3g
Intro Paragraph
This Flourless Almond Cake with Raspberry Sauce is the kind of dessert that feels quietly luxurious. No flour, no complicated steps — just a tender, melt-in-your-mouth almond cake that somehow manages to feel both rich and light at the same time.
If you’ve ever found gluten-free desserts dense or dry, this one completely changes the story. The finely ground almonds bring natural moisture and structure, while whipped egg whites give the cake its delicate, airy lift. Finished with a bright, tangy raspberry sauce, every bite feels balanced and intentional.
This is the kind of cake you make when you want something elegant but not fussy — naturally gluten-free, beautifully simple, and impressive enough for guests while still feeling doable at home.
Look at the Recipe
- Delicate, moist texture with a light almond crumb
- Naturally gluten-free with no flour or starches
- Rich yet balanced with a vibrant raspberry sauce
Ingredients Needed
For the Almond Cake
- 2 cups (200 g) blanched almond flour
- 1 cup (120 g) powdered sugar, sifted
- 6 large eggs, separated, room temperature
- ½ cup (115 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
For the Raspberry Sauce
- 12 oz fresh or frozen raspberries
- ¼–⅓ cup granulated sugar (to taste)
- 1 tablespoon lemon juice
- Optional: 1 tablespoon raspberry liqueur
How to Make Our Flourless Almond Cake
Prepare the Pan & Oven
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the Dry Ingredients
In a bowl, whisk together almond flour, powdered sugar, and salt. Set aside.
Whip the Egg Whites
In a clean, dry bowl, beat egg whites with cream of tartar until stiff, glossy peaks form. Set aside.
Combine the Yolks
In a large bowl, whisk egg yolks, melted butter, vanilla, and almond extract until smooth.
Build the Batter
Gently fold the dry ingredients into the yolk mixture until just combined.
Fold in one-third of the egg whites to lighten the batter, then carefully fold in the remaining whites until no streaks remain.
Bake
Pour batter into the prepared pan and smooth the top.
Bake 28–33 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Cool
Let cool in the pan for 20 minutes, then release the springform ring and cool completely.
How to Make the Raspberry Sauce
In a saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring and gently mashing the berries.
Strain through a fine-mesh sieve to remove seeds. Stir in liqueur if using. Let cool.
Storage & Serving Suggestions
- Serve at room temperature with raspberry sauce spooned over each slice
- Add whipped cream or vanilla ice cream for a more indulgent dessert
- Store cake tightly wrapped at room temperature for 2 days or refrigerated up to 5 days
- Raspberry sauce keeps refrigerated up to 1 week
Tips & FAQs
Can I use almond meal instead of almond flour?
Almond meal is coarser and includes skins, which makes the cake denser. Blanched almond flour gives the best texture.
Why is whipping the egg whites important?
The egg whites provide lift and lightness — this is what keeps the cake tender instead of heavy.
Can I make this dairy-free?
Yes. Use melted refined coconut oil or a dairy-free butter alternative instead of butter.
What if my cake sinks slightly?
A small amount of settling is normal. Overmixing or under-whipping whites can cause excess sinking.
Can I change the fruit sauce?
Absolutely. Blueberries, blackberries, or mixed berries all work well.
Final Thoughts
This Flourless Almond Cake with Raspberry Sauce proves that simple ingredients, handled well, can create something genuinely special. It’s naturally gluten-free without feeling like a compromise, elegant without being complicated, and rich without being overwhelming.
Whether you’re serving it for a dinner party, a holiday table, or a quiet weekend treat, this cake delivers every time — soft, nutty, balanced, and unforgettable. Once you master this technique, it becomes one of those recipes you come back to again and again.
