Flourless Sugarless Almond Cake


This is a special cake for my sister as a belated birthday cake. It was adapted from the Flourless Honey Almond Cake recipe from the current edition of Eating Well magazine.  I took it a step further and replaced the honey with sugar free maple syrup which I found in my local grocery store.  I didn’t even know they have sugar free maple syrup! I was going  to use Splenda (my sister is watching her sugar intake) but decided to use this syrup which is closer to the consistency of honey, in case it makes a difference how the cake will turn out. I have to do another test using Splenda to compare. Instead of a 9 inch springfrom pan, I used mini springform pans with diameter the size of a CD.  This recipe filled 3 of them quite nicely.



  • 1 3/4  cup toasted almonds, coarsely crushed (or 1 3/4 cup ground almonds)
  • 1/2 cup sugar free maple syrup (or 1/2 cup agave nectar)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs at room temperature, separated



  1. Preheat oven at 375F. Prepare pan by greasing bottom, lining with parchment paper and then greasing parchment paper. Set aside.
  2. In a bowl, beat egg yolks, sugar-free maple syrup, baking soda, salt and vanilla extract.  Add almond flour and continue beating on low until well combined.
  3. In another bowl, beat egg whites until white, very foamy and double in volume,  but not stiff enough to form peaks (about 1 – 2 minutes). Otherwise, this will cause the cake to shrink in the middle.
  4. Using rubber spatula, gently fold the egg whites into almond mixture carefully until just combined. Pour into the prepared pans.
  5. Bake the cake until golden brown and cake tester comes out clean, about 25 – 30 minutes (mine took 30 minutes!). Let cool in the pan for 10 minutes.
  6. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.

This cake can be served drizzled with the sugarfree maple syrup and topped with sliced almonds.

Notes: Eggs must be at room temperature for the proteins to unwind enough and support the cake’s crumb.

Update on 3/18/09:  As mentioned in one of the commetns, a friend of mine tested this recipe using just Splenda powder as sugar substitute and he said the result was a cake that is too dry for his taste.  Just something to keep in mind when substituting sweetener.

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» Sweetcharity said: { Feb 23, 2009 - 01:02 }

Hey there,
the cake looks delicious, however I’m totally creeped out by sorbitol and sucralose (probably the sweeteners in the sugar-free maple syrup). If I were to make this using honey, can I just sub in an equal amount of honey in place of the syrup?

» Natasha - 5 Star Foodie said: { Feb 23, 2009 - 02:02 }


» virtual chef said: { Feb 23, 2009 - 04:02 }

yes! just use 1/2 cup honey and you are all set. you can also use honey to glaze the cake when done.

» Cakness said: { Feb 23, 2009 - 04:02 }

Looks awesome!

» Rico said: { Feb 23, 2009 - 05:02 }

That looks so decadently amazing and easy to do but delicious without compromises but one flour, which we can do without anyway. cheers thx for sharing

» Tangled Noodle said: { Feb 24, 2009 - 03:02 }

Wow! It doesn’t look like it suffers from not having those two ingredients. You can’t get any more gluten-free than this!

» Lauren B said: { Mar 18, 2009 - 01:03 }

Spotted your “sugar-free” tag on tastespotting. Looks wonderful! I can’t have Splenda, so perhaps this would work with maple extract and erythritol? Good to meet another low healthy baker. :)

» virtual chef said: { Mar 18, 2009 - 01:03 }

Hi Lauren: I had a friend try it with Splenda and he said it was too dry. I suspect that any combination that would give a “liquid” consistency instead of just dry substitute sweetener will work. Since the recipe does not have any liquid ingredients, perhaps the addition of water or soy milk might help. Let me know how it works out.

» Jan said: { Mar 19, 2009 - 07:03 }

I came across this recipe in Eating Well online and then Googled it to see if anyone made it…and there you were! I’m going to make it today or tomorrow using agave nectar in place of the honey.

I’m confused about the almond quantity. The original recipe says to use 1 1/2 cups of whole almonds and after grinding, you should have 1 3/4 cups. When you go from larger pieces to smaller, shouldn’t you end up with less volume?

» virtual chef said: { Mar 19, 2009 - 08:03 }

Hi jan: I did get 1 3/4 cups of ground almonds from the 1 1/2 cup whole that i processed. let me know how it goes. i tried the original recipe with no substitutions and it was heavenly!

» stephchows said: { Mar 20, 2009 - 01:03 }

What an amazing recipe! I can’t wait to try this! I love that you used sugar free maple syrup, great idea!

» ashley said: { Mar 28, 2009 - 09:03 }

I made this recipe using the Splenda/almond milk substitution for the SF maple syrup and it turned out great, not too sweet at all. Great recipe!!!

» virtual chef said: { Mar 28, 2009 - 11:03 }

Ashley: thanks for letting me know. i will tell my friend who didn’t have good results using just splenda. he told me it was too dry. the combination of splenda and almond milk might have done the trick!

» Sugarless & Flourless Girl said: { Sep 22, 2009 - 08:09 }

I made mine with agave nectar. I definitely recommend it. Nothing artificial….

» Miros said: { Nov 10, 2009 - 02:11 }

Ashley: What would be the proportion to use the almond milk/splenda combination instead of the 1/2 cup of maple syrup? I want to make this cake for a friend. Thanks a lot!

» Erika L said: { Mar 21, 2010 - 06:03 }

I am vegan so how could this recipe work without eggs ? I have”no egg’ which is a egg substitute but not sure this recipe could work with it you mix this with water and put in your cooking.

» Erika L said: { Mar 21, 2010 - 06:03 }

I use apple or pear concentrate when I bake as a subsitute and stevia powder both ok for me to have and healthy

» virtual chef said: { Mar 23, 2010 - 02:03 }

Hi Erika: I have not used an egg substitute before so i am not sure if it will work with it. From my experience, the egg white is what made it “rise” and make it look like a cake.

» KatyGirl said: { Apr 8, 2010 - 09:04 }

Lovely recipe. I made it for my Easter brunch and everybody loved it. My husband and I don’t eat sugar and it’s really difficult to find desserts, even in “healthy” magazines like Vegetarian Times, without sugar. Remember, organic evaporated cane juice is STILL sugar. I used amber agave nectar. It would be delicious with honey or maple syrup. Oh yeah, since when does maple syrup have sugar in it. Pancake syrup, yes. Nothing real about that stuff.

» Donna said: { Apr 7, 2011 - 08:04 }

FYI, they make a fabulous sugar-free honey that you can buy everywhere now – I buy it on Amazon, but I’ve seen in my local discount store (Ocean State Job Lot). The consistency and taste is like real honey!!

» virtual chef said: { May 10, 2011 - 11:05 }

thanks for the tip. i will have to look for it!

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