Best 2 Flour Free Cake Recipes

Flourless cakes, a delightful and decadent indulgence, have captivated the hearts of dessert enthusiasts for their rich texture and symphony of flavors. Flourless cakes are characterized by the absence of flour, which creates a dense yet moist crumb that melts in your mouth. Whether you seek a gluten-free option or simply crave a unique and luxurious dessert experience, flourless cakes offer a delectable journey into the realm of culinary artistry. From classic chocolate flourless cakes to innovative flavor combinations, this article unveils a treasure trove of recipes that will guide you in creating unforgettable flourless cakes that will leave a lasting impression on your palate and those of your loved ones.

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I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX

I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix image

A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores.

Provided by Whats Cooking

Categories Dessert

Time 10m

Yield 2-3 recipes

Number Of Ingredients 4

Ingredients

3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 teaspoons guar gum or 1 1/4 teaspoons xanthan gum

Steps:

Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
Store in airtight container or ziploc bag in refrigerator.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting Recipe - (4.2/5) image

Provided by Jackie618

Number Of Ingredients 16

Ingredients

FROSTING:
1/4 cup coconut oil
6 eggs, room temperature
1/4 cup coconut milk
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
Juice 1/2 medium orange
1/2 cup coconut oil, melted in a glass bowl
9 drops liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch salt

Steps:

Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

Tips for Baking Flourless Cakes:

Use quality ingredients: Fresh butter, eggs, and chocolate will make a big difference in the taste and texture of your cake.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the cake light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Fold in the dry ingredients gently: Overmixing will toughen the cake.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Let the cake cool completely before serving: This will help to prevent the cake from falling apart.

Conclusion:

Flourless cakes are a delicious and elegant dessert that can be enjoyed by people with and without gluten sensitivities. With a little planning and care, you can easily make a flourless cake that is sure to impress your friends and family.