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    Home » Baking Recipes » Cakes » One-Bowl Flourless Lemon Almond Cake

    One-Bowl Flourless Lemon Almond Cake

    Published: Apr 13, 2022 · Modified: Sep 1, 2022 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 11 Comments

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    Flourless Lemon Almond Cake image with text.
    image with text for flourless lemon almond cake.
    Text with image for flourless lemon almond flour cake
    Flourless Lemon Almond Cake image with text.

    Make this Gluten-free Lemon Almond Cake any time you want to celebrate! This easy almond flour cake recipe is light and delicately flavoured with lemon. It's all made in one bowl! It's delicious with fresh strawberries, blueberries, or a simple dusting of powdered sugar.

    Overhead view of a slice of flourless lemon almond cake with strawberries.
    Flourless Lemon Almond Cake is delicious plain or topped with berries.

    This one-bowl flourless lemon almond cake might be my new favourite dessert! Only one bowl to wash!

    This simple almond flour cake worked perfectly to celebrate two events recently:  a family birthday and the arrival of strawberry season. It's light, it's lemony, and it's moist!

    While I make this Flourless Lemon Almond Ricotta Cake often, today I wanted to make a simple dairy-free almond cake and decided to top it with fresh sliced strawberries. If you love strawberry desserts too, check this round-up of 16 Gluten-free Strawberry Recipes.

    Jump to:
    • ❤️ Why you'll love this flourless almond cake recipe
    • 🛒 Simple ingredients for a simple cake
    • 🥄 Instructions
    • 👍🏼 Helpful Tips
    • Suggested Almond Cake Toppings
    • Storage Tips
    • More gluten-free almond cake recipes
    • More gluten-free cake recipes
    • 📖 Recipe

    ❤️ Why you'll love this flourless almond cake recipe

    • Topped with fresh berries (and maybe a dollop of whipped cream or coconut whip) this simple flourless cake is ideal for any special occasion (or even for morning coffee time.)
    • It's equally as delicious dusted lightly with powdered sugar.
    • It has a light texture with hints of lemon and almond.
    • This recipe uses simple ingredients!
    • It's all made in one bowl!

    🛒 Simple ingredients for a simple cake

    • eggs act as a leavening agent in this recipe.
    • sugar: I've only tested this recipe with granulated sugar
    • almond flour:  blanched, finely ground almond flour, not almond meal.
    • baking powder
    • flavouring: this cake has bright lemon flavour from lemon zest and hints of almond from pure almond extract
    3 slices of one-bowl flourless almond cake with strawberries and almond whip.

    🥄 Instructions

    You'll find complete instructions in the recipe card below. This is a quick and easy cake recipe. Here's an overview of what you'll do.

    • You'll start by preparing an 8-inch round baking pan by lining it with parchment paper and greasing the sides.
    • Place the eggs in a large bowl and beat until smooth. Add all the remaining ingredients and beat until the batter is smooth. Don't overbeat.
    • Transfer the batter to your prepared pan and bake for 28-30 minutes.
    Lemon almond cake batter in a round baking pan.
    Beat ingredients in one bowl, then transfer to a baking pan.
    Baked lemon almond cake with powdered sugar on top.
    Bake, cool, then dust with powdered sugar or decorate with berries and whipped topping.
    Overhead view of once bowl almond cake with powdered sugar topping.

    👍🏼 Helpful Tips

    Use room temperature eggs. Take the eggs out of the fridge and let them come to room temperature while you prepare the baking pan, zest the lemon and measure the ingredients.

    How to zest a lemon. Lemon zest is the yellow outer layer of a lemon. The white area underneath is the pith. As it can be bitter, you want to avoid adding it to your recipe. I like to use a microplane to zest lemons and oranges.

    Wash the lemon thoroughly, dry it, then run it over the surface of the lemon, scraping off just the yellow part. Tap the lemon against the microplane to knock off the tiny bits of zest that get caught underneath the microplane.

    A microplane and lemon zest.

    Suggested Almond Cake Toppings

    This is an easy recipe for a basic almond cake. I hope you get a chance to make it and experiment with different toppings, too!

    • Add whipped cream or whipped coconut milk, and add sliced strawberries, blueberries or raspberries.
    • Lightly dust it with powdered sugar and sprinkle a few flaked almonds on top.
    • Spread a layer of whipped cream on the cake, then top with a combination of fresh berries, or candied lemon slices and garnish with mint leaves.
    Close up view of a slice of flourless lemon almond cake.

