If you love rich almond flavor and elegant desserts without traditional flour, this Flourless Almond Cake with Raspberry Sauce is a must-try.
Made with almond flour and marzipan, this cake is soft, moist, and naturally gluten-free. Paired with a bright homemade raspberry sauce, it’s the perfect balance of sweet, nutty, and tangy.
Perfect for dinner parties, special occasions, or an elevated weekend dessert.
Why You’ll Love This Almond Cake
Naturally gluten-free
Deep almond flavor from marzipan
Soft, moist texture
Elegant but easy to make
Perfect for entertaining
Ingredients
For the Almond Cake
2/3 cup sugar
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (separated)
1 stick (1/2 cup) unsalted butter, softened
8 ounces marzipan, chopped
1/2 teaspoon vanilla extract
For the Raspberry Sauce
12 ounces unsweetened frozen raspberries
1/4 cup sugar
2 tablespoons fresh lemon juice
For Garnish
Fresh berries
Optional: sliced peaches or cherries
Step-by-Step Instructions
1 Prepare the Pan
Preheat oven to 350°F (175°C).
Butter a 9-inch round cake pan and line the bottom with parchment paper.
2 Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
3 Beat the Egg Whites
In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Set aside.
4 Cream Butter & Marzipan
In another large bowl, beat the butter until light and fluffy.
Gradually add chopped marzipan, beating well until smooth and creamy.
5 Combine the Batter
Add sugar to the butter mixture and beat until combined.
Add egg yolks one at a time.
Mix in vanilla extract.
Gradually add the dry ingredients and mix until smooth.
Gently fold in the beaten egg whites in three additions, being careful not to deflate the batter.
6 Bake
Transfer batter to the prepared pan and smooth the top.
Bake for 25–30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Make the Raspberry Sauce
In a blender, combine raspberries, sugar, and lemon juice.
Blend until smooth.
Strain through a fine mesh sieve to remove seeds.
Refrigerate until ready to serve.
Serving Suggestions
Spoon raspberry sauce over the cooled cake.
Top with fresh berries.
Optional: garnish with peach or cherry slices for a colorful presentation.
Storage Tips
Store in an airtight container at room temperature for up to 2 days
Refrigerate up to 4 days
Can be frozen (without sauce) for up to 1 month
Enjoy your food!
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