The flourless and lactose-free almond bundt cake is a delicious and easy-to-make dessert.
With few ingredients, it’s simple and perfect for breakfast, a snack, or as a dessert. It’s lactose-free and gluten-free and can be prepared in no time.
Read how to make the flourless almond bundt cake with the easy and quick recipe below, as usual, right after the photo 😉
You might also be interested in the following “without” cake recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 3/4 cup sugar
- 2 1/4 cups almond flour (or finely chopped blanched almonds)
- 1 packet baking powder
- lemon zest (grated)
- powdered sugar (for decoration)
Preparation of the Flourless Almond Bundt Cake
In a large bowl, combine the eggs, sugar, and lemon zest and beat them with an electric mixer for a few minutes until you have a light and fluffy mixture.
Add the sifted baking powder and incorporate it with a spatula using upward movements, then add the almond flour (or finely chopped blanched almonds) little by little, and incorporate it with the spatula using upward movements.Butter and flour a 9.5-inch diameter bundt pan (or if you can’t use flour, use a silicone mold that doesn’t need to be buttered and floured, or line the pan with parchment paper) and pour in the prepared mixture.
Bake in a preheated static oven at 350°F for half an hour.
Remove from the oven, let it cool completely, and then transfer the flourless almond bundt cake onto a serving plate or tray.
Finish with powdered sugar if desired and serve.
Notes
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