Flourless Almond Coconut Cake Recipe | Easy Gluten-Free Cake Step-by-Step

If you’re on the lookout for a gluten-free cake that’s quick, delicious, and doesn’t need fancy ingredients, this flourless almond coconut cake is a must-try. It’s made with almond flour, desiccated coconut, eggs, and butter, giving it a light yet rich texture. Whether you’re baking for kids, someone with dietary restrictions, or just want to enjoy something almond-y and moist, this recipe delivers every single time.

This cake is a variation of a frangipane-style almond cake, except it skips the fruit and uses coconut instead of regular flour. The result is a gluten-free cake that’s slightly crumbly, fragrant, and packed with texture. It’s one of the easiest cakes to make, and you won’t miss the wheat flour at all.

Why You’ll Love This Cake

Naturally gluten-free
No complex techniques or equipment needed
Ideal for kids and adults
Packed with almond flavor and a coconut twist
Can be made in under an hour

Ingredients for Flourless Almond Coconut Cake

This recipe makes one 8-inch cake.

100 grams unsalted butter (softened)
100 grams granulated sugar
110 grams almond flour (or finely ground almonds)
¼ cup desiccated coconut or coconut flour
1 teaspoon baking powder
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped almonds (for topping)

Step-by-Step Recipe for Gluten-Free Almond Coconut Cake

Step 1: Prep Your Oven and Pan

Preheat your oven to 160°C (320°F). Grease an 8-inch round cake pan with butter or use a non-stick baking spray. You can also line the base with parchment paper for easy removal later.

Step 2: Cream the Butter and Sugar

In a mixing bowl, combine the softened butter and sugar. Use a spatula or wooden spoon to mix until smooth and creamy. There’s no need to use an electric mixer here, though you can if you prefer. The idea is to make sure the butter and sugar are fully blended.

Step 3: Add Eggs and Vanilla

Break in the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir until the mixture is uniform and light. It should look creamy and slightly fluffy.

Step 4: Add Dry Ingredients

Now add the almond flour, desiccated coconut, baking powder, and salt. Fold everything together using a spatula. The batter will be thick, almost like cookie dough, and that’s completely normal. Make sure there are no dry pockets left.

Step 5: Transfer to Pan and Add Toppings

Spoon the thick batter into your prepared cake pan. Press it down gently with a spatula to even out the top. Sprinkle the chopped almonds over the batter and press them in slightly so they stick as the cake bakes.

Step 6: Bake the Cake

Place the pan in the preheated oven and bake for 30 to 40 minutes. The top will turn a lovely golden brown, and the chopped almonds will be toasted and fragrant. A skewer or toothpick inserted in the center should come out clean.

Step 7: Cool and Serve

Once baked, allow the cake to cool in the pan for about 15 minutes. Then gently loosen the edges with a knife and turn it onto a wire rack or plate. Let it cool completely before slicing. This step is important if you want clean, even slices. Cutting it while warm may result in crumbly edges.

Storage and Shelf Life

This cake stays best at room temperature for up to 2 days in an airtight container. If you’re storing it for longer, place it in the fridge. Just let it come to room temperature before serving so the texture remains soft and pleasant.

Variations and Tips

Egg substitute? Since this cake depends heavily on eggs for structure, it’s not the best candidate for an eggless version. However, you can experiment with aquafaba or flax eggs if you’re adventurous, but results may vary.
Want it nut-free? Unfortunately, the base is almond flour, so this recipe isn’t suitable for nut-free diets.
Use fresh coconut? Fresh coconut will make the cake moister and reduce its shelf life. Stick to desiccated coconut for a drier crumb and longer-lasting texture.
Less sweet version? Reduce the sugar by 10–15 grams for a lightly sweet version that pairs beautifully with tea or coffee.

Why This Cake Is Great for Kids

This cake contains no refined flour, has minimal ingredients, and is full of healthy fats from almonds and eggs. It’s ideal for kids with gluten intolerance and doesn’t rely on artificial flavors or colors. Plus, it’s dense enough to pack into lunchboxes without crumbling too much once cooled.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream
Dust with powdered sugar and serve with berries
Enjoy with a cup of tea or espresso for a light dessert

Final Thoughts

This flourless almond coconut cake is proof that baking without flour doesn’t mean sacrificing taste or texture. With simple steps and minimal ingredients, you’ll have a moist, nutty cake that fits gluten-free diets and satisfies sweet cravings. If you’re new to gluten-free baking or just want something quick and wholesome, this cake is a great starting point.