Easy Almond Macaroon Cake (gluten free!)

A slice of gluten free macaroon cake

This Easy Almond Macaroon Cake is a one-bowl gluten free cake made with lots of almonds, and sweetened coconut ~ it’s elegant, simple, and delicious!

A slice of flourless macaroon cake on a cake server

This cake is for macaroon lovers, coconut lovers, almond lovers, gluten free dessert lovers, and all the rest of you, for that matter. It couldn’t be easier to throw together and the result is a beautiful cake for brunch, afternoon snacking, or dessert. If you’re celebrating Passover this week, this cake would be perfect.

The cake is delicate, so I like to make it in a 10 inch tart pan with a removable bottom. That way I can lift it out and serve it on a platter for neat cutting. The pan is great for all kinds of tarts and quiches. If you don’t have a tart pan you can use a well prepped cake pan, but you’ll have to serve your cake from the pan.

a slice of macaroon cake on a plate

Macaroon cake is all about the moist texture ~ and the flavor!

For a simple cake this one has a lot going on. An incredible texture, for instance. All that coconut and the almond flour makes for a super moist chewy bite, just what we love about macaroons. If you like your cakes super moist like I do, you’ll love it.

Other flourless desserts on the blog

a macaroon cake on a silver tray

3 Simple steps to making a one bowl gluten free macaroon cake

  1. Beat eggs and sugar together until pale and glossy
  2. Fold in almond extract, coconut, and almond flour.
  3. Top with sliced almonds and bake.

This cake is a great candidate for making a day ahead because it’s so moist.

  • Bake the cake and let it cool completely.
  • Wrap in plastic or foil and keep on the counter.

macaroon cake on a tray with knife




A slice of gluten free macaroon cake
4.96 from 24 votes

Easy Almond Macaroon Cake

This Easy Almond Macaroon Cake is a one-bowl gluten free cake made with lots of almonds, and sweetened coconut ~ it's elegant, simple, and delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Yield 10 servings
Author Sue Moran


  • 3 extra large eggs
  • 1 cup granulated sugar (plus more for dusting the cake)
  • 1 tsp almond extract
  • 1 1/2 cups almond flour, packed
  • 1 1/2 cups sweetened shredded coconut, packed
  • 1/2 tsp salt
  • 1/4 cup sliced almonds


  • Preheat oven to 350F. Grease a 10" inch tart pan with removable bottom.
  • Put the sugar and eggs in a stand mixer fitted with the balloon whisk and beat on high for 4 to 5 minutes until pale and glossy. Don't skip this step. You can use electric beaters if you need to.
  • Beat in the extract, then gently fold in the almond flour and coconut, and salt. Note: check your almond flour and coconut for lumps, and remove before adding. Mix just until thoroughly combined and no dry spots remain, but don't over mix!
  • Spread evenly in your pan. Sprinkle the almonds over the surface, then dust with a little granulated sugar. Bake for 25-30 minutes until firm on top and lightly golden. A toothpick inserted in the center should not come out wet.
  • Let the cake cool for 10 minutes, then run a thin offset spatula around the edges to loosen the cake. Let cool another 10 minutes, and gently remove the outer ring of the tart pan. Let the cake cool completely before slicing.

Cook's notes

*recipe lightly adapted from Real Simple
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

macaroon cake pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 12, 2022 at 9:24 pm

    where can I get the pie tin used for this cake?

  • Reply
    May 4, 2022 at 5:42 am

    5 stars
    I have made this cake so many times, and it’s delicious. Everyone loves it and wants the recipe. Just passed it on again last night.

  • Reply
    April 15, 2022 at 7:30 pm

    I made a recipe just like this but with all almond flour today for Passover. It’s Dorie Greenspan’s recipe. Almost exactly the same, just minus the coconut. Delicious and moist. I added orange zest from one half of an orange. It was perfect. I am certain I’ve made yours more than once. No wonder it sounded familiar! I love almond flavor and I have to be gluten free, so this obviously works for me. Thank you. Hope you have a lovely Easter.

  • Reply
    November 29, 2021 at 3:13 pm

    5 stars
    Made this yesterday and we all love it! It’s chewy, sweet, and delicious. Definitely satisfies our sweet tooth. Thank you, Sue, for another fabulous recipe. Keep up the great work. We love your blog.

  • Reply
    Ray Moritz
    October 29, 2021 at 8:12 am

    Can I use large eggs instead of extra large ? If so what adjustments if any do I have toi make ?

    • Reply
      Sue Moran
      October 29, 2021 at 8:35 am

      Yes, that should be fine.

  • Reply
    Lisa Brendle
    October 3, 2021 at 1:28 am

    I am trying to cut down on granulated sugar. Would coconut sugar and agave work as a sub for the granulated??

    • Reply
      Sue Moran
      October 3, 2021 at 7:11 am

      You can use another type of granulated sugar, so coconut sugar would work, but I wouldn’t use anything liquid like agave syrup, or you will upset the balance of wet to dry ingredients in this cake.

  • Reply
    Ellen L
    September 3, 2021 at 3:11 pm

    Can I use coconut flour in this cake?

  • Reply
    July 13, 2021 at 9:17 am

    5 stars
    We love this cake! Easy and delicious. I made it more than once and it comes out perfect each time. Is it possible to freeze this cake?

    • Reply
      Sue Moran
      July 13, 2021 at 9:36 am

      So glad you like it Kathy and yes, it should freeze well.

  • Reply
    March 26, 2021 at 9:35 am

    Can I use a glass pie dish for this instead?

    • Reply
      Sue Moran
      March 26, 2021 at 10:33 am

      Yes, but I’d grease it well, and watch the baking time, it will probably cook more quickly.

  • Reply
    January 19, 2021 at 8:46 pm

    5 stars
    Hello Sue, Thank you for such a beautiful cake the taste its so wonderful. I used unsweetened shredded coconut, I also used Bakers sugar which is really granulated sugar but extremely fine. The cake was perfect I made it in a rectangular removable tart pan it looks so chic and classy. I have also made your gluten-free tangerine cake several times each time I make it I am in heaven its absolutely DIVINE. Thank you for all your unique recipes. God Bless and be safe 🙂

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