Gluten-Free Almond Macaroon Cake


Chewy coconut macaroons meet a classic almond cake in this simple recipe that only requires six pantry staples. It’s perfect for Passover, gluten-free gatherings, or anytime you need a delicious dessert.

Hands On Time:
15 mins
Total Time:
1 hrs
8 serves


  • Nonstick cooking spray

  • 3 large eggs

  • 1 cup granulated sugar

  • 1 ½ cups unsweetened shredded coconut

  • 1 ½ cups almond flour

  • ½ teaspoon kosher salt

  • ¼ cup sliced almonds

  • Powdered sugar and sliced strawberries, for serving


  1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and grease with cooking spray.

  2. Bring 1 inch of water in a medium saucepan to a simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch, 4 to 5 minutes. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter in the prepared pan. Sprinkle with sliced almonds.

  3. Bake, until golden and firm, about 25 minutes. Let the cake cool for 15 minutes. Top with powdered sugar and strawberries, if desired.

    Macaroon Cake Recipe
    Jennifer Causey
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