Flourless Nut Cake

A few months ago, I met my friends Cathy and Jill for lunch.  Cathy brought us a sample of a cake someone from her husband’s work had made.  It was a walnut cake which contained no flour, dairy, or granulated sugar.  Cathy knew that Jill had given up wheat and wanted her to try it.  We all thought it was absolutely delicious and felt anyone would enjoy it whether on a gluten free diet or not.

Cathy obtained the recipe from her husband’s co-worker for me where I saw that it was called a nut cake.  I assumed that you could use any nut you wanted.  In any case, you need to grind them to a fine meal.

Last month, after trying to get together with our husbands since last September, we finally prevailed.  I volunteered to bring the nut cake for dessert which I knew would fit in with Jill’s diet.  Since I always have a bag of almond meal in my refrigerator or freezer, I decided to go with that instead of using walnuts.

Most of us decided we liked the almond version even better than the walnut—which was really good, so you can imagine just how good the cake was using almonds.  I was a little nervous taking it over without trying it first, so I brought some fresh whipped cream (just love my whipping canister!) and fresh strawberries.  Not to worry—it was as moist as could be even without the strawberries and whipped cream although they were a wonderful addition.

With so many people avoiding wheat either due to health concerns or by choice, I am very happy to have this delicious cake in my gluten-free repertoire.

One year ago:  Dark Chocolate Chocolate Chip Cookie

Flourless Nut Cake

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  • 1 1/2 cups ground nuts (roasted and ground or purchased as ground)  (I used almond meal.)
  • 3 large eggs, separated
  • 8 to 9 tbl. agave syrup (I used 8 tbl. which is 1/2 cup.)
  • 3 tbl. soy milk (I used rice milk.)
  • 2 tsp. vanilla extract


Preheat oven to 350o F.

Line a 9-inch springform pan with parchment paper.

Using a mixer, beat egg yolks and agave nectar until pale and ribbony.

Beat in ground nuts until well combined.  Mixture is relatively thick and sticky but not dough-like.  Add rice milk and vanilla extract and beat well to combine.

Clean and wash beater.

In a separate bowl, beat egg whites until stiff peaks form.

Fold egg whites into the nut mixture until well combined. Do not stir.

Pour mixture into prepared cake tin or pan.

Bake in the oven for about 20-25 minutes until golden on top.

Source:   Adapted from a Naked Cooking recipe via my friend Cathy

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