One-Bowl Flourless Lemon Almond Cake

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.

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.

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.

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.

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.