Best Flourless Almond Cake

Slice of almond cake in a blue plate with a strawberry in the bake.

Delicious and ready in no time, this flourless almond cake has the moist and chewy inside and a crispy outside. Topped with golden sliced almonds, this is a perfect quick recipe that is also absolutely yummy!

How something so simple to prepare can be so elegant and irresistibly tasty?

This easy recipe for the almond cake is also called ”Amandier” in French which means almond tree. If you are a lover of anything almond, this is absolutely a dessert for you.

CALLING THE ALMOND LOVERS! If you click around on my blog, you’ll notice I’m an all time ‘almond anything’ lover!

Listen. This is serious.

If you love marzipan, French macarons, almond cream, you’ll be obsessed with this almond cake. It is too good for words and you will have to trust me and bake it. Also it is quite simple…

Look at my pear tart with French almond cream, my red currant and almond mini pies or cutest strawberry pies.

How To Make An Almond Cake From Scratch?

Not only this recipe is simple, it also requires 5 ingredients which you probably have at home or should add to your grocery list asap!

There are only few steps and if you wish and if you have kids, this is a kid friendly recipe. Easy as 1, 2, 3, literally. Check my steps, I don’t lie :).

Pre-heat the oven at 405F. Grease your pan, I used an 8-inch one.

– #1: Whisk the eggs and the sugar until the colour lightens and the mix is fluffy.
– #2: Add the almond meal and the vanilla extract.
– #3: Melt the butter and pour it into your mixture! Combine.

Butter your oven dish if necessary and bake for 20 minutes! DONE!

Are Almond Flour And Almond Meal The Same?

Yes! It is for both finely ground almonds. You can say either, I even say ground almonds sometimes. There are all valid. It can be blanched which means the skin of the almonds has been removed before or turned into flour with the skin on (unblanched).

TIP: If you bake a lot and particularly with almond meal, I suggest to buy it in bulk or at Costco. This will be the best bang for your buck! I really love this one because it is super fine and if you want to make French macarons, this is the perfect one!

What Are Some Tasty Ways To Use Almond Flour?

As an almond lover, I have you covered when it comes to recipes including it.

Pear Tarts with Almond Cream

Fudgy Almond Flour Brownies

Almond Flour Chocolate Cake

Red Currants and Almond Mini Pies

Banana Pie with Almond Cream

Mini Strawberry Pies with Almond Cream

Berry Crumble (using almond flour)

Vanilla Shortbread Cookies

Slice of almond cake in a blue plate with a strawberry in the bake.
Print Recipe
4.15 from 7 votes

Best Flourless Almond Cake

This delicious flourless almond cake has the moist and chewy inside and a crispy outside. Topped with sliced almonds, it's a perfect quick recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: european, French
Keyword: almond, almond meal, amandier, cake, flourless, french, gluten free
Servings: 8 slices
Author: Mélanie


  • 8-inch pan, greased.


  • 4 eggs medium
  • 3/4 cup white sugar
  • 2 cups almond meal
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 1 pinch salt
  • 1 handfull sliced almond


  • Pre-heat the oven at 400F.
  • In a bowl, whisk the eggs and sugar until fluffy and it whitens. Add the vanilla.
  • Add the almond meal and mix some more.
  • Melt the butter. Add it to the mixture with the pinch of salt.
  • Butter your baking dish if necessary and pour in the mixture. Sprinkle the almond slices.
  • Bake for 20 min.
  • Allow to cool before serving. Enjoy!


Did you make it? Share it and tag me on Instagram @bonappeteat

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  • Reply
    September 12, 2020 at 7:14 am

    3 stars
    Unfortunately 450F for 20 minutes was far too hot and too long to bake this cake. I ended up taking it out at 13 minutes after seeing it was burning, and what little I could taste around the very burnt edges was overly sweet. The recipe did not indicate what type of baking dish to use so maybe it was because I used a metal dish rather than glass or ceramic?

    • Reply
      September 12, 2020 at 10:31 am

      Hi Alexis, I’m sorry to hear that your cake was overcooked. I tested this recipe a few times and this temperature worked. Maybe my oven is not as strong as yours? I put less than a cup of sugar so it is not too sweet.
      Lastly, you are right, I just added the size of the pan I used! Thank you for pointing it out :)
      Alexis, I hope you give another try to this recipe as it is an absolute favorite!

