Flourless Almond & Coconut Cake

April 16, 2015
5 Ratings
Photo by Julia Gartland
Author Notes

I almost over-baked this cake. I was sitting on the couch with the scent of almonds and coconut and sugar wafting around me and got distracted imagining a cake-scented perfume. I’d buy this one. I’d wear it every single day and I wager that I’d give Chanel a run for its money.

Lest you worry that one cake couldn’t smell insanely good and taste insanely good too, it does.

I found the recipe in an unlikely place: the organic grains and bulk foods section of the grocery store. I was looking for quinoa and contemplating a nice healthy tabbouleh salad and there—amidst the virtuous bags of teff and flax meal—I found a stellar cake recipe on the back of an almond meal bag.

This recipe plays off the idea of a classic flourless almond cake, but a touch of coconut flour gives it a depth of flavor that I loved. Coconut and almonds are a perfect match: Both are nutty and dense and pair well with sugar.

Something to keep in mind: This cake is very, very moist and you must chill it before slicing into it. Between you and me, forcing someone to wait and chill a cake before eating it is a unique form of torture, and I wouldn’t ask you to do it if it weren’t absolutely necessary.

It’s worth it! This cake is perfect. Eat it plain or sift confectioners' sugar over the top. I made a quick strawberry sauce by cooking frozen strawberries in a saucepan until they thickened and spooned it over my first slice. Vanilla ice cream would not be a bad move, and you also won’t go wrong if you split a slice in half, toast it, and pour heavy cream over top.

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
  • 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
In This Recipe
  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.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.