Flourless Almond Cake Topped with Raspberry Sauce is an elegant, naturally gluten-free dessert that feels both indulgent and light. Rich with ground almonds and gently sweetened, this cake has a moist, tender crumb and a delicate nutty flavor that pairs beautifully with a bright, tangy raspberry sauce. It’s the kind of dessert that looks refined on the table yet is surprisingly simple to make.
Perfect for special occasions, dinner parties, or anytime you want a dessert that’s a little elevated without being fussy, this cake proves that simple ingredients—handled well—can create something truly memorable.
Yield and Timing
This recipe serves 8–10 slices.
Prep time is 15 minutes, with 35–40 minutes of baking time.
Ingredients
For the almond cake:
- 1½ cups almond flour (finely ground blanched almonds)
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but lovely)
For the raspberry sauce:
- 2 cups raspberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For serving (optional):
- Powdered sugar
- Sliced almonds
- Fresh raspberries
Preparation
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs until lightly frothy. Add the melted butter, vanilla extract, and almond extract, mixing until smooth.
Add the dry ingredients to the wet ingredients and stir just until fully combined. Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Raspberry Sauce
While the cake cools, make the sauce. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
Remove from heat and strain through a fine sieve if you prefer a smooth sauce, or leave it rustic with seeds. Let cool slightly.
Serving Suggestions
Serve slices of the almond cake drizzled generously with raspberry sauce. Finish with a dusting of powdered sugar, a few fresh raspberries, or sliced almonds for extra texture. The cake is delicious at room temperature and even better after the flavors settle.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Keep the raspberry sauce refrigerated in a sealed container for up to 3 days.
Why This Cake Shines
This flourless almond cake is rich without being heavy, naturally gluten-free, and beautifully balanced by the tart raspberry sauce. The almond flour keeps it moist and tender, while the fruit adds freshness and contrast. Simple, elegant, and timeless—this is the kind of dessert that always earns compliments and never feels out of place.
Enjoy !!