    • Reply
      January 1, 2021 at 2:45 pm

      3 stars
      The same thing happened to me! I watched it like a hawk and it still burned, but I managed to take it out and lower the temperature to 350 to cook it a bit more since the middle was raw. I use an oven thermometer so I’m fairly sure the temperature was 450 because the thermometer read that consistently. I had to take it out after 10 minutes.

      • Reply
        January 2, 2021 at 8:20 pm

        Hi Cathy,
        You are absolutely right. There was an error in the typing of my recipe, I must have written it down wrong! I feel awful!
        The right temperature should be 405 and not 450F. It has been corrected.
        Hope you will give the recipe another try as it is so worth it!

  • Reply
    Brittany Brown
    December 4, 2020 at 10:18 pm

    Hey I have a question! I need to make this recipe as a 9×13 sheet cake. How should I adjust the ratios? I want it to be as thick and fluffy as possible because I have to decorate it for a client.

    Thank you!

    • Reply
      December 5, 2020 at 10:44 am

      Hi Brittany, mhhh that’s a good question. I have never done it so big. I guess I would make this recipe x3 or x4. What did you have in mind? Make sure the borders of your baking sheet is high enough.

  • Reply
    January 5, 2021 at 11:56 pm

    5 stars
    It was so simple to make and super delicious. My baking pan was a little bigger so it didn’t rise as much as the picture. While baking, the whole kitchen smells so good. Yum!

    • Reply
      January 6, 2021 at 8:37 am

      Hi Ting-Li, thank you for trying this recipe! It is so delicious and a go-to recipe in our house as it is quick to put together!

  • Reply
    January 9, 2021 at 9:00 am

    5 stars
    Un postre delicioso y una receta fácil.  Lo disfrutamos mucho durante las vacaciones de diciembre. Los ingredientes fueron fáciles de encontrar en la casa y la tienda. Excelente introducción a la cocina con harina de almendras.

    • Reply
      January 9, 2021 at 9:15 am

      Thank you so much Alejandro, I’m so glad you tried and enjoyed the recipe during the holidays! Happy New Year!

  • Reply
    January 29, 2021 at 2:48 am

    5 stars
    I love this recipe however a lot of ovens vary so could you please add to the recipe a way to know when the cake is done?? A toothpick in the middle coming out clean or with a few crumbs perhaps ??

    • Reply
      January 29, 2021 at 10:55 am

      I would say yes some crumbs on the toothpick would be perfect. Not completely dry as the cake cooks a little more in its dish.
      I redid the recipe recently and 405F is the perfect temperature for 20 minutes.

      • Reply
        January 29, 2021 at 2:25 pm

        5 stars
        Okay so I baked it at 400 for 15 min then lowered it to 350 for 10 more minutes (I did this because I added raspberries to the top so it was still very wet at 15 minutes), but I have to say….. WOW!!!! I literally searched through probably close to 40 almond cake recipes looking for something with this exact texture and taste. Its simply divine and so easy to throw together! I think I will try with brown butter next time. Would it also be possible to replace some of the almond flour with pistachio flour ?? Thank u for this recipe, it is definitely a new favorite!

        • Reply
          January 31, 2021 at 12:45 pm

          I’m so pleased you love it Kimberly! I have never tried with pistachio flour but I love the idea!

  • Reply
    February 4, 2021 at 10:57 am

    I’m not eating grains or sugar right now but I am eating honey and I do love almonds! I know honey has more moisture and I was thinking I’d like to make this and add in honey (in an amount that’s less than the sugar that’s called for because it’s sweeter). Any idea how I can juggle around the ratio of wet and dry to substitute honey for sugar? Thanks for giving it some thought – I appreciate your input!:)

  • Reply
    February 23, 2021 at 11:39 am

    Going to try this cake today.! Please note your instructions forget to say when to add the vanilla noted in the ingredients. Also… this is the first recipe I’ve ever seen asking for 405 vs the standard 400 degrees…I wonder if your oven is off or do you think the cake needs that extra tweak of heat?

    • Reply
      February 23, 2021 at 11:54 am

      Hello Gail! So excited you are making this cake today!
      Thank you for letting me know about the vanilla, I just added it in the instructions.
      Also, I had put 405F because my oven was in Celcius but now I have changed it to Fahrenheit and re-tested the recipe since then so I can attest that 400F is fine (405 F would not be a major change!).
      I have updated the recipe card!
      Happy baking!

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