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    Home » Recipes » Desserts

    Published: Apr 20, 2020 · Modified: Feb 23, 2025 by Mélanie · This post may contain affiliate links · 43 Comments

    Best Flourless Almond Cake

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    Print Recipe

    Delicious and ready in no time, this flourless almond cake has a moist and chewy inside and crispy outside. Topped with golden sliced almonds, this is a perfect quick recipe that is also absolutely yummy!

    How something so simple to prepare can be so elegant and irresistibly tasty?

    This easy recipe for the almond cake is also called ''Amandier'' in French which means almond tree. If you are a lover of anything almond, this is absolutely a dessert for you.

    Slice of almond cake in a blue plate with a strawberry in the bake.

    CALLING THE ALMOND LOVERS! If you click around on my blog, you'll notice I'm an all-time 'almond anything' lover! You should also give a try to the chocolate almond cake.

    Listen. This is serious.

    If you love marzipan, French macarons, almond cream, you'll be obsessed with this almond cake. It is too good for words and you will have to trust me and bake it. Also, it is quite simple...

    Look at my pear tart with French almond cream, my red currant and almond mini pies or my cutest strawberry pies.

    Top view of the almond cake, 2 slices are cut in. There is a small ball of strawberries on the side and a blue plate.

    How To Make An Almond Cake From Scratch?

    Not only this recipe is simple, but it also requires 5 ingredients that you probably have at home or should add to your grocery list asap!

    There are only a few steps and if you wish and if you have kids, this is a kid-friendly recipe. Easy as 1, 2, 3, literally. Check my steps, I don't lie :).

    Pre-heat the oven to 350F. Grease your pan, I used an 8-inch one.

    Top view of a round grey round tray with ingredients in it, eggs, sugar, a whisk. Butter outside of the tray beside a rolling pin and a blue tea towel.

    - #1: Whisk the eggs and the sugar until the color lightens and the mix is fluffy.
    - #2: Add the almond meal and the vanilla extract.
    - #3: Melt the butter and pour it into your mixture! Combine.

    Butter your oven dish if necessary and bake for 20 minutes! DONE!

    45 degree angle of a slice of almond cake in a blue plate with a strawberry in the bake, another plate and the rest of the cake in the back.

    Are Almond Flour And Almond Meal The Same?

    Yes! It is for both finely ground almonds. You can say either, I even say ground almonds sometimes. There are all valid. It can be blanched which means the skin of the almonds has been removed before or turned into flour with the skin on (unblanched).

    TIP: If you bake a lot and particularly with almond meals, I suggest buying it in bulk or at Costco. This will be the best bang for your buck! I really love this one because it is super fine and if you want to make French macarons, this is the perfect one!

    Top view of the almond cake, 2 slices are cut in. There is a small ball of strawberries on the side and a blue plate.

    What Are Some Tasty Ways To Use Almond Flour?

    As an almond lover, I have you covered when it comes to recipes including it.

    Pear Tarts with Almond Cream

    Red Currants and Almond Mini Pies

    Banana Pie with Almond Cream

    Mini Strawberry Pies with Almond Cream

    Berry Crumble (using almond flour)

    Vanilla Shortbread Cookies

    More Almond Flour Recipes

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    • Chocolate cookies on a wooden board with 2 bottles of milk in the back.
      Easy Almond Flour Chocolate Cookies
    • close up of a piece of chocolate almond cake in a spoon from a slice on a white plate with a raspberry on the side
      Decadent Almond Flour Chocolate Cake
    • Side picture of a stack of gooey, fudgy almond flour brownies with 2 milk bottles in the back ground
      Fudgy Almond Flour Brownies (Gluten-Free)
    Slice of almond cake in a blue plate with a strawberry in the bake.
    Print Recipe
    4.75 from 27 votes

    Best Flourless Almond Cake

    This delicious flourless almond cake has the moist and chewy inside and a crispy outside. Topped with sliced almonds, it's a perfect quick recipe!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: european, French
    Servings: 8 slices
    Calories: 274kcal
    Author: Mélanie

    Equipment

    • 8-inch pan, greased.

