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 337 votes

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Course: Cakes, Dessert

Cuisine: cakes

Diet: Gluten Free

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: serves

Calories: 368kcal

Cost: $5

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).

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).

RECIPE TIPS:

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.