    Storage Tips

    To Store: Store this almond flour cake at room temperature in an airtight container for up to 3 days. If you've added berries or whipped topping, the cake must be refrigerated.

    To Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving.

    Flourless almond cake with sliced strawberries.

    More gluten-free almond cake recipes

    You'll find lots more ideas for gluten-free cakes here in my recipe index! Here are three reader favourites:

    • Flourless Lemon Almond Ricotta Cake
    • Gluten-free Flourless Cherry Almond Ricotta Cake
    • Flourless Nectarine Ricotta Cake
    • Gluten-free Blueberry Lemon Coffee Cake

    More gluten-free cake recipes

    • Paleo Carrot Cake Cupcakes with Coconut Butter Frosting
    • Gluten-free Apple Cinnamon Coffee Cake
    • Gluten-Free Spiced Applesauce Cake
    • Gluten-Free Mini Apple Bundt Cakes

    When you make this gluten-free almond cake recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe

    a slice of flourless almond cake topped with strawberry slices and coconut whip

    One-Bowl Flourless Lemon Almond Cake

    This easy almond cake is light and lemony. Made with almond flour, it's all made in one bowl!
    Print Pin Rate
    Course: Desserts
    Cuisine: American, Canadian
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 228kcal
    Author: Elaine
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    Ingredients

    • 4 large eggs
    • 2 tablespoons lemon zest
    • ¾ cup granulated sugar,
    • ¼ teaspoon pure almond extract, optional
    • 1 ½ cups almond flour, blanched, finely ground
    • 1 teaspoon baking powder
    • 1 pinch sea salt
    • fresh berries and or whipped cream or whipped coconut milk for garnish

    Instructions

    • Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8 - inch round cake pan. Grease the sides with butter.
    • In the large bowl, beat the eggs.
    • Add all the remaining ingredients to the bowl and beat on medium-high speed until smooth. Don't overbeat.
    • Transfer the batter to the prepared pan. Bake for 28-30 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
    • Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and garnish with whipped cream or coconut whip and fresh sliced strawberries or other berries just before serving.

    Notes

    To Store: Store this almond flour cake at room temperature in an airtight container for up to 3 days. If you've added berries or whipped topping, the cake must be refrigerated.
    To Freeze:  Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving.

    Nutrition

    Calories: 228kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 41mg | Potassium: 88mg | Fiber: 2g | Sugar: 20g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Cakes and Cupcakes

    • Gluten-Free Blueberry Lemon Coffee Cake
    • Flourless Nectarine Ricotta Cake
    • Even Healthier Chocolate Quinoa Cupcakes
    • Gluten-free Gingerbread Cake with Vanilla Orange Frosting

    Reader Interactions

    Comments

    1. Jo

      October 22, 2022 at 5:20 pm

      5 stars
      Loved this recipe, easy to make and no need to separate the eggs. Only thing I switched out was the sugar as I'm diabetic, but didn't want to affect the flavour so used 50/50 laktano/sugar. 100% sometimes alters the taste slightly.

      Reply
      • Elaine

        October 22, 2022 at 7:40 pm

        Happy to hear that, Jo! Thanks so much for sharing your tips!

        Reply
    2. Laura

      August 05, 2022 at 5:02 pm

      5 stars
      A perfect, simple, gluten free cake. Thank you!

      Reply
      • Elaine

        August 05, 2022 at 6:57 pm

        Happy to hear you like it, too! Always a crowd-pleaser whether they're gluten-free or not!

        Reply
      • Denise

        January 04, 2023 at 10:10 pm

        5 stars
        My new favourite, go to cake. Everyone loves it and it's gluten-free and dairy free too! Thanks for a great recipe 😊

        Reply
        • Elaine

          January 05, 2023 at 11:27 am

          You're welcome! I love this recipe as it's so reliable. I used it as the base for a trifle at Christmas time. Thanks for taking the time to comment!

    3. Petra

      May 06, 2022 at 2:28 pm

      5 stars
      This was delicious and turned out perfectly. Such a versatile cake recipe - definitely a keeper!

      Reply
      • Elaine

        May 07, 2022 at 6:35 pm

        Thanks Petra! Happy to hear you liked this recipe as much as I do! Thanks for commenting!

        Reply
    4. Mae

      May 06, 2022 at 2:11 pm

      5 stars
      I'm making this again for Mother's Day! It's a keeper recipe!

      Reply
      • Elaine

        May 07, 2022 at 6:37 pm

        Enjoy! and Happy Mother's Day! Thanks for the 5 stars.

        Reply

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    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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