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Decadent Flourless Almond Cake with Raspberry Sauce: A Gluten-Free Delight

calendar_today February 17, 2026 schedule 1 min read

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Prep

20 minutes

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Cook

45 minutes

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Rest

10 minutes

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Cool

60 minutes

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Servings

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Calories

350 kcal

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Per Serving

A moist and delicious flourless almond cake topped with a tangy raspberry sauce.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

For the Cake

check 2 cups (200g) almond meal/almond flour check 1 cup (200g) granulated sugar check 4 large eggs, room temperature check ½ cup (115g) unsalted butter, melted check 1 tsp baking powder check 1 tsp vanilla extract check ¼ tsp salt check Zest of 1 lemon (optional)

For the Raspberry Sauce

check 2 cups (250g) fresh or frozen raspberries check ¼ cup (50g) granulated sugar check 1 tbsp lemon juice check 1–2 tbsp water (if needed)

hardware Essential Tools

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8-inch round cake pan, parchment paper, mixing bowls, saucepan, whisk, rubber spatula

format_list_numbered Preparation

Cake Preparation

Preheat oven to 350°F (175°C).

Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.

Beat eggs and sugar until pale and slightly thick.

Add melted butter, vanilla, and lemon zest; mix well.

Fold in almond flour, baking powder, and salt until smooth.

Pour batter into the pan.

Bake 40–45 minutes, until golden and a toothpick comes out mostly clean (a few crumbs are fine).

Cool in the pan for 10 minutes, then transfer to a wire rack.

Raspberry Sauce Preparation

Combine raspberries, sugar, and lemon juice in a saucepan.

Cook over medium heat, stirring occasionally, until berries break down (8–10 minutes).

Add water if needed for consistency. Optional

strain for a silky texture.

Cool slightly before serving.

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Try These Variations

Chocolate Almond Cake

Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.

Berry Medley Cake

Replace raspberries with a mix of blueberries, strawberries, and blackberries for the sauce.

Citrus Glaze

Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake.

Chef's Pro Tips

Room Temperature Ingredients

Using room temperature eggs helps create a smoother batter.

Don’t Overmix

Overmixing can result in a dense cake. Mix until just combined.

Parchment Paper

Lining the cake pan with parchment paper ensures easy removal.

Storage Guide

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Cake

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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Raspberry Sauce

Store in an airtight container in the refrigerator for up to 5 days.

Avoid These Mistakes

✕ Using Coarse Almond Flour

This can result in a gritty texture. Use finely ground almond flour.

✕ Overbaking

Overbaking can lead to a dry cake. Check for doneness frequently.

✕ Not Cooling Properly

Allow the cake to cool completely before frosting or slicing to prevent crumbling.

nutrition Nutrition Facts

Per serving: 1 slice

350 Calories

8g Protein

25g Fat

25g Carbohydrates

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

flag Conclusion

This Flourless Almond Cake with Raspberry Sauce is a delightful treat that’s perfect for any occasion. Its simple preparation and gluten-free nature make it a winner for everyone. Enjoy!