Thank you so much for stopping by today, my friend! I’m beyond excited to share with you one of my favorite naturally gluten-free desserts: Flourless Almond Cloud Cake. This dreamy cake is light, moist, and so fluffy it practically melts in your mouth. It’s made with almond flour and whipped egg whites, creating that ethereal “cloud” texture that gives this cake its name.
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Overview of Recipe Content
This Flourless Almond Cloud Cake is the perfect centerpiece for spring gatherings, holidays, or even a cozy weekend bake when you want something sweet but not heavy. It’s naturally gluten-free, making it a great option for friends and family with dietary restrictions.
Why you’ll love it:
- Soft & airy: The whipped egg whites keep it cloud-like.
- Naturally gluten-free: Made entirely with almond flour.
- Lightly sweetened: Honey, maple syrup, or sugar can be used.
- Versatile: Serve with powdered sugar, almonds, or fresh berries.
What it tastes like:
Delicate, nutty, with a subtle almond essence that pairs beautifully with lemon zest or a dusting of powdered sugar. It’s indulgent without being overly rich—just the right kind of dessert for when you want something elegant yet simple.
Ingredients
- 🌰 2 cups almond flour (super-fine)
- 🥚 4 large eggs, separated
- 🍯 1/2 cup honey or maple syrup (or sugar if preferred)
- 🍋 1 tsp almond extract (or vanilla for a softer flavor)
- 🧂 1/4 tsp salt
- 🍋 Optional: Zest of 1 lemon or orange for brightness
- 🍬 Powdered sugar or sliced almonds for garnish
Tools Needed
- Hand mixer or stand mixer
- Mixing bowls
- 8-inch round cake pan
- Parchment paper
Substitutions & Additions
- Swap almond extract for vanilla extract for a softer flavor.
- Add citrus zest for brightness.
- Top with whipped cream & berries for a more indulgent finish.
How to Make Flourless Almond Cloud Cake
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
- Whip Egg Whites: In a clean bowl, beat the egg whites with salt until stiff peaks form. This step gives the cake its airy “cloud” lift.
- Mix Yolks & Sweetener: In another bowl, whisk together egg yolks, honey (or sugar), and almond extract until creamy.
- Fold in Almond Flour: Stir almond flour and citrus zest into the yolk mixture.
- Gently Fold Whites: Carefully fold the whipped egg whites into the batter—go slowly to keep the mixture airy.
- Bake: Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool & Garnish: Let the cake cool completely before dusting with powdered sugar or topping with sliced almonds.
What to Serve with Flourless Almond Cloud Cake
- A dollop of freshly whipped cream
- A drizzle of honey or raspberry coulis
- A glass of sparkling wine or coffee
Tips for Making It Perfect
- Room temperature eggs whip up fluffier.
- Don’t overmix the egg whites when folding, or you’ll lose that cloud-like texture.
- Line your pan to prevent sticking—this cake is delicate.
- Flavor variations: Add cardamom, cinnamon, or citrus zest for seasonal twists.
Storage Instructions
- Room temp: Keep covered for 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temp before serving.
General Information
This cake takes inspiration from European almond-based desserts, particularly Italian torta di mandorle. It’s timeless, elegant, and proof that you don’t need flour to make something magical.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
No—coconut flour is too absorbent and will not work here.
Can I make it dairy-free?
Yes! The recipe is already dairy-free, unless you choose to serve with whipped cream.
Can I make it ahead of time?
Yes, bake a day ahead and keep wrapped until serving.
Do I need to beat the egg whites separately?
Yes, that’s the secret to the cloud-like texture.
Conclusion
This Flourless Almond Cloud Cake is proof that desserts can be light, elegant, and gluten-free without sacrificing flavor. It’s the kind of recipe that earns you compliments every single time. If you love almond flour recipes, you’ll also enjoy my Almond Flour Banana Bread, Protein Cookie Dough, Gluten-Free Brownies, Almond Flour Pancakes, and Almond Flour Lemon Cake.
Happy baking, friend! Don’t forget to save this on Pinterest so you can find it later.
Interactive Elements
👉 If you make this cake, please leave a review below!
📸 Share your photos on Pinterest or tag me on Instagram—I’d love to see your creations.
Nutritional Information
| Serving Size | Calories | Carbs | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 slice (1/8 cake) | 210 | 15g | 8g | 14g | 10g | 3g |
Heavenly Flourless Almond Cloud Cake (Gluten-Free & Irresistible)
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Flourless Almond Cloud Cake is a naturally gluten-free dessert that’s soft, moist, and almost ethereal in texture. Made with almond flour and whipped egg whites, it’s rich yet airy, like a cloud, with a delicate almond essence that pairs beautifully with fresh berries or a dusting of powdered sugar.
Ingredients
2 cups almond flour (super-fine)
4 large eggs, separated
1/2 cup honey or maple syrup (or sugar if preferred)
1 tsp almond extract (or vanilla for a softer flavor)
1/4 tsp salt
Zest of 1 lemon or orange (optional)
Powdered sugar or sliced almonds for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Beat egg whites with salt until stiff peaks form.
3. Whisk egg yolks, honey, and almond extract until creamy.
4. Mix in almond flour and optional zest.
5. Gently fold in egg whites.
6. Bake 25–30 minutes until a toothpick comes out clean.
7. Cool and garnish with powdered sugar or almonds.
Notes
Room temperature eggs whip better.
Don’t overmix when folding egg whites.
Serve with berries or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
