Ingredients

For the Flourless Almond Cake

2 cups almond flour (finely ground, blanched)
1 cup granulated sugar
½ teaspoon baking soda
¼ teaspoon fine salt
4 large eggs, room temperature
½ cup unsalted butter, melted and cooled slightly
⅛ teaspoon pure vanilla extract

For the Extraordinary Raspberry Sauce

2 cups fresh or frozen raspberries (unsweetened)
¼ cup granulated sugar
⅓ cup freshly squeezed lemon juice

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Instructions

Quick Instructions for Flourless Almond Cake with Raspberry Sauce

Prep & Pan: Preheat oven to 350 °F. Grease a 9″ round cake pan and line bottom with parchment.
Mix Dry: In a bowl, whisk 2 cups almond flour, 1 cup sugar, ½ tsp baking soda, and ¼ tsp salt.
Mix Wet: In another bowl, beat 4 eggs, then whisk in ½ cup melted butter and ⅛ tsp vanilla.
Combine: Gently fold wet ingredients into dry until just combined; pour batter into pan.
Bake Cake: Bake 30–35 min, until top is golden and a toothpick comes out clean; cool 10 min, then invert onto a rack to cool completely.
Make Sauce: In a small saucepan, simmer 2 cups raspberries, ¼ cup sugar, and ⅓ cup lemon juice for 3–5 min. Strain if desired, then cool.
Serve: Slice cake, drizzle each piece with raspberry sauce, and garnish with fresh berries or mint. Enjoy!