Flourless Almond, Coconut & Vanilla Dream Cake
This Flourless Almond, Coconut & Vanilla Dream Cake is a naturally gluten-free dessert built on almond meal, desiccated coconut, and real vanilla for a rich, fragrant crumb. It bakes up golden and moist with just a handful of wholesome ingredients, making it perfect for any occasion. Simple to prepare and stunning to serve, this is a cake that everyone at the table will love.
Equipment
- 9-inch springform pan
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients
- 2 cups almond meal finely ground
- 1 cup desiccated coconut unsweetened
- 4 large eggs room temperature
- 3/4 cup caster sugar
- 1/2 cup full-fat coconut milk well shaken
- 1/3 cup unsalted butter melted and cooled
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp powdered sugar for dusting, optional
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly and line the base with a circle of parchment paper. Set aside.
- In a large mixing bowl, whisk together the eggs and caster sugar for about 2 minutes until the mixture is pale and slightly thickened.
- Stir in the melted butter, coconut milk, and vanilla extract until fully combined and smooth.
- Add the almond meal, desiccated coconut, baking powder, and salt to the wet mixture. Fold gently with a spatula until just incorporated. Do not overmix.
- Pour the batter into the prepared springform pan and use a spatula to spread it into an even layer.
- Bake in the center of the preheated oven for 40 to 45 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly after 30 minutes, loosely tent with aluminum foil.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes. Release the springform sides carefully and transfer the cake to a wire rack to cool completely before slicing.
- Once fully cooled, dust the top with powdered sugar if desired. Slice and serve at room temperature for the best texture and flavor.
Notes
For the best flavor, use real pure vanilla extract rather than imitation. Full-fat coconut milk is essential for the right richness and moisture. The cake continues to firm up as it cools, so do not slice it while warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. This cake freezes well for up to 2 months when wrapped tightly in individual portions.