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
4.95 from 17 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.

notes and variations

*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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    Please rate this recipe!

  • 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 🙂

  • Reply
    August 7, 2020 at 5:02 pm

    Delicious and so easy. This is the second time I am using your recipe. After I made it the first time, my husband requested it for his birthday. I serve it with strawberries and cream. Thank you!

  • Reply
    Kim C.
    July 8, 2020 at 9:11 pm

    5 stars
    Fantastic recipe – most requested dessert this year! Great for gluten free guests!

  • Reply
    July 4, 2020 at 7:39 pm

    5 stars
    This cake was super easy to make and the flavour and texture are 10 out of 10. Loved it!
    p.s. personally I would reduce the sugar next time even though I’m using unsweetened coconut

  • Reply
    May 6, 2020 at 11:14 am

    5 stars
    Sue, Absolutely loved the texture and taste of this recipe. Mine turned out much “blonder” than your photos. In fact, I wasn’t sure it was done when I pulled it out at 25 mins, since it was so pale…maybe “barely golden” instead of “lightly golden” on my end.. However, the taste was phenomenal. What would you suggest cutting this cake with? A standard sharp cake knife I found just shattered and crushed the cake and made for pretty messy presentation. Mine ended up the texture of a light meringue on top, so it didn’t hold up well to portioning.

  • Reply
    Amanda Marie
    April 23, 2020 at 1:33 pm

    5 stars
    I had some almond flour and coconut left in the packages after making this and didn’t want to combine old with new, so I made one third of the recipe – 1 egg, 1/3 cup sugar etc. And made three small ramekins – individual love cakes! What a hit! Absolutely our favorite recipe – but I say that every time you post something, Sue!

  • Reply
    joan nass
    April 19, 2020 at 1:33 pm

    5 stars
    OMG! This recipe is a “10” just like your Tangerine cake. It is so easy to make. The presentation is lovely and it taste fantastic. It reminds me of something my grandmother used to make. Can’t thank you enough for this recipe.
    My friends and neighbors enjoyed it very much. Stay healthy.

    • Reply
      April 23, 2020 at 1:31 pm

      So glad you loved this Joan, it’s always nice to find connections to foods from our past, thanks!!

  • Reply
    April 18, 2020 at 12:59 pm

    I was all geared up to make this..so.off to the store…which had boatloads of TP but no almond extract. Go figure.

    • Reply
      April 19, 2020 at 8:35 am

      Isn’t that always the way? I could use some of that toilet paper, btw 😉

  • Reply
    Amanda Marie
    April 13, 2020 at 7:39 am

    5 stars
    Oh Sue – please tell me this serves three … otherwise I’m in trouble. My husband and I polished off half in one sitting yesterday. The most delicious cake ever and I will be making again and often. Take care of yourself.

    • Reply
      April 13, 2020 at 8:12 am

      Haha, thanks so much Amanda!

  • Reply
    April 12, 2020 at 3:56 pm

    5 stars
    Fabulous Easter dessert! So good and so easy to make! Looking forward to making it for the whole family once we are allowed to gather again. Served with sliced strawberries.

  • Reply
    April 12, 2020 at 10:20 am

    5 stars
    Hi Sue:
    Oh my, this looks so good! I have only an 8-inch tart pan..but .since I didin’t see a pic of the batter in your pan, I don’t know if your batter went all the way to the top. This cake should not rise too much, so I guess I’ll fill my pan nearly to the top and bake the remaining batter in little muffin cups. Stay safe, well, and affirmative.

    • Reply
      April 12, 2020 at 2:43 pm

      Funny! I have a 9 (1/2?) inch pan and was just trying to decide how to proceed!!! I have Cadbury Chocolate Mini Eggs, so think I will use my mini muffin tin too and fill them with the eggs! Enjoy!

  • Reply
    April 11, 2020 at 10:33 am

    Hi Sue – getting ready to make this soon, looks like a great recipe.
    I wonder if it makes sense to toast the coconut first – although I will make it in the tart pan
    as you suggest and that will provide plenty of surface area for a toasty texture?
    Thank you!

  • Reply
    Amanda Marie
    April 11, 2020 at 9:15 am

    5 stars
    Hi Sue – it’s almond not vanilla – right? Instructions say vanilla … making now!

    • Reply
      April 11, 2020 at 10:30 am

      Yes, almond…I’m so used to typing vanilla 😉

  • Reply
    gael cassidy
    April 10, 2020 at 8:04 am

    5 stars
    Wow! This is beautiful simple and oh so delicious!

  • Reply
    April 10, 2020 at 7:57 am

    4 stars
    Look very good but I have only unsweetened coconut? can I use unsweetened coconut? i

    • Reply
      April 10, 2020 at 8:02 am

      You could, if it’s the moist type of coconut. If it’s super dry it might not work as well.

  • Reply
    Christie Peet
    April 9, 2020 at 9:46 pm

    If I do this in an 8 by 8 what changes???

    • Reply
      April 9, 2020 at 10:11 pm

      It will be thicker and take longer to cook. You may want to cover loosely with foil to make sure it doesn’t brown too much while the center is cooking through.

  • Reply
    April 9, 2020 at 11:40 am

    What brand name coconut do you use and where do you find it? What shredded style is it.?

    • Reply
      April 9, 2020 at 11:44 am

      You’ll find shredded sweetened coconut in bags in the baking aisle. I usually find Baker’s Angel Flake Sweetened Coconut in my store.

  • Reply
    Lisa M
    April 9, 2020 at 10:22 am

    Looking to make this for Easter but I have no coconut. Will the recipe work without it?

    • Reply
      April 9, 2020 at 10:54 am

      The coconut is key to this cake, I’m afraid. If you want to try an all-almond flour cake, you might use my Flourless Walnut Cake as a base, and sub in almond flour, I think it would be delicious.

  • Reply
    Alyce Morgan
    April 9, 2020 at 8:01 am

    Printing this to use in a few days–fun to bake these days. It looks marvelous and I’ll soon have coconut as I ordered it for my Easter carrot cake cupcakes. Thanks!!

    • Reply
      April 9, 2020 at 8:19 am

      I hope you love it as much as we did Alyce ~ happy Easter 🙂

  • Reply
    April 9, 2020 at 7:58 am

    Can I use a spring firm pan?

    • Reply
      April 9, 2020 at 8:00 am

      Yes, you could.

  • Reply
    April 9, 2020 at 7:49 am

    Hi Sue could this be done with ordinary flour do you think? Looks lovely

    Love your recipes,

    Thanks Jennie

    • Reply
      April 9, 2020 at 7:53 am

      To be honest I don’t think you’ll get the same result, Jennie, but you could try. I imagine the cake would be drier…but I haven’t tried so I don’t know for sure. Keep in mind you can easily make almond flour (or meal) by processing almonds in a Vitamix type blender or food processor…if you’ve got almonds!

      • Reply
        April 9, 2020 at 8:32 am

        Thanks sue yes I have and will try that

        Keep safe


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