I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. Its more like the Arabic dessert, Basbousa. All those people who are allergic to gluten (like me), this recipe is for you.
My sister is the one who introduced this cake into our lives. There was a time, about 1 year back when me and my brother were extremely allergic to gluten and dairy. So we had to cut down these two culprits for one whole month. That was one depressing month for me. My sister used to try out different gluten-free recipes and when we visited her house she served this to us and we were too delighted after having a little piece of awesomeness. Even though it had dairy in it, I didn’t care. I ate a whole lot of this cake that day.
This recipe originally belongs to Belinda Jeffery, who blogs at belindajeffery.com. You guys should check out her space, she has got some amazing collection of recipes. I can’t thank her enough for this lovely recipe. I make this cake very often at home, please do try this out. It will be a regular at your place too.
Flourless Almond & Coconut Cake
- 180 Grams Almond Powder/Almond Flour
- 60 Grams Freshly grated coconut/ dessicated coconut
- ¼ Tsp Salt
- 250 Grams Caster sugar
- 4 Eggs Each egg 60 grams
- 1 Tsp Vanilla Essence
- 150 Grams Unsalted Butter Melted and cooled
- 2 Tbsp Almond flakes
- Icing sugar for garnish Optional
- Preheat your oven to 180C.
- Butter a 23-24cm springform cake tray and line the base and sides with buttered baking paper. Or butter the base and sides well and dust with flour and keep aside.
- In a bowl add almond powder, coconut, salt and sugar and stir well with a whisk until combined well.
- In another bowl, whisk together the eggs, vanilla essence until properly mixed.
- Then add in the cooled butter and mix till it is completely incorporated.
- Pour the butter mixture into the almond mix and stir them together.
- Pour this into the prepared baking pan and spread it out evenly.
- Scatter the almond flakes on top.
- Bake in the oven for 40 minutes or until the top of the cake springs back slowly when you press it gently.
- Cool the cake inside the tin on a wire rack.
- Once the cake gets cooled, invert it onto the rack, remove the baking paper and invert it again onto the serving plate. Sprinkle icing sugar on top if desired.
- This cake freezes very well. You just have to thaw or microwave it when you need it.
- It stays in the fridge fresh for a week. You just have to warm it or bring it to room temperature just before eating it.
- I like to eat this cake warm.
- Instead of almond flakes you can use pistachio flakes too.
124 thoughts on “Flourless Almond & Coconut Cake (Gluten Free)”
woow that’s awesome…In my house also dere is a gluten free personI think i should try for him
thank you Asheera! Hope you will give this one a try.
Almond powder where do I find this never seen this in the grocery store
Almond powder will be available in most supermarkets Don. Do check in the nuts section, they’ll sell it loose as well as ready packed and sealed.
When you say Almond Flakes are you talking about a cereal similar to Frosted Flakes? Or is this like Almond Flour? Looks Amazing! I’m excited to try it.
Hey Jan. So sorry for the late reply. No dear, almond powder used here is same as almond flour. Almond flakes are thinly sliced almonds.
This looks great and I would love to try it.
How can I convert to US measurements
Fahrenheit, cups, etc?
Thank you . You can convert the units using through this website http://www.unitconverters.net
I use google for conversions. I also use it for translations, and there are apps.
Download the app “KitchenPro” I use it to convert recipes all the time. It’s been so useful…and its free!
1.75 c almond flour
3/4 c coconut
1 1/8 c sugar
12.4 T butter
Is almond powder the same as almond flour?
Yes Terry, it’s the same.
Thank you for the recipe, this cake is awesome! Everyone loved it. Not dry at all. So easy to make as well.
Thank you so much Laura for trying and also for sending the feedback.
If I was to use salted butter but also leave out the salt, do you think that would work out OK?
Looking forward to making this and I am Gluten Intolerant.
Hey Anna. I suggest you use unsalted butter. Hope you do make this and enjoy it.
This recipe is delicious! I can’t eat sugar so substituted swerve in place of the sugar. It makes for a perfect flourless and sugarless treat! It is a family favorite now! Thank you!
Thank you Andrea for the feedback. Really happy that you all liked it. 🙂
Can I make in this in a regular round cake pan? I don’t have a springform pan.
Yes, you can make it in round pan. But grease and dust the pan with flour all over very well. 🙂
Looks like I’ll be able to make some easy vegan switches!
Almond and coconut is a dangerous combination! This was so delicious and seemed to disappear so quickly. Will definitely be making it again!
So glad that you liked this recipe. Thanks for trying it out and for the feedback. 🙂
Any suggestions for replacing the butter. Maybe palm shortening? Both of my kids can’t have dairy
I have not used palm shortening ever before. I’m sorry, so I don’t have any idea how it works. If you do try it that way, please do let me know how it turned out. 🙂
You may want to try using oil, since the butter is melted.
