Flourless Almond Cake Topped with Raspberry Sauce
Some desserts feel like a quiet luxury — rich without being heavy, elegant without being complicated. Flourless Almond Cake with Raspberry Sauce is one of those timeless recipes that never goes out of style. It’s naturally gluten-free, deeply flavorful, and perfect for everything from birthdays to cozy evenings at home.
This cake proves that you don’t need flour to achieve a beautiful texture. Almond flour gives it a moist, tender crumb with a slightly custard-like center, while the raspberry sauce adds a bright, tangy contrast that cuts through the richness perfectly. Every bite feels balanced, comforting, and just indulgent enough.
Whether you’re baking for guests or treating yourself, this recipe delivers bakery-quality results with simple pantry ingredients.
Why You’ll Love This Recipe
-
Naturally gluten-free without any special substitutions
-
Rich almond flavor with a soft, melt-in-your-mouth texture
-
Easy to make in one bowl
-
Perfect balance of sweet and tart with homemade raspberry sauce
-
Elegant enough for special occasions, simple enough for everyday baking
🌸 Ingredients
For the Flourless Almond Cake
-
2 cups (200g) almond meal or almond flour
-
1 cup (200g) granulated sugar
-
4 large eggs, room temperature
-
½ cup (115g) unsalted butter, melted and slightly cooled
-
1 teaspoon baking powder
-
1 teaspoon vanilla extract
-
¼ teaspoon salt
-
Zest of 1 lemon (optional, but highly recommended)
For the Raspberry Sauce
-
2 cups (250g) fresh or frozen raspberries
-
¼ cup (50g) granulated sugar
-
1 tablespoon lemon juice
-
1–2 tablespoons water (only if needed)
🧁 Equipment Needed
-
8-inch (20 cm) round cake pan
-
Parchment paper
-
Mixing bowls
-
Hand mixer or whisk
-
Saucepan
-
Wire rack
🍰 Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan with butter or oil, then line the bottom with parchment paper. This step is important because flourless cakes are delicate and can stick easily.
2. Make the Cake Batter
In a large bowl, add the eggs and sugar. Beat them together until the mixture becomes pale, slightly thick, and glossy. This step helps create structure in a cake that doesn’t rely on flour.
Slowly pour in the melted butter while mixing. Add the vanilla extract and lemon zest, if using. The lemon zest subtly enhances the almond flavor without overpowering it.
Next, gently fold in the almond flour, baking powder, and salt. Mix until just combined. The batter will be thick but smooth — avoid overmixing.
3. Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the pan in the center of the oven and bake for 40–45 minutes. The top should be golden, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely. The cake will firm up slightly as it cools while staying beautifully moist inside.
🍓 How to Make the Raspberry Sauce
While the cake cools, prepare the raspberry sauce.
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly — about 8–10 minutes.
If the sauce becomes too thick, add 1–2 tablespoons of water to adjust the consistency.
For a smooth, seed-free sauce, strain it through a fine mesh sieve. Let the sauce cool slightly before serving.
✨ How to Serve
Slice the cooled almond cake and drizzle generously with warm or room-temperature raspberry sauce. You can also garnish with:
-
Fresh raspberries
-
Powdered sugar
-
Whipped cream
-
Toasted sliced almonds
This cake tastes even better the next day as the flavors deepen.
🥄 Storage Tips
-
Room Temperature: Store covered for up to 2 days
-
Refrigerator: Keeps well for 5 days in an airtight container
-
Freezer: Freeze slices (without sauce) for up to 2 months
Let refrigerated cake come to room temperature before serving for best texture.
🔄 Variations & Tips
-
Dairy-free: Replace butter with coconut oil
-
Orange twist: Swap lemon zest for orange zest
-
Extra almond flavor: Add ½ teaspoon almond extract
-
Berry swap: Use strawberries, cherries, or mixed berries for the sauce
🌸 Final Thoughts
This Flourless Almond Cake with Raspberry Sauce is proof that simple ingredients can create something truly special. It’s rich without being heavy, elegant without being fussy, and comforting in every slice. Whether you serve it at a celebration or enjoy it quietly with a cup of tea, this cake never disappoints.
Once you make it, it’s bound to become a recipe you return to again and again.
