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!
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.
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
- Flourless Walnut Cake
- 5 Mouthwatering Flourless Desserts
- Flourless Belgian Chocolate Cake
- Gluten Free Tangerine Cake
- Raspberry Pavlova
3 Simple steps to making a one bowl gluten free macaroon cake
- Beat eggs and sugar together until pale and glossy
- Fold in almond extract, coconut, and almond flour.
- 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.
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Easy Almond Macaroon Cake
- 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.
Questions and Reviews
I served this at a recent church function. With people that had gluten, dairy and peanut allergies.
It was a huge success. All had seconds.
We added Raspberry sauce, blueberries and strawberries ( per individual choice).
Everyone requested your web address and recipe.
Yay, I’m thrilled Denise, thanks!
Could this be baked in an 8″ or 9″ square pan and sliced as bars? Or, are they too fragile?
11″ x 7″ tart pan and then sliced into bars?
You could do that and yes, they would be fragile so you’d probably want to serve them with a fork.
I made this yesterday to take to have coffee with my two gluten-free daughters. It was a HUGE hit. One of my girls literally kept cutting little slivers until she had eaten half the cake! I’m a baker with my own home-based bakery, but most of my products contain wheat. When my daughters get a chance to have something so delicious, baked by Mom, its a very good day. I didnt realize I was out of slivered almonds til I had had already started, so I just sprinkled a bit of extra coconut on top, along with sanding sugar for a bit of extra sparkle and crunch. Thanks so much, Sue! This one’s a keeper!
Can you use almond meal? flour is very expensive and I happen to have the meal already. Looks so good.
Yes ~ they’re very similar, meal is just a little bit coarser.
Hello!! Looks so delish! I am wondering how much of a coconut taste it has, though. I am trying to “copy” an almond copy cake from our local bakery into a GF version. I don’t believe that one has coconut.
The coconut does add some flavor, and lots of texture to this cake.