Flourless Almond Cake with Raspberry Sauce

🍰 Flourless Almond Cake with Raspberry Sauce

Ingredients

Almond Cake

• 2 cups almond flour (fine, blanched)

• ½ cup honey or maple syrup

• 3 large eggs, room temperature

• ¼ cup olive oil or melted butter

• 1 tsp vanilla extract

• ½ tsp almond extract (optional but lovely)

• 1 tsp baking powder

• ¼ tsp salt

• Zest of 1 lemon or orange (optional, but recommended)

Raspberry Sauce

• 1½ cups fresh or frozen raspberries

• 2–3 tbsp honey or maple syrup (to taste)

• 1 tsp lemon juice

• 1–2 tbsp water (if needed)

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Instructions

Make the Cake

1. Prep
   Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.

2. Mix wet ingredients
   In a large bowl, whisk eggs, honey/maple syrup, oil or butter, vanilla, almond extract, and zest.

3. Add dry ingredients
   Stir in almond flour, baking powder, and salt until smooth and thick.

4. Bake
   Pour batter into pan and smooth the top.
   Bake 30–35 minutes, until golden and a toothpick comes out mostly clean.

5. Cool
   Let cake cool in pan 15 minutes, then transfer to a rack. It will firm up as it cools.

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Make the Raspberry Sauce

1. Combine raspberries, honey/maple syrup, lemon juice, and water in a small saucepan.

2. Simmer over medium heat 8–10 minutes, stirring occasionally, until berries break down.

3. Mash lightly and strain if you want a smooth sauce.

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Serve

• Spoon warm or chilled raspberry sauce over slices

• Optional: dust with powdered sugar, add whipped cream, or sliced almonds

Tips & Variations

• For extra moisture, add 2 tbsp Greek yogurt or sour cream

• Swap raspberries for blueberries, cherries, or strawberries

• This cake actually tastes better the next day

If you want a dairy-free, refined-sugar-free, or extra-lemony version, I can tweak it perfectly for you 💛