    Ingredients

    • 4 eggs medium
    • ¾ cup white sugar
    • 2 cups almond meal
    • 1 teaspoon vanilla extract
    • ½ cup butter
    • 1 pinch salt
    • 1 handfull sliced almond

    Instructions

    • Pre-heat the oven at 350F.
    • In a bowl, whisk the eggs and sugar until fluffy and it whitens. Add the vanilla.
    • Add the almond meal and mix some more.
    • Melt the butter. Add it to the mixture with the pinch of salt.
    • Butter your baking dish if necessary and pour in the mixture. Sprinkle the almond slices.
    • Bake for 20 min.
    • Allow to cool before serving. Enjoy!

    Notes

    petitporcini.com

    Nutrition

    Calories: 274kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 52mg | Potassium: 53mg | Fiber: 3g | Sugar: 21g | Vitamin A: 144IU | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @petitporcini or tag #PetitPorcini!

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    Comments

    1. Alexis says

      September 12, 2020 at 7:14 am

      3 stars
      Unfortunately 450F for 20 minutes was far too hot and too long to bake this cake. I ended up taking it out at 13 minutes after seeing it was burning, and what little I could taste around the very burnt edges was overly sweet. The recipe did not indicate what type of baking dish to use so maybe it was because I used a metal dish rather than glass or ceramic?

      Reply
      • Mélanie says

        September 12, 2020 at 10:31 am

        Hi Alexis, I'm sorry to hear that your cake was overcooked. I tested this recipe a few times and this temperature worked. Maybe my oven is not as strong as yours? I put less than a cup of sugar so it is not too sweet.
        Lastly, you are right, I just added the size of the pan I used! Thank you for pointing it out :)
        Alexis, I hope you give another try to this recipe as it is an absolute favorite!

        Reply
      • Cathy says

        January 01, 2021 at 2:45 pm

        3 stars
        The same thing happened to me! I watched it like a hawk and it still burned, but I managed to take it out and lower the temperature to 350 to cook it a bit more since the middle was raw. I use an oven thermometer so I’m fairly sure the temperature was 450 because the thermometer read that consistently. I had to take it out after 10 minutes.

        Reply
        • Mélanie says

          January 02, 2021 at 8:20 pm

          Hi Cathy,
          You are absolutely right. There was an error in the typing of my recipe, I must have written it down wrong! I feel awful!
          The right temperature should be 405 and not 450F. It has been corrected.
          Hope you will give the recipe another try as it is so worth it!
          Best,
          Melanie

          Reply
        • Karen J Jaquish says

          July 28, 2021 at 3:54 pm

          What would happen if I used almond extract instead of vanilla extract? Too much of a good thing? Or what can it hurt?

          Reply
          • Mélanie says

            August 01, 2021 at 3:00 pm

            Totally agree, I'm a HUGE almond lover so I would not mind. :)

            Reply
    2. Brittany Brown says

      December 04, 2020 at 10:18 pm

      Hey I have a question! I need to make this recipe as a 9x13 sheet cake. How should I adjust the ratios? I want it to be as thick and fluffy as possible because I have to decorate it for a client.

      Thank you!

      Reply
      • Mélanie says

        December 05, 2020 at 10:44 am

        Hi Brittany, mhhh that's a good question. I have never done it so big. I guess I would make this recipe x3 or x4. What did you have in mind? Make sure the borders of your baking sheet is high enough.

        Reply
    3. Ting-Li says

      January 05, 2021 at 11:56 pm

      5 stars
      It was so simple to make and super delicious. My baking pan was a little bigger so it didn’t rise as much as the picture. While baking, the whole kitchen smells so good. Yum!

      Reply
      • Mélanie says

        January 06, 2021 at 8:37 am

        Hi Ting-Li, thank you for trying this recipe! It is so delicious and a go-to recipe in our house as it is quick to put together!

