The easiest one-bowl gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare.
This moist and decadent cake is made using almond meal instead of flour and is one of my most popular cake recipes.
Serve it cool for an afternoon tea treat, or warm it up for a simple dessert and add a dollop of cream, custard or ice-cream.
This moist, rich and buttery cake is not only amazingly delicious, it's also entirely gluten-free!
And while it's a great option as a special occasion cake - for birthdays, high teas and family celebrations, this gluten free almond and coconut cake also makes the most FABULOUS dessert!
A one-bowl wonder, it's impossible to resist this flourless almond and coconut cake.
And while we're talking all things deliciously gluten-free, let's not forget about these other popular GF desserts and cakes... flourless lemon cake, flourless orange and almond cake, lemon, ricotta and almond cake, fudgy chocolate gluten-free brownies and flourless chocolate cake!
There really is a gluten-free cake perfect for every occasion.
Why You're Going To Love This Recipe
There's so much to love about this gluten free almond cake (true fact... every single time I've baked this cake, I've been asked for the recipe - it's honestly that good!):
- Super moist - buttery and golden with crunchy toasted flaked almonds on top!
- Gluten-free - using almond meal in place of flour makes this cake gluten-free as well as adding that ultra indulgent rich almond flavour.
- Great to share - as this flourless cake is so dense and moist, you only need a small slice, so it's perfect for that special occasion when you're in charge of bringing dessert!
- One bowl - you will be amazed at how quick and easy it is to get this cake in the oven. Melt the butter, add everything else to the same bowl, mix then bake! Less than 10 minutes prep time.
- Cake or dessert - whether you're after a special cake for afternoon tea, or a lusciously moist and slightly indulgent dessert cake - this cake pulls off both spectacularly! Try it and you'll see for yourself....
What You Need
When it comes to desserts and cakes, I'm ALL about quick, easy and no-fuss desserts... and this one is exactly that (*a special thanks to my Mum for letting me share her recipe!)
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Butter - unsalted butter is preferable, however if you have salted butter on hand, you can use that and omit the pinch of salt.
- Eggs - I recommend using large 60g eggs, and have your eggs at room temperature for the best result. The eggs initially make this cake rise, and then it falls into a moist and dense dessert cake.
- Vanilla extract - or vanilla essence.
- Almond meal - can be found in the baking section of supermarkets, or alternatively, at health food stores. Almond meal can be made with whole or blanched almonds, and you can even make your own. The consistency is more like corn meal than a wheat flour.
- Coconut - desiccated coconut is the finely grated, unsweetened and dried flesh from the white part of the coconut. Make sure you store your coconut in an airtight container in a cool, dry and dark place.
- Salt - if using salted butter, you can omit the salt.
- Caster sugar - is a finely granulated sugar which dissolves easily when mixed.
- Flaked almonds - are made from almonds that have been blanched and then shaved into thin flakes. Delicious to sprinkle over the top and toast until golden and crunchy.
- Icing sugar - sift over the top of this gluten-free almond and coconut cake just prior to serving.
Equipment Required
This one bowl wonder requires absolutely no fancy equipment!
- 20cm spring form pan - grease and line the pan well. Using a springform pan allows for easy removal of the cake once cooled.
- Microwave or stove top - to melt the butter.
- Hand beater, stand mixer, or Thermomix (this recipe is suitable for use in all models - the TM31, TM5 and TM6). Instructions for this gluten free coconut cake in the Thermomix are included in the recipe card below. Alternatively, you can use a whisk and beat the mixture by hand.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
It's incredibly simple to make this gluten-free almond and coconut cake - have it in the oven in less than 10 minutes....
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Step 1 - Melt The Butter
Preheat your oven and grease and line a spring-form tin.
In the large bowl, melt the butter in the microwave at 50% power in 30 second bursts until melted.
Step 2 - Mix Wet Ingredients
Add the eggs and vanilla extract and beat well to combine.
Step 3 - Add Dry Ingredients
Add the almond meal, coconut, salt and caster sugar and stir to combine.
Note: The almond meal has a courser texture than flour.
Step 4 - Prepare To Bake
Spoon the mixture into your prepared spring-form tin and smooth the top.
Sprinkle flaked almonds over the top, and then bake.
The Secret To Gluten-Free Cakes - Almond Meal
Almond meal is the key to making delicious gluten-free cakes. It gives a beautiful nutty texture, while also keeping the cakes incredibly moist.
