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
Ingredients
- 200 g butter
- 4 eggs
- 1 tsp vanilla extract
- 180 g (1 and 1/2 cups) almond meal
- 70 g (2/3 cup) desiccated coconut
- 1/4 tsp salt
- 275 g (1 and 1/4 cups) caster sugar
- 30 g (2 tbs) flaked almonds
- icing sugar to decorate
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.
Making this recipe for the third time now. Everyone asks for the recipe and they are always surprised to find that it is so simple. Don’t mess with the ingredients, it’s perfect like it is. My oven requires about 15 more minutes to bake to my satisfaction.
Thank you so much Debbie!!! xx
Very nice. I didn’t a few swaps. 1/2 butter, 1/2 coconut oil, 1/2 monkfruit sweetener (will do less next time). I cooked it in my air fryer at 130 for 30 minutes. I had to put it back in for 5 mins as the bottom didn’t look quite cooked. Just tried a slice and it is very nice. Can’t see where to upload a photo.
Fantastic!!!
This is a lovely cake but is it supposed to be moist?
I think there’s too much butter and eggs!
Took me almost 2 hours to get this too a stage of being edible – what did I do wrong?
Hi Dee, yes this is meant to be a moist cake 🙂
DO you have any good icing recipes for this cake
It doesn’t really need an icing, but a cream cheese frosting would be delicious!
Easy to make and Everyone wanted a second slice …. thank you for the great recipe !!!
Fantastic!!