        Reply
    4. Alejandro says

      January 09, 2021 at 9:00 am

      5 stars
      Un postre delicioso y una receta fácil.  Lo disfrutamos mucho durante las vacaciones de diciembre. Los ingredientes fueron fáciles de encontrar en la casa y la tienda. Excelente introducción a la cocina con harina de almendras.

      Reply
      • Mélanie says

        January 09, 2021 at 9:15 am

        Thank you so much Alejandro, I'm so glad you tried and enjoyed the recipe during the holidays! Happy New Year!

        Reply
    5. Kimberly says

      January 29, 2021 at 2:48 am

      5 stars
      I love this recipe however a lot of ovens vary so could you please add to the recipe a way to know when the cake is done?? A toothpick in the middle coming out clean or with a few crumbs perhaps ??

      Reply
      • Mélanie says

        January 29, 2021 at 10:55 am

        I would say yes some crumbs on the toothpick would be perfect. Not completely dry as the cake cooks a little more in its dish.
        I redid the recipe recently and 405F is the perfect temperature for 20 minutes.

        Reply
        • Kimberly says

          January 29, 2021 at 2:25 pm

          5 stars
          Okay so I baked it at 400 for 15 min then lowered it to 350 for 10 more minutes (I did this because I added raspberries to the top so it was still very wet at 15 minutes), but I have to say..... WOW!!!! I literally searched through probably close to 40 almond cake recipes looking for something with this exact texture and taste. Its simply divine and so easy to throw together! I think I will try with brown butter next time. Would it also be possible to replace some of the almond flour with pistachio flour ?? Thank u for this recipe, it is definitely a new favorite!

          Reply
          • Mélanie says

            January 31, 2021 at 12:45 pm

            I'm so pleased you love it Kimberly! I have never tried with pistachio flour but I love the idea!

            Reply
    6. Andrea says

      February 04, 2021 at 10:57 am

      I'm not eating grains or sugar right now but I am eating honey and I do love almonds! I know honey has more moisture and I was thinking I'd like to make this and add in honey (in an amount that's less than the sugar that's called for because it's sweeter). Any idea how I can juggle around the ratio of wet and dry to substitute honey for sugar? Thanks for giving it some thought - I appreciate your input!:)

      Reply
    7. Gail says

      February 23, 2021 at 11:39 am

      Going to try this cake today.! Please note your instructions forget to say when to add the vanilla noted in the ingredients. Also... this is the first recipe I’ve ever seen asking for 405 vs the standard 400 degrees...I wonder if your oven is off or do you think the cake needs that extra tweak of heat?

      Reply
      • Mélanie says

        February 23, 2021 at 11:54 am

        Hello Gail! So excited you are making this cake today!
        Thank you for letting me know about the vanilla, I just added it in the instructions.
        Also, I had put 405F because my oven was in Celcius but now I have changed it to Fahrenheit and re-tested the recipe since then so I can attest that 400F is fine (405 F would not be a major change!).
        I have updated the recipe card!
        Happy baking!

        Reply
    8. Nancy says

      May 31, 2021 at 10:02 am

      5 stars
      Almond cake was so easy and delicious!

      Reply
    9. Sammy says

      December 11, 2021 at 5:45 pm

      Please advise the size of the baking pan as I do not see it in your recipe

      Reply
      • Mélanie says

        December 11, 2021 at 5:53 pm

        It's in the recipe card. 8-inch pan :)

        Reply
    10. Amanda says

      December 21, 2021 at 9:45 pm

      Should the butter be salted or unsalted?

      Reply
      • Mélanie says

        December 22, 2021 at 9:03 am

        I would say it is a personal preference. I use salted butter.

        Reply
    11. Mary Hamilton says

      January 20, 2022 at 3:54 pm

      My daughter-in-law is allergic to flour, eggs, and anything from a cow (beef & all milk products). Do you know the best substitutes for the eggs and butter in this recipe?

