Recipes

Flourless Cakes Recipes


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Flourless Cake Recipes - Carrot Cake

These cakes are dense and full of flavor. Each one of them will pair beautifully with any of the sorbets from last time. Since they don’t use flour, they are all gluten free. They also work for Passover.

Flourless Lime and Coconut Cake

This one is moist and delicious. The flavors combine so well to create a complex taste treat.

Flourless Lime and Coconut Cake

Ingredients

  • 6 eggs
  • 3 Tahitian or Persian limes, juiced just under 1/2 c zest one lime
  • 1 c caster sugar
  • 1 1/4 c ground almonds
  • 1 c finely ground coconut
  • 1 tsp baking powder
  • Pinch of salt
  • 1/4 c raw sugar
  • 1/4 c water
  • Zest of 1 lime

Preparation

  1. Preheat oven to 320
  2. Beat eggs on high speed
  3. Pour in sugar while beating
  4. Add lime juice, zest, salt and baking powder
  5. Stir in coconut and almonds
  6. Pour into a cake pan lined with baking paper
  7. Bake for 55 min
  8. A tooth pick should come out clean
  9. Heat the glaze ingredients until the sugar dissolves
  10. Pour over the cake

Flourless Carrot Cake

This one is a healthy treat. The carrots give it a bit of texture too. Healthy baked goods don’t generally float our boat but this one surprised us. We love it.

Flourless Carrot Cake

Ingredients

  • 1 1/2 c unsalted toasted almonds
  • 1/4 c raw brown sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp lemon zest
  • 4 lg eggs
  • 1/3 c sugar
  • 1 tsp vanilla extract
  • 2 c finely grated carrots

Preparation

  1. Preheat oven to 350
  2. Line an oiled 9 in springform pan with parchment paper
  3. In a food processor, grind the raw sugar and almonds to a fine powder
  4. Add baking powder, salt, cinnamon, nutmeg and lemon zest and pulse
  5. Beat the eggs
  6. Slowly add sugar and beat until it’s thick
  7. Beat in vanilla
  8. Fold in almond mixture and carrots
  9. Pour into cake pan and bake for 1 hr
  10. A toothpick should come out clean
  11. Let it cool for at least 10 min before you try to remove the cake from the pan
  12. Wrap tightly in plastic to keep in the refrigerator

Whole Meyer Lemon Cake

Whole lemons? Who knew they could be so delicious? This cake is a lemon lover’s dream come true.

Whole Meyer

Ingredients

  • 4 lg Meyer lemons
  • 3 lg eggs
  • 1 c sugar
  • 3 c almond meal
  • 1 tsp baking powder
  • 1 tsp lemon extract

Icing

  • 3 Tbsp butter at room temp
  • Juice of 1 lemon
  • 1 1/2 c confectioner’s sugar

Preparation

  1. Preheat oven to 325
  2. Place lemons in a pot and cover with water
  3. Boil for 15 min
  4. Drain lemons and split them just to pick out the seeds keep the juice and all of the lemon. It’s easiest to use a bowl
  5. In a food processor, purée the lemons. You will need 1 c of purée
  6. Beat the eggs and slowly add the sugar until pale
  7. Add lemon extract
  8. Fold in almond meal and lemon purée
  9. Pour into a 9″ greased, springform pan
  10. Bake for 55 min or until a toothpick comes out clean
  11. Allow to cool 10 min before removing the cake from the pan
  12. Beat the icing ingredients together and spread on the cooled cake

Flourless Chocolate Cake

If you love chocolate, this one’s for you. Serve it with berries and whipped cream or of course, one of the sorbets.

Chocolate flourless

Ingredients

  • 8 oz bitter sweet chocolate, chopped
  • 1/2 lb unsalted butter
  • 1 1/2 c sugar
  • 6 lg eggs
  • 1 c unsweetened cocoa powder

Preparation

  1. Preheat oven to 350
  2. Melt chocolate and butter in a double boiler. You can also use a metal bowl over a pot of simmering water. Don’t let the bowl touch the water
  3. Remove the bowl from heat and whisk in the sugar
  4. Add the eggs, one at a time, whisking in each egg
  5. Sift cocoa power into the mixture and fold it in
  6. Bake in a greased springform pan for 35-40 min. Until a toothpick comes out clean
  7. Allow the cake to cool a bit before you remove it

Enjoy your flourless cakes

Next Time

Tapas

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