EASY FLOURLESS ALMOND CAKE RECIPE
Whether you have gluten allergy or you just like almonds, you going to love this flourless almond cake. Although this almond cake does not contain flour (gluten-free cake),This almond cake it still really moist, light, rich in flavor and pretty easy to make. In addition to all, this cake is also dairy free! If you simple cakes this cake is definitely for you!
Provided by TheCookingFoodie
Categories Cake Recipes Desserts Christmas Dessert Recipes Thanksgiving Dessert Recipes Passover Recipes Gluten-Free Recipes
Yield 8
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 340F (170C). line a bottom of 8-inch (20cm) round pan with parchment paper and grease the bottom and sides.2. In a large bowl beat egg yolks with sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract and lemon zest. Beat until incorporated.3. Add almond flour and fold until incorporated.4. In a separate bowl beat egg whites with pinch of salt. Beat until foamy, then gradually add 2 tablespoons of sugar and beat until stiff peaks form.5. Gradually fold the egg whites into egg yolk mixture, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.6. Pour the batter to the prepared pan, sprinkle sliced almonds on top.7. Bake for 30 minutes or until golden brown on top. Let cool in the pan for 10 minutes, release from the pan and let cool completely.More Cake Recipes You May Like:Tiramisu RecipeRed Velvet CakeApple Crumble Cake
FLOURLESS CHOCOLATE ALMOND CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
- Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
- For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
- Drizzle the ganache over the cake, top with raspberries and serve.
FLOURLESS CHOCOLATE-ALMOND CAKE
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
- Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
- Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.
FLOURLESS LEMON ALMOND CAKE
Steps:
- Preheat oven, prepare pan: Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
Nutrition Facts : Calories 197 kcal, Carbohydrate 19 g, Cholesterol 93 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 113 mg, Sugar 15 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g
FLOURLESS ORANGE AND ALMOND CAKE
Make and share this Flourless Orange and Almond Cake recipe from Food.com.
Provided by Annisette
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
- Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
- Preheat oven to 350F degrees.
- Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
- Cut each of the oranges into quarters. Set aside to cool.
- Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
- Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
- Add the egg and process again until just combined. Be careful not to overprocess.
- Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
- Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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FLOURLESS ALMOND CAKE – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (44)Total Time 1 hrCategory DessertCalories 205 per serving
- Preheat the oven to 325°F (160°C). Line a 6-inch cake pan* (see * above) with parchment paper cut to fit and generously butter the bottom and sides of the pan.
- In a large bowl, combine the ground almonds, salt, confectioners’ sugar, and granulated sugar. Add the beaten egg, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. The batter should be quite thick.
- Scrape the batter into the prepared cake pan and smooth the top. Bake for 35 to 45 minutes, until the cake is golden brown and a cake tester inserted into the center comes out clean.
- Carefully turn the cake out of the pan onto a wire rack and let it cool completely. Wrap in plastic wrap until serving. The almond cake will keep in an airtight container, or well wrapped in plastic wrap, for several days…though it’s highly unlikely that anyone will resist for that long. Originally published April 7, 2016.
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