I’m not a baker but this sounded so good and easy I had to do it. After buying a cake tin plus all other ingredients I started off and as you said it is very easy to make and it came out perfectly moist and yummy! The only difference I made was cooking it for 30 mins as opposed to 40 mins. EVERYONE loved it!! Thank you very much!
Yaaay! So so happy you all liked it. Thanks for trying and also for sending the feedback. Means a lot. 🙂
I want to try your recipe. I use sweetened coconut flakes instead of dessicated coconut?If so,do I need to reduce the amount of castors n how much?Thanks in advance
I would prefer using fresh grated coconut or desiccated coconut instead of sweetened coconut flakes.
Hi is Almond powder the same as almond meal or ground almond?
Yes Radhia, it’s the same.
Can i grind almonds in place of almond flour?cause where i am there is no almond flour
Yes, you can make your own almond flour by grinding raw or blanched (skin removed) almonds. Just make sure that you only pulse it for few seconds. If you grind for long, the nuts will start releasing oil. After pulsing, sift the flour to remove any chunks of almond.
Add some of the sugar, will help prevent almond butter
I don’t eat eggs- can they be left out? I’ve made cakes without them before.
Egg is a very important ingredient in this recipe. The cake won’t turn out well without it Matilda.
Oh that’s a shame. Never mind- I will imagine eating it!
Awww that’s not good. 🙁
I wonder if you could substitute the eggs with Aquafaba? Has any of you vegans out there found replacements for the eggs and butter?
Lovely cake, moist and sweet. I will try reducing the sugar next time. Definitely will be making this over and over again. Thanks very much for sharing.
So happy to know. Thanks for the feedback. 🙂
is there an eggless version?
This recipe requires egg Neetu.
What is caster sugar?
Caster sugar is fine sugar. The granules will be super fine.
Can you use granulated sweetener instead of sugar?
I have not tried with it. But I think it would be ok. Give it a try.
Is almond powder the same as almond meal?
Made this cake to bring to a get together. Wow, it wowed everyone. Delicious & so moist.
I did add 1tsp of almond extract ti the mix.
This one will definitely be on my special cake list. *****
Thank you so much for trying Yas R and also for the feedback. 🙂
This is a 5 star recipe for sure, & I am going to tell you why. First of all, there are no “odd” ingredients one needs to go buy. You likely have all you need in your house, & if you don’t, the ingredients aren’t so obscure that you will only use them once and never again. The recipe is simple to make and easy to follow. The finished product tasted great and was nice enough to use as a birthday cake and so I was easily able to write happy birthday on it with a Bailey’s Irish buttercream frosting. Yummy! Although I have not froze it, I can tell that it would freeze nicely.
The only problem I had was it made a mess in my oven. I lined the spring form pan with one sheet of parchment on the bottom and a thin long piece around the sides. Although the cake turned out beautifully, the excess butter, as it heated in the oven dripped and made a smoky sticky mess. So next time I would either line a baking sheet with foil to catch the drips or use one complete piece of parchment in the bottom. I guess you could also use another type of baking dish that doesn’t allow for seepage. I wonder if using one piece of parchment in the bottom would still form a nice even round edge? Anyway, this was a really great recipe, so thanks so much for posting it!
Thank you so much Jennifer. So glad that you enjoyed it. Appreciate the time you took to send the feedback. 🙂 I had used one parchment paper to line the cake tin bottom and sides and I did get a nice even round edge. 🙂
I just made this with almond meal and the batter was quite thick!! Last time I used almond flour but I forgot – I hope it turns out ok
Ooh that shouldn’t cause a problem. Hope it turned out good. 🙂
Do you have this recipe converted to cups and oz. and temperature.
It sounds yummy just having a hard time converting.
So sorry for replying late. Here is the converted measurements
6.3 oz almond powder
2 oz freshly coconut grated or desiccated coconut
1/4 tsp salt
8.8 oz caster sugar
4 eggs (each egg 2 oz)
1 1/2 tsp vanilla essence
6.1 oz unsalted butter, melted and cooled
2 tbsp almond flakes
icing sugar (optional)
I’m gluten free so it was a treat something that tasted this good. Amazing. I’m making this for a women’s retreat this weekend. Could I make this in a 13×9 in. cake pan? Or what size would you recommend. Just think I could get more servings out of it. If not I’ll just freeze and cut and hopefully get plenty of slices out of it. Thanks for sharing this delicious cake.
Hey Janet. Sorry for replying so late. If you bake this in a 13 by 9 inch pan, the cake would turn out to be very thin. You can make it in 8*8*1 1/2 inch square pan or in 11*7*2 inches rectangular pan. I used a 9 inch round pan. Hope this helps. 🙂
This looks amazing! I’d like to substitute the sugar with xylitol, but not sure if I should adjust the liquids?
I’m so sorry Cleo, I have no idea about xylitol. 🙁
What can we use instead of eggs in this recipe.
You can’t skip eggs in this Priya.
Can you please convert the recipe to cups instead of grams. Explaining the icing sugar too.
I will update soon. 🙂
Hi, can I use coconut blossom sugar instead of caster sugar?