Gluten-Free Almond and Coconut Cake

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 an entirely gluten-free dessrt cake!

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.

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

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...