      Reply
      • Mélanie says

        January 21, 2022 at 9:06 am

        Hello Mary, you can maybe try vegan butter (I have not tried) but not familiar with a substitute for the eggs, I'm sorry!

        Reply
    12. Nancy Doetsch says

      April 18, 2022 at 4:26 pm

      I used honey instead of sugar. I did 2/3 cup honey with 1/2 tsp baking soda info from a conversion chart. I also used a 9 inch baking circle. Baked 400 for 15 minutes, the cake was getting dark. Put aluminum sheet on top and cooked for another 5 minutes at 400 degrees. Middle of the cake still was not cooked. Reduced heat to 350 degrees for another 5 minutes. I let the cake rest for several minutes. I did not add any extra almonds to the mix. I wanted a cake to have strawberries and whip cream on. Did pie our slices for dessert. It was a big hit!

      Reply
      • Mélanie says

        April 18, 2022 at 4:33 pm

        So glad it was a hit. I guess the substitution played a role in the cooking time but so glad it turned out great! Thank you Nancy!

        Reply
        • Nancy Doetach says

          April 18, 2022 at 8:52 pm

          4 stars
          On the last five minutes I did still have a piece of aluminum foil on top of cake to prevent further browning 👍

          Reply
    13. B. Deneris says

      May 27, 2022 at 8:20 pm

      5 stars
      There was a bakery in town that made a cake very similar to this but it was more dense and so fabulous. The only thing he told me about it before he retired was that he used real almond paste. Any idea how to replace some almond flour and use almond paste instead?

      Reply
      • Mélanie says

        May 31, 2022 at 6:42 am

        I don't think you would get the same results.

        Reply
    14. Stacey says

      June 25, 2022 at 1:33 pm

      5 stars
      I love this cake- so easy and elegant. I’ve seen other almond cake recipes that call for baking powder- have you ever tried it with bp?? Wondering if that would make it rise up a little bit…..(or has anyone else ever tried that?)

      Thanks!

      Reply
    15. Carol says

      October 03, 2022 at 7:31 am

      Has anyone tried replacing butter with oil? As I have another recipe that calls for oil rather than butter.

      Thank you
      Carol

      Reply
      • Mélanie says

        October 03, 2022 at 8:05 am

        Hi Carol, I have not tried that but if you do, use a little less oil than it calls for butter. Let me know how it turns out!

        Reply
    16. Maliha says

      November 20, 2022 at 3:09 pm

      5 stars
      Hey, can I use almond flour instead of almond meal? Never cooked/baked with almond meal so not sure what the difference is…!? Thanks!

      Reply
      • Mélanie says

        November 20, 2022 at 5:08 pm

        Hi Maliha, it is the same, almond meal or almond flour. Happy baking!

        Reply
    17. Julie Nuristani says

      June 17, 2023 at 8:25 pm

      Hi Mélanie, so the recipe says 350 and your recipe says 350..making it now at 350 but after 20 min still not firm. Just checking for future just keepin a close eye on it now. Thanks!!

      Reply
    18. Julie Nuristani says

      June 17, 2023 at 8:37 pm

      I’m sorry what I meant was the recipe says 350 but your notes/responses say 400°F.

      Reply
      • Mélanie says

        June 18, 2023 at 11:45 am

        Hi Julie, thank you for reaching out! I recently re-tested twice this recipe, 350F for 20-25 minutes was the best. 400F is too high, too quick.The cake is suppose to be moist and soft, not firm. There are no leavening agent. I hope you liked it!

        Reply
    4.75 from 27 votes (15 ratings without comment)

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    Bonjour! I’m Mélanie!

    I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!

    I’m French, and you will quickly notice it!

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    Slice of almond cake in a blue plate with a strawberry in the bake.
    45 degree angle of a slice of almond cake in a blue plate with a strawberry in the bake, another plate and the rest of the cake in the back.
    Slice of almond cake in a blue plate with a strawberry in the bake.

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