Gluten-Free Almond and Coconut Cake

The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare... and tastes AMAZING!

A delicious one-bowl gluten-free cake recipe that everyone will fall head over heels for, just like our other most popular gluten-free desserts...  flourless lemon cake, flourless orange and almond cake, lemon, ricotta and almond cake, fudgy chocolate gluten-free brownies and flourless chocolate cake.

One-Bowl Almond & Coconut Cake

When it comes to desserts and cakes, I'm ALL about quick, easy and no-fuss desserts... and this one is exactly that (*thanks to my Mum for the recipe!). 

All you need is one-bowl and a few basic ingredients: 

• butter
• eggs
• vanilla extract
• almond meal
• coconut
• salt
• caster sugar 
• flaked almonds
• icing sugar, to sprinkle

*scroll to the recipe card at the bottom of this post for ingredient quantities and the method. 

A Melt & Mix Gluten-Free Cake

It's so simple to make this cake...

Step 1: Melt the butter in a microwave-safe bowl

Step 2: Beat through the eggs and vanilla extract

Step 3: Add the remaining dry ingredients (almond meal, coconut, salt and caster sugar) and mix together

Step 4: Pour into a baking paper lined cake tin

Step 5: Sprinkle with flaked almonds and bake

That's it!!! Just one-bowl and only a couple of minutes prep time!

A gluten-free cake recipe made with almond meal

Almond meal is the key to making delicious gluten-free cakes. It gives a beautiful nutty texture and keeps the cake really moist. I find that an almond meal goes beautifully with coconut or citrus flavours (which is perfect in this recipe!). 

How To Make Your Own Almond Meal

If I'm being honest, I usually just go to the supermarket and buy a packet of almond meal... but, if you've got lots of whole almonds sitting at home that you'd like to use up, then this could be the perfect option for you!

You can make your own almond meal by milling whole almonds in a clean and completely dry blender or Thermomix until they resemble a grainy powder. 

Store any unused almond meal in an airtight container in the fridge or freezer. 

How To Store And Serve Gluten-Free Almond and Coconut Cake

To keep this cake beautifully moist, store it in an airtight container at room temperature for up to 4 days. 

You can also freeze the cake in an airtight container for up to 2 months. 

More delicious gluten-free desserts

If you're a fan of gluten-free desserts (and why wouldn't you be!?), here's a few more to fall in love with...

• flourless lemon cake
• flourless orange and almond cake
• lemon, ricotta and almond cake
• fudgy chocolate gluten-free brownies
• flourless chocolate cake
• gluten-free coconut and cherry brownie slice

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Gluten-Free Almond and Coconut Cake

The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare... and tastes AMAZING!

5 from 34 votes

Print Pin Rate

Course: Cakes

Cuisine: cakes

Keyword: gluten-free cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 serves

Calories: 368kcal

Author: Lucy - Bake Play Smile

Ingredients

• ▢ 200 g butter
• ▢ 4 eggs
• ▢ 1 tsp vanilla extract
• ▢ 180 g (1 and ½ cups) almond meal
• ▢ 70 g (⅔ cup) desiccated coconut
• ▢ ¼ tsp salt
• ▢ 275 g (1 and ¼ cups) caster sugar
• ▢ 30 g (2 tbs) flaked almonds
• ▢ icing sugar to decorate

Metric - US Customary

Instructions

Conventional Method

• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside.
• Place the butter into a large microwave-safe bowl. Melt on 50% power for 2-3 minutes (in 30 second bursts) or until melted. Allow to cool.
• Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined.
• Add the almond meal, coconut, salt and caster sugar and stir to combine.
• Pour the mixture into the prepared cake tin.
• Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.
• Dust with icing sugar before serving (optional).
• Store in an airitght container for up to 3 days.

Thermomix Method

• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside. 
• Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Allow to cool. 
• Add the eggs and vanilla extract and mix for 30 seconds, Speed 6. 
• Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds. 
• Pour the mixture into the prepared cake tin. 
• Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan. 
• Dust with icing sugar before serving (optional). 
• Store in an airitght container for up to 3 days.

Notes

RECIPE TIPS:

Melting the butter - You can use either a microwave, stove-top or Thermomix to melt the butter.

Store-bought almond meal - packets of almond meal can be bought from the dried fruit and nuts section of any major supermarket. 

Making your own almond meal - you can make your own almond meal by milling whole almonds in a clean and completely dry blender or Thermomix until they resemble a grainy powder. Store any unused almond meal in an airtight container in the fridge or freezer. 

Flaked almonds - packets of flaked almonds can be bought from the dried fruit and nuts section of any major supermarket. 

Browning - if the cake is browning too much when baking, loosely cover it with a sheet of foil and continue to bake. 

Testing to see if the cake is cooked - the cake is cooked when it springs back in the middle.

Storing the cake - Store the cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake in an airtight container for up to 2 months. 

 

 

 

 

Nutrition

Calories: 368kcal | Carbohydrates: 28g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 191mg | Potassium: 72mg | Fiber: 3g | Sugar: 24g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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