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
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
where can I get the pie tin used for this cake?
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.
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.
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.
Can I use large eggs instead of extra large ? If so what adjustments if any do I have toi make ?
Yes, that should be fine.
I am trying to cut down on granulated sugar. Would coconut sugar and agave work as a sub for the granulated??
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.
Can I use coconut flour in this cake?
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?
So glad you like it Kathy and yes, it should freeze well.
Can I use a glass pie dish for this instead?
Yes, but I’d grease it well, and watch the baking time, it will probably cook more quickly.
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 🙂