We've baked this simple, naturally sweet, dairy-free, and gluten-free Flourless Almond Cake made with olive oil, lemon, and ginger, then topped with blueberries and sliced almonds.
Moist, nutty, fluffy and light, this naturally gluten-free cake is a lovely foundation that can be topped with all your springtime recipes including mascarpone, meringue, or fruits like strawberries, plus you won't even miss the flour. Perfect for brunch, milestone showers or Sunday desserts, this flourless almond cake recipe is a must-try to celebrate the season.
Ingredient List
- Almond flour
- Ground ginger
- Baking soda
- Baking powder
- Salt
- Light olive oil
- Honey
- Lemon
- Vanilla
- Eggs
- Blueberries
- Almond slices
- Powdered sugar
Find the complete recipe with measurements below.
Recipe Steps: How to Make Our Flourless Almond Cake
1. Preparation
Preheat your oven to 325°F and grease a spring form pan (affiliate link) lightly with olive oil.
2. Make the Batter
In a small mixing bowl, whisk the almond flour, ginger, baking soda, baking powder and salt together. In a larger bowl, whisk the olive oil, honey, lemon juice and vanilla. Add the eggs, one at a time, beating after each addition. Add the dry ingredients to the wet and stir until just combined, then stir in the lemon zest.
3. Bake and Eat
Pour the batter into your greased springform pan and place in the oven to bake for 50 minutes. Check the doneness by sticking a knife in the center. If it comes out clean, it's ready, if not then cook an additional 5 minutes. Top with fresh blueberries, slivered almonds, and a sprinkling of icing sugar.
Recipe Card
Flourless Almond Olive Oil Cake
Ingredients
- 1 cup almond meal
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup light olive oil
- ⅓ cup honey
- 1 tablespoon lemon juice
- 2 teaspoon vanilla
- 3 large eggs
- 1 teaspoon fresh lemon zest
- ½ cup blueberries
- 1 tablespoon almond slices
- 2 teaspoon icing sugar
Instructions
- Preheat oven to 325°.
- Mix all the dry ingredients together in a small bowl.
- In a larger bowl, whisk together the olive oil, honey, lemon juice, and vanilla. Add eggs and beat until incorporated.
- Mix in the dry ingredients with the wet. Add lemon zest and give a quick stir to incorporate.
- Pour the batter into a greased spring-form pan. Bake for 50 minutes. Test doneness with a toothpick or knife.
- Allow to cool and top with fresh blueberries, almond slices and a light sprinkle of icing sugar.
Soko says
Can you freeze? Any storage advice?
Philip Lago and Mystique Mattai says
We typically store the cake at room temperature, covered, for up to 3 days. Beyond that and we suggest storing it in the fridge up to 5 days, or freeze up to 1 month.
jean says
I followed recipe exactly, and the batter was runny, and the cake was very oily. I am left scratching my head wondering if a dry ingredient was missing...
Diana D. says
Has anyone tried making this vegan, without eggs? I am curious if this would turn out.
Mary says
This sank significantly in the center. Followed recipe exactly and am an experienced baker, but not sure what to think since the ratio of wet/dry and egg in this is pretty unusual. Any idea why the center fell?
Philip + Mystique says
Hi Mary, we do find that the centre sinks. The eggs used are too ensure it holds the almond flour together and while the centre sinks, we don't feel it affects the flavour so it isn't something that concerns us too much, especially since we top it with berries.
Mary says
Swell! It smells great and I’m hoping it’s enjoyed by family we’re gifting it to (she is DF and has celiacs so we’re always excited for a good GF/DF cake recipe).
Patty says
Instead of honey could you use maple syrup or coconut sugar? And what would the ratio be?
Chef Sous Chef says
Hi Patty. Maple syrup can be used in the same ratio. We haven't tried it with coconut sugar, so we can't speak to how the crumb will be, but you would require 1/2 cup in place of the 1/3 cup of honey.
erica w says
Hi! I made this for passover this year and it was really delicious. I sprinkled the bottom of the pan with turbinado sugar and then put a layer of blueberries down, then added the batter. It made for a very dramatic presentation when served. I had a taller, wedding cake-style 8" pan (I'm a professional chef and ridiculously don't have a springform at home!) so i scaled it up with another egg and an additional 1/4 cup almond flour, and a 1/4 tsp more baking powder, in order for the batter to fill it enough to make a taller cake. It was great, and a big hit. Oh also, I didn't have any honey (and I'm also a BEEKEEPER!) so I used organic sugar instead. I served it with whipped cream and a blueberry-lemon compote. Definitely a keeper and perfect for passover and gluten-free baking. Thanks!
Follow me @ericaswides and @funnypeoplemakingfood Also check out Funny People Making Food on YouTube!
Chef Sous Chef says
Hi Erica! Thanks so much for stopping by. Your adjustments sound absolutely delicious and I have them saved to try sometime. Heading over to your YouTube now to check out a few videos!
Soko says
Did you flip the cake upside down so blueberries were on top?
Philip Lago and Mystique Mattai says
Hello Soko,
No need to flip the cake. Blueberries are added on top for garnish.
Jane says
Wonderfully quick and easy to make. Delicious to eat. I replaced the honey with pear juice concentrate and added crushed walnuts. Family loved it!
Chef Sous Chef says
Amazing! We're so glad your family loved it. Thanks for letting us know the substitutes/additions you made.
Clara says
Thank you Nahida for the tip of replacing 1/2 the oil with apple sauce. I also substitued the ginger with cardamom. So yummy!
Steph says
This cake came out perfectly. I multiplied the recipe by 1.5 and used a 9 inch spring form pan. It served 10 comfortably. Next time, I will add more ground ginger; the taste of it was lost. Served it with almonds, blueberries and powdered sugar as per the photo. Got rave reviews.
Chef Sous Chef says
Hi Steph! Thank you so much for trying the recipe and sharing your results. We so glad everyone loved the cake! Always appreciate the feedback.
Nahida says
It is delicious I replaced half of the oil with apple sauce, the result yummy
Chef Sous Chef says
Hi Nahida, We're so glad you enjoyed the recipe. Great tip for replacing some of the oil with apple sauce. That is something my mom used to do with lot's of baking recipes.
Liz says
I made this cake and once cooled I added a lemon glaze using only lemon juice and confectioners sugar. Then added the almonds and blueberries-it was delicious!
Chef Sous Chef says
We're so glad you enjoyed the recipe. We always encourage people to put their own twist on food so we're glad you made it your own. All the best!
Erin says
What size spring form pan did you use?
Chef Sous Chef says
Hi Erin,
We used a 7" pan for this recipe. I guess that would be helpful information to have...we have now added it to the notes. Thanks!
Erin says
Great, thanks! 🙂
Carly says
Nice crumb, but too oily for my taste.
Chef Sous Chef says
Hi Carly,
Thanks for the feedback! I'm sure you could reduce the oil slightly and still get a great result.
Jess Kwan says
This is my new favourite cake. Simply beautiful and delicious!