Ohhh this is a great choice—rich, naturally gluten-free, and super elegant without being fussy 💕
Here’s a Flourless Almond Cake with Raspberry Sauce that’s moist, lightly nutty, and perfect for dinner parties or “just because.”
🍰 Flourless Almond Cake
Ingredients
- 1½ cups almond flour (finely ground)
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs, room temp
- ½ cup unsalted butter, melted & cooled
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but lovely)
Instructions
- Preheat oven to 350°F (175°C).
Grease an 8-inch round pan and line bottom with parchment. - In a bowl, whisk almond flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, butter, vanilla, and lemon zest.
- Fold wet ingredients into dry until smooth.
- Pour batter into pan and smooth top.
- Bake 30–35 minutes, until golden and a toothpick comes out mostly clean.
- Cool completely in pan, then remove.
🍓 Raspberry Sauce
Ingredients
- 2 cups raspberries (fresh or frozen)
- ¼ cup sugar (adjust to taste)
- 1 tbsp lemon juice
Instructions
- Simmer all ingredients over medium heat 8–10 minutes, until berries break down.
- Strain for a smooth sauce (optional).
- Cool slightly—will thicken as it cools.
✨ To Serve
- Dust cake with powdered sugar.
- Spoon warm raspberry sauce over slices.
- Add whipped cream or crème fraîche if you’re feeling fancy.
🔥 Pro Tips
- Cake improves after a few hours—even better next day.
- Want it more decadent? Add ¼ cup sliced almonds on top before baking.
- Swap raspberries for cherries or strawberries easily.
If you want a chocolate-almond version, dairy-free option, or mini cake sizes—I’m in 😄
