Flourless Almond & Coconut Cake

By Posie (Harwood) Brien
April 16, 2015
59 Comments


Author Notes: This flourless cake is moist and nutty, with a hint of coconut. It's perfect for a dinner party and even better for breakfast the next morning. It's adapted from the back of the Bob's Red Mill almond meal bag.Posie (Harwood) Brien

Makes: one 9-inch cake

Ingredients

  • 3/4 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups almond meal
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder

Directions

  1. Preheat your oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment.
  2. Cream together the butter and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated. Add milk and vanilla and beat until incorporated.
  3. In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly.
  4. Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should be golden brown and starting to pull away from the sides.
  5. Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up.

More Great Recipes:
Cake|Gluten-Free

Reviews (59) Questions (1)

59 Comments

Lilla May 2, 2018
aren't almond meal and almond flour 2 different things? Almond meal is coarser and has skins on the almonds.
 
Diana Z. May 24, 2016
I added 3/4 C grated coconut, and used a 10 inch springform pan (wrapped with tin foil in case of leaks), baked at 375 for 50 minutes, covered with foil for all but 15 minutes to keep it from burning. Turned out well. Very tasty, definitely better in the fridge. I'd experiment on this recipe in the future--adding more coconut, or flour, or maybe less butter? Substitute part of the butter for ricotta or Greek yogurt? Because rather than moist, it felt heavy/fatty/buttery, to me.
 
ellen July 13, 2016
you had me at heavy/fatty/buttery… :)<br />this cake is amazing! the 1st time i made it, i subbed coconut milk for the milk & coconut extract for the vanilla- plus i added a 1/2 tsp. kosher salt. it was super moist & yummy & you can taste the coconut & the almond. tonight i made it sans coconut by subbing all-purpose flour for the coconut flour & almond extract for the vanilla, plus the 1/2 tsp. kosher salt again. i like the all almond version better! this is a very simple, delicious cake. i also made it in a 9-inch square cake pan, so i could cut it into small squares. i cut about a 1/4 inch in from all the sides (to avoid the curved, dark edge pieces plus, hello, cake scraps) & cut the middle into 36 small squares. you don't even need frosting- just set them on a pretty platter & give them a dusting of powdered sugar for a lovely finish!
 
Lauren's P. April 21, 2016
Since Passover and my niece have a birthday the same night, this will be her Birthday Cake. I might add some toasted coconut and perhaps a basil strawberry compote? Or another suggestion to make it more festive??
 
Author Comment
Posie (. April 21, 2016
Oh I love the basil strawberry compote idea! I really love serving this cake with lemon curd and ice cream, but any sort of fruit compote or curd would be absolutely excellent. I'd probably leave the batter as is, because it's so lovely, but you could also make a quick coconutty frosting. A seven minute frosting (I have a recipe for that on this site) with shredded coconut would be delicious too.
 
jenny April 20, 2016
Made this today, following the original recipe aside from using almond milk instead of the regular milk. It had a nice texture, moist and golden on top, but the taste was very bland. Would go with others suggestions of adding flavours such as coconut or lemon.. Could also do with a pinch of salt. Has anyone else had any real successes? I fancy adding fine espresso grounds and cardamom for something much more memorable!
 
jenny April 21, 2016
I tried this again - I made a coffee syrup, and used a 1/4 cup of that in the batter (along with 1/4 cup yoghurt instead of the milk, reducing the sugar in the original recipe accordingly), and then put in 2 tsp ground cardamon. I put chopped walnuts on top of the cake as it went into the oven, and poured the rest of the coffee syrup over the top when it came out. Oh My God! OK, it is nothing like the cake the original recipe had in mind, but it is one of the best cakes i've ever made :-)
 
Author Comment
Posie (. April 21, 2016
Haha love it, way to get creative!!
 
jelloooojen April 2, 2016
Do you think it will be okay to use entirely Almond meal? I don't have coconut flour but I do have shredded coconut...
 
jenny April 21, 2016
I often sub shredded coconut for coconut flour in cake recipes, and aside from giving a more pronounced coconut flavour, it doesn't seem to have any adverse affect on the cake itself so go for it :-)
 
Luz March 12, 2016
Just made a dozen cupcakes using this recipe and it turned out lovely. Rose quite high, but with a nice golden crust. Also added some gingerbread spices to it as well. Baked for about 20-25 minutes and topped with cold unsweetened coconut cream. Yum!
 
