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    Home » Recipes » Dessert Recipes

    Flourless Lemon and Blueberry Almond Cake

    Published: Mar 19, 2017 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Flourless Almond Cake Image with Title and Diet Tags

    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.

    Flourless Almond Cake with blueberries and slivered 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.

    Ingredients for a flourless almond cake

    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.

    Gluten Free Cake with Slivered Almonds, Blueberries and Icing Sugar

    Recipe Card

    Overhead view of Flourless Almond Cake topped with Blueberries and sprinkled with icing sugar

    Flourless Almond Olive Oil Cake

    4.75 from 8 votes
    Philip Lago and Mystique Mattai
    Moist, nutty, fluffy and light, this naturally gluten-free cake is a lovely foundation that can be topped with all your spring time favourites including mascarpone, meringue, or fruits like strawberries, plus you won't even miss the flour.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins

    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.

    Recipe Notes

    We used a 7" spring-form pan for this recipe. If using a different size, adjust cooking time accordingly.

    Nutrition

    Calories: 287kcal | Carbohydrates: 17g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 195mg | Potassium: 55mg | Fiber: 2g | Sugar: 14g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

    Additional Information

    Course: Brunch, Dessert, Food + Drink
    Cuisine: north american
    Servings: 8 servings
    Calories: 287
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Soko says

      November 10, 2024 at 9:59 am

      Can you freeze? Any storage advice?

      Reply
      • Philip Lago and Mystique Mattai says

        November 11, 2024 at 1:01 pm

        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.

        Reply
    2. jean says

      March 24, 2023 at 4:31 pm

      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...3 stars

      Reply
    3. Diana D. says

      March 19, 2023 at 8:34 pm

      Has anyone tried making this vegan, without eggs? I am curious if this would turn out.

      Reply
    4. Mary says

      November 26, 2020 at 4:09 am

      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?

      Reply
      • Philip + Mystique says

        November 26, 2020 at 10:30 am

        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.

        Reply
        • Mary says

          November 26, 2020 at 1:15 pm

          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).

          Reply
    5. Patty says

      May 23, 2020 at 11:34 am

      Instead of honey could you use maple syrup or coconut sugar? And what would the ratio be?

      Reply
      • Chef Sous Chef says

        May 24, 2020 at 9:25 am

        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.

        Reply
    6. erica w says

      April 22, 2019 at 8:26 am

      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!5 stars

      Reply
      • Chef Sous Chef says

        April 23, 2019 at 10:21 am

        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!

        Reply
      • Soko says

        November 09, 2024 at 10:53 pm

        Did you flip the cake upside down so blueberries were on top?

        Reply
        • Philip Lago and Mystique Mattai says

          November 11, 2024 at 12:59 pm

          Hello Soko,

          No need to flip the cake. Blueberries are added on top for garnish.

          Reply
    7. Jane says

      January 06, 2019 at 10:50 pm

      Wonderfully quick and easy to make. Delicious to eat. I replaced the honey with pear juice concentrate and added crushed walnuts. Family loved it!5 stars

      Reply
      • Chef Sous Chef says

        January 07, 2019 at 12:21 pm

        Amazing! We're so glad your family loved it. Thanks for letting us know the substitutes/additions you made.

        Reply
    8. Clara says

      January 05, 2019 at 11:57 am

      Thank you Nahida for the tip of replacing 1/2 the oil with apple sauce. I also substitued the ginger with cardamom. So yummy!5 stars

      Reply
    9. Steph says

      November 19, 2018 at 12:22 pm

      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.5 stars

      Reply
      • Chef Sous Chef says

        November 19, 2018 at 11:21 pm

        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.

        Reply
    10. Nahida says

      July 20, 2018 at 7:38 am

      It is delicious I replaced half of the oil with apple sauce, the result yummy

      Reply
      • Chef Sous Chef says

        July 20, 2018 at 1:38 pm

        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.

        Reply
      • Liz says

        February 22, 2020 at 2:35 pm

        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!5 stars

        Reply
        • Chef Sous Chef says

          February 23, 2020 at 6:55 am

          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!

          Reply
    11. Erin says

      April 03, 2018 at 8:11 pm

      What size spring form pan did you use?

      Reply
      • Chef Sous Chef says

        April 03, 2018 at 9:56 pm

        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!

        Reply
        • Erin says

          April 04, 2018 at 5:17 pm

          Great, thanks! 🙂

          Reply
    12. Carly says

      January 22, 2018 at 10:25 pm

      Nice crumb, but too oily for my taste.

      Reply
      • Chef Sous Chef says

        January 23, 2018 at 8:47 am

        Hi Carly,

        Thanks for the feedback! I'm sure you could reduce the oil slightly and still get a great result.

        Reply
    13. Jess Kwan says

      November 20, 2017 at 11:28 pm

      This is my new favourite cake. Simply beautiful and delicious!5 stars

      Reply
    4.75 from 8 votes (1 rating without comment)

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