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 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
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 airtight container for up to 4 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 airtight container for up to 4 days.
Anne
I have to make another three tomorrow as my neighbours loved it and it was so moist but two were made and all eaten in a day so now more neighbours want some. So we'll done and thankyou.
Lucy
That's absolutely fantastic!! I'm sure you're a very popular neighbour!!
Julia
Dear Lucy,
This cake sounds so good! I wanted to make a coconut cake for my birthday, but as one of my colleagues is allergic to gluten, I had to find a gluten-free alternative for the cake portion (this will be a layered cake). I love how this one sounds; one question though: would you say this cake could hold four layers? My plan is to bake two and cut each in half? Or, if not, would one hold the other (no cutting the cake in two, just one on top of the other, buttercream in between)?
Thanks so much for this recipe! Even if I have to find something else for my birthday cake, I will definitely be making this!
Lots of love,
Julia
Lucy
Hi Julia, it's a very dense cake but I'm not sure how it will go holding up layers unfortunately due to its heaviness!!!
Shalini
Hi wanted to know you have not added any baking powder or baking soda how will the cake rise
Lucy
Hi there, this is a dense and moist dessert cake so it is not made to rise 🙂
Shalini
Thank u will try it soon
Fee
Made this for our shearers and roustabouts, thinking one of them were gluten free…and the only GF thing I had in the pantry was a packet of almonds! Turns out none of them were gluten free, however this is now one of the roustabout’s favourite cakes! He has requested it next time he visits.
Thanks so much for your amazing recipes!
Lucy
Oh that's absolutely brilliant! How funny!