Best 6 Gluten Free Flourless Walnut Cake Recipes

EASY GLUTEN-FREE WALNUT CAKE

Steps:

• Preheat your oven at 370F (187.78 degrees Celsius) and brush a 9 inch (22.86 centimetres) round cake pan with olive oil
• Separate the eggs in egg yolks and egg whites in two bowls
• With a hand mixer or stand mixer beat the egg whites until they form a stiff peaks (meringue) and set aside
• In a separate bowl, beat the egg yolks with honey and olive oil until fluffy and well incorporated
• Add all the spices, baking powder and orange zest and stir
• In a blender or food processor, pulse the walnuts to sand consistency
• Add the walnuts and oat flour in the egg yolk/honey/oil mixture and stir to incorporate
• Add the meringue in batches stirring with a soft circular motion to incorporate it
• Place the batter in the cake pan and bake for 45-50 min or until a toothpick comes out clean
• Let it cool and serve with a drizzle of honey

FLOURLESS CHOCOLATE-WALNUT TORTE

Steps:

• Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

GLUTEN-FREE FLOURLESS WALNUT CAKE

Steps:

• Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
• Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
• Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
• Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
• In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
• Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
• Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
• Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
• Allow the cake to cool comepletely in the tin befoore removing to serve.
• Suggested serving with freshly whipped cream.

FLOURLESS WALNUT CAKE WITH APPLES AND CINNAMON

Steps:

• Preheat the oven to 355F and line a square baking pan (9 inches) with parchment paper. Spray with nonstick cooking spray.
• In a food processor grind finely two cups of walnuts and transfer them in a bowl. In the same foo processor grate the apples and set them aside.
• Crack the eggs and separate the egg whites and egg yolks in two different bowls.
• Add the sugar to the bowl with the egg yolks and beat them with a mixer until the sugar is dissolved.
• Then beat the egg whites (with clean and dry beaters) until you have stiff peaks.
• Add the ground walnuts to the egg yolk and sugar mixture and stir well.
• Over a strainer in a sink squeeze the grated apples to remove some of the water. Then add them to the egg yolk and walnut mixture and stir.
• Gradually add the egg whites and incorporate them in the mixture by carefully folding them in.
• Finally add the cinnamon and stir it in.
• Transfer the mixture in the baking pan and bake for 25-30 minutes or until firm to the touch and golden brown.
• After baking remove the cake from the pan and cool it off on a cooling rack for at least 10 minutes before slicing it.
• Store leftovers in an airtight container in the fridge for 3-4 days.

FLOURLESS WALNUT CAKE

Steps:

• Preheat the oven to 375°F
• Lightly butter and flour an 8-inch round cake pan.
• Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
• In a separate bowl, beat the egg whites until they hold stiff peaks.
• Fold one quarter of the whites into the egg-yolk mixture to lighten it.
• Add the ground walnuts, stirring until thoroughly blended.
• Carefully fold in the remaining egg whites to maintain a light texture.
• Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
• Cool on a rack before removing the cake from the pan.
• To serve, slice into wedges.
• If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
• WINE SUGGESTIONS:.
• Late Harvest Riesling or Sweet Orange Muscat wines.

GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
• Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
• Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
• Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
• Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.