Best 6 Flourless Coconut And Almond Cake Recipes

FLOURLESS CHOCOLATE ALMOND CAKE

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.

BA'S BEST CHOCOLATE MACAROON CAKE

Steps:

• Cake:
• Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.
• Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
• Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
• Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
• Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan (cake might fall slightly in the center; that's okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
• Ganache and assembly:
• Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
• Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
• Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (ganache won't be quite as thick as frosting but close).
• Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
• Do Ahead
• Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.

FLOURLESS COCONUT AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix almond meal, caster sugar, and coconut in a large bowl.
• Beat eggs, cooled melted butter, and vanilla together with a whisk until smooth; pour into bowl with almond meal mixture and fold until smooth and batter-like. Pour the batter into the prepared pan. Sprinkle almond slices over the top of the batter.
• Bake in preheated oven until the top of the cake is firm, about 40 minutes. Cool cake in pan for 10 minutes before removing to a baking rack to cool completely. Dust top of cooled cake with confectioners' sugar.

FLOURLESS CHOCOLATE & ALMOND CAKE

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.

FLOURLESS COCONUT AND ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix almond meal, caster sugar, and coconut in a large bowl.
• Beat eggs, cooled melted butter, and vanilla together with a whisk until smooth; pour into bowl with almond meal mixture and fold until smooth and batter-like. Pour the batter into the prepared pan. Sprinkle almond slices over the top of the batter.
• Bake in preheated oven until the top of the cake is firm, about 40 minutes. Cool cake in pan for 10 minutes before removing to a baking rack to cool completely. Dust top of cooled cake with confectioners' sugar.

FLOURLESS ALMOND CHOCOLATE CAKE

Steps:

• Coat a 9" springform pan with cooking spray.
• Microwave butter and chocolate together on high for one minute.
• Keep heating at 30 second intervals until melted.
• Then, stir until smooth.
• Meanwhile, heat oven to 375 degrees F.
• Knead Confectioner's sugar and almond paste.
• Roll out into an 8" circle.
• Beat granulated sugar into chocolate mixture until smooth.
• Add eggs, one at a time, beating after each addition until well blended.
• Beat until light and airy about 2 minutes.
• Beat in vanilla and salt.
• Sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
• Pour half of batter into pan, then fit almond paste round on top.
• Spoon remaining batter over almond paste and smooth with a spatula.
• Gently arrange almonds on top.
• Bake in 375 oven for 30 minutes.
• Remove the pan to wire rack and let it cool to room temp.
• Then, refrigerate for 2 hours.
• Remove side of pan.
• Now, it's ready to frost or sprinkle with Confectioner's sugar or just eat!