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.

WANT TO TRY THIS EASY CAKE?
PIN IT TO YOUR FAVORITE BAKING BOARD SO YOU DON’T LOSE IT.
JOIN ME ON PINTEREST FOR MORE CREATIVE RECIPES ~ I LOVE TO PIN 🙂

Easy Almond Macaroon Cake
Ingredients
- 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
Instructions
- 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
Nutrition


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!
Fantastic recipe – most requested dessert this year! Great for gluten free guests!
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
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.
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!
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.
So glad you loved this Joan, it’s always nice to find connections to foods from our past, thanks!!
I was all geared up to make this..so.off to the store…which had boatloads of TP but no almond extract. Go figure.
Isn’t that always the way? I could use some of that toilet paper, btw 😉
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.
Haha, thanks so much Amanda!
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.
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.
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!