Printable Flourless Vanilla Cake Recipe Card

3 from 1 vote

Printable Flourless Vanilla Cake Recipe Card

This gluten-free and dairy-free vanilla cake will completely change your mind about flourless cakes. It's moist, tender, and elegantly simple to decorate for any occasion.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: pieces

Calories: 270kcal

Ingredients

180 grams almond meal (about 2 cups)
60 grams finely shredded coconut (about ⅔ cup)
250 grams granulated sugar, finely ground (about 1 ¼ cups)
1 tsp baking powder
¼ tsp salt
113 grams vegan butter, cubed and softened, (½ cup)
4 large eggs, room temperature
2 tsp pure vanilla extract

Instructions

Preheat the oven to 350°F. Prepare a 9” springform baking pan by spraying lightly with cooking spray, lining with parchment paper, and dusting lightly with almond meal or gluten-free flour.
Prepare the granulated sugar by pulsing it in the bowl of a food processor for 60 seconds until fine.
Prepare the coconut by pulsing it in the bowl of a food processor for 30 seconds, until finely shredded.
Add the almond meal, finely shredded coconut, finely ground sugar, baking powder, and salt to the bowl of a stand mixer.
Mix on low speed for 30 seconds. Stop the machine.
Add the softened butter to the dry ingredients and mix on medium speed until the mixture is creamed, about 2 minutes.
In a small bowl, mix the eggs and vanilla extract.
Turn on the stand mixer and with the mixer on low, slowly add the egg mixture and continue mixing. Scrape down the bowl.
Turn the speed up to medium and beat for 3 minutes until the batter is pale yellow.
Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. The cake will be golden brown.
Remove from the oven and allow to cool in the pan on a wire rack for 30 minutes.
Use a knife to loosen the sides of the pan.
Unhook the pan and turn the cake out onto a wire rack to finish cooling.
Flip the cake back over to decorate with berries and a dusting of powdered sugar.

Notes

Make sure all ingredients are at room temperature.
Use a food processor to grind the sugar to make caster sugar and to grind the coconut.
Beat the batter for the full 3 minutes until it's pale yellow.
Use parchment to line the bottom of the pan to keep the cake from sticking.

Nutrition