A happier, healthier you


A happier, healthier you

Flourless Lemon Almond Cake

by Coach Anne

This delicious and light cake is one of those desserts that tastes too good to be true! You'll be asking yourself if this could actually be as healthy as we say it is. Though hard to believe, it's true!

Made with finely milled almond flour instead of traditional gluten flours, this cake gets its' rise from stiffly whipped egg whites. It contains less sugar than most conventional baked goods and more healthy fats, protein, and fiber from the nut flour. The eggs in the recipe provide additional protein balance.

Serve with a light dusting of powdered sugar and berries, a dollop of freshly whipped cream, or lightly sweetened vanilla yogurt. If you don't eat dairy, make a coconut whip cream for a dairy-free version. Add poppyseeds and a light lemon glaze to top off this tasty treat!


  • 1 ½ cups fine almond flour - not almond meal. (This can be found at Costco and Trader Joe’s. Bob’s Red Mill is another great brand available at most grocers)
  • ½ teaspoon of salt
  • 1 teaspoon of baking soda
  • 1/2 cup granulated sugar or coconut sugar 
  • 4 eggs - yolks and whites separated
  • 1 tablespoon fresh lemon juice
  • 1 heaping tablespoon of fresh lemon zest. (2 heaping tablespoons for a more lemon forward cake).
  • ¼ teaspoon almond or vanilla extract (optional)

Equipment you will need:

A microplane or fine zest grater, 9” round baking dish or springform pan, stand mixer/hand mixer (or whisk if you want a real workout), rubber spatula or wooden spoon.


  1. Preheat the oven to 350 degrees and place the oven rack on the center rack.
  2. Line the bottom of a 9-inch round baking pan with parchment paper and use a neutral oil like avocado oil or butter to grease the bottom and sides of the pan.
  3. Use a microplane to zest 1-2 lemons, avoiding the white part of the peel for a sweeter lemon flavor. 
  4. In one bowl set aside almond flour, salt and baking soda.
  5. Place separated egg yolks in a large bowl and add sugar, lemon juice, lemon zest, and extract of choice (if using) and mix until well combined.
  6.  Add the egg yolk and sugar mixture to dry ingredients (almond flour, salt, baking powder) and mix until combined. The texture will be a dry/thick batter...don't worry!
  7. In another bowl (or stand mixing bowl), whip the egg whites until a medium-stiff peaks form. This should take about 2-3 minutes.
  8. Add ⅓ of the egg white mixture to the batter and gently mix until well combined. The batter will start to become thinner. 
  9. Gently fold the remaining whipped egg whites into the batter until combined (no large streaks of egg white) but not overly mixed. The whipped whites are what helps to give this cake its' lift. 
  10. Pour batter into the prepared cake pan and place in the oven for 25-30 minutes until edges are slightly golden brown.
  11. Add poppyseeds and a light lemon glaze if you'd like. Serve with a light dusting of powdered sugar and berries, lightly sweetened vanilla yogurt, a dollop of freshly whipped cream or coconut whipped cream. 
  12. Enjoy!


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