Flourless Cake Recipe with Almond and Raspberry Sauce

Table of Contents

• Key Takeaways
• Why This Flourless Cake Recipe Is a Must-Try
• The Secret Behind a Perfect Almond-Based Cake
• Raspberry Sauce: A Fresh and Fruity Finish
• Ideal Occasions to Serve This Gluten-Free Dessert
• Storage Tips & Serving Suggestions
• Explore More from Patricia Universe

Key Takeaways

This flourless cake recipe is naturally gluten-free and combines the richness of almond flour with the brightness of fresh raspberry sauce. It’s an easy dessert recipe perfect for anyone following a gluten free lifestyle or looking for a healthy baking idea without sacrificing flavor. Whether you’re preparing for a dinner party or a weekend treat, this cake is both wholesome and indulgent.

Why This Flourless Cake Recipe Is a Must-Try

At Patricia Universe, we’re always exploring ways to bring delicious and nutritious recipes to your kitchen. This flourless cake recipe is a shining example of that mission. With just a few clean ingredients, this cake skips traditional flour and uses almond flour to create a light, moist texture that’s hard to resist. It’s also naturally sweetened and infused with vanilla and almond extract, delivering a delicate yet satisfying flavor in every bite.

The Secret Behind a Perfect Almond-Based Cake

One of the key reasons this cake stands out among almond flour recipes is the combination of wholesome ingredients with a foolproof method. From maple syrup to coconut oil, each component is selected to promote both taste and texture. The result? A gluten free cake that rivals any bakery treat. This easy dessert recipe is also ideal for those who want a dessert that aligns with their healthy baking ideas.

Raspberry Sauce: A Fresh and Fruity Finish

The homemade raspberry sauce elevates this flourless cake recipe to a gourmet level. Made with fresh raspberries and optional honey for added sweetness, the sauce balances the nutty notes of the almond base perfectly. It’s a raspberry dessert element that adds color, flavor, and a touch of elegance to every serving.

Ideal Occasions to Serve This Gluten-Free Dessert

Whether it’s a birthday, holiday dinner, or simple afternoon indulgence, this cake without flour is a welcome addition to any celebration. It’s also a lovely option for those seeking easy dessert recipes that cater to dietary needs without compromising taste. Pair it with tea or coffee for an unforgettable finish.

Storage Tips & Serving Suggestions

To keep your flourless cake recipe fresh, store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The raspberry sauce can be made ahead and chilled separately. For an elevated presentation, top each slice with extra raspberries and a light dusting of powdered sugar just before serving.

Explore More from Patricia Universe

Looking for more almond flour recipes or cake without flour ideas? Visit Patricia Universe where we bring you fresh, simple, and irresistibly tasty gluten free cake creations and healthy baking inspiration that fits every lifestyle.

Flourless Cake Recipe with Almond and Raspberry Sauce

A light, gluten-free almond cake drizzled with fresh raspberry sauce—perfect for dessert lovers seeking a healthier option.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Desserts

Cuisine: American

Keywords: Almond Flour Recipes, cake without flour, easy dessert recipes, flourless cake recipe, gluten free cake, healthy baking ideas, raspberry dessert

Servings: 8 slices

Author: Patricia

Ingredients

• 1 and 3/4 cups blanched almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted and cooled
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tablespoon honey (optional, for sauce)
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, maple syrup, coconut oil, almond extract, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake cools, heat raspberries in a small saucepan over low heat, stirring frequently. Add honey if desired. Once soft, mash and strain to remove seeds.
8. Serve slices of cake topped with raspberry sauce and a dusting of powdered sugar, if desired.

Notes

For best results, use blanched almond flour. You can substitute maple syrup with honey or agave. The raspberry sauce can be made ahead of time and stored in the fridge.