Sue January 30, 2016
I make it with honey always. When using honey you just use baking soda (due to the acidity in the honey) and I lower the temperature slightly and watch it quite closely since honey makes things darken more quickly. It's worked out very well each time.
 
Sara B. November 17, 2016
Wonderful suggestion for honey in lieu of sugar. I am going to try this!
 
Suzy January 29, 2016
has anyone tried reducing the sugar and/or swapping for something (slightly) healthier than white sugar? if so, how did it go?
 
Amanda I. January 8, 2016
Is anyone else having a problem with this not staying whole- it looks beautiful out of the oven ( smooth, brown and golden on top)and after it cools and chills and you go to cut slices or remove from the pan-the bottom always separates from the top and it turns into a crumbly, though delicious, mess. ideas? Thoughts?
 
lynn September 13, 2015
What can i substitute for the coconut flour? I can't do coconut. Thanks so much!
 
SophieL August 18, 2015
This cake turned out great! Thanks to tips from other reviewers, I added 1 tsp coconut extract and 1/4 c. coconut. And I put my baking pan on a cookie sheet, in case it overflowed, which it didn't (my 9" round pan has 2" sides). I did chill the cake for about 15 minutes, but no longer because I was anxious to take a bite. It was very good and I look forward to another slice tomorrow with my morning coffee.
 
Maggie July 28, 2015
Hi there ctgal,<br /><br />Thank you for replying ....yes I saw them, but they are not comprehensive ..... Eg 1 cup of sugar will weigh heavier than I cup of icing sugar for example. But it was very kind of you to help. Xx
 
Maggie July 28, 2015
Me again, please please could I have the recipe in imperial or metric if you have time. I from the UK and there are several conversion sites for American cups but they are all different, and I know that a cup of flour would be different to a cup of sugar for example !!!, thank you , hopefully maggie
 
ctgal July 28, 2015
Scroll down, Maggie. Someone provided them.
 
Melanie July 2, 2015
This is amazing! The crumb is delicate and flavorful - especially warm from the oven. Here are the adaptations I made: Added 1 tsp of coconut extract and 1/4 c. of unsweetened desiccated coconut. The batter did not sit before baking, nor did it overflow the 9" round cake pan, as noted by other posters. Will definitely make this again. Yum.
 
Lorraine F. June 27, 2015
Almond flour and coconut flour do not behave like regular flour. So when baking you have to understand how much hydration the recipe will need. Coconut flour absorbs a lot of moisture in a recipe. I would let the cake batter sit for 15 minutes before baking it to give the coconut and almond flour a chance to absorb the milk and eggs. I would make jumbo muffins from this recipe as it will bake a shorter time and you will not have an overflow in the cake pan. Nice GF recipe!
 
Lorraine F. June 27, 2015
King Arthur Flour makes great almond flour and coconut flour and is now available in most supermarkets. Both are a lot less expensive than Bob's Red Mill brand.
 
ctgal June 27, 2015
Has anyone made it with the 4 eggs, and why did you change it to 3, please. Newly gluten-free after many many issues, and I am making it today! Thanks!
 
ctgal July 28, 2015
I made this last week, and it was divine! I made no changes in the original recipe. We've been keeping it in the refrigerator after the first day. My husband really liked it, and he is not gluten free. I was told no to make it again as he couldn't stop eating it! Now, there's an endorsement!
 
Lan June 27, 2015
This recipe is very similar to the one on the back of Bob's Red Mill Almond meal package. The writer should reference the source.
 
Author Comment
Posie (. June 28, 2015
Yes should have noted that -- will add it in! This recipe comes from our Back of the Box column where we credit Bob's Red Mill!
 
Lucis L. May 20, 2015
Mine is not cooking! It's been in the oven at 350 degrees for 40 minutes already and it's still too moist. Like you could pick it up with a spoon.
 
Caren May 4, 2015
I love this simple recipe, even though I wasn't looking for a flour-less cake. I added some lemon zest and a bit of juice, I also used buttermilk. I served it with strawberry+rhubarb topping. This cake burns quickly so keep an eye on it. Wonderful crumbly with a soft flavorful texture!
 
Sue April 27, 2015
Made this this weekend and it was wonderful. Often gluten free baking leaves a bit to be desired, but this was fantastic. Subbed mild honey for the sugar for a friend who is not eating sugar and it remained delicious. Thanks!