I find that almond meal goes beautifully with coconut, citrus and berry flavours....
See FAQs below for how to make your own almond meal.
FAQ's
If you've got lots of whole almonds sitting at home (especially if you have a Thermomix), then this could be the perfect option for you! Make your own almond meal by 'blitzing' whole almonds in a clean and completely dry blender or Thermomix until they resemble a fine but grainy powder.
Homemade almond meal is, of course, a more cost effective option too!
Store any unused almond meal in an airtight container in the fridge or freezer.
I recommend sifting icing sugar over the top of the cake just prior to serving.
As it's so moist and rich, cut the cake into into small wedges to serve.
As a dessert cake, serve warm with a dollop of cream, ice-cream and custard.
Alternatively, serve with fresh berries or a drizzle of berry coulis.
A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta, and using gluten-free baking and cooking products.
Expert Tips
Here's my top tips and tricks for baking this gluten-free almond and coconut cake...
- Add some lemon zest to the mixture for a fresh and citrusy flavour.
- Add some fresh or frozen berries to the mix, gently fold these through prior to spooning into the tin so that the berries do not break apart.
- If the top of the cake and flaked almonds start to brown before being cooked through, simply place a sheet of foil over the top and continue baking.
- Testing to see if this flourless cake is cooked - all ovens are different and your cake may take longer to cook than specified. When baked through it will stay moist inside with just a few crumbs sticking to a skewer inserted into the middle. However if the skewer comes out with wet mixture on it, bake the cake for a little longer and then test again.
- Storing - to keep this cake beautifully moist, store it in an airtight container at room temperature for up to 4 days.
- Freezing - you can also freeze the cake in an airtight container for up to 3 months.
More Gluten-Free Dessert Cakes
If you're a fan of gluten-free dessert cakes (and why wouldn't you be!?), here's a few more to fall in love with...
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Gluten-Free Almond and Coconut Cake
Ingredients
- 200 g butter unsalted
- 4 eggs room temperature
- 1 tsp vanilla extract
- 180 g (1 ½ cups) almond meal
- 70 g (⅔ cup) desiccated coconut
- ¼ tsp salt
- 275 g (1 ¼ cups) caster sugar superfine sugar
- 30 g (2 tbs) flaked almonds
- icing sugar to dust over the top
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round spring form 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 slightly.
- 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).
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 slightly.
- 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).
Notes
- Making your own almond meal - you can make your own almond meal by 'blitzing' whole almonds in a clean and completely dry blender or Thermomix until they resemble a fine but grainy powder. The almond meal will taste fresher, and probably be more cost effective, than almond meal purchased at the supermarket. Store any unused almond meal in an airtight container in the fridge or freezer.
- Variations:
- Add some lemon zest for a fresh citrusy flavour.
- Add some fresh or frozen berries to the mix, gently fold these through prior to spooning into the tin so that the berries do not break apart.
- Serving this dessert cake:
- I love to dust over the top of this cake with icing sugar just prior to serving, and as its so moist and rich, cut into small wedges to serve.
- As a dessert cake, you may like to serve with a dollop of cream, ice-cream or custard. Add some fresh berries or a drizzle of berry coulis.
- Testing to see if the cake is cooked - all ovens are different and your cake may take longer to cook. When baked through it will stay fairly moist inside with a few crumbs sticking to the skewer, however if it is too wet, bake for a little longer, keeping an eye on it.
- Browning on top - if the cake is browning too much when baking, loosely cover it with a sheet of foil and continue to bake.
- Storing and freezing - store this cake in an airtight container at room temperature for up to 4 days. You can also freeze this cake in an airtight container for up to 3 months.
Jane
Beautiful flavour.
Kerry
I made this recipe for a work afternoon tea. It looked and tasted amazing! People thought I'd bought it at a patisserie! So delicious, this recipe's a keeper!
Lucy
That is so fantastic! Well done!
haily
Can I substitute desiccated coconut with coconut flour?
Lucy
Hi Haily, no I wouldn't recommend that as they have completely different textures.
Maureen
Please clarify.. the grams and cup measurements don't make sense... 180gm ( 1 ½cups) yet 250gm ( 1 ¼ cups). And 70gm ⅔cup.
Lucy
Hi Maureen, different ingredients weigh different